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October 31, 2013
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Babbo’s annual pumpkin carving contest is perhaps the most hotly contested event of the calendar year. Staff members from the back and front of house spend days strategizing, designing, planning, and then carving. Some designs are topical, some classic, some pander to the judges (a Babbo jester).   On the afternoon of Halloween, we turn…

October 28, 2013
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Mario sits down with fellow "food nerd" Andrew Zimmern for the November issue of Delta Sky

“If you can find anything you love – whether it’s being a florist or a painter or a welder or a chef  - you never feel like you’re at work”     When Mario and fellow “food nerd” Andrew Zimmern, get together, they wax poetic about travel, fame, family, the importance of simple, delicious ingredients and how the…

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andrew zimmern delta delta magazine delta sky Mario Batali
October 24, 2013
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  Starting today, Babbo will offer a white truffle tasting menu during lunchtime. After the break, find menu descriptions and wine pairings. Come in and taste!     TRUFFLE TASTING MENU   Duck Egg Sunny-Side Up with Guanciale, Fett’unta and White Truffles “Alteni di Brassica” Gaja 2010    Agnolotti with Brown Butter and White Truffles Barbaresco “Bric…

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babbo gif truffles White Truffles
October 24, 2013

In this episode of Batali Cooks 4, Mario gets his inspiration from Elaine DiRico of Austin, TX. Her favorites are: ANCHOVIES, PARMIGIANO-REGGIANO, CAULIFLOWER & WALNUTS.   Click here for the recipe!

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Anchovies austin Batali Cooks 4 Cauliflower Mario Batali Parmigiano Reggiano pasta
October 22, 2013
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  Last weekend was the annual New York City Wine & Food Festival. The piece de resistance: the Jets + Chefs Tailgate. Over three-thousand people packed onto Pier 92 for the ultimate in tailgating food. It was a sea of green and white sampling food produced by some of New York’s best chefs. Aside from the…

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Batali Brothers Chefs Flight Crew Food & Wine Jets NYC Wine and Food Festival NYCWFF
October 20, 2013
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New York Times Magazine Food & Drinks Issue

This week, Mario took a break from his regular duties as a One-Page columnist for the New York Times Magazine to contribute a piece for the magazine’s annual Food & Drink Issue: Restaurant Edition. Mario’s dissertation topic: late-night chef eats. Here’s a sneak peak… What do chefs and the rest of the restaurant team eat post-shift, at 2am?…

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NEW YORK TIMES New York Times Magazine penne all’arrabbiata spicy shrimp sauté Two-minute calamari
October 18, 2013
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As I posted at the beginning of the week, we made the most of our forty-eight hours in Roma. In addition to the all-important meals, there were a few hallmarks of Italian culture we had to consume. From apperitivi to salumi to espresso, we covered our bases. Herein, a virtual scrapbook of our quick jaunt on the Italian…

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cappuccino COLOSSEUM Fiumicino italy piazza del popolo piazza navona roma
October 17, 2013
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Celebrate with a classic…   In the 80s, after a short stint at the Cordon Bleu in London, I apprenticed in the tiny mountain town of Borgo Capanne, not far from Bologna. There I learned to make pasta as only you can by having your bellypressed against a cutting board for months. It was an…

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Bavette Cacio e Pepe National Pasta Day Orecchiette pasta

"Food is much better off the hand than the fork."

What’s Happening

Table to Table

Wednesday, April 30th, 2014
6:00PM - 9:00PM

Join Mario, the guest of honor, for a special fundraising dinner with a foundation that expects to deliver enough food for over 13 million meals this year!

James Beard Awards

Monday, May 5th, 2014
6:00PM - 9:00PM

Mario is serving as Gala Chef Chair at the 2014 James Beard Foundation Awards! This year's theme, "Sounds of the City", focuses on the link between the worlds of music and food. Congrats to all of the talented nominees!

Larry King Now

Tuesday, May 6th, 2014
2:00PM - 2:30PM

Mario sits down with legendary broadcaster Larry King to discuss the Mario Batali Foundation's Swing Session Las Vegas!

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