News
March 2006
Potironne Congratulates Neal Fraser, Iron Chef America Winner.
Neal Fraser began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant , one of Wolfgang Puck's earliest restaurants. Inspired by this introduction to the life of a professional chef, Fraser entered the Culinary Institute of America in Hyde Park, New York, in the fall of 1990.
As Partner and Executive Chef of GRACE, Fraser serves his New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles' most revolutionary culinary talents.
www.gracerestaurant.com, March 2006
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| News Archives |
| "The snail picks up the pace", The Philadelphia
Inquirer, 6/10/07, By Rick Nichols |
| "The Slowest Food", By Robin Raisfeld & Rob Patronite, NY Mag.com |
| 2006 James
Beard Foundation Awards |
| "Let's Go Escargot ", Bon Appétit Magazine, March 2005 (pdf) |
| "Helix
pomatia (Burgundy Snail)",
The Blood Type Store, 05/25/05, By Dr. Greg Kelly |
| "Owners,
chef polish Monica's into a Georgetown gem", www.austin360.com,
11/24/04, By Dale Rice, American-Statesman Restaurant Critic |
| "Quality Time", Washington Post Magazine, June 2006, By Tom Sietsema |
| Beau MacMillan, Iron Chef America Winner |
| Saveur Magazine, October 2005 |
| "A
Peppery Promise of Spring" Excerpts from Tastings, The Wall
Street Journal, 02/28/03, Dorothy J. Gaiter and John Brecher |
| "So
What's the Next Really Big White?", Wine Spectator, 10/31/03,
Matt Kramer |
| Santé,
2003, Mark Andelbradt, Executive Chef at Compass Restaurant,
NYC |
| "Calcium
Diet", WebMd, 04/14/03, Reviewed By Michael Smith, MD,
By Jennifer Warne |
| 2004 James
Beard Foundation Awards and News |
| "Snail Porridge", Food ARts Magazine, September 2005 (pdf) |
| Neal Fraser, Iron Chef America Winner |
| "Two
fine vintages to choose from", Wine Spectator Online, 05/11/05,
By Bruce Sanderson |
| "The Snail's Day ", Santé Magazine, May 2006 (pdf) |
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