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Julee Rosso is an American cook and food writer. In 1977 she and Sheila Lukins opened and ran a gourmet food shop in New York City called The Silver Palate. In the 1980s they wrote The Silver Palate Cookbook, The Silver Palate Good Times Cookbook, and others. A 25th Anniversary update of the Silver Palate Cookbook was published in 2007.
"She changed the way America eats." - New York Newsday
Julee Rosso graduated from Michigan State University where she was a member of the Beta Beta chapter of Alpha Phi. Julee was the owner of the Wickwood Inn in Saugatuck, Michigan from 1991 to 2021.
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Alice Louise Waters is an American chef, restaurateur, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Sara Moulton is an American cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines".
Moosewood Restaurant is an American natural foods restaurant in Ithaca, New York. While both the restaurant included pescetarian dishes among its otherwise vegetarian and vegan offerings in the past, it does not currently serve seafood. In 1978, the original founders sold the restaurant to the staff, who became "The Moosewood Collective." In addition to producing a number of cookbooks, The Moosewood Restaurant won the America's Classics award from the James Beard Foundation in 2000, which recognized it as "one of the most popular regional destinations."
A raw bar is a small restaurant or a bar within a restaurant where live shellfish are shucked and served. Raw bars typically offer a variety of raw and cooked seafood and shellfish that is served cold. Seafood-based dishes may also be offered, and additional, non-seafood foods may also be part of the fare. Raw bars may offer alcoholic beverages such as oyster shooters, as well as wine and sake that is paired with various foods. Additional accompaniments may include condiments, sauces and foods such as lemon and lime. Several restaurants in the United States offer raw bars, some of which are seasonal.
A pizza cutter is a utensil that is used to cut pizzas.
Mint sauce is a green sauce originating in the United Kingdom, made from finely chopped spearmint leaves soaked in vinegar, and a small amount of sugar. Lime juice is sometimes added. The sauce based on mint and vinegar has a rather thin consistency and is flecked with chopped leaves of the herb. In British and Irish cuisine it is often served as a condiment for roast lamb or, in some areas, mushy peas.
Alpha Phi International Women's Fraternity is an international sorority with 172 active chapters and over 250,000 initiated members.
Edna Regina Lewis was a renowned American chef, teacher, and author who helped refine the American view of Southern cooking. She championed the use of fresh, in season ingredients and characterized Southern food as fried chicken, pork, and fresh vegetables – most especially greens. She wrote and co-wrote four books which covered Southern cooking and life in a small community of freed slaves and their descendants.
Karen A. Page along with her husband Andrew Dornenburg, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), The Food Lover's Guide to Wine (2011), and The Vegetarian Flavor Bible (2014).
An oyster bar, also known as an oyster saloon, oyster house or a raw bar service, is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making an appearance in the 18th century.
Sheila Lukins, was an American cook and food writer. She was most famous as the co-author, with Julee Rosso, of The Silver Palate series of cookbooks, and The New Basics Cookbook, a very popular set of food guides which introduced many Americans to Mediterranean and Eastern European cooking techniques and ingredients and popularized a richer and very boldly seasoned style of cooking to Americans in sharp contrast to the health-food movements of the 1970s. Together, their books sold more than seven million copies.
Strata is a family of layered casserole dishes in American cuisine.
Joan Nathan is an American cookbook author and newspaper journalist. She has produced TV documentaries on the subject of Jewish cuisine. She was a co-founder of New York's Ninth Avenue Food Festival under then-Mayor Abraham Beame. The Jerusalem Post has called her the "matriarch of Jewish cooking".
Ysanne Spevack is a British-American Jewish composer, conductor and arranger who plays violin, viola and cello, and assorted multi-instruments including mbira, keyboards and guitar. best known for her work recording and touring with the Smashing Pumpkins, David J, Michael Stipe, Tiesto, Elton John, Christina Perri, Hawkwind, Psychic TV, and Asian Dub Foundation. In 2018 she announced that her name has changed to Meena Ysanne.
Emily Underhill Luchetti is an American pastry chef, cookbook author, and educator. She is a 2004 James Beard award-winner for Outstanding Pastry Chef.
Pamela Sheldon Johns is the author of seventeen cookbooks specializing in Italian traditional and regional ingredients. Her career, for more than twenty years, has included teaching, food photography/food styling, cooking school administration, food writing, innkeeping, and agriculture. She lives at Poggio Etrusco, her organic farm and Bed & Breakfast in southern Tuscany, and produces an extra-virgin olive oil called "Pace da Poggio Etrusco."
Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.
Michael McLaughlin was an American food writer and cookbook author. Born in Wray, Colorado, he moved to New York City in 1981 to pursue a career as a food writer. Working at a local gourmet shop on the Upper West Side, he worked with the shop's owners, Julee Rosso and Sheila Lukins, to publish The Silver Palate Cookbook in 1983. The book has sold in excess of 2 million copies. One year later, he opened his own restaurant in Greenwich Village, the Manhattan Chili Company, emphasizing innovative Southwest fare.
Sauce andalouse is a Belgian condiment commonly served with Belgian fries. The sauce is also popular and widely used throughout France. It consists of mayonnaise, tomato paste, and peppers. Some recipes use velouté or espagnole sauce instead of mayonnaise.
Janice Longone was an American food historian, Curator of American Culinary History at Special Collections, Hatcher Library, University of Michigan. Julia Child, James Beard, and New York Times food editor Craig Claiborne were all early fans of Longone's out-of-print cookbook collection. Their enthusiasm prompted her to create The Wine and Food Library in 1972, which offers books by mail order or private appointment and remains one of the most important antiquarian culinary resources in the world.
