Food Obsession: Sweetwood Jerky
Some of the best jerky I’ve ever tasted. Tender, flavorful & perfect for your next road trip/camping trip/get together/snack break. Get your own here.
room34
Go Fork Yourself: L.A. Food & Wine Festival Recap
L.A. Food & Wine Festival Recap Can’t we all just eat…and get along? Get the inside scoop from Andrew and Molly on the Los Angeles Food & Wine Festival, the update on the California foie gras ban, and their two cents on the Huang v. Samuelsson issue. Plus, Andrew talks a bit about what he’ll… Read More →
AZ Canteen
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Go Fork Yourself: L.A. Food & Wine Festival Recap
L.A. Food & Wine Festival Recap Can’t we all just eat…and get along? Get the inside scoop from Andrew and Molly on the Los Angeles Food & Wine Festival, the update on the California foie gras ban, and their two cents on the Huang v. Samuelsson issue. Plus, Andrew talks a bit about what he’ll… Read More →
AZ Canteen
Off the Eaten Path I am thrilled to announce the launch of my new food truck, AZ Canteen. It’s been a loooong and involved labor of love, but I can’t wait to share the final product will all of you. We’re unveiling the truck at the Minnesota State Fair next Saturday. Goat sausage samples for… Read More →
Le Pigeon
Cutting-Edge Comfort Food By Bob & Sue Portland’s Gabriel Rucker (James Beard Rising Star Chef for 2011) pushes the envelope with pigeon crudo, artichoke and Parmesan soup with lardo, beef cheek Bourgogne, and a deep-fried braised lamb shoulder with green garlic risotto. Comfort food at its best in a funky setting so typical of little… Read More →
Le Pigeon
Cutting-Edge Comfort Food By Bob & Sue Portland’s Gabriel Rucker (James Beard Rising Star Chef for 2011) pushes the envelope with pigeon crudo, artichoke and Parmesan soup with lardo, beef cheek Bourgogne, and a deep-fried braised lamb shoulder with green garlic risotto. Comfort food at its best in a funky setting so typical of little… Read More →
Bluestem
Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring… Read More →
Bluestem
Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring… Read More →
Go Fork Yourself: Chinese Cuisine at Home
Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce… Read More →
Go Fork Yourself: Chinese Cuisine at Home
Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce… Read More →
Joe Beef
Montreal’s Best Bistro Joe Beef is one of Montreal’s flagship restaurants (and one of my favorites in the entire world). Located in the heart of Little Burgundy, this pint-size bistro & oyster bar is named after Charles “Joe-Beef” McKiernan, a famous 19th-century innkeeper and Montreal hero. The chalkboard menu changes daily and while the cuisine is… Read More →
Joe Beef
Montreal’s Best Bistro Joe Beef is one of Montreal’s flagship restaurants (and one of my favorites in the entire world). Located in the heart of Little Burgundy, this pint-size bistro & oyster bar is named after Charles “Joe-Beef” McKiernan, a famous 19th-century innkeeper and Montreal hero. The chalkboard menu changes daily and while the cuisine is… Read More →
Go Fork Yourself: Tucci & Ricci
Tucci & Ricci Chefs on the Silver Screen This week on Go Fork Yourself, Andrew and Molly talk the Atlantic City Food & Wine Festival, the Olympics, and the emergence of the celebrity chef in Hollywood. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly… Read More →
AZ in the Ladies Room
TGIF from Food Works HQs!
Go Fork Yourself: Tucci & Ricci
Tucci & Ricci Chefs on the Silver Screen This week on Go Fork Yourself, Andrew and Molly talk the Atlantic City Food & Wine Festival, the Olympics, and the emergence of the celebrity chef in Hollywood. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly… Read More →
AZ in the Ladies Room
TGIF from Food Works HQs!
Blackberry Farm
Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,… Read More →
Andrew on The Talk
I love the oddities in our own backyard. I eat chicken feet, pigeon, tongue and brains with The Talk ladies. Great sports, all of ’em.
Blackberry Farm
Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,… Read More →
Andrew on The Talk
I love the oddities in our own backyard. I eat chicken feet, pigeon, tongue and brains with The Talk ladies. Great sports, all of ’em.
The Surrey
Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and… Read More →
The Surrey
Upper East Side Haven My favorite place to escape the chaos of NYC has to be The Surrey. Originally built in 1926 as a residence hotel, this 190-room Upper East Side haven emerged from a 2009 top-to-bottom renovation boasting modern luxury, an award-winning dining program (headed up by James Beard Award-winning chef, Gavin Kaysen) and… Read More →
Traterra Signature Vacation Winners
Congratulations! Congratulations to our 6 winners! Inga, Dustin, Keven, Megan, Alex & Sasha (plus a “plus one”) are on their way to Santa Ynez. Can’t wait to hear all about it. To learn more about these luxury vacations, visit the Team Traterra Facebook page. For more information on Traterra, visit www.traterra.com.
Traterra Signature Vacation Winners
Congratulations! Congratulations to our 6 winners! Inga, Dustin, Keven, Megan, Alex & Sasha (plus a “plus one”) are on their way to Santa Ynez. Can’t wait to hear all about it. To learn more about these luxury vacations, visit the Team Traterra Facebook page. For more information on Traterra, visit www.traterra.com.
Clio
One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras… Read More →
Clio
One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras… Read More →
Go Fork Yourself: The Early Morning Edition
The Early Morning Edition Rise and Shine Andrew skypes in bright and early from Madison, Wisc., to tell Molly about his Midwestern travels, Molly talks about being kicked out of Lucia’s, and they discuss the upcoming season of Top Chef Masters. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
I’m Back and There’s a Ton to Talk About
Let’s Catch Up I have been on vacation and then off to shoot Iowa and Wisconsin episodes of Bizarre Foods America that will air in November/December. But I’m back and there is a ton to talk about so I will try to practice restraint and not overwhelm. Let’s catch up on a few things. The… Read More →
Go Fork Yourself: The Early Morning Edition
The Early Morning Edition Rise and Shine Andrew skypes in bright and early from Madison, Wisc., to tell Molly about his Midwestern travels, Molly talks about being kicked out of Lucia’s, and they discuss the upcoming season of Top Chef Masters. Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →