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Show X: Part Four

“Burro” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is part four. Here’s part one, part two and part three. More stories and improv…  Read More

Show X: Part Four

“Burro” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is part four. Here’s part one, part two and part three. More stories and improv…  Read More

Go Fork Yourself: Thoughts on the Tasting Menu

Thoughts on the Tasting Menu The Tasting Menu: Is it Tyranny or Theater? We’re back and ready for a brand new year of Go Fork Yourself. This week Andrew and Molly discuss Corby Kummer’s article in the February issue of Vanity Fair, Tyranny-It’s What’s for Dinner. Responses: Chefs Weigh in on the ‘Tyranny’ of Tasting Menus (Eater) The…  Read More

Go Fork Yourself: Thoughts on the Tasting Menu

Thoughts on the Tasting Menu The Tasting Menu: Is it Tyranny or Theater? We’re back and ready for a brand new year of Go Fork Yourself. This week Andrew and Molly discuss Corby Kummer’s article in the February issue of Vanity Fair, Tyranny-It’s What’s for Dinner. Responses: Chefs Weigh in on the ‘Tyranny’ of Tasting Menus (Eater) The…  Read More

5 Questions: Chris Hastings

A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s…  Read More

5 Questions: Chris Hastings

A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s…  Read More

Show X: Part Three

“Helicopter” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part three. Here’s part one and part two. More stories and improv…  Read More

Show X: Part Three

“Helicopter” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part three. Here’s part one and part two. More stories and improv…  Read More

Extra Virgin

For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making…  Read More

Remix!

I love this. First We Feast asked, “what if your favorite cookbooks were written by rappers?” The result is this hysterical post. I’m a big Ghostface Killah fan and love this  AZ’s Field Guide remix. I’d read that book, but according to Killah:

Extra Virgin

For Adventurous Tapas Chef Michael Smith owns two of Kansas City’s most lauded restaurants, his eponymous fine-dining eatery and the adjacent Extra Virgin, a more casual spot with a playful atmosphere (think jewel tones, oversized paintings and a central wood-and-iron bar) and a creative menu of Mediterranean tapas. Go with a crowd and share family-style, making…  Read More

Remix!

I love this. First We Feast asked, “what if your favorite cookbooks were written by rappers?” The result is this hysterical post. I’m a big Ghostface Killah fan and love this  AZ’s Field Guide remix. I’d read that book, but according to Killah:

Flocons de Sel

An Alpine Retreat By Bob & Sue At France’s newest (2012) Michelin 3 star restaurant located in the French Alps, Emmanuel Renaut offers delicious fresh fish from the local lakes, as well as vegetables and meats seasoned with mountain-grown herbs. The polenta in truffle sauce and Lake Geneva char with pea sauce was followed by quenelles of pike and…  Read More

Flocons de Sel

An Alpine Retreat By Bob & Sue At France’s newest (2012) Michelin 3 star restaurant located in the French Alps, Emmanuel Renaut offers delicious fresh fish from the local lakes, as well as vegetables and meats seasoned with mountain-grown herbs. The polenta in truffle sauce and Lake Geneva char with pea sauce was followed by quenelles of pike and…  Read More

Sean Brock’s Cornbread

Memories of my Grandmother’s Kitchen By Sean Brock This simple Appalachian recipe for cornbread is inspired by Ronni Lundy. It doesn’t have flour or sugar in it. You can really taste the flavor of the corn. I ate cornbread every day during my childhood. Food like that evokes so many memories. Every time I tear…  Read More

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More

5 Questions: Sean Brock

An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current…  Read More

Show X: Part Two

“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.…  Read More

Show X: Part Two

“Porcupine” I was a guest at HUGE Theater‘s Show X on Monday, Dec. 10, 2012. I shared stories from my life based off of audience suggestions. The cast of talented improvisers then created scenes based off of my stories. It was very fun and very funny. This is just part two. Here’s part one. More stories and improv to come.…  Read More

Go Fork Yourself: 2012 Wrap-up: Part Two

2012 Wrap-up: Part Two Happy New Year! This is part two of our 2012 wrap-up. Andrew and Molly talk about their favorite meals from this year, food trends they hope are going out the door in 2012, and trends they hope to see get big in 2013. For part one, click here. Questions We want…  Read More

Go Fork Yourself: 2012 Wrap-up: Part Two

2012 Wrap-up: Part Two Happy New Year! This is part two of our 2012 wrap-up. Andrew and Molly talk about their favorite meals from this year, food trends they hope are going out the door in 2012, and trends they hope to see get big in 2013. For part one, click here. Questions We want…  Read More

Go Fork Yourself: 2012 Wrap-up: Part One

2012 Wrap-up: Part One Auld Lang Syne It’s been an exciting year here at Go Fork Yourself HQ. In this two-part episode, Andrew and Molly revisit their favorite food stories from 2012 and some of the best meals they had this year. Tune in next week for part two. Questions We want to include your…  Read More

A Holiday Menu

Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in…  Read More

Go Fork Yourself: 2012 Wrap-up: Part One

2012 Wrap-up: Part One Auld Lang Syne It’s been an exciting year here at Go Fork Yourself HQ. In this two-part episode, Andrew and Molly revisit their favorite food stories from 2012 and some of the best meals they had this year. Tune in next week for part two. Questions We want to include your…  Read More

A Holiday Menu

Tis’ the Season for Good Food Whether you’re heading to a friend’s place for appetizers and Hot Toddies, or catching up with the extended family over Christmas dinner, good food and drink ties the season together. Of course, I have my own stash of holiday recipes. So many of these dishes have played a role in…  Read More

5 Questions: José Andrés

Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in…  Read More

5 Questions: José Andrés

Activist and Educator in a Chef’s Coat Chef José Andrés is no stranger to culinary fame, with a roster of destination restaurants in DC (Jaleo, minibar), Las Vegas (é by José Andrés) and LA (Bazaar), and enough awards to make any chef jealous (not to mention he used to work for Ferran Adrià at elBulli in…  Read More

Go Fork Yourself: Holidays 2012

Holidays 2012 Happy holidays… …from all of us at Go Fork Yourself! This week Andrew and Molly discuss holiday traditions, favorite Hanukkah and Christmas dishes, and holiday memories. Look here for Hanukkah recipes. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly a question, call…  Read More