Seafood Plenty of fish in the sea? Andrew takes a break from the Food & Wine Classic in Aspen to call Molly at Food Works HQ. They talk True Blood, vegan meat, and seafood. Visit: Monterey Bay Aquarium Seafood Watch Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
My latest obsession: Coop’s Hot Fudge. Each batch is made by hand (and there’s a signature on every jar to prove it). This is the kind of old school treat I can’t get enough of. Get your own batch on OpenSky.
Hacking Work named me as one of their 100 Disruptive Heroes. I talked with business innovator Bill Jensen about my past, why I feel so strongly about sharing meals with people and other lessons form the road.
Tailored Cuisine Expect a modernist take on French cuisine, catered to your individual tastes. Here’s how it works: Diners receive a grid listing 16 words that represent every dish’s principle ingredient. Select four words from the menu that resonate with you, then discuss preferences and any food allergies with your server. The kitchen tailors the… Read More →
Wicked Awesome O YA is one of my all-time favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Contact 9 East Street Boston, Massachusetts 02111 617.654.9900 www.oyarestaurantboston.com
Small Plates, Big Impact Chef Doug Flicker does small plates with a purpose. Everything you order here will make for three to five bites of the most thoughtful dishes you’ve had in a while– perfectly crafted without even a dash of filler insight. I love the pork hocks with soft eggs. It’s a dish I… Read More →
My latest obsession: Coop’s Hot Fudge. Each batch is made by hand (and there’s a signature on every jar to prove it). This is the kind of old school treat I can’t get enough of. Get your own batch on OpenSky.
Hacking Work named me as one of their 100 Disruptive Heroes. I talked with business innovator Bill Jensen about my past, why I feel so strongly about sharing meals with people and other lessons form the road.
Tailored Cuisine Expect a modernist take on French cuisine, catered to your individual tastes. Here’s how it works: Diners receive a grid listing 16 words that represent every dish’s principle ingredient. Select four words from the menu that resonate with you, then discuss preferences and any food allergies with your server. The kitchen tailors the… Read More →
Wicked Awesome O YA is one of my all-time favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Contact 9 East Street Boston, Massachusetts 02111 617.654.9900 www.oyarestaurantboston.com
Small Plates, Big Impact Chef Doug Flicker does small plates with a purpose. Everything you order here will make for three to five bites of the most thoughtful dishes you’ve had in a while– perfectly crafted without even a dash of filler insight. I love the pork hocks with soft eggs. It’s a dish I… Read More →
Soda Prohibition Taking On Obesity The gang is back together in the Twin Cities. Andrew and Molly talk Anthony Bourdain’s move to network TV, the New York “Soda Prohibition” and Disney’s new nutrition standards. Plus, Andrew and Molly give us their favorite places to eat in New Orleans. Questions We want to include your listener… Read More →
Soda Prohibition Taking On Obesity The gang is back together in the Twin Cities. Andrew and Molly talk Anthony Bourdain’s move to network TV, the New York “Soda Prohibition” and Disney’s new nutrition standards. Plus, Andrew and Molly give us their favorite places to eat in New Orleans. Questions We want to include your listener… Read More →
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
The Minneapple is headed to the Big Apple. Tim McKee (La Belle Vie), Gavin Kaysen (Cafe Boulud), Alex Roberts (Alma and Brasa Rotisserie), Isaac Becker (112 Eatery) & I will be cooking up a storm on 6/27. Tons of talent, fantastic food, and hosted at one of NYC’s most gorgeous venues: Tom Colicchio’s Riverpark. Tickets… Read More →
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
The Minneapple is headed to the Big Apple. Tim McKee (La Belle Vie), Gavin Kaysen (Cafe Boulud), Alex Roberts (Alma and Brasa Rotisserie), Isaac Becker (112 Eatery) & I will be cooking up a storm on 6/27. Tons of talent, fantastic food, and hosted at one of NYC’s most gorgeous venues: Tom Colicchio’s Riverpark. Tickets… Read More →
Make the Most of Nature’s Candy. This years strawberry crop is fantastic, and like you, I have loads of them in my kitchen. Curiously, an unusual feature of the strawberry is the structure. Technically it is a ‘false’ fruit. The seeds, unlike those of any other fruit, are on the outside. These are the true… Read More →
Mexico: Part Dos Let’s Talk About Mexico Some More This week it’s Molly who’s on the road. She calls in from Austin using Skype to talk with Andrew about whether it’s safe to travel to Mexico and Anthony Bourdain’s move to CNN. Plus, Andrew and Molly give their answers to last week’s Five Questions. Questions… Read More →
Mexico: Part Dos Let’s Talk About Mexico Some More This week it’s Molly who’s on the road. She calls in from Austin using Skype to talk with Andrew about whether it’s safe to travel to Mexico and Anthony Bourdain’s move to CNN. Plus, Andrew and Molly give their answers to last week’s Five Questions. Questions… Read More →
Mexico and Mooga Let’s Talk About Mexico Andrew calls in from Tijuana, Mexico via Skype to chat with Molly about traveling to Mexico and why, contrary to what the Twitterverse said, the Great Googa Mooga wasn’t the worst thing to ever happen. Plus, Five Questions from the Austin Food and Wine Festival. GFY Hotline (612) 246-4582… Read More →
Mexico and Mooga Let’s Talk About Mexico Andrew calls in from Tijuana, Mexico via Skype to chat with Molly about traveling to Mexico and why, contrary to what the Twitterverse said, the Great Googa Mooga wasn’t the worst thing to ever happen. Plus, Five Questions from the Austin Food and Wine Festival. GFY Hotline (612) 246-4582… Read More →
Innovation By Bob & Sue Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion… Read More →
Innovation By Bob & Sue Alexandre Bourdes is turning out some of the most innovative food in Normandy. His Vert Olive Aime course tasting menu features poached monkfish with coriander leaves in a coconut broth, a perfectly cooked steamed salmon with a ravioli of leeks, ginger, pork juice and roasted bacon, cod in an emulsion… Read More →
Grilling Molly Grills Andrew on Grilling This week on Go Fork Yourself, we’ve got grilling on our minds at Food Works HQ. Molly outs Andrew for his texting addiction, they explain why meat glue isn’t as bad as it sounds, and Andrew shares his tips and tricks for the perfect burger. Questions We want to… Read More →
Grilling Molly Grills Andrew on Grilling This week on Go Fork Yourself, we’ve got grilling on our minds at Food Works HQ. Molly outs Andrew for his texting addiction, they explain why meat glue isn’t as bad as it sounds, and Andrew shares his tips and tricks for the perfect burger. Questions We want to… Read More →
James Beard Awards 2012 Win-Win This week on Go Fork Yourself, Molly buys a house and Andrew wins a James Beard award. They discuss the award show, the winners, the losers and everything in between. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a… Read More →
James Beard Awards 2012 Win-Win This week on Go Fork Yourself, Molly buys a house and Andrew wins a James Beard award. They discuss the award show, the winners, the losers and everything in between. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a… Read More →
Persecution of the Meat Lover What’s In the Meat Eater’s Future? Fresh off their return from the Austin Food and Wine Festival, Andrew and Molly talk Austin eats, the art of losing, and the future ahead for meat eaters. Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
