Le Cirque Timeline; Toloache's Mexican Jewish Passover

MIDTOWN — Today is the 40th anniversary of Le Cirque. To mark the occasion, the team has put together a timeline of the restaurant's lifespan. It notes, among other things, the years when Sirio Maccioni invented pasta primavera, when Geoffrey Zakarian became a line cook, and when Andrew Carmellini became a sous chef. A more thorough, interactive timeline is in the works. [Facebook]

GREENWICH VILLAGE — Toloache Thompson is planning a Mexican/Jewish mashup dinner for Passover this year. The "Jewexican" menu, as Julian Medina calls it, includes dishes like chipotle braised brisket tacos with matzo tortillas and matzo brie tres leches for dessert, plus kosher tequila cocktails. The menu will be offered from April 14 through April 22. [EaterWire]

AWARDS SEASON — Food & Wine has just opened voting for its People's Best New Chef award of 2014. Among the 10 New York nominees are Bryce Shuman of Betony, Fredrik Berselius of the (now on hiatus) Aska, and Danny Amend of Marco's. [F&W]

FOOD TV — Here's a (long) preview of the sixth season of Andrew Zimmern's Bizarre Foods America, which premieres on the Travel Channel tonight at 9 p.m. Over the course of the season he travels to Lima for gigantic snails, and Vancouver for gigantic octopus, starting with Alaska for moose head soup tonight. [~EN~]
[Le Cirque by Krieger]