Daniel Boulud is one of a handful of people who can claim ownership of four stars from the New York Times' restaurant critic. His modest roots in Lyon, France, instilled his understanding for local produce, and anyone who has visited one of his restaurants (Daniel, Bar Boulud, DB Bistro Moderne, DBGB) understands his love for a decadent burger. The New York-based chef will also be sharing his culinary mastery with supporters of the Le Fooding d'Amour event on September 26-27.

As one of the many talented cuisiniers participating in Le Fooding D'Amour (September 25-26 at at New York's P.S.1), Julie Farias knows a thing or two about a good cut of meat. The Texas-born chef—who recently moved from Brooklyn's Beer Table to The General Greene—worked for Daniel Boulud for five years (at Café Boulud, db Bistro Moderne, and Daniel), but attributes much of her culinary know-how to her southern upbringing and family influence (her clan owns a tortilla factory inside a San Antonio meat market). Farias tells us about working in kitchens on both coasts and how Le Fooding is going to taste for New Yorkers. In her case, it's going to taste like tacos made from 40 cow heads.

A while back the often maligned but generally easy guy to deal with Jon B of Home/Guesthouse fame was looking for a new spot to hang his hat. I steered him into what is now the Greenhouse space. I had been designing the property for the shelter crew of Timmy Regisford and Merlin Bobb, and it turned out they needed a partner. I felt strongly that the space, which has been a nightspot since pre World War II, was ideal -- an easy-to-get-to cabaret downtown with few neighbors. A home run. Jon told me I was nuts for a couple of months, but then moved in.

On Tuesday night, assistant editor Foster Kamer and I had one for the books, the blogs, etc. After interviewing famed New York-based chef Daniel Boulud, we were invited for an evening of decadent sampling at Boulud’s newest LES resto, DBGB. Unlike Boulud’s pre-established (and more famous) kitchens in the city (Daniel, Bar Boulud, DB Bistro Moderne), DBGB's a bustling, loud affair, the kind you can just stumble in from off of the Bowery, and throw yourself into the bar room of. Yes: it's the Pastis of the East Village. Deal with it.

We were seated in the main dining room, flanked with wood shelves of ingredients and used dishes of Boulud's contemporaries, as Radiohead and The Cure blasted above us. Soon after, Boulud blasted us away with the full comp.

Since 1978, Tihany Design has held the champion title for worldwide restaurant and hospitality design. The company namesake, architect, and restaurateur, Adam Tihany is the creative force behind Aureole New York and Las Vegas, La Fonda Del Sol, Daniel, Charlie Palmer at The Joule, Le Cirque, and Per Se among other fine-dining establishments. His design work in hotels includes One&Only Cape Town, Mandarin Oriental Geneva and Hong Kong's Mandarin Oriental Landmark. The top name in hospitality design shares a look inside his boutique agency and list of posh accomplishments.

The French are better than we simple Americans at many things (staying thin, being fashionable, appearing cultured), but most importantly, the French know their food. Alexandre Cammas took his inherent French penchant for dining to new heights when he founded the gastronomic movement, Le Fooding, in Paris almost a decade ago. On September 25th and 26th, Le Fooding invades New York for their first stateside appearance. Le Fooding d'Amour Paris-New York is centered upon 6 renowned chefs from New York and 6 from Paris cooking for charity (Action Against Hunger) at P.S.1 Contemporary Art Center. Tickets are inexpensive, the idea behind the event is monumental and with the talent in the cooking arena -- Yves Camdeborde (Le Comptoir de la Relais), Inaki Aizpitarte (Le Chateaubriand), William Ledeuil (Ze Kitchen Galerie), Alberto Herraiz (Fogón), Stephane Jego (L'Ami Jean) and Christophe Pelé (La Bigarrade), plus David Chang (Momofuku), Julie Farias (General Greene), Daniel Boulud with Olivier Muller (db Bistro), Wylie Dufresne (wd-50), Sean Rembold (Marlow & Sons) Riad Nasr (Minetta Tavern) -- it’s physically impossible for the food to be anything less than superb. Alex and his event coordinator, Zoé Reyners, give BlackBook a sneak peek.

Formerly executive chef at the decadent GILT restaurant, chef Christopher Lee recently re-opened Charlie Palmer's legendary at its new location in the Bank of America Tower at One Bryant Park (that's him in the photo above at right, Palmer smiling paternally at left). The Top Chef Masters competitor talks about manning the kitchen as executive chef at Aureole, his modest perspectives, and having a green thumb. Aureole will beoffering a 15% discount on all menus until the grand opening benefit gala for Citymeals-on-Wheels on September 15.

Laurent Tourondel has passed a gastronomically reputable torch to Chef Ed Cotton to run BLT Market, Tourondel's kitchen of the Upper West Side’s Ritz-Carlton-based restaurant. A fresh blend of market-inspired delights is what this Boston-bred chef brings to the table. After years creating delectable dishes at Daniel and Veritas, as well as working the ovens of the lightening fast-paced Kitchen Stadium on Iron Chef America, Chef Ed’s dishes brings new meaning to your average food shopping at the market.

Last night, the guests of Chocolat Au Vin -- a decadent evening of dancing, dessert and dreams benefiting St. Jude Children's Research Hospital -- were fortunate enough to experience a once-in-a-lifetime performance by 15-time Grammy-winning legend Tony Bennett. Indeed, extravagance was abundant; with Kristin Davis, smartly dressed in Oscar De La Renta, working the red carpet as the Honorary Chair, guests enjoyed a tasting menu prepared by Daniel Boulud, Godiva Chocolatier truffles, and Artisanal premium cheeses to pair with the Napa Valley Vinters. Gossip Girl's Connor Paolo, The Sopranos' Michael Imperioli and Tony Siricio, Sports Illustrated swimsuit model Jessica Hart, Eric Trump, and Cuba Gooding Sr. (who also performed) were on hand to show support as well. But extravagance aside, the work that St Jude does was apparent as young cancer survivors took the stage to share their stories, and I assumed the role of humbled journalist, shocked to have been invited to such a momentous event, and feeling extremely honored to be in the presence of so many who were supporting an incredible cause.

Chef David Myers of Comme Ca Brasserie, Sona, and Boule on jonesing for sushi, LA’s farm fixation, and leisure-time indulgences

You’ve really embraced Los Angeles through your creative, passionate use of local produce. How does this city inspire or frustrate you? I was trying to find where I wanted to open my own restaurant, and I fell in love with LA. The scenic beauty of the mountains and ocean deeply inspires me. Traffic is another issue though.

And where do you hang out? I don't have a lot of time to hang out, given my hours, and on the weekends I am usually traveling. However, I love The Otheroom in Venice. It's in my neighborhood and I love the vibe.