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Bartenders Rediscover ‘Fun’ at Tales of the Cocktail

admin — Fri, 30 Jul 2010 02:29:40 +0000

I’m home from Tales of the Cocktail in New Orleans and deep into muffaletta withdrawal, but as Jason Wilson wrote in Wednesday’s Washington Post , last week was full of previews of what’s to come in spirits and cocktails. Last week I wrote about a few of the rare and upcoming spirits that were being trotted out at Tales; Wilson adds to this list with a preview of Zucca , an Italian amaro flavored with Chinese rhubarb; and a Damson gin produced by Scott Krahn, founder of DH Krahn gin , that is made at Finger Lakes Distilling in New York. I ran into Scott at one of the event’s tasting sessions, and he gave me a taste of the product, dubbed Averell’s Damson Gin, which will be available starting October 1. Bottled at 33 percent alcohol, the liquor is infused with a sour, knobby variety of plum that gives the drink a bright tartness akin to that of sloe gin, without the syrupy sweetness that often plagues that style of spirit. Other new releases include Redemption Rye , a relatively young (2 1/2-years old) whiskey with a whopping 95 percent rye mashbill, made in Indiana; and the full…

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Tags: amaro, averell, chinese, cocktail, country, damson, discovery, facebook, finger, food, italian, lakes, rhubarb, year

M. Wells Diner in Long Island City: Beyond Dressed-Up Diner Food?

admin — Wed, 28 Jul 2010 08:00:00 +0000

From Serious Eats: New York VIEW SLIDESHOW: M. Wells Diner in Long Island City: Beyond Dressed-Up Diner Food? [Photographs: Robyn Lee] M. Wells Diner 21-17 49th Avenue, Long Island City NY 11101 (at 21st Street; map ); 718-425-6917; mwellsdiner.com Service: Friendly and pretension-free Setting: A charming, classic diner car Must-Haves: Tortilla Española, pan con tomate Cost: $5 and up Grade: An optimistic “Incomplete” It’s not often that a diner in Queens attracts city-wide media attention—but M. Wells , recently opened in a somewhat barren stretch of Long Island City, is no ordinary diner. Opened by husband-and-wife partners Hugue Dufour and Sarah Obraitis—the former, once of hot-ticket Montreal restaurant Au Pied de Cochon , the latter, a Queens native—the diner has already been written up by outlets from the New York Times to the Wall Street Journal , along with early reports from the Village Voice and Edible Queens . We heard mention of foie gras tamales and rabbit and hot dogs and meatballs cooked in a can —and how could our ears not perk up at that? We’d intended to postpone a visit until the diner was fully opened; M. Wells has been serving breakfast since their opening, lunch for the last few weeks, and is holding off on dinner (and its most …

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Tags: city, country, diner, maps, montreal, result, slideshow, street, voice, waitress, wells-diner

Guest Review: Valerie Tackles Thai Cupcakes

admin — Tue, 27 Jul 2010 06:10:30 +0000

CTTC friend and foodie, Valerie Amedee, traveling through Thailand, sent in this review and the accompanying photos. Thanks, Val! (edited for length) “… I met Khun (Thai for Miss, Mrs., Ms., and Mr.) Pui, who makes cupcakes. Her bakery is called “Pii and Pii Cupcake.” Here’s the text from the box: พีแอนด์พีคัพเค้ก ตัวแทนจำหน่าย ทั้งปลีกและส่ง (cell phone 089-784-6060; land line 045-724-399; the country code for Thailand is 66, so the land line is 66-45-724-399. The cell phone probably can’t be reached from outside of Thailand) Khun Pui. I think the text roughly translates as: “P and P Cupcake self-representing sales, independent, with delivery” (The text, word for word, reads: “Pii and Pii Cupcake self represent sell/distribute whole separate and deliver”) I have only seen Khun Pui there once. But her cupcakes looked fun and tasty. They were colorful and artistic, and I knew I had to write to CTTC about them. And at 10 baht each – 3 for a dollar! – I had to try some. They were individually baked in parchment-paper cups, and Pui gave little plastic spoons to each customer. This was necessary, because the parchment was pretty heavy-duty and would not have peeled off without destroying the cupcake. The frosting was rich, the kind of fancy buttercream …

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Tags: bakery, country, cupcake, cupcakes, cupcakes-take, foodie, frosting, khun, parchment, pastry, phone, plastic, result, sugar, valerie

Meet & Eat: Michael Symon

admin — Fri, 23 Jul 2010 04:00:00 +0000

[ Photograph: Cooking Channel ] Of all the shining, happy faces teaching us how to cook these days, one of my very favorites is Chef Michael Symon. I first became acquainted with Symon after reading about his flagship restaurant Lola Bistro in Cleveland, Ohio, in Michael Ruhlman’s book The Soul of a Chef . I found him compelling and hard-working, and was thrilled when his skills began being broadcast on national television. Now, with seven restaurants to his name, a James Beard award under his belt, and a new show premiering on the Cooking Channel, Cook Like an Iron Chef , Symon’s got it made. I was happy to chat with him about all these projects and what he’s got planned for the future. So your restaurants and culinary background are in Cleveland. How is Cleveland as a food city? It’s actually very strong, I would say, for a mid-market city. If you take New York, Los Angeles, Chicago, and San Francisco out of the equation I think Cleveland’s probably the strongest food city in the country. “Farm-to-table” is kind of the new hip term but we’ve had that in Cleveland for 20 years; we’ve always had a strong connection with farmers. …

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Tags: channel, chicago, cooking-channel, country, flagship, food, inkling, made-it-popular, michael, restaurant

Street Food-Themed Wallets from VendrTV Now On Sale

admin — Thu, 08 Jul 2010 08:50:44 +0000

[ Photograph: VendrTV ] Now available from street food-centric web show VendrTV are these spiffy vinyl wallets featuring colorful illustrations by Hawk Krall , aka the man behind our Hot Dog of the Week series. You can help support the show and keep your money stylish by buying one for $25. VendrTV is teaming up with vendors around the country to offer discounts (to be announced) to wallet-holders.

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Tags: colorful, country, food, hawk, money-stylish, photograph, street, vinyl, wallet, wallets, web

American City Diner: Washington, DC

admin — Fri, 02 Jul 2010 21:17:07 +0000

“Thanks to American City Diner for restoring my faith that outstanding diner food is still out there.” Visiting American City Diner on the outskirts of Washington, DC, near the Maryland border, is like walking into Guy Fieri’s dreams. I’m actually shocked this place has yet to be visited by “Triple D”. Dripping with 50’s nostalgia (chrome, neon, and a mind blowing giant mural of James Dean, Sammy Davis Jr, Elvis, and Marilyn Monroe chowing down on ice cream and spaghetti) you might be surprised to learn that this place was built in the late 80’s, and isn’t even a real dining car. That said, it’s anything but the cheesy tourist trap you might expect. Walls jammed with 50’s bric-a-brac and teeming with customers 24 hours a day, American City Diner fends off obnoxious customers with signs that warn you not to bother the cooks in the open kitchen. Our waiter was friendly, despite the giant “No Whining” sign on his uniform . Some people are put off with eating establishments known for a “signature rudeness,” but to me it’s usually a sign of really good food. The Reuben , piled with thick cut, house-made corned beef—billed as “the best corned beef south of New York City”—was better than you would expect from …

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Tags: along-the-lines, country, crank-out-quite, diner, dining, establishments, fieri, james, kitchen, marilyn, monroe, sammy, spaghetti, tourist

Who Should be in the Vintners Hall of Fame?

admin — Fri, 02 Jul 2010 06:54:20 +0000

One of the minor gigs I have landed as a result of my verbal flailings around these parts is as a nominating judge for the Vintners Hall of Fame , an ongoing program of awards hosted by the Culinary Institute of America . Gig is clearly the wrong word for it, of course, as that has some connotation that there’s some form of compensation. No, mostly what I get to do is sit around and talk with people who generally know a lot more about the history of California wine than I do. Here’s how it works. Every year, the nominating committee gets together and sifts through the hundreds of worthy names to try to come up with a selection of a few people who have had the greatest impact on the California wine industry. Yes, I know, the award should therefore be called the California Wine Hall of Fame, but we’ve hashed that one though every year, and the Vintners Hall of Fame is what it will stay, despite not every inductee being a vintner. But I digress. Our job as the nominating committee is to arrive at a list of maybe a dozen or two dozen people that then get presented to essentially every professional…

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Tags: amerine, brother, country, gustave-niebaum, meredith, person, vintners, writer

A Greece-y Burger at Astro Burger in Los Angeles

admin — Wed, 30 Jun 2010 20:52:41 +0000

From A Hamburger Today [Photographs: Damon Gambuto] Astro Burger 5601 Melrose Avenue, Los Angeles CA 90038 ( map ); 323-469-1924; astroburger.com Cooking Method: Grilled Short Order: A drive-in spot foregrounds its healthful preparation and backgrounds good flavor Want Fries with That? Yes, if you’re in the mood, but if you’re trying to stay healthy, a passable Greek salad might be a better choice Prices: Astro Burger, $3.39 Notes: A drive-thru gives you the option to grab a reasonably healthy meal at a fast food pace As a boy my burgers weren’t usually the chain, fast food variety. Growing up on the Upper West Side of Manhattan meant most of my burgers came from diners; specifically, the storied Greek diners that proliferated just after the turn of the twentieth century. Most of the country doesn’t have this particular strain of vinyl and Formica eateries , but you probably know what I’m talking about; impatient waiters tapping their feet as you peruse omnibus menus that can read like a history of twentieth century American immigration. It’s true that the Greek diner is largely an East Coast phenomenon, but its pop-cultural signifiers have long since gone national. The Saturday …

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Tags: astro, avenue, burger, burgers, country, greek, Hamburger, maps, melrose-avenue, mood, night, photographs, street, utf, youth

Why Does American Rosé Suck?

admin — Sun, 27 Jun 2010 06:27:25 +0000

I was poking around in my wine cellar last night, taking stock of what I might be drinking soon, now that I’m through some serious crunch time at work. In particular I was looking for some nice bottles of ros

Tags: aftertaste, benadryl, country, difference, food, france, hibiscus, pinot-noir, result, summer

Truck Farm Announces Winners of the Wicked Delicate Garden Contest

admin — Sat, 26 Jun 2010 11:36:08 +0000

From left: Ian and Curt with their Truck Farm. [ Photograph: Truck Farm ] You may remember Ian Cheney and Curt Ellis from the Meet & Eat we posted a few weeks ago. At the time, they were gathering entries to their Wicked Delicate Garden Contest , a chance for young people across the country to show off ways to make gardens in unexpected places. The entries were judged by Michael Pollan, Alice Waters, and Marion Nestle for “creativity and resourcefulness,” and last week the winners were announced! Curt presenting the prize to students from Prospect Charter School. [ Photograph: Truck Farm ] There were three categories for entries: elementary school, middle school, and high school/college. The elementary school victors, from Glover School in Massachusetts, built their garden of green beans in a lunchbox . The middle schoolers, from Prospect Charter School in Brooklyn, New York, made their a funky disco ball garden . And students from Brown University topped the high school/college category, with their garden in a bicycle basket. Each winner received their very own Red Wriggler worm farm to help fertilize and grow their unique

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Tags: alice-waters, cheney, country, marion-nestle, michael-pollan, show-off-ways, time, topped-the-high, winner-received

Wines for Grilling: What to Drink with Ribs, Burgers and More

admin — Sat, 26 Jun 2010 02:30:00 +0000

Photograph: TheBusyBrain Grab your charcoal and your corkscrew, grilling season has arrived, and we asked two wine and/or grilling experts to recommend what to pair with various grilled goodies. (Yes, vegetarians, we’ve got you covered too!) Our panel included Elizabeth Karmel , author of St. Francis Girls’ Guide to Grilling and executive chef of our go-to Manhattan barbecue restaurant Hill Country , and Carolyn Evans Hammond , wine critic and author of Good Better Best Wines . Here’s what they had to say: Wines for Ribs and Other Grilled Meats Rich, fruity, rounded red Zinfandel . You need a wine that’s sturdy enough and has enough structure to stand up to these really assertive foods. Merlot , so spicy and fruit-forward and rich, is also good with ribs and other grilled meats. I think a Cabernet is also a slam-dunk for a rib or a chop. But everyone knows it’s a slam dunk. So I’m trying to get people to go for the old-time Zinfandel. —Elizabeth Karmel Barbecue requires full-fruited wines that stands up to the charred flavors of grilled foods. And, since …

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Video: Brooklyn-Based Seafood Company Makes Case for West Coast Oysters

admin — Thu, 24 Jun 2010 23:03:44 +0000

From Serious Eats: New York There’s a little rivalry between East and West coast oysters, but Nellie Wu, the oyster specialist and general manager of the Brooklyn-based, family-owned W&T Seafood , has no problem saying that West coast shellfish is her go-to. It’s not local, true, but the Pacific Northwest is home to some of the best darn oysters in the country, not to mention properly farmed ones. In this latest episode of Food Curated from documentarian Liza de Guia, Wu shares her passion for West Coast oysters, opening up her palm to introduce us to some tasty Kusshis, Olympias, and Kumamotos (which hit you with a big brininess at first, but finish with a melony sweetness). Watch the video, after the jump. Brooklyn-Based Seafood Company Makes the Case for West Coast Oysters More Food Curated from Liza de Guia Brooklyn’s NuNu Chocolates Video: Bacon Marmalade Granola Maker Nekisia Davis of Early Bird Granola Video: How to Butcher and Cook a Rabbit Videos: Sausage Making at the Meat Hook in Brooklyn Meet and Eat: Liza de Guia

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Tags: after-the-jump, based-seafood, brooklyn, coast-shellfish, country, general-manager, sausage-making, west

Kansas City, Missouri: Barbecue and Ice Cream

admin — Sat, 19 Jun 2010 12:27:17 +0000

[Photographs: Brad Thomas Parsons] After an unforgettable lunch at the Idle Isle Cafe in Brigham City, Utah, my next couple of days of eating during my cross-country road trip left me wanting, to say the least. Dinner in Rawlings, Wyoming, was a Domino’s pepperoni-and-anchovies pie delivered to my hotel room, and the next night’s highlight in Lincoln, Nebraska, was a turkey sub and some Cool Ranch Doritos from Subway. But I accepted those two sorry meals with grace as I was gearing up to take a delicious detour down to Kansas City, Missouri, home to over 100 barbecue restaurants. Arthur Bryant’s My visions of barbecue soon turned into the beckoning smell of smoked meat as I pulled into the parking lot of the legendary Arthur Bryant’s on a rainy Sunday morning. I’ve made pilgrimages to Memphis, the Carolinas, and the Texas hill country, and welcomed being able to check Kansas City off my barbecue bucket list. It wasn’t yet noon and there was already a line of tourists, families, and neighborhood regulars stretching to the door. The set-up is pretty no frills—cafeteria style bathed in harsh fluorescent lighting. While I was snaking my way up to the front counter I was …

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Tags: brooklyn-avenue, country, domino, food, french, hotel, kansas, pennsylvania, pepperoni, pictures, rawlings, thomas-parsons, trademark, unforgettable

Sea Smoke Cellars, Santa Barbara: Current Releases

admin — Sun, 06 Jun 2010 22:21:10 +0000

Sometimes as I’m traveling through wine country, I see beautiful pieces of land that aren’t planted to grapes and I think to myself, “now why is it that someone hasn’t turned that into a vineyard?” I don’t pretend to have an eye for what makes good vineyard property, but those who do are constantly saying the same things about choice pieces of land everywhere. Sometimes these pieces of land become famous, or perhaps infamous is a better word, for their frustrating combination of appeal and unavailability. For years, even decades, the wine country of Santa Barbara, and the appellation of Santa Rita Hills held such a piece of land. Directly across the Santa Ynez river from vineyards like Sanford & Benedict and Fiddlestix, an elongated parcel of land hugged the northern banks of the river and cried out to many a winemaker as a prime location to plant Pinot Noir. But the land, planted to beans, wasn’t for sale. And so for years, winemakers and would be winery owners would drive by and drool, and people like me would naively wonder why no one was trying to grow grapes there. But then one day, along came Bob Davids. The CEO of Hong Kong based Radica …

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Gluten-Free Tuesday: Tamari Sauce

admin — Wed, 02 Jun 2010 18:50:07 +0000

From Recipes After a short hiatus, Shauna James Ahern is back with us for Gluten-Free Tuesday! She’ll be alternating weeks with our new gluten-free baking columnist, Elizabeth Barbone. Please join us in welcoming Shauna back! —The Mgmt. There are moments in my life when I long for tamari. It’s not just that I love the flicks of salty umami flavor on my tongue or the sight of its dark drops on white sushi rice as I raise a spicy tuna roll to my lips. Tamari has a complex taste, a smooth texture, and a far less abrasive nature than cheap soy sauce. Tamari should be in everyone’s refrigerator, at the ready for barbecues and stir fries. None of that is why I long for it, however. Tamari has become one of my most essential foods—far more than a condiment—because 1/2 teaspoon of it could save me three days of pain. Let me explain. Five years ago I was diagnosed with celiac sprue, an auto-immune disorder that left me unhealthy and wondering where to find my energy. All my life I suffered from this. It was only after two years of intense pain and endless medical appointments…

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Tags: china, columnist, country, energy, hiatus, house, japan, life, modern, recipes, toddler, waiter

A Busy Burger at The Lazy Ox Canteen in Downtown Los Angeles

admin — Thu, 27 May 2010 02:05:44 +0000

From A Hamburger Today [Photographs: Damon Gambuto] The Lazy Ox Canteen 241 S. San Pedro St., Los Angeles CA 90012 ( map ); 213-626-5299; lazyoxcanteen.com Cooking Method: Grilled Short Order: This skillfully crafted burger falls short of excellence as it is undermined by a mediocre bun Want Fries with That? Yes. Expertly wrought and addictive despite an unnecessary hit of dill Prices: The Lazy Ox Burger (with fries), $14 Notes: While the street it’s on looks ordinary, you are just steps from the heart of LA’s Little Tokyo For years, Los Angeles’ downtown only felt like a city during the day. Wholesale markets would percolate to life as the sun rose. By lunchtime the lawyers and bankers descended to ground level for a quick break from their high-rise offices. The streets would bustle with activity and, for a few hours, we were a walker’s metropolis. Then as night fell, the truth of our commuter culture revealed itself. Freeways would fill, streets would empty, and the hopes of restaurateurs trying to build a dinner business would fade out like brake lights in the distance. In large measure the rule was: People would visit Downtown, but they wouldn’t live there. That’s all changed. Developers finally…

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Tags: collaboration, country, food, friends, pedro, people, photographs, time, utf

My Pizza Oven: Leyway, Making Pizza in Paradise

admin — Wed, 26 May 2010 11:32:16 +0000

From Slice I discovered today’s MPO subject via the My Pie Monday feature when she submitted a photo of her Margherita pizza . She was kind enough to put herself in the hot seat for us. And, wow. Turns out she’s from Cebu, Philippines. Talk about pizza in paradise. — The Mgmt. The oven mouth cover, which Leyway painted herself. [Photographs: Leyway] Name: leyway Location: Cebu, Philippines Website: flickr.com/photos/9671084@N04 Wait! Holy crap. You’re from Cebu, Philippines?!? That’s like a freakin’ paradise . Can we all have your life? … OK … First question … when did you put your oven in? Did you build it yourself or have someone build it? My dad got it for me, he supervised the work, of course. He had two guys working on it. My dad is a contractor, so he knows his stuff. Nice. I hope you make pizzas for him. How often do you use it? We do have a pizzeria, which I own, so it’s used every day. I get my wood from a friend from college so it works out I guess. I used to make the pizza every day, every night by myself all the time. But as of the moment, it’s run …

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Some Thoughts on Australian Wine

admin — Sat, 22 May 2010 06:47:05 +0000

Anyone who reads Vinography with any regularity would know that I spent some time in Australia recently on a press trip. I got the chance to visit a lot of wineries in both Victoria and South Australia, in the regions of Yarra Valley, King Valley, Beechworth, Heathcote, Adelaide HIlls, McLaren Vale, and the Barossa Valley. My two week trip by no means made me an expert on Australian wine, but it did significantly increase my understanding of what Australian wine is all about, what’s going on in the country, and it certainly expanded my horizons when it comes to Australian wine. I’ve of course been posting my reviews of wines and stories of wineries that I visited on this trip, but I also collected some random observations about Australian wine that I offer below, with no presumption of profundity. These are just some of the things I learned and encountered during my trip. Old Vines One of the things I was quite excited to see more of (more than my brief trip to the Hunter Valley 9 years ago afforded me) were old vines. Australia has some of the oldest grapevines in the world, thanks to its geographical remove from the…

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Watch Tonight! Puppy Mills Exposed on Animal Planet (10 pm ET/PT) – Premiere of "Petland"

admin — Mon, 17 May 2010 20:55:24 +0000

Tonight Animal Planet premieres a documentary about an undercover investigation of the largest puppy-selling retailer in the country, Petland. Puppy mills are exactly that – factories that churn out puppies for sale and keep female dogs constantly pregnant and in miserable conditions. Watch the show, tell your friends, and sign the HSUS Pledge to stop puppy mills . And if you’re looking for a new BFF, please, please adopt that special someone from your local shelter or rescue group. Click for more air dates on Animal Planet. More about Working Dog Productions , the cool folks behind the camera. [ Comments (0) | Add Your Comment ]

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Tags: animal, country, documentary, dogs, factories, female, friends, investigation, keep-female, planet, premieres, productions, sale, special-someone

Cook the Book: ‘Pig: King of the Southern Table’

admin — Mon, 17 May 2010 20:35:37 +0000

For the last few weeks we’ve been keeping things pretty healthy here at Cook the Book with all sorts of seasonal , vegetarian , and even gluten-free recipes. This week we are going a decidedly less healthy route to counter-balance all of these good-for-you options. We will be sharing a week’s worth of recipes from James Villas ‘ newly released paean to all things porky, Pig: King of the Southern Table . Pig is a snout-to-trotter guide through the South, with recipes that utilize every part of the pig imaginable. Villas incorporates pork into every meal of the day and that’s precisely what we are going to be doing this week. Look forward to a Great Smoky Bacon, Country Ham, and Sauerkraut Pie that will put all other quiches to shame, a loaf of Bacon Pimento Cheese Bread perfect for BLTs, and Candied Pecan Bacon which just might be the best cocktail hour snack ever. Win ‘Pig: King of the Southern Table’ Thanks to the generous folks over at Wiley , we are giving away five (5) copies of Pig: King of the Southern Table this week. All …

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Tags: bacon, bacon-pimento, cheese, cheese-bread, country, folks, great-smoky, james-villas, newly-released, preparation, recipes, sauerkraut, trotter, wiley

Tasting Tour: Eating Around the World in London

admin — Thu, 13 May 2010 05:11:03 +0000

This post is part of our Tasting Tour series , which is brought to you by Continental Airlines . In my hometown of New York City, you can find good eats from just about every nation under the sun. And in the great city of London, that’s just as true. While British food has come a long way in recent years—from gastropubs to molecular gastronomy—London is a cosmopolitan city of astonishing cultural breadth, and many of its real culinary treasures come from the rich cuisines of all corners of the globe. From hole-in-the-wall Vietnamese to high-end Italian, cheap Turkish to haute Thai, there’s no country you can’t visit—with just your Oyster Card and a sense of adventure. Cheap Lebanese: Al-Waha [ Photo: Al-Waha ] This restaurant (and several others on this list) comes recommended to us by my friend and colleague Fuchsia Dunlop , author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China and a truly accomplished food journalist. It’s very moderately priced Lebanese restaurant in Notting Hill, with astonishingly bright, clean flavors and perfectly made meze. While much of the menu may look familiar—hummus, labneh, tabouleh—Al-Waha will leave …

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Tags: british, china, country, europe, forget-wagamama, fuchsia-dunlop, Hometown, indian, london, mind, price, restaurant, river, sun, vietnamese

Joan Jett to New Yorkers: Go Vegetarian

admin — Wed, 12 May 2010 00:58:46 +0000

[Jett hanging with a VSK newsstand] What Would Joan Jett Do (WWJJD–get it)? Well, last Tuesday what Jett did was help launch PETA’s Vegetarian Starter Kit (VSK) “blitz” of Manhattan in which thousands of VSKs were to be stocked at 30 stand-alone newsstands throughout the city. PETA rep Amanda Schinke explained that they decided to start offering VSKs at newsstands after the group filled more than 400,000 requests for the brochures in 2009 alone. There are also stands in Chicago and DC; those of you not lucky enough to live in any of these veg-awesome cities can order a free copy on PETA’s site . Joan Jett has been veg for 20 years and has done a “vegetarian testimonial” for PETA as well as helping out Farm Sanctuary in the past (check out the amazing photos of her visit to the farm). When I asked Jett why she decided to do the launch for PETA, she explained that she liked the organization because it’s “intense” and it “doesn’t stop.” Explaining that you “can’t always do things with smiles and kisses,” it was clear that Jett approved of this grassroots approach to spreading the veg message (though this event featured more polite conversation than in-your-face ranting). Joan engaging a passerby Accompanying Jett was Kenny Laguna , her …

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Tags: amazing, brochures, conversation, country, health, kenny-laguna, kick-the-meat, launch, newsstands, tempeh-reuben, tuesday

The Crisper Whisperer: 10 Secrets for Making the Most of Your CSA

admin — Tue, 11 May 2010 15:30:51 +0000

You may know Carolyn Cope as Umami Girl . She stops by on Tuesdays with ideas on preparing the abundance of fruits and vegetables you might get from your CSA or the market. —The Mgmt. [ Photograph: Carolyn Cope ] More Whispers Chiles ‘Resemblos’

Tags: abundance, carbon, country, csa, education, energy, friends, fruits, greens, mind, result, season, vegetables, water

A Pint With: Scott Vaccaro, Captain Lawrence Brewing Company

admin — Thu, 06 May 2010 21:59:19 +0000

[ Photograph: Joe Postma ] If you live in the New York City area, you may have spotted Captain Lawrence beers on tap at restaurants around town. We highly recommend you give them a try—next thing you know it, you may find yourself on the Metro-North train at an ungodly early hour making your way the brewery for a special limited-edition beer release. (All the cool kids are doing it.) We caught up with owner and head brewer Scott Vaccaro for the latest in our brewmaster interview series. Name: Scott Vaccaro Location: Pleasantville, New York Occupation: Owner and Head Brewer, Captain Lawrence Brewing Company Tell us how you started brewing—we hear you started at a very young age! Funny story….I went over to my friend’s house after school one day my junior year in high school and when I walked into his kitchen his father was stirring a big pot on the stove. I immediately smelled the air and asked what he was doing. The answer he gave me changed my life forever. I asked if he would teach me how and he said if my parents said it was …

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Tags: beer, Beers, california, captain-lawrence, country, kitchen, life, mystique, opinion, restaurants, scott-vaccaro, space, tap, time, york

Dinner Tonight: Skirt Steak with Homemade Steak Sauce

admin — Thu, 29 Apr 2010 23:24:23 +0000

From Recipes [ Photograph: Blake Royer ] Steak sauce is a controversial subject: some love it, and some judge those who use it. Even at mighty steakhouses like Peter Luger in Brooklyn, where some of the best beef in the country can be found, they always bring it out. But to some a steak sauce is a crime: Why cover up the taste of great beef with a sugary ketchup-like goop? If you have good beef, leave it alone with just salt and pepper, and leave the condiments to the lesser joints. Still, I had to trust a recipe from a book called Steak with Friends by celebrated Chicago chef Rick Tramonto . He augments the ketchup base with umami-rich dried shitake mushrooms, soy sauce, dry mustard, and dark brown sugar, plus a few more secret ingredients. Everything simmers together for 45 minutes, which is enough time to roast some oven fries and cook the steak with time to rest. The result is round and rich, sweet and tangy, and quite balanced. If you like steak sauce, this is a serious winner. …

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Tags: blake-royer, condiments, country, cup, garlic, homemade-steak, living, sauce, secret, skirt-steak, steak, tablespoon

California Cabernet Society Tasting, May 3, San Francisco

admin — Wed, 28 Apr 2010 15:15:43 +0000

They say “Cabernet is king” for a reason. Even with the surge in interest for Pinot Noir in this country, if I ever bring a bunch of wines to a party, the first wines emptied are almost always the Cabernet Sauvignons. People love them, and with good reason. When good the offer a wonderful combination of power, finesse and fruit. It also helps that they taste like cherries, a flavor which most Americans seem to love. Despite California being home to massive quantities of Cabernet Sauvignon, there aren’t many opportunities for members of the public to taste a lot of them. For whatever reason, most public tasting events seem to focus on less mainstream grape varieties: Zinfandel, Pinot, Rhone Rangers, Petite Sirah. Apart from the massive Family Winemakers festival, where one can find a lot of good Cabernet, there is really only one other event that I know of where Cabernet lovers can really get their fill, and that is the upcoming Cabernet Society tasting. Founded in 1991, the California Cabernet Society has a simple mission: “expanding worldwide regard and appreciation for California Cabernet Sauvignon.” Every year they put on a tasting for the trade and media to sample the latest vintage, and then after a few hours, they open up the hall to the public. On…

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Tags: bently-reserve, cherries, country, finesse, francisco, grape-varieties, members, sauvignon, sauvignons, society, sonoma

Why Ben & Jerry’s Relationship with Walmart Is Actually Good For the Future of Food

admin — Tue, 27 Apr 2010 05:30:00 +0000

For 20 years, Ben & Jerry’s has fought against the use of rBGH…but it was only when Walmart decided to stop using it in their brand of milk that the system finally started to change. [ Photograph: Brad Thomas Parsons ] When Ben & Jerry’s released the limited-batch Chocolate Flourless Cake ice cream flavor this year, sold exclusively at Walmart, our ice cream columnist Brad Thomas Parsons was all over it. He hopped in his car, drove 15 miles to the nearest Walmart Supercenter, and victoriously captured what has been billed “the chocolatiest chocolate flavor yet.” But rather than focus on this chocolatesplosion in a pint, readers seemed way more concerned with the Walmart connection. “Somehow, this takes the luster off a pint of Ben and Jerrys for me.” — MoEats. “Talk about selling the soul of a product! I’m disappointed.” — Brownie . Ever since Ben & Jerry’s was purchased by Unilever —one of the world’s largest consumer products companies—in 2000, the little-guy Vermont ice creamery has been knocked for being a sell-out. Old-school photo of Ben and Jerry. [Photograph: Erin Zimmer] Have they sold out? Maybe. But does that necessarily have to be a bad thing? I…

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Tags: boston, country, limited-edition, pakistan, relationship, walking, world, year

Georgian Wine on CNN

admin — Fri, 23 Apr 2010 17:46:54 +0000

I love broadening my own wine horizons, and I’m always surprised at how narrowly most non-wine-focused media see the world of wine. So I was quite surprised to see a whole segment today on CNN all about Georgian wine. No not the Southern State. The country. The country of Georgia hosts one of the oldest winemaking cultures in the world, and is regarded by some as the birthplace of winemaking. Georgian wine, of which I’ve had a scant couple of bottles in my life, comes in many varieties, but they are most famous for their tradition of long macerated wines fermented and stored in huge terra-cotta amphorae called kvevri that are buried in the ground up to their necks. These practices are currently being borrowed (honored?) by a small number of winemakers outside of Georgia, most notably Josko Gravner, whose orange wines are very dear to my heart. In this nice little segment , reporter Ivan Watson visits a couple of wineries to taste wines out of the kvevri and it looks like a lot of fun. It’s great to see CNN off the beaten travel path, and wonderful to see them highlighting a wine …

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Tags: Birthplace, country, cultures, horizons, jancis, life, love-broadening, region, their-tradition, varieties, video, watson, wines-fermented, world

The Nasty Bits: Welcome to Fleisher’s Meats, Where Brains are Just a Bandsaw Away

admin — Wed, 21 Apr 2010 10:42:22 +0000

[ Photographs: Chichi Wang ] Scrambled Brains Ready to get cooking? Here’s the recipe for Scrambled Brains » Two months ago I began an apprenticeship at Fleisher’s Meat Shop in Kingston, New York, that started with a single premise: Could Joshua Applestone and his team of butchers teach me, your humble nasty bits columnist, to break down a pig in one week or less? It took me a week to learn how to butcher a pig, but what I couldn’t have anticipated are the months I needed to recover from my time upstate. What started as a simple goal became a turning point in my meat-obsessed life. I loved everything about butchery: the sound of cracking bones and cartilage, the thrill of digging my fingers into inches of pristine fatback and feeling all that creamy fat lodging deep within my nails. I loved the aroma of raw meat: fresh, feral, and bloody all at once. And when giant hunks of aged steak were pulled out of the freezer, I loved to lean in and inhale the smells of meat mastery at its finest. I loved it so much, in fact, that my return to the city was almost unbearable. Like the pounds of leaf …

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Tags: butcher, butchery, city, country, cracking, eating, fleischer, fleisher, german, japanese, meat, scrambled-brains, shop, time

In Season: Artichokes

admin — Sun, 18 Apr 2010 02:00:00 +0000

[ Flickr: magpie-moon ] Depending on where you live, it may already be artichoke season. While artichokes grow wild in parts of Mediterranean Europe, they’re cultivated in parts of the States; an enormous percentage of the country’s supply comes from California. Part of the thistle family, the plants have an enormous, edible buds that constitute the artichokes we see at the store and in markets. If you’re looking for the best artichokes, go for tightly packed leaves, taut skin, and a heavy feel. When properly stored, artichokes can last for up to two weeks, but the sooner you eat them, the fresher they’ll be. And though you may have never tried artichokes in any form but simply boiled or stirred into dip, we’ve got a number of recipes to help you make the most of artichoke season. Recipes Artichokes with Mint and Chilies Baby Artichokes, Sicilian Style Marinated Baby Artichokes Artichokes Basted with Anchovy Butter Grilled Artichokes with Smoky Tomato Vinaigrette Artichokes alla Contadino What’s your favorite artichoke preparation?

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Tags: anchovy, country, family, fresher, mediterranean, mint, moon, plants, properly-stored, recipes, result, sicilian, sicilian-style, smoky-tomato, vinaigrette

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