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Search resuls for: "Alice Waters"


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On a recent evening, the building’s oversize windows were open, filling the rooms with warm early fall air as roughly 50 guests milled about them. The occasion was a benefit dinner in support of the Marfa Restoration Plan, only the third such event held at 101 Spring Street since the building reopened to the public in 2013. Rainer greeted gallery directors, artists and old friends as they entered the ground floor exhibition space, where works by Judd hang on the walls. On the floor below, the chefs Ignacio Mattos and David Tanis were preparing a three-course meal designed in partnership with the chef and author Alice Waters that would be plated on the second floor. “They would’ve got on bonkers,” said Rainer of Waters and her father, both believers in making things slowly and with purpose.
Persons: Rainer, Judd, Ignacio Mattos, David Tanis, Alice Waters, , Waters Locations: Marfa
Yotam Ottolenghi Celebrates Spring With Asparagus
  + stars: | 2023-05-10 | by ( Yotam Ottolenghi | ) www.nytimes.com   time to read: +1 min
In her cookbook “Salt, Fat, Acid, Heat,” Samin Nosrat reduces two cups of heavy cream — add olive oil and Parmesan in very generous amounts — in an asparagus-and-mint pasta. Alice B. Toklas tossed her asparagus in melted butter and heavy cream. But as she served it, she whipped up some more heavy cream, seasoned with salt and pepper, to ward off any false sense of restraint. You can take a minimalist approach and roast your asparagus spears with some oil and salt. I also love Alice Waters’s classic salad of raw, thinly shaved asparagus with vinaigrette and Parmesan.
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