Philip George, Designer of Elegant Restaurants, Dies at 94

excelsior wrote:Paul Obis Gave Up Meat, Founded Vegetarian Times

https://www.wsj.com/articles/paul-obis- ... 1530888748

Paul Obis, Vegetarian Times founder who later ‘liked a good steak,’ dead at 66

Ralph Paige, a nationally prominent advocate for black farmers who fought to save their land and to win them financial compensation for what they contended were years of government discrimination, died on June 28 in Atlanta. He was 74.

Gold died of pancreatic cancer at St. Vincent Medical Center in Los Angeles this evening, according to his wife, Times arts and entertainment editor Laurie Ochoa. He was diagnosed with the disease in early July.

Cathy2 wrote:Jonathon Gold dies at 57.

Gold died of pancreatic cancer at St. Vincent Medical Center in Los Angeles this evening, according to his wife, Times arts and entertainment editor Laurie Ochoa. He was diagnosed with the disease in early July.

at nytimes.com, Pete Wells wrote:Jonathan Gold, the restaurant critic whose curious, far-ranging, relentless explorations of his native Los Angeles helped his readers understand dozens of cuisines and helped the city understand itself, died on Saturday in a Los Angeles hospital. He was 57.

The cause was pancreatic cancer, said Margy Rochlin, a close friend.

In more than a thousand reviews published since the 1980s, Mr. Gold chronicled his city’s pupuserias, bistros, diners, nomadic taco trucks, soot-caked outdoor rib and brisket smokers, sweaty indoor xiao long bao steamers, postmodern pizzerias, vintage delicatessens, strictly omakase sushi-yas, Roman gelaterias, Korean porridge parlors, Lanzhou hand-pulled noodle vendors, Iranian tongue-sandwich shops, vegan hot dog griddles, cloistered French-leaning hyper-seasonal tasting counters and wood-paneled Hollywood grills with chicken potpie and martinis on every other table.

Unlike some critics, Mr. Gold never saw expensive, rarefied restaurants as the peak of the terrain he surveyed, although he reviewed his share of them. Shiki Beverly Hills, Noma and Alinea all took turns under his critical loupe. He was in his element, though, when he championed small, family-run establishments where publicists and wine lists were unheard-of and English was often a second language, if it was spoken at all.

“Before Tony Bourdain, before reality TV and ‘Parts Unknown’ and people really being into ethnic food in a serious way, it was Jonathan who got it, completely,” the writer and editor Ruth Reichl said. “He really got that food was a gateway into the people, and that food could really define a community. He was really writing about the people more than the food.”

"I very rarely do anything more than three main flavors on any dish," he said. "And what's important in cooking, to me, is the taste. And I think that's the true job of a chef, to create this flavor profile, these flavors of each of the dishes, and I think that that takes a lot of technique and a lot of knowledge to do correctly."

James Villas, an author of numerous cookbooks and magazine articles who staunchly defended his homegrown Southern cooking and waged an uncivil war against voguish gustatory gimmickry, died on Aug. 17 at his home in East Hampton, N.Y. He was 80.

stevez wrote:Kenny Shopshin, a true original, has died in NYC.

http://www.brooklynvegan.com/rip-kenny-shopsin/

at newyorker.com, Helen Rosner wrote:Kenny Shopsin, the chef-proprietor of Shopsin’s, the defiantly idiosyncratic general-store-cum-restaurant in the West Village and, later, the Lower East Side, was not the sort of person for whom death ever seemed a possibility. Cranky, nonconformist, uninhibited, seemingly driven by an internal engine of profane irascibility, he was a New York legend, part of the social architecture of the city, a wild-haired totem of a lower Manhattan that once was, before the degradation of Greenwich Village into a place of vacant luxury storefronts waiting to be reanimated by businesses able to pay five- or six-figure monthly rents. The news of Shopsin’s death, which spread like a rumor over Labor Day weekend, and was confirmed on Tuesday by his daughter Tamara, was like one of the legs being yanked off a chair. We’re still upright, but things are very wobbly.

Cathy2 wrote:Jonathon Gold dies at 57.

Gold died of pancreatic cancer at St. Vincent Medical Center in Los Angeles this evening, according to his wife, Times arts and entertainment editor Laurie Ochoa. He was diagnosed with the disease in early July.

Anne Russ Federman, the Last of Russ’s Culinary Daughters, Dies at 97

William Coors, Brewery Chief and Ultraconservative Voice, Dies at 102

Dorcas Reilly died on Oct. 15 of Alzheimer’s disease, said Ken Tomlinson of the Hinski-Tomlinson Funeral Home in Haddonfield, New Jersey.

Campbell Soup officials said the New Jersey resident was the driving force behind the popular dish, made with green beans and cream of mushroom soup and topped with crunchy fried onions. The company said it is the most popular recipe ever to come out of its corporate kitchen. The recipe’s website got 2.7 million visits during last year’s holidays, the company said.
...
The original recipe card was donated to the National Inventors Hall of Fame in 2002.
...
Reilly was a Campbell Soup kitchen supervisor in 1955 when she combined the ingredients of the now-legendary green bean casserole for an Associated Press feature.
...
In a 2005 AP interview marking the recipe’s 50th anniversary, Reilly said she didn’t remember having a hand in it because the dish was among hundreds that were created during her time at Campbell’s. She also helped create a tomato soup meatloaf, a tuna noodle casserole and Sloppy Joe-like “souperburgers.”

Cathy2 wrote:This is my 25,000th post on LTH. I wanted it to be for something special.

Woman who created green bean casserole dies at 92

Dorcas Reilly died on Oct. 15 of Alzheimer’s disease, said Ken Tomlinson of the Hinski-Tomlinson Funeral Home in Haddonfield, New Jersey.

Campbell Soup officials said the New Jersey resident was the driving force behind the popular dish, made with green beans and cream of mushroom soup and topped with crunchy fried onions. The company said it is the most popular recipe ever to come out of its corporate kitchen. The recipe’s website got 2.7 million visits during last year’s holidays, the company said.
...
The original recipe card was donated to the National Inventors Hall of Fame in 2002.
...
Reilly was a Campbell Soup kitchen supervisor in 1955 when she combined the ingredients of the now-legendary green bean casserole for an Associated Press feature.
...
In a 2005 AP interview marking the recipe’s 50th anniversary, Reilly said she didn’t remember having a hand in it because the dish was among hundreds that were created during her time at Campbell’s. She also helped create a tomato soup meatloaf, a tuna noodle casserole and Sloppy Joe-like “souperburgers.”

Just yesterday, I made tuna noodle casserole for lunch. I never had a souperburger, though it has now captured my interest.

Regards,
Cathy2

Tom Margittai, Who Revitalized the Four Seasons, Dies at 90