Today’s Food Newsbits: A Look at Má Pêche, Bouchon Opens in LA, Campbell’s Recession Redesign

 

Chef David Chang’s Má Pêche, the much-ballyhooed fifth location for the Momofuku chef, is slowly offering peeks at what the famed chef has in store. Taking a spot at the midtown, nearly renovated Chambers Hotel, the new space will have a variety of duties, including, but not limited to, room service for hotel guests. Serious Eats’ Ed Levine stopped in for lunch and a look at the food offerings from Executive Chef Tien Ho. Levine’s notes are positive, which only increases anticipation for the full opening in early 2010.

“For lunch we wanted to offer a nice, quick Midtown lunch,” Ho told [Levine]. “Really, we just wanted to make something delicious for a good value. We hope we’ve achieved that goal.”

Be sure to catch our Daily Blender Exclusive interview with Chef David Chang next week, where he talks about food, family, and his plans for the future. I’ll be giving away an autographed copy of the Momofuku cookbook to one lucky Daily Blender reader!

Culinary leader Thomas Keller threw a grand opening event for his third Bouchon location, Bouchon Beverly Hills, late last week. The star-studded event include an odd assortment of characters, from Don Johnson to Ludacris, and offered a full array of hors d’oeuvres from Bouchon Vegas’ executive chef Mark Hopper. The Los Angeles Times’ Daily Dish and LA’s Grub Street have pics from the grand opening. Bar Bouchon, located on the first floor of the restaurant space, is slated to open in December.

In an effort to change with the changing times, Ad Age is reporting that soup magnate Campbell’s has recently overhauled their recipe community, creating an entirely new site. Citing customer requests and a shift to more consumers dining at home, the company redeveloped their Campbell’s Kitchen identity. Adding an extensive number of ‘budget’ recipes utilizing many of the products found under the Campbell’s label, as well as other items in the Campbell’s family, the site also offers users a chance to search depending on a ‘food mood’ with choices ranging from ‘chocolaty’ to ‘comforting’.

“Our team embarked on a quest to better meet the needs of family-focused cooks, which ultimately resulted in completely revamping our website,” Lisa Walker, VP-condensed soup & broth, Campbell’s Kitchen said in a statement. “We talked to thousands of people and spent time in their homes across the country to learn what has changed in recent years regarding the way they put meals on the table.”

~Jennifer Heigl