Chef Eddie's critique of the color being used to describe "The Gates" was supported by other NYC chefs in this week's Times. Eddie beat them to the punch by a week.
"Saffron produces a golden color, like a taxicab," said Ed Schoenfeld, a restaurant consultant and an expert cook who lives in Brooklyn. Like many other cooks, he was surprised that the artists called the fabric saffron. "This color is orange - more like a persimmon than saffron," he said.
"The Gates are a beautiful orange, almost tangerine," said Julie Sahni, who has written books about Indian cooking and spices. "But saffron-colored food is a rich yellow."
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