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By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | February 9, 2005
Wolfgang Puck, one of the most recognizable chefs in America, has taken readers inside the kitchens of his Spago and Chinois restaurants in previous cookbooks. In his sixth book, Wolfgang Puck Makes It Easy (Rutledge Hill Press, 2004, $35), he takes readers inside his home kitchen. The result is a collection of 150 recipes that rely on fresh, yet readily available, ingredients that can be assembled fairly quickly. California-style pizza and panini, which made the Austrian-born chef famous in Beverly Hills, are here, but so are breakfast dishes, side dishes and meats.
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ENTERTAINMENT
December 3, 2013
2010 Wolfgang Puck Red Wine Blend From: California Price: $15 Serve with: Beef roast, leg of lamb Celebrity-named wines don't always live up to their star-studded labels, but this red wine from the famous chef can only bolster his reputation. It's a full-bodied blend of merlot, cabernet sauvignon and zinfandel that delivers not only powerful flavor but abundant value. It offers ripe flavors of blackberry and black cherry fruit, with hints of earthiness, chocolate and herbs.
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NEWS
By William Rice and William Rice,SPECIAL TO THE SUN | April 2, 2003
Walking with three hungry companions and a pizza he has just made for them toward a table in Chicago's Museum of Contemporary Art's cafe, the chef makes eye contact with a table of elderly women and cannot avoid stopping to greet them. "Hello, I'm Wolfgang. Do you want a slice of pizza?" he asks. "We do," they respond. Less than a minute later, all the pizza slices are gone. The chef turns to his companions with a boyish grin and says, "I guess I'll have to make another." And he does, effortlessly preparing another personal creation.
ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | July 19, 2011
Chef Chad Wells of Alewife restaurant tossed chunks of raw snakehead fish with cilantro and citrus to make something more ambitious than an $8 ceviche appetizer. It was an invasive-species eradication plan in a martini glass. Wells wants the Asian interloper, which has settled with alarming ease into Chesapeake-area rivers, streams and perhaps the bay itself, to find a new home on restaurant menus. The chef is confident that once diners get a taste of snakehead, they can be counted on to do what they've always done with toothsome fish: wipe them out. "We've proved time and again, the best way to destroy something is get humans involved," Wells said.
FEATURES
By Kirsten A. Conover and Kirsten A. Conover,The Christian Science Monitor | January 19, 1992
Gosh, it's almost as if Wolfgang Puck reinvented the meal. He brought us gourmet pizza. He rendered casual dining chic. He caters to the stars. If he's not the king of California cuisine, he certainly gets credit for catapulting it to fame.This year marks a decade of success for Chef Puck, a celebrity among celebrities. In 10 years he has opened five restaurants to critical acclaim, and they continue to do phenomenally well. Mr. Puck recently visited the Monitor to talk about "Adventures in the Kitchen" (Random House, $30)
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | July 9, 2011
1) Time magazine's Joel Ezersky called for American culinary indepedendence . "We have yet to do at our own tables what our arms, our literature and our technology did centuries ago. " Except, of course, that every iota of American innovation is as indebted to outside influences as are the culinary arts, which is to say entrely indebted and not in the least, both at the same time. Ezersky invokes Wolfgang Puck as evidence of the European influence on American cuisine -- overlooking the fact that Wolfgang Puck is an American citizen.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | August 13, 2003
Summertime is getting easier for coffee lovers as choices expand in the bottled-coffee category. Starbucks' successful Frappuccino is getting some competition on store shelves, and competition is good news for consumers. For folks more comfortable with a familiar brand of coffee than with a $3-a-cup java habit, Folgers has good news. Its new Jakada drink offers a sweet combination of Mountain Grown Folger's coffee and low-fat milk. The drink comes in 10.5-ounce, single-serve plastic bottles - no need to worry about broken glass with this drink - and is available in three flavors: French Roast, Vanilla and Mocha.
FEATURES
By Amy M. Spindler and Amy M. Spindler,NEW YORK TIMES NEWS SERVICE | February 9, 1997
Here are the usual complaints from friends who have taken quick trips to Southern California: 1. They spent the entire weekend in the car. 2. They never saw the ocean. 3. They didn't spot a single celebrity.I have often tried to argue away their beliefs, having spent many great weekends there. They remain unmoved. So I recently decided to prove my friends wrong, enjoying a weekend in Santa Monica, 15 miles west of downtown Los Angeles, without setting foot in a car. On foot, I would force the metropolitan area to live up to its reputation.
ENTERTAINMENT
By Laura Vozzella, The Baltimore Sun | July 19, 2011
Chef Chad Wells of Alewife restaurant tossed chunks of raw snakehead fish with cilantro and citrus to make something more ambitious than an $8 ceviche appetizer. It was an invasive-species eradication plan in a martini glass. Wells wants the Asian interloper, which has settled with alarming ease into Chesapeake-area rivers, streams and perhaps the bay itself, to find a new home on restaurant menus. The chef is confident that once diners get a taste of snakehead, they can be counted on to do what they've always done with toothsome fish: wipe them out. "We've proved time and again, the best way to destroy something is get humans involved," Wells said.
ENTERTAINMENT
December 3, 2013
2010 Wolfgang Puck Red Wine Blend From: California Price: $15 Serve with: Beef roast, leg of lamb Celebrity-named wines don't always live up to their star-studded labels, but this red wine from the famous chef can only bolster his reputation. It's a full-bodied blend of merlot, cabernet sauvignon and zinfandel that delivers not only powerful flavor but abundant value. It offers ripe flavors of blackberry and black cherry fruit, with hints of earthiness, chocolate and herbs.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | July 9, 2011
1) Time magazine's Joel Ezersky called for American culinary indepedendence . "We have yet to do at our own tables what our arms, our literature and our technology did centuries ago. " Except, of course, that every iota of American innovation is as indebted to outside influences as are the culinary arts, which is to say entrely indebted and not in the least, both at the same time. Ezersky invokes Wolfgang Puck as evidence of the European influence on American cuisine -- overlooking the fact that Wolfgang Puck is an American citizen.
NEWS
By Liz Atwood and Liz Atwood,SUN FOOD EDITOR | February 9, 2005
Wolfgang Puck, one of the most recognizable chefs in America, has taken readers inside the kitchens of his Spago and Chinois restaurants in previous cookbooks. In his sixth book, Wolfgang Puck Makes It Easy (Rutledge Hill Press, 2004, $35), he takes readers inside his home kitchen. The result is a collection of 150 recipes that rely on fresh, yet readily available, ingredients that can be assembled fairly quickly. California-style pizza and panini, which made the Austrian-born chef famous in Beverly Hills, are here, but so are breakfast dishes, side dishes and meats.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | August 13, 2003
Summertime is getting easier for coffee lovers as choices expand in the bottled-coffee category. Starbucks' successful Frappuccino is getting some competition on store shelves, and competition is good news for consumers. For folks more comfortable with a familiar brand of coffee than with a $3-a-cup java habit, Folgers has good news. Its new Jakada drink offers a sweet combination of Mountain Grown Folger's coffee and low-fat milk. The drink comes in 10.5-ounce, single-serve plastic bottles - no need to worry about broken glass with this drink - and is available in three flavors: French Roast, Vanilla and Mocha.
NEWS
By William Rice and William Rice,SPECIAL TO THE SUN | April 2, 2003
Walking with three hungry companions and a pizza he has just made for them toward a table in Chicago's Museum of Contemporary Art's cafe, the chef makes eye contact with a table of elderly women and cannot avoid stopping to greet them. "Hello, I'm Wolfgang. Do you want a slice of pizza?" he asks. "We do," they respond. Less than a minute later, all the pizza slices are gone. The chef turns to his companions with a boyish grin and says, "I guess I'll have to make another." And he does, effortlessly preparing another personal creation.
FEATURES
By Amy M. Spindler and Amy M. Spindler,NEW YORK TIMES NEWS SERVICE | February 9, 1997
Here are the usual complaints from friends who have taken quick trips to Southern California: 1. They spent the entire weekend in the car. 2. They never saw the ocean. 3. They didn't spot a single celebrity.I have often tried to argue away their beliefs, having spent many great weekends there. They remain unmoved. So I recently decided to prove my friends wrong, enjoying a weekend in Santa Monica, 15 miles west of downtown Los Angeles, without setting foot in a car. On foot, I would force the metropolitan area to live up to its reputation.
FEATURES
By Kirsten A. Conover and Kirsten A. Conover,The Christian Science Monitor | January 19, 1992
Gosh, it's almost as if Wolfgang Puck reinvented the meal. He brought us gourmet pizza. He rendered casual dining chic. He caters to the stars. If he's not the king of California cuisine, he certainly gets credit for catapulting it to fame.This year marks a decade of success for Chef Puck, a celebrity among celebrities. In 10 years he has opened five restaurants to critical acclaim, and they continue to do phenomenally well. Mr. Puck recently visited the Monitor to talk about "Adventures in the Kitchen" (Random House, $30)
NEWS
January 17, 2007
KITCHEN TIP To wash greens, fill a sink with cold water and soak them for several minutes to remove sand and grit. Rinse in a colander under cold water. "Welcome to the Table," by House Beautiful recipe4living.com This Web site offers user-rated recipes, coupons, daily recipe e-mails and chat features for dedicated home cooks. Star chef Wolfgang Puck contributed commentary to the site. Chicago Tribune
TRAVEL
October 31, 2011
Savor Borgata What: Savor Borgata – A Taste of American Classics is a star-studded culinary event aimed at showcasing the American culinary classics Borgata Hotel Casino & Spa has to offer. Hosted by Food Network's Claire Robinson, the event features Borgata's restaurants and their chefs. Guests can mingle with world-renowned chefs, including Bobby Flay, Wolfgang Puck and Geoffrey Zakarian. Experience live cooking demonstrations at each chef's exhibition kitchen and sample their take on American cuisine, paired with the finest wine, beer and spirits.
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