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 →
TGIF from Food Works HQs!
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 →
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.
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 →
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.
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 →
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 →
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.
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.
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 →
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 →
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 →
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 →
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 →
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 →
Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake… Read More →
Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake… Read More →
I love this yakitori-inspired dish. You may use large mallard or canvasback breasts. Or goose breasts work, too. From a farmed perspective, go for magret or even large Pekin breasts.
Cajun Cuisine By Bob & Sue Chef Donald Link has several successful restaurants and an adjacent sandwich shop (Butcher) and features Cajun specialties at this modern, high ceiling restaurant. We shared most of the extensive appetizer menu including deviled crab, fried alligator with chili garlic aioli, boudin sausage with pickled peppers, smoked pork ribs with… Read More →
Just another day at the office. Andrew is literally up to his elbows in cow stomach at UW-Madison’s Dairy Science school. Silver lining: at least he gets to eat Babcock ice cream afterward.
Cajun Cuisine By Bob & Sue Chef Donald Link has several successful restaurants and an adjacent sandwich shop (Butcher) and features Cajun specialties at this modern, high ceiling restaurant. We shared most of the extensive appetizer menu including deviled crab, fried alligator with chili garlic aioli, boudin sausage with pickled peppers, smoked pork ribs with… Read More →
Just another day at the office. Andrew is literally up to his elbows in cow stomach at UW-Madison’s Dairy Science school. Silver lining: at least he gets to eat Babcock ice cream afterward.
Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Serves four. Instructions Combine honey and wine in a small sauce pot, bring to a boil, drop whole shallots in, cover and cook for 20… Read More →
Cole Embers They’re back! Go Fork Yourself is back after a week-long hiatus. Andrew and Molly catch up on their lives, and then they talk Eater Young Guns and the new YouTube Channel, Hungry. Plus, Andrew raps. Yes, raps. Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
Cole Embers They’re back! Go Fork Yourself is back after a week-long hiatus. Andrew and Molly catch up on their lives, and then they talk Eater Young Guns and the new YouTube Channel, Hungry. Plus, Andrew raps. Yes, raps. Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
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 →
Food Informants I share a week in my life in the HuffPo’s Food Informants. Hanging out with Jose Andres in DC, sitting in on Watch What Happens Live with Andy Cohen, exploring NYC with my wife & kid, then heading up to the cabin… yep, it was a pretty good week.
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 →
Food Informants I share a week in my life in the HuffPo’s Food Informants. Hanging out with Jose Andres in DC, sitting in on Watch What Happens Live with Andy Cohen, exploring NYC with my wife & kid, then heading up to the cabin… yep, it was a pretty good week.
