Kitty Greenwald
Slow Food Fast Columnist at The Wall Street Journal
HI! I'm a food lover with a Joan of Arc complex. I write WSJ's weekly Slow Food Fast column and I co-wrote the Slow Fires cookbook. Excited to hear from you.
Articles
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1 week ago |
wsj.com | Kitty Greenwald
Packed with the season’s best produce and drizzled with a buttery lemon-caper sauce, the latest dish from chef Katie Reicher is plant-based but hardly plain. The Chef: Katie ReicherHer Restaurant: Greens in San FranciscoWhat she’s known for: Adding her imprint to an iconic Bay Area vegetarian restaurant’s history. Leaving behind an Ivy League program in nutrition to focus on learning to cook healthy, wholesome food. Writing a cookbook dedicated to seasonal recipes.
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4 weeks ago |
wsj.com | Kitty Greenwald
Her Restaurant: Greens in San FranciscoWhat she’s known for: Adding her imprint to an iconic Bay Area vegetarian restaurant’s history. Leaving behind an Ivy League program in nutrition to focus on learning to cook healthy, wholesome food. Writing a cookbook dedicated to seasonal recipes.Since it was founded by the San Francisco Zen Center in 1979, the beloved vegetarian restaurant Greens has had four female chefs.
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1 month ago |
wsj.com | Kitty Greenwald
What she’s known for: Adding her imprint to an iconic Bay Area vegetarian restaurant’s history. Leaving behind an Ivy League program in nutrition to focus on learning to cook healthy, wholesome food. Writing a cookbook dedicated to seasonal recipes. Cabbage is “the ultimate transition ingredient,” said Katie Reicher.
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1 month ago |
wsj.com | Kitty Greenwald
His restaurant: Saga in New York CityWhat he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James Kent, passed away. “Beautiful food didn’t come naturally to me,” said Charlie Mitchell.
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2 months ago |
wsj.com | Kitty Greenwald
His restaurant: Saga in New York CityWhat he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James Kent, passed away. The sort of elaborate, multicourse meals Charlie Mitchell cooks at Saga, in lower Manhattan, don’t necessarily translate outside a restaurant kitchen. “I cook tasting menus,” he said.
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