I guess orange is the new orange, or at least something like that, according to Mario Batali’s most recent purchase of 200 bright orange Crocs. While the love of Crocs is understandable, the love of orange Crocs takes on a new meaning for Batali who claims that the color in this specific hue is the “Batali family national color” as colors go. Batali, the famous chef-turned restaurateur-turned entrepreneur-turned writer-turned bulk purchaser of Crocs (phew, that’s long), made the recent purchase after discovering the company’s intentions to discontinue the color choice.
The interest in orange was best explained in a June interview with Inc. that Batali gave. “My children started wearing orange and yellow coats so we could identify them in a sea because there is nothing more frightening than not being able to find your children, especially young ones who could easily wander out into the street, or whatever could happen to them in New York City. We could say, ‘Oh there they are! Orange and yellow right there!’”
Batali is so enthusiastic about Crocs that he collaborated to have a style named in his honor “Bistro Mario Batali” in May of 2007. Batali touted that the purpose behind the shoes “brings functionality for the kitchen to the equation producing a product that I am happy to support.” Fortunately, these shoes will still be available for purchase.
The Batali-endorsed Bistro shoes are described on Crocs.com as the following: “When it gets hot in the kitchen, go with the iconic Mario Batali clog with open vents for more breathability. Designed for all-day, on-the-job comfort, this clog includes our Crocs Lock™ slip-resistant tread.”
In the meantime, the media personality has been busy appearing on cooking shows and tweeting about recipes in anticipation for one of the arguably most popular eating days, Thanksgiving.
I take all of the bones out of mine!
RT. @rjhabres: @Mariobatali do you recommend taking the wishbone out of turkey before roasting?”
— Mario Batali (@Mariobatali) November 26, 2013
Dry brine yes !
RT. @Dagob71: Chef, doing a dry brine for a turkey breast is it ok to brine for day and a half. Your thoughts please”
— Mario Batali (@Mariobatali) November 26, 2013
Coriander and gin!
RT. @hbrendanburke: @Mariobatali Any substitute for juniper berries in your brine recipe? thanks”
— Mario Batali (@Mariobatali) November 26, 2013
[Image Via Wikimedia Commons]
