Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee… Read More →
Cooking wild food isn’t about covering up the flavor of game meats & birds. It’s about accentuating them, pairing them, curating them. It’s also not just for eating in the fall. Wild meat, poultry and seafood is a year round experience. If you don’t have a hunter in your life, or no access to that… Read More →
A Restaurant with a View By Bob & Sue We enjoyed both the regular chef’s tasting menu and the tasting menu of vegetables. The many highlights included a Hudson Valley foie gras torchon with a coffee-chocolate financier, Spanish mackerel, Snake River Farms wagu beef, a salsify veloute with black walnut puree, a Yukon gold potato… Read More →
Julia Child would have turned 100 this year. I pay my tributes to the legendary chef in this video. Watch the second half here. Follow @JC100 on Twitter for more information on celebrating 100 years of Julia Child.
Dueling Chefs G E Bowles kicks Steve Dolinsky out of his new eatery Josh Habiger unloads on John Mariani Eddie Huang unloads on everybody, most recently Marcus Samuelsson in the Observer. And Marcus responded. We all say sh*t we don’t mean to, but is it just me or is it odd that the Observer editors… Read More →
Dueling Chefs G E Bowles kicks Steve Dolinsky out of his new eatery Josh Habiger unloads on John Mariani Eddie Huang unloads on everybody, most recently Marcus Samuelsson in the Observer. And Marcus responded. We all say sh*t we don’t mean to, but is it just me or is it odd that the Observer editors… Read More →
Wyoming’s Finest By Bob & Sue Possibly Wyoming’s finest restaurant located in the shadow of the Grand Tetons, the rustic Snake River Grill features delicious hearty food and a thoughtful wine list. CIA trained and James Beard nominated chef Jeff Drew offers both classical dishes (English pea soup, air dried Asian duck and Korean-style beef… Read More →
Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like… Read More →
For Incredible Mexican Food… In a city full of great Mexican places, this is my pick for something a little less down and dirt. I love Chef Ortiz’s fantastic, modern takes on guac, tacos, plus killer drinks & desserts (pastry chef Laura Sawicki is one of the best in the country). Contact 400A West 2nd… Read More →
Modern LA Cuisine Michael Voltaggio is an amazing guy and talented chef. Two years after winning Top Chef, Voltaggio opened his first restaurant, ink. It’s a no-fuss kind of place; food freaks and grandmas will feel very welcome, but you’ll want to leave the picky eaters in your family at home. The menu is inspired… Read More →
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.
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
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 →
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 →
Cabrito, Cabrito, Cabrito The first Austin Food + Wine Festival went off without a hitch– a stunning event, and one of the most fun weekends I’ve had in a while. A HUGE thanks to Food + Wine and the folks at C3 Presents for their hard work and dedication. You guys are the best at… Read More →
Tuna Rolls, Rock and Roll, Vote for Rolls Spicy tuna rolls, the kind served in supermarkets around the country, even here in Minnesota, have been linked to a salmonella outbreak in over a dozen states. I think it’s time once again to realize that commoditized “cheap” food, mass produced and mass distributed is dangerous. Imagine what… Read More →
Peanuts and Cracker Jack Take Me Out to the Ball Game Andrew calls in from San Jose del Cabo, Mexico to tell Molly about his visit to the White House. They also talk baseball, stadium eats and how to really pronounce the word, “Mexico.” Questions We want to include your listener questions in upcoming podcasts.… Read More →
The Julia Child of the Net generation. Nadia G. can cook up a storm. She’s the creator and host of Cooking Channel’s Bitchin’ Kitchen, and she certainly knows how to make a meal rock ‘n’ roll. We chat with Nadia about humor, music and what makes a kitchen bitchin’. AndrewZimmern.com: What five things does a kitchen need… Read More →
Bob & Sue live to eat They often share their dining experiences with us so we have invited them to share their culinary exploits here on AndrewZimmern.com. While actively supporting the independent chefs in the Twin Cities, Bob & Sue Macdonald have traveled the world for the past 20 years seeking out great restaurant experiences in Europe… Read More →
“If you don’t have flair, then to Hell with you!” – Caren Zimmern It is with a heavy heart that I share the news of my mother’s passing. We celebrated the life of this amazing woman last Friday at a small “memorial cocktail party” in Minneapolis. As some of you know, my mother had unique… Read More →
First there was Intervention…now Relapse. When will see a show about Recovery in all its glory? THAT would be the most noteworthy and revealing of the entire franchise if we ever get to see it. This is not a rallying cry for the recovering community, it’s a tribal shout for all of humankind to move past the… Read More →
Bourdain, Deen, Bruni, Redzepi & Why it Matters Paula Deen and those that cook with commoditized unhealthy ingredients are to be faulted most not for telling us to eat canned, processed and commoditized ingredients– but because they never tell you not to! The food-health-wellness issue in America is indeed a class issue. It costs money… Read More →
Bourdain, Deen, Bruni, Redzepi & Why it Matters Paula Deen and those that cook with commoditized unhealthy ingredients are to be faulted most not for telling us to eat canned, processed and commoditized ingredients– but because they never tell you not to! The food-health-wellness issue in America is indeed a class issue. It costs money… Read More →
When I first heard of Man v. Food show, I was skeptical. So this guy goes around the country, attempting to conquer iconic food challenges (i.e. scarfing an entire 72-ounce steak at Amarillo’s Big Texan Steak Ranch), while we watch? But a few minutes into the show, I was hooked. Adam Richman’s wit, charm and seemingly endless… Read More →
