May 22-25, 2003

Issue No.399

DON'T MISS........

Man with the pan Every day, Marc Weiss, a.ka. DJ CHEF, tells you about Long Island’s best eateries on his radio spots, DJ CHEF FOOD 411 (airing several times a day, Monday through Friday. On WLIR-FM 92.7). NOW, DIY types can make like DJ CHEF in the comfort of their own kitchens with his new line of spices, DJ CHEF’S Cookin’ with Flava! The savory powders come in four “flavas”-poultry, seafood, steak & chop and “NY Firehouse” – all of which are salt-, gluten- and preservative free, and are available through Weiss’ website (ww.DJCHEF.com; $ 25 for a set of four). The turntable-style cooking range is unfortunately not for sale. Click here to order.

Janurary 30 - February 6 2003  Issue # 389

Parties with a purpose: Host a how-to workshop at home

FOOD NETWORKING

Chef Marc Weiss wants to help you heat things up in the kitchen– and he’s not talking about frozen diners. The former chef de cuisine at Mesa Grill has been hosting movable feasts for nearly ten years. He builds a menu around a type of food or technique you’d like to master—sushi or braising for example-then scouts out your kitchen to see that you’ve got all the proper equipment to pull off his plan (many people lack sharp knives or quality pans, Weiss says). For the oft-requested Southwestern Barbecue, Weiss draws in his experience at the aforementioned haute Tex-Mex joint to create a meal of barbecue chicken quesadillas, spicy blackened swordfish topped with a kiwi-mango-tequila salsa, a side of grilled pineapple, and margaritas made with cactus pear juice. Preparing such a spread requires knowing how to handle tear-inducing habanero peppers, properly blackened fish and skin pesky kiwis-all of which Weiss will demonstrate and assist guest in learning. Not content with a symphony of sizzling fish, Weiss, who’s also host of the daily restaurant review show DJ CHEF FOOD 411 on WLIR, brings his own soundtrack-for the barbeque party, he might play Buster Poindexter’s “Hot, Hot. Hot.” You can dance if you want to. To schedule an appointment, call 516.263.CHEF. For more information, go to www.FourStarChef.com; $400 for up to 10 people, not including groceries, The party typically runs three hours.

December 26, 2002

COOKIN' UP THE HITS
"DJ CHEF" Marc Weiss shoots for the stars
 

By Kimberly Acevedo

       His license plate says it all: DJ CHEF. His brownie towers are said to be the best in New Yor.  Others say it's his seafood chowder . But fine food isn't the only thing New York chef Marc Weiss is known for. On the weekends, he can be found as a guest DJ at local NY hot spots.
   For many years, the talented New Yorker juggled his cooking and music career, but now they've merged with the creation of a pilot for a TV show. Weiss pitched his show idea to Donna Drake, the president of Drake Media Network, and the two have teamed up to create  the "DJ CHEF" pilot.
   "The thing about Marc is that he is fearless," said Drake, the former WLNY TV 55 creative  director. "He is so kind, warm and energetic that people just gravitate to him. He is a simple guy with great ideas."
   Each episode would feature a celebrity guest for the show's cooking segment. But the show isn't limited only to food. Music, dancing and fashion would also be included. Offers have been made on the pilot, Weiss said, and he hopes it will take off. "Food is entertainment," he said simply.
   Weiss can be heard doling restaurant and cooking advice on his daily radio show "DJ CHEF FOOD 411" on WLIR 92.7 FM each day at noon. And when he is off the air, Weiss is the food editor for Best of Long Island Restaurants magazine. While Weiss is on the radio--and soon hopes have his own TV show--it's his culinary background that laid the foundation for his success. His cooking career began in several NY kitchens, including Time Cafe, downtown, Coyote Grill in Island Park, Tuscany Restaurant in Rockville Centre & Matthew's on the upper east side. He was also the chef de cuisine for Food Network's Bobby Flay at Mesa City in Manhattan. Family and friends had long ago encouraged Weiss to attend culinary school. "They were trying to give me direction," Weiss said. "After saying it over 50 times, I decided one day to go." In 1993, Weiss graduated from the New York Restaurant School in Manhattan. It's the art of food that Weiss says drew him to become a chef. The presentation, he said, combined with the satisfaction received from customers makes it all worth while.
   

    But his interest began when he was just a tot. His grandfather owned a
fruit and vegetable market in Long Beach, and that's where he learned the names and differences between every fruit and vegetable. His inner inspiration, he said, came from his great-grandfather who took pride in everything he did.
   "You have to work with a certain pride and a certain standard," he said. "He gives me inspiration to do what I do." His first culinary job was in the Time Cafe in SoHo, where Madonna had her own booth in the back, and Russell Simmons ate every day. Simmons' favorite dish was linguine and salmon, Weiss said. And even though it wasn't on the menu, he said, he would make it just for him. During Weiss'  stint at Time Cafe, John F. Kennedy Jr. asked Weiss to cater a benefit for him. Then the offers really came in. He made several appearances on News 12, the Food Network and MTV. Eventually Weiss was labeled a celebrity caterer. After leaving the restaurant scene, Weiss opened a Decadent Desserts, then combined it with a catering company (Marc Weiss Catering) . While he continued to cater celebrity events, he wanted to expand his market. Adding to his list of specialties were smaller-scaled dinner parties held at his client's home. Weiss said he finds smaller catering requests better because the food isn't mass produced. More attention can be put into the preparation of the presentation, he said. Sometimes, he added, he gives clients tips in the kitchen. "It's more fun that way, my most popular request is the cooking class dinner party.", Weiss said. Weiss' interest in music came naturally from his family. He grew up listening to his mother's record collection and he called himself the youngest Beatles fan at 12. Weiss' schedule is hectic, his wife Nina said, especially recently with the birth of their daughter, Rayna. But no matter what, the DJ Chef makes time for his family. "He is probably the most dedicated, ambitious person I have ever met," she added. "He is non-stop."

Photo credit Alex Kaplan: Top: "DJ CHEF" Marc Weisshangs out with actor Danny Glover during a celebrity event Marc catered. Bottom: AT A CELEBRITY BENEFIT , "DJ CHEF" Marc Weiss met Natasha Lyonee & Chole Sevingy.

SUNDAY, OCTOBER 20, 2002

By MARCELLE FISCHLER

JUDGING PIZZA

         The secret was in the crust, the sauce and the cheese. “The sauce should be flavorful,” said Marc Weiss, munching on a piece of Sicilian pizza from Pietro’s Pizzeria of East Meadow. Mr. Weiss is a caterer from Long Beach known as DJ CHEF and the food editor of the forthcoming “Best Of Long Island Restaurants” magazine that launches next month. I’m looking for hints of fresh herbs,” he said. “The cheese should pull from the pizza. It shouldn’t be like hard plastic.” On an Island with close to 2,000 pizza shops, Mr. Weiss was one of 11 celebrity judges at the Best Pizza on Long Island Contest, deciding which made the top regular, Sicilian, marinara, Grandma and white pizza. The competition held recently at Adventureland Family Fun Park in Farmingdale, had been whittled to seven pizzerias based on voting on the Long Island.com website. About 20,000 votes were cast. Bud Harrelson, the former Mets shortstop and co-owner of the Long Island Ducks, was a judge. He wolfed down 19 slices in the pizza playoffs. “Baseball is unpredictable,” Mr. Harrelson said. “Once you have a good pizza, a good sauce, a good crust. It’s pretty consistent.” Joe Biscardi, owner of Guiseppe’s Pizza and Pasta in Huntington Station, said pizza was simply a tradition. Mr. Biscardi has been stretching dough and making pizza with a sesame crust for years. “Burgers came and went and pizza came and stayed,” Mr. Biscardi said. When the votes were tailed, Guiseppe’s took the gold for best Sicilian. Gina & Tom Ribaudo, owners of the Pizza Palace in West Babylon, won for best white pizza. Mrs. Ribaudo said they use the homemade recipes her parents and her in-laws brought from Sicily for the 200 pizzas they sell per day. “We’re Italian’s and food is everything.” She said. “Food is pride. You make something bad and it’s the evil eye. You have to make it good.” John Arigo, owner of Pietro’s Pizzeria, clutched his framed award for best regular pizza like an Oscar. “If you can be Long Island’s best pizza, you can be the world’s best pizza,” Mr Arigo said. “Today Long Island. Tomorrow the world.”  (Photo: Celebrity Judges,  DJ CHEF Marc Weiss & Miss Long Island 2002 Melissa Lopez)

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