Southern Charmer John Besh is one of the most celebrated chefs in the American South, with nine acclaimed restaurants (including his ever-popular flagship August), two award-winning cookbooks and a beloved cooking show. The James Beard award-winner is New Orleans’ biggest advocate, not only playing a crucial role in helping the city rebuild after Hurricane Katrina,… Read More →
People’s Choice Food Awards Voting is now open for The Munchies 2013! Head over to Tablespoon.com/themunchies to vote for your food favorites from best food truck to best burger to best chef. You can vote daily until April 30, so vote early and vote often. The Munchies-People’s Choice Food Awards celebrates the most deserving folks in… Read More →
People’s Choice Food Awards Voting is now open for The Munchies 2013! Head over to Tablespoon.com/themunchies to vote for your food favorites from best food truck to best burger to best chef. You can vote daily until April 30, so vote early and vote often. The Munchies-People’s Choice Food Awards celebrates the most deserving folks in… Read More →
Really Cool Waterslides Grant Pauly is living most home brewers’ dream. Just a year ago, he opened 3 Sheeps Brewing Co., a microbrewery in Sheboygan that’s quickly gaining recognition for quality brews with flavor profiles Grant labels “one off of normal.” He lives by a philosophy that it’s always better to forgo fame, fortune and stability in… Read More →
Really Cool Waterslides Grant Pauly is living most home brewers’ dream. Just a year ago, he opened 3 Sheeps Brewing Co., a microbrewery in Sheboygan that’s quickly gaining recognition for quality brews with flavor profiles Grant labels “one off of normal.” He lives by a philosophy that it’s always better to forgo fame, fortune and stability in… Read More →
In Celebration of Services for the UnderServed Last week, I had the pleasure of hosting the Inaugural Dinner for a Better New York, a benefit for Services for the UnderServed (SUS). I am thrilled to have had the opportunity to help pull together such a successful event. It speaks to the commitment of the amazing… Read More →
In Celebration of Services for the UnderServed Last week, I had the pleasure of hosting the Inaugural Dinner for a Better New York, a benefit for Services for the UnderServed (SUS). I am thrilled to have had the opportunity to help pull together such a successful event. It speaks to the commitment of the amazing… Read More →
The inaugural COCHON Heritage BBQ is around the corner. Add it to your calendar. This Labor Day weekend culinary experience showcases some of the country’s most responsible chefs working amazing BBQ dishes with heritage pork. Roof top parties, receptions, tastings, and seminars to a celebrity hosted fun run and farmers market– if you love food,… Read More →
The inaugural COCHON Heritage BBQ is around the corner. Add it to your calendar. This Labor Day weekend culinary experience showcases some of the country’s most responsible chefs working amazing BBQ dishes with heritage pork. Roof top parties, receptions, tastings, and seminars to a celebrity hosted fun run and farmers market– if you love food,… Read More →
“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 →
“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 →
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 →
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 →
8 Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole, Cajun or Brazilian flavors. Here are some of my favorites from the… Read More →
8 Ways to Celebrate Fat Tuesday Mardi Gras is an indulgent holiday, a perfect excuse to eat, drink and celebrate all day long before the start of Lent. Next to king cake and party beads, you can’t forgo a meal of classic Creole, Cajun or Brazilian flavors. Here are some of my favorites from the… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
A Wild Weekend in New Orleans You knew you were in New Orleans and you knew it had to be Super Bowl Week: elevator to baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a Second Line band, all set to the staccato backbeat of the… Read More →
Devoted to the Art of Preservation One of Chicago’s most celebrated chefs, Paul Virant has been pickling and preserving produce at his award-winning restaurant Vie since 2004, expanding the program to his second restaurant, Perennial Virant, when he took the reigns in 2011. In his new cookbook, The Preservation Kitchen, Paul shares his wisdom and… Read More →
Devoted to the Art of Preservation One of Chicago’s most celebrated chefs, Paul Virant has been pickling and preserving produce at his award-winning restaurant Vie since 2004, expanding the program to his second restaurant, Perennial Virant, when he took the reigns in 2011. In his new cookbook, The Preservation Kitchen, Paul shares his wisdom and… Read More →
Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine… Read More →
Savoring the Seasons Located just outside of Chicago in Western Springs, chef Paul Virant’s celebrated Vie restaurant is a great choice for solid farm-to-table cooking. Virant, a preservation expert with an everything-made-in-house philosophy, is known for preserving and pickling produce at its peak and incorporating those bright seasonal flavors into almost every dish. The cuisine… Read More →
Austin’s Favorite Neighborhood Bistro Opened in 2010 by Ned Elliott, this 47-seat small bistro is celebrated for creative seasonal cuisine and unforgettable pastries and desserts. A golden-winged pig adorns the outside of the building, so it’s no surprise that pork plays a vital role in the menu, but it’s not the only praiseworthy protein—the expertly… Read More →
Austin’s Favorite Neighborhood Bistro Opened in 2010 by Ned Elliott, this 47-seat small bistro is celebrated for creative seasonal cuisine and unforgettable pastries and desserts. A golden-winged pig adorns the outside of the building, so it’s no surprise that pork plays a vital role in the menu, but it’s not the only praiseworthy protein—the expertly… Read More →
Embracing the South Edward Lee’s 610 Magnolia is Louisville’s most sought after reservation, well at least until Lee unveils his next restaurant, MilkWood, which is expected to open this February. Although the Korean-American chef was raised in Brooklyn, he’s a natural with Southern cuisine, celebrating Kentucky’s rich agricultural fabric with dishes built upon local ingredients. The… Read More →
Embracing the South Edward Lee’s 610 Magnolia is Louisville’s most sought after reservation, well at least until Lee unveils his next restaurant, MilkWood, which is expected to open this February. Although the Korean-American chef was raised in Brooklyn, he’s a natural with Southern cuisine, celebrating Kentucky’s rich agricultural fabric with dishes built upon local ingredients. The… Read More →
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 →
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 →
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 →
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 →
Celebrating Southern Ingredients Located in a historic Queen Anne-style house, Husk exudes Charleston charm with sweeping porches and stately columns, an open kitchen, wood-burning oven and dining rooms accented by reclaimed wood and exposed brick. Chef Sean Brock’s ingredient-driven cuisine is composed entirely of products that are indigenous to the South–some from a farm he established… Read More →
