{"title":"Kevin Alexander","description":null,"products":[{"product_id":"burn-the-ice-book-kevin-alexander-9780525558026","title":"Burn the Ice","description":"\u003cb\u003e\u003cb\u003eInspiring--Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, \u003ci\u003eSetting the Table\u003c\/i\u003e\u003c\/b\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJames Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eOver the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. 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And then it was over. \u003cp\u003e\u003c\/p\u003eTo tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and \u003ci\u003eTop Chef \u003c\/i\u003efame; as well as hugely influential figures, such as Andr  Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. \u003cp\u003e\u003c\/p\u003eHe writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To burn the ice means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. 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