Go Fork Yourself: Thoughts on the Tasting Menu

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

610 Magnolia

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

610 Magnolia

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

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

Hot and Hot Fish Club

Birmingham’s Hottest Table When Chris and Idie Hastings opened Hot and Hot Fish Club in 1995 they were ahead of the farm-to-table craze, using locally sourced ingredients and supporting Alabama fishermen and foragers in their refined Southern cuisine. The James Beard award-winner changes the menu frequently based on what’s available, with dishes such as red…  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

Hot and Hot Fish Club

Birmingham’s Hottest Table When Chris and Idie Hastings opened Hot and Hot Fish Club in 1995 they were ahead of the farm-to-table craze, using locally sourced ingredients and supporting Alabama fishermen and foragers in their refined Southern cuisine. The James Beard award-winner changes the menu frequently based on what’s available, with dishes such as red…  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

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

Husk

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

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

Husk

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

Show X: Part One

“Puma Kola” 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 one. More stories and…  Read More

Show X: Part One

“Puma Kola” 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 one. More stories and…  Read More