SOBE 2013
Best of the Beach Here are some of my favorite shots from South Beach Wine & Food Festival 2013.
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5 Questions: Lidia Bastianich
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
Go Fork Yourself: South Beach Wine & Food Festival 2013 Recap
SOBEWFF 2013 Recap Sun, Sand & Sandwiches Fresh off their trip to the South Beach Wine & Food Festival, Andrew and Molly recap the event and share their favorite memories from the weekend. Get the behind-the scenes scoop on this year’s SOBEWFF on this week’s Go Fork Yourself. Here are some of our favorite pictures… Read More →
Horses For Courses
Everything you need to know about horse cuisine. Horse has a long and proud culinary tradition, and is eaten all around the world. I happen to think horse meat is not only delicious, but also a great alternative protein. For facts, figures and cooking techniques, take a look at this infographic from Great British Chefs.… Read More →
SOBE 2013
Best of the Beach Here are some of my favorite shots from South Beach Wine & Food Festival 2013.
5 Questions: Lidia Bastianich
The Italian Visionary With a beloved James Beard award-winning cooking show, acclaimed restaurants in NYC, Pittsburgh and Kansas City (including the industry-changing Felidia that set the stage for authentic Italian food in America), several best-selling books, a cookware line and supermarket products, you could say that Lidia Bastianich is the unofficial spokeswoman of Italian-American cuisine (not to… Read More →
Go Fork Yourself: South Beach Wine & Food Festival 2013 Recap
SOBEWFF 2013 Recap Sun, Sand & Sandwiches Fresh off their trip to the South Beach Wine & Food Festival, Andrew and Molly recap the event and share their favorite memories from the weekend. Get the behind-the scenes scoop on this year’s SOBEWFF on this week’s Go Fork Yourself. Here are some of our favorite pictures… Read More →
Horses For Courses
Everything you need to know about horse cuisine. Horse has a long and proud culinary tradition, and is eaten all around the world. I happen to think horse meat is not only delicious, but also a great alternative protein. For facts, figures and cooking techniques, take a look at this infographic from Great British Chefs.… Read More →
Lidia’s
“Tutti a tavola a mangiare!” Located in Kansas City’s Crossroads Art District in a renovated freight house, Lidia’s is known for impeccable Northern Italian cuisine. When celebrated chef Lidia Bastianich opened this namesake restaurant more than a decade ago, it was her first outside of New York City, and it’s been a culinary destination ever… Read More →
Lidia’s
“Tutti a tavola a mangiare!” Located in Kansas City’s Crossroads Art District in a renovated freight house, Lidia’s is known for impeccable Northern Italian cuisine. When celebrated chef Lidia Bastianich opened this namesake restaurant more than a decade ago, it was her first outside of New York City, and it’s been a culinary destination ever… Read More →
Bizarre Bites: Brains
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
Bizarre Bites: Brains
It’s a No-Brainer Brains aren’t just for zombies. Brains are a delicacy eaten by people all around the world. The most popular are lamb, pig and cow brains, but you can really eat any animal’s brain, provided it’s fresh. I’ve even dined on squirrel brain. It was delicious! Brains are full of healthy nutrients like… Read More →
Punch Pizza
Authentic Neapolitan Pizza Owners John Soranno and John Puckett have created an incredible pizzeria in my home town. The individually-sized, handmade, hand-tossed pizzas are topped with artisanal ingredients (think San Marzano tomatoes and mozzarella di bufala) and put into a 800 degree wood-burning oven for only 90 seconds – the perfect amount of time to… Read More →
Punch Pizza
Authentic Neapolitan Pizza Owners John Soranno and John Puckett have created an incredible pizzeria in my home town. The individually-sized, handmade, hand-tossed pizzas are topped with artisanal ingredients (think San Marzano tomatoes and mozzarella di bufala) and put into a 800 degree wood-burning oven for only 90 seconds – the perfect amount of time to… Read More →
Go Fork Yourself: One-Year Anniversary
One-Year Anniversary GFY Turns One! We’re celebrating our one-year anniversary here at Go Fork Yourself. Andrew calls in from L.A. to fill Molly in on his awesome food week. Plus, they discuss the challenge with sustainable seafood. Andrew refers to this Huffington Post article in this podcast: Sustainable Seafood Labeling Brings On Host Of Challenges: NPR Report… Read More →
Go Fork Yourself: One-Year Anniversary
One-Year Anniversary GFY Turns One! We’re celebrating our one-year anniversary here at Go Fork Yourself. Andrew calls in from L.A. to fill Molly in on his awesome food week. Plus, they discuss the challenge with sustainable seafood. Andrew refers to this Huffington Post article in this podcast: Sustainable Seafood Labeling Brings On Host Of Challenges: NPR Report… Read More →
Son of a Gun
An Ode to The Sea Jon Shook and Vinny Dotolo, the duo behind the popular meat-centric Animal, are bringing LA gourmands a piece of their Floridian roots with the seafood studded menu at Son of a Gun. It’s a small space with a laid back vibe, a long communal table and walls covered in kitschy nautical… Read More →
Son of a Gun
An Ode to The Sea Jon Shook and Vinny Dotolo, the duo behind the popular meat-centric Animal, are bringing LA gourmands a piece of their Floridian roots with the seafood studded menu at Son of a Gun. It’s a small space with a laid back vibe, a long communal table and walls covered in kitschy nautical… Read More →
Olympic Provisions
Portland’s Passionate Salumist European-style housemade charcuterie is the bread and butter of this Portland eatery. Salumist and owner Elias Cairo uses Old World techniques (hand-butchered local pork, cased in natural hog intestine and dusted in natural white mold) to craft salamis with the traditional flavor profiles you’d find across Europe, from Spanish chorizo and Italian soppressate… Read More →
Olympic Provisions
Portland’s Passionate Salumist European-style housemade charcuterie is the bread and butter of this Portland eatery. Salumist and owner Elias Cairo uses Old World techniques (hand-butchered local pork, cased in natural hog intestine and dusted in natural white mold) to craft salamis with the traditional flavor profiles you’d find across Europe, from Spanish chorizo and Italian soppressate… Read More →
Go Fork Yourself: Los Angeles
Los Angeles The City of Angels Andrew calls into Food Works HQ from L.A. He and Molly talk about their favorite places to eat in the city of angels. Plus, they discuss the Heart Attack Grill in Las Vegas, and new studies that show a link between diabetes and diet sodas. Questions We want to… Read More →
Go Fork Yourself: Los Angeles
Los Angeles The City of Angels Andrew calls into Food Works HQ from L.A. He and Molly talk about their favorite places to eat in the city of angels. Plus, they discuss the Heart Attack Grill in Las Vegas, and new studies that show a link between diabetes and diet sodas. Questions We want to… Read More →
5 Questions: Nick Pihakis
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
5 Questions: Nick Pihakis
Alabama’s Barbecue Kingpin Nick Pihakis and his father, Jim, opened the first Jim ‘N Nick’s barbecue joint 25 years ago in Birmingham, Alabama. Known for the slow-hickory-smoked pork and an everything-made-from-scratch mentality, the meaty empire has now grown to 28 restaurants across the South (even the James Beard Foundation has taken note, consecutively nominating Nick as… Read More →
You’re Invited!
Join me in NYC On March 6, come join me and Services for the UnderServed at the Inaugural Dinner for a Better New York at Riverpark. The dinner is a fundraiser for SUS, a non-profit organization dedicated to serving vulnerable individuals and their families in New York City. We’ll have a fantastic dinner with food… Read More →
You’re Invited!
Join me in NYC On March 6, come join me and Services for the UnderServed at the Inaugural Dinner for a Better New York at Riverpark. The dinner is a fundraiser for SUS, a non-profit organization dedicated to serving vulnerable individuals and their families in New York City. We’ll have a fantastic dinner with food… Read More →
Girl & the Goat
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
Valentine’s Day
Bring on the romance. Skip dinner at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. I’ve gathered some of my favorite recipes to help you set the mood. After dinner, I’d suggest you settle in on the couch with a good food movie (trust me, these are sexier… Read More →
Girl & the Goat
She’s Got Your Goat Located in the heart of the West Loop restaurant corridor, Girl & the Goat is one of Chicago’s most popular eateries, and for good reason. Chef/owner Stephanie Izard, the energetic always-smiling winner of Top Chef season 4, is taking an iconic alternative protein and putting at the top of her menu, with… Read More →
Valentine’s Day
Bring on the romance. Skip dinner at a fancy restaurant and practice the art of seduction from the comforts of your own kitchen. I’ve gathered some of my favorite recipes to help you set the mood. After dinner, I’d suggest you settle in on the couch with a good food movie (trust me, these are sexier… Read More →