the "young" behind young&foodish

 
I’m Daniel Young and I'm taking comfort food
beyond its comfort zone.
My mission is to seek out the best, from burgers to
bolognese, pizza to pastrami…
…and then challenge great chefs like Giorgio Locatelli
to do better at one of my one-off events.
My London pop-ups have starred Lionel Lévy, up from
Marseille for a one-night-only BurgerMonday…
Arcangelo Dandini, Rome's pope of pasta, on a rare visit
to London for a SpagWednesday….
and Nigella Lawson, serving her delectable cakes and putting the "tea" in CoffeeSaturday.
"Daniel Young is a café fan obsessed with comfort food.
Big attractions are his pop-up events."
– The Times
"Mondays-Saturdays foodies are flocking to eat a specific meal,
cooked by a different chef, in a new place."
– Evening Standard
"Daniel Young has curated a series of dining events that
have become the toast of the pop-up scene."
– Stylist
Come on in. Click on photo to join young&foodish now. http://youngandfoodish.com/membership

 
events

  • It’s hard to say which ingredient deserves top billing in Chris Golding’s Mediterranean combination sandwich, the Ibérico pork cheeks with chilli jam or the pan-fried quid. But if a star is born at the November 27th WichThursday it may be the homemade squid ink focaccia.

  • This, the second PizzaTuesday at L’Antica Pizzeria in Hampstead, puts the spotlight on Giacomo Guido, an accomplished and ambitious young pizzaiolo who emulates the pizza greats of Naples.

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Maestro Pizzaiolo Franco Pepe Thinks Back Looks Forward


 
On the Wednesday morning following PizzaTuesday Naples, my insider’s tour of the pizza heartland, the group met with the great Franco Pepe on the sunny rooftop of Pepe in Grani, his pizzeria in the town of Caiazzo.

PizzaTuesday NaplesRecalling the prior night’s tasting of 10 exceptional Pepe pizzas I put the third-generation pizzaiolo on the spot:

How, I asked, does your pizza compare to that of your father and grandfather?

Pepe smiled uneasily, took a breath, then delivered the response heard in the video above. READ MORE >>

Take the #RealBurgerChallenge

Real Burger ChallengeAs creator of BurgerMonday I’ve staged some pretty outrageous burgers, from the UmamiBurger MNO Burger, topped with Port-braised short ribs, truffle cheese, foie gras and truffles, to the Disco Bistro Original Disco Burger, layered with smoked dry-aged short rib, marrow and trotter sauce, Cheddar, pickled onions and bone broth.

Much as I look forward to showcasing still more obscene burgers piled with wild things I do fear we may be losing our way. In the race to out-top one another burger chefs and their fans risk forgetting two burger basics:

– A burger is only as good as its beef patty.

– Get the meat part right and the burger can stand on its own, with little embellishment.

To help put the meat of the matter back in focus I urge home cooks, restaurant chefs and burger dudes everywhere to take the @BurgerMonday #RealBurgerChallenge:

Create a great burger with 1 bun, 1 patty, 1 sauce and 1 topping. READ MORE >>

Why Pizza in Naples Has to be So Soft


 

Enzo Coccia with Bendable MargheritaNaples shared its love of pizza and dry pasta with the world many years ago but something got lost in translation. Rather than eat pasta al dente and pizza soft, in the Neapolitan way, foreigners learned to do the opposite.

Non-Italians at last discovered the pleasures of al dente pasta in the late 20th Century. But only recently have hardcore devotees in the pizza diaspora acquired a soft spot for pizza with a light, pliable crust.

In my video above, “Pizza in Naples is Strictly Softcore”, the master pizzaiolo Enzo Coccia of Pizzaria La Notizia explains why Neapolitan pizza must be so soft and light. READ MORE >>