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Clark Wolf
Clark Wolf has been a food and restaurant consultant for 30 years.
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I wasn’t going to comment on the swift downward spiral of the empire of the self-proclaimed Queen of Southern Cooking because it felt too much like piling on needlessly. But then the heap turned into a sink hole and I felt that a few more words might be needed to see this in the context where I believe it, as a cautionary tale and cultural moment in time, ought to live. Certainly in business terms. Full article here Continue reading
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With unemployment on Long Island still over 6 percent, one might assume employers would have the luxury of picking and choosing the best of the best. Not necessarily. Clark Wolf of Clark Wolf Co., a food, restaurant and hospitality consulting firm with offices in New York City, says perhaps Engel was not reaching the right labor pool. "For whatever reason, the word-of-mouth usually associated with building a kitchen crew" didn't kick in, Wolf says. "Who works in restaurants in Garden City? Are there immigrant groups there? Do they have their own language newspapers, churches and schools? That's where he should... Continue reading
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But for other chefs, Utopia doesn't look like New York. It's a smaller, more affordable city with its own vibrant food culture — like Austin, Texas, Madison, Wis., or Chapel Hill, N.C. Those places have the added advantage of being more connected to the farms they buy from — something that is a badge of honor in today's restaurant world. As Clark Wolf, a restaurant consultant based in New York and Sonoma County, Calif., puts it: "I used to say, 'If it grows in Manhattan, scrape it off. Alright?' " Full article here Listen here Continue reading
The Sonoma County Food & Farming Project (SCFFP) has launched its series of short video stories at www.sonomafoodandfarms.org or via the Facebook page at www.facebook.com/scffp. The SCFFP is produced by Clark Wolf and Scott Mitchell, with Wolf serving as host and Mitchell directing, filming and editing the stories. The SCFFP... Continue reading
Right down a country road, in the middle of a lush valley, a sparkly woman tends a classic general store. Carrie Brown embodies and shares much of what is beloved and celebrated in the Alexander Valley and all throughout Sonoma County. A visit to Jimtown is a visit to our... Continue reading
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Every year, mostly way back in the 1980’s and early 90’s, was marked by a few highly popular and occasionally deeply embarrassing new food trends or fads. Blackened Redfish depleted an entire species. Sundried Tomatoes threatened to show up in coffee. Salsa danced onto every dish. This past year I’ve noticed three popular foods – that sound great together in a sentence – have been showing up everywhere, from high-end culinary palaces to grab-and-go hot spots, and it’s a good thing, too. This may well be the year of Kimchee, Quinoa and Kale (which sounds a little bit like a... Continue reading
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By Clark Wolf Journalists love to declare certain restaurant locations “jinxed” when a couple of enterprises try a spot and fail – usually for very good reasons that may be entirely invisible to even the most well trained investigative eye and blog. The rent structure may be completely unreasonable. The street may need to be dug up for two years. Scaffolding may be about inhabit the land. Partners may hate each other and – with landlords- may be embroiled in on-going conflicts that none can safely reveal but that hamper urgently needed action. In fact, we saw just such a... Continue reading
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This is me at IACP accepting the award on behalf of another Rizzoli entry La Cucina Italiana. Looks like I’m just happy to be there! Continue reading
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Cecily Brownstone’s nephew gives the Marion Nestle Food Studies Collection CB’s rolodex, with Julia Child’s phone number! Continue reading
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The future of food may well be really, really local. Or should I say close. How about calling it Wall to Table (as in hanging gardens), or maybe Cellar (a nicer thing to call a basement) to Table? Maybe even in a planter box right on our dining table. Chia Pets with a side of Russian Dressing, anyone? I mean, how in heaven's name are we going to feed billions more people if we grow, raise and make food the way we’re doing it now? Can we really rely on underpaying emerging nations and subsidizing corporate farmers to sell bland... Continue reading
There is just something indescribable that happens when two extraordinary people sit and have a simple conversation about things they know well and hold dear. Nancy Skall is, as I have often said, a lot of why I moved to Sonoma County and back to California. Her strawberries alone make... Continue reading
The Bernier family has several generations working together on a couple of properties in some magical places. In the middle of a sea of vineyards they grow garlic and strawberries and other good, wholesome foods, and pass along their hopes and dreams to young farmers from towns nearby. They have... Continue reading
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Carol A. Mandel, Dean of the New York University Division of Libraries, Marvin J. Taylor, Head of Fales Library & Special Collections, and Clark Wolf cordially invite you to celebrate the naming of the Marion Nestle Food Studies Collection at the Fales Library & Special Collections New York University Thursday, April 18, 2013, 4:00 PM Please join us at: Fales Library Elmer Holmes Bobst Library 70 Washington Square South, Third Floor New York, NY 10012 RSVP to rsvp.bobst@nyu.edu with your name and title/date of event Program at 4:00 PM; reception to follow Continue reading
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Usually, journalists who cover food trends like to see at least three strong examples of something going on before they declare it a Trend, capital T. I’m gonna go out on an artisan limb here and proclaim something I see that I hope will spread like bad gossip in a hot kitchen. We’re going to stop wasting fully built restaurants just so we can exercise our design egos, take what we find, make it a little better and start serving really good food. It’s very French. And generally European. A place gets sold, the new owners paint the bathroom, fix... Continue reading
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A corner of Lower Manhattan that has long been thick with corporate towers but thin on interesting cuisine is about to get a vast new food court filled with the kind of small, idiosyncratic vendors normally found in Brooklyn or on the Lower East Side. Eight “fast casual” restaurants have signed leases with Brookfield Office Properties to occupy a $40 million second-level gallery adjacent to the glass atrium and palm trees of the Winter Garden, in the World Financial Center. To be called the Dining Terrace, it will extend the length of a football field — 300 feet from north... Continue reading
I can’t think of a more quintessential Sonoma County farm family than the lovely folks at Redwood Hill Creamery. Jennifer Bice has lead the way for the sweet and natural growth of what her parents started 45 years ago. She has gathered some of her family around her, repurposed legendary... Continue reading
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If I had my druthers, the Big News in Food in the New Year would be chicken, chicken and more chicken. Food is the largest industry in the world and yet any little thing that happens, even in a tiny locale, can have a huge impact across the globe. Let’s face it, there’s chicken everywhere, on everything and for the most part, well, it’s really pretty bad. I had the pleasure of being on British Airways, in first class, going to Paris recently. When the attendant asked me what I wanted for my dinner, I asked how the chicken was.... Continue reading
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This is me talking to the DC chapter of Les Dames d'Escoffier about the NYU Rizzoli book 101 Classic Cookbooks, 501 Classic Recipes. Event was at the home of Dame ( pronounced dahm, really) Joan Nathan who wrote a book included in the Book. Got to meet Carla (also pictured) and tell her that her show The Chew was my idea. She tells me they're slowing it down and adding more conversation. Nice! Continue reading
Pork foods and the pigs that become them have been part of the American table for generations. Here in Sonoma County some of the more artisan practitioners have been leading the way to a sort of heritage pork renaissance that transcends fad or even trend in culture, moving all the... Continue reading
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101 Classic Cookbooks: 501 Classic Recipes Edited by Marvin J. Taylor and Clark Wolf (Rizzoli, $50). If anyone wants to get a thorough sense of the development of American gastronomy over the last 150 years, this is a book that will do it delectably, through more a a hundred cookbooks ranging from Fannie Farmer's seminal Boston Cooking School to The Joy of Cooking, from Alice Waters to Edna Lewis, some with essays by noted authorities like Jessica B. Harris, Judith Jones, and Marion Nestle. The repros of covers and pages from these cookbooks are a delight and will be a... Continue reading
Check out a video sample here! Contact: Brandy Bulawsky: 415-401-1999 Email: bbulawsky@kofytv.com Website: www.kofytv.com FOR IMMEDIATE RELEASE The Big Dish to Premiere This Sunday:KOFY TV’s Home Cook Reality Competition Show San Francisco, California – November 27th, 2012 - KOFY TV20-Cable13 ‘s The Big Dish, a local reality cooking competition show premiering this Sunday at 9:30pm. The Big Dish succeeds Dance Party, Creepy KOFY Movie Time, Carpool Showdown and B.Y.O.B. TV, four successful local programs launched by KOFY TV. The Big Dish, hosted by nationally known restaurant consultant and food expert Clark Wolf, highlights 2 home cooks each week as they... Continue reading
Welcome to the Sonoma County Food & Farming Project! We are thrilled to launch Chapter One of our ongoing video series. The SCFFP will highlight the many different voices and perspectives of the people that are participating in the agricultural movement back to small-scale farming and attentive land-use and seeks... Continue reading