RISE OF THE CULT OF YO­TAM

No other chef has come to com­mand such in­flu­ence over the food world quite so fast. If you’ve eaten in a restau­rant lately, chances are you’ve tasted the re­sults

Sharp - - GUIDE -

2008:

For Starters In­tro­duces the world to the great­est hits of his Not­ting Hill deli in Ot­tolenghi. Elab­o­rate lentil and grain dishes be­gin to steal the spot­light from mac­a­roni casseroles at hol­i­day potlucks.

2010:

Veg­gie Tales Praises the glam­our of greens in veg­etable-only Plenty. (See also: 2014 se­quel Plenty More.) Vege­tar­i­an­ism be­comes sexy; we all fall hard for egg­plant and never look back.

2012:

Home Run Ex­plores the Mid­dle Eastern flavours of his birth­place in the James Beard Award–win­ning Jerusalem. Ev­ery­one calls their gro­cer to in­quire about za’atar; freekeh sales sky­rocket.

2015:

Haute-olenghi NOPI cap­tures the el­e­vated fare served in Ot­tolenghi’s Soho brasserie. Cue col­lec­tive re­al­iza­tion that match­ing Yo­tam’s skill level might not be as easy as he’s been mak­ing it seem.

2017:

Pavlova Re­sponse Af­ter long dec­o­rat­ing the win­dows of his delis with fa­mously cloud-like meringues, Ot­tolenghi fi­nally di­vulges the se­crets to mas­ter­fully whip­ping egg whites. We get a pow­er­ful sugar high.

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