Odessa Piper

Last updated
Odessa Piper
Born
Karen Odessa Piper

(1952-10-15) October 15, 1952 (age 70)
Occupationrestaurateur & chef
Known forco-founder of L'Etoile
SpouseTerry Theise

Odessa Piper (born Karen Odessa Piper, October 15, 1952) is an American restaurateur and chef.

Contents

Early life

Odessa Piper was born in Pearl City, Territory of Hawaii, grew up in Portsmouth, New Hampshire, and developed an interest in food when she worked at a farm in Canaan, New Hampshire, which was led by a group that was interested in sustainable agriculture.

In 1969, Piper moved to Madison, Wisconsin, and worked with a mentor, JoAnna Guthrie, in Guthrie's restaurant, Ovens of Brittany. Piper was influenced by Guthrie, who used organic meats and produce that had been harvested or produced locally. [2]

Career

Piper and a partner co-founded the restaurant L'Etoile in Madison in 1976; Piper eventually assumed full ownership of the restaurant. Like Ovens of Brittany, the restaurant uses local meat and produce, including the wares of local farmers that are featured at the noted Dane County Farmers' Market (which occurs adjacent to the restaurant). [3] L'Etoile is part of a late 20th-century movement among some restaurants to create local cuisine using only regional food ingredients. (Other such restaurants include Alice Waters' Chez Panisse in Berkeley, California and Sinclair and Frederique Philip's Sooke Harbour House on Vancouver Island in British Columbia, Canada.) In 2001 Piper won a James Beard Award for Best Chef: Midwest and L'Etoile was #14 on Gourmet's list of America's 50 Best Restaurants. [4] She sold the restaurant, to her chef de cuisine Tory Miller, in 2005. [5]

Piper's work has been featured in Fine Cooking, Food & Wine, Bon Appetit, and Wine Spectator; she has been featured on NPR and on Wisconsin Public Radio. Her creations have appeared in many restaurants and on the menu at the White House. [6]

Personal life

Odessa Piper is married to the international wine importer, Terry Theise and lives in Roslindale, Boston. [3]

Related Research Articles

<span class="mw-page-title-main">French cuisine</span> Cuisine originating from France

French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

Taiwanese cuisine has several variations. The earliest known cuisines of Taiwan are that of the Taiwanese indigenous peoples. With over a hundred years of historical development, mainstream Taiwanese cuisine has been influenced by Hakka cuisine, the cuisines of the waishengren, Japanese cuisine, and American cuisine. Although southern Fujian cuisine has had the most profound impact.

<span class="mw-page-title-main">Cuisine of California</span> Food and drinks from California

The cuisine of California reflects the diverse culture of California and is influenced largely by Hispanic American roots, alongside East Asian and Oceanian influences, and Western European influences, as well as the food trends and traditions of larger American cuisine.

<span class="mw-page-title-main">Chateaubriand (dish)</span> Front cut of a beef tenderloin

Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.

<span class="mw-page-title-main">Steak tartare</span> Starter dish composed of finely chopped raw meat

Steak tartare or tartar steak is a dish of raw ground (minced) beef. The modern recipe was created in France by the chef Auguste Escoffier and it is found in his book Le guide culinaire from 1903 under the name beefsteak à l'américaine.

<span class="mw-page-title-main">Chez Panisse</span> Restaurant in Berkeley, California

Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of the style of cooking known as California cuisine, and the farm-to-table movement. The restaurant emphasizes ingredients rather than technique and has developed a supply network of direct relationships with local farmers, ranchers and dairies.

<span class="mw-page-title-main">New Zealand cuisine</span> Culinary traditions of New Zealand

The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. An island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.

<span class="mw-page-title-main">Cuisine of Hawaii</span> Food and drinks from Hawaii

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.

<span class="mw-page-title-main">The Herbfarm</span> American restaurant in Washington

The Herbfarm is an American restaurant serving Pacific Northwest cuisine and an early practitioner of local food. This is a philosophy that promotes the growing, enjoyment, and consumption of foods from a limited region.

<span class="mw-page-title-main">Italy Pavilion at Epcot</span> Pavilion of World Showcase in Epcot

The Italy Pavilion is an Italian-themed pavilion that is part of the World Showcase, within Epcot at Walt Disney World in Orlando, Florida, United States. Its location is between the Germany pavilion and The American Adventure.

<span class="mw-page-title-main">Emeril Lagasse</span> American celebrity chef and restaurateur (born 1959)

Emeril John Lagassé III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother’s side, while being of French heritage through his father.

Chefs A’ Field is an American documentary cooking series broadcast on public television that focuses on the personal stories of farmers, fishermen, foragers and chefs, offering viewers a new way of looking at their food, environment, and community.

<span class="mw-page-title-main">Thierry Rautureau</span>

Thierry Rautureau, nicknamed "The Chef In The Hat", is a Seattle, Washington celebrity chef and the chef/owner of several former restaurants, including Loulay and Luc. He is now "semi-retired", following his restaurants' difficulties with the COVID-19 pandemic.

<span class="mw-page-title-main">Gilles Epié</span> French chef

Gilles Epié is a French chef. He was the youngest chef to receive a Michelin Star, at the age of 22. He was the owner and Executive Chef of Citrus Etoile restaurant in Paris near the Champs-Elysées which he operated with his wife Elizabeth from 2005 to 2017. As of 2022, he has worked as the Executive Chef of L'Avant-Garde, a modern French brasserie in Georgetown, Washington, D.C.

<span class="mw-page-title-main">Smothering (food)</span> Cooking technique

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.

<span class="mw-page-title-main">Thomas McNaughton</span>

Thomas McNaughton is an American chef, restaurateur, and cookbook writer. He is the chef and owner of Flour + Water, Penny Roma and Flour + Water Pasta Shop in San Francisco, California.

A16 is an Italian restaurant in California. There are two locations: the original location in San Francisco and a second location in Oakland. The restaurant's cuisine focuses on the Italian region of Campania. In 2014, the restaurant was named to the Top 100 Restaurants in San Francisco list by Michael Bauer of the San Francisco Chronicle.

<span class="mw-page-title-main">Greek restaurant</span> Restaurant that specializes in Greek cuisine

A Greek restaurant is a restaurant that specializes in Greek cuisine. In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements. Their menu may also feature dishes from other cuisines.

<span class="mw-page-title-main">Antoine Westermann</span> French chef (born 1949)

Antoine Westermann is a French chef born in 1949 in the Alsatian town of Wissembourg, on the northeast border of France.

References

  1. "Odessa Piper formerly of l'Etoile - Madison WI".
  2. "Odessa Piper: Spring 2006 Commencement Address". 1 May 2006. Archived from the original on 25 May 2014. Retrieved 2014-05-24.
  3. 1 2 "Odessa Piper: The Pied Piper". 25 October 1996. Archived from the original on 25 May 2014. Retrieved 2014-05-24.
  4. "America's 50 Best Restaurants". 4 October 2001. Archived from the original on 27 November 2001. Retrieved 2022-04-04.
  5. "L'Etoile plans to move, expand, broaden menu". 23 January 2010. Archived from the original on 16 February 2013. Retrieved 2014-05-24.
  6. "ODESSA PIPER Chef-Proprietor L'Etoile Restaurant" . Retrieved 2014-05-24.