#JBFA Every year a new crop of Bizarre Foods alums win Journalism and Media awards. This year Tim Byres led the charge for his book Smoke. Buy it. It’s a great one. Amy Thielen is loved by all, she cleaned up this year and her son Hank and husband Aaron were by her side all weekend.… Read More →
Congratulations JBF Award Winners! I had a fantastic weekend at the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 2, at Gotham Hall in New York City, during a… Read More →
Hacking Fine Dining Chefs/co-owners of Travail and the Rookery, Mike Brown, Bob Gerken and James Winberg are a trio to be reckoned with. In the past year, they closed the original Travail opening Pig Ate My Pizza in its place, created a dim sum pop-up in North Minneapolis, launched an epic Kickstarter campaign and reopened Travail… Read More →
Congrats to the Nominees! Yesterday, the James Beard Foundation announced the finalists for the 2014 JBF awards. Congratulations to all of the nominees, what a talented pool of culinary greatness. If you didn’t catch the nominee announcement, the full list is below. The winners for the Book, Broadcast and Journalism Awards will be announced at… Read More →
The Publican’s Signature Dish By Paul Kahan and Brian Huston The James Beard Foundation Award nominees are announced today, so we asked last year’s recipient of the Outstanding Chef award, Paul Kahan, to share one of his favorite recipes. From modernist fine dining to a beer-focused gastropub, chef Paul Kahan’s multifaceted restaurant empire is a… Read More →
Vote Now! Food is an integral part of our individual lives and communal culture in America. I’m always fascinated to see what the public considers desirable and worthy of applause via this unparalleled online food awards program. The Munchies provides a unique opportunity to spark a national conversation about fantastic food and empowers the public to voice who is most deserving.… Read More →
Monday’s Mixed Bag By Andrew Zimmern AFAR, one of the best travel magazines out there, has launched new Travel Awards. Check it out if you ever intend to leave home this year. Speaking of leaving home, I am always asked about my obsessive use of my iPhone 24/7. I love being connected and many apps… Read More →
Memphis on the Rise As born and bred Memphians who grew up in large Italian families, it only makes sense that chefs Andy Ticer and Michael Hudman cook a soulful fusion of Southern and Italian cuisines at their restaurants Hog & Hominy and Andrew Michael Italian Kitchen. This happy mash-up has garnered lots of rave… Read More →
Khao Niaw Sankhaya Turian By Andy Ricker Durian has a powerful aroma. Westerners, who tend to shun the fruit, would probably choose a stronger term. In Southeast Asia, however, durian is considered the queen of fruit and it fetches a high price. Yet even where durian has fans, it’s not always welcome. Cabs, trains, and… Read More →
A Worthy Alternative to the Traditional Bird By Andrew Zimmern If you don’t want to roast a whole turkey, or you’re just looking for a new tradition, try this boneless stuffed turkey breast. The butchery is easier than you think, but you can always have the butcher do it for you! The chestnuts and the… Read More →
Jump Around They’re high in protein, low in fat, and rich in minerals, not to mention they’re delish! After ants, grasshoppers are the most popular insect eaten around the world. Unlike ants, grasshoppers have superior flavor profiles that vary from region to region depending on their diet, and grasshoppers can be cooked any way imaginable.… Read More →
The Intersection of Entrepreneurship & Food Hosted by Food Sol at Babson College, the third annual Babson Food Days (October 23-24, 2013) celebrated food “Entrepreneurship of All Kinds” with an assembly of food innovators, pioneers and leaders, including yours truly and my fellow Entrepreneur in Residence Gail Simmons. It’s a great event that seeds and… Read More →
Divulging the Food Network Allen Salkin’s new book From Scratch: Inside the Food Network is a fascinating chronicle of the evolution of a television network, from a scrappy start-up to an influential powerhouse that turned food into a cash cow and chefs into celebrities. The former New York Times reporter paints a behind-the-scenes picture, including… Read More →
My Favorite Fall Salad By Andrew Zimmern When the weather starts to take a chilly turn, I get excited about fall flavors. These earthy root vegetables pair well with the citrusy orange-tarragon vinaigrette, a combo that the whole family can get into. The vegetables in this salad are nutritional powerhouses – beets are high in folate, manganese… Read More →
There’s a hare in my soup! Oh, wait. It’s supposed to be there. Found on tables in the Americas, Europe, and parts of the Middle East, rabbit and hare are just as cute as they are delicious. Rabbit meat is most often categorized into three groups. Fryer cuts come from rabbits up to nine weeks… Read More →
Going Green in Cleveland At chef Jonathon Sawyer’s flagship Cleveland restaurant, The Greenhouse Tavern, he’s serving incredible French-inspired bistro fare made with local, seasonal ingredients. Not only is he a committed locavore, he’s also running Ohio’s first green certified restaurant, meaning he and his team focus on using recyclables (reclaimed wood paneling and concrete bar tops… Read More →
Music City’s Most Innovative Chef After honing his skills at The French Laundry, Noma and Sea Change, Erik Anderson moved to Nashville to helm the kitchen at The Catbird Seat, a restaurant where free expression is encouraged and interactivity is the norm. Scoring a reservation may be a challenge, but once you’re in, you won’t… Read More →
The Perfect Scoop By David Lebovitz Crack open a cherry or apricot pit and you’ll discover a soft kernel inside with the pronounced scent of bitter almonds. I took a cue from whatever higher power designed these two flavors together and paired cherries with almonds in one heavenly ice cream. Adding anything chocolate makes this… Read More →
Steakhouse-Style Entrée Salad By Andrew Zimmern This is my interpretation of a chopped salad I grew up eating in New York City, a staple at our old-school neighborhood steak house. The veggie-heavy dish gets plenty of protein from the shrimp and hard-boiled eggs, vitamin C and fiber from the fresh green beans and peas, while celery… Read More →
Congratulations JBF Award Winners! I just returned from the James Beard Foundation Awards in NYC, the nation’s most prestigious awards ceremony honoring professionals in the food and beverage biz. Winners of the Foundation’s annual Book, Broadcast, and Journalism Awards were presented on May 3, at Gotham Hall in New York City, during a ceremony hosted… Read More →
Not Fancy or Complicated, But Deeply Satisfying T.W. Graham & Co., a small neighborhood café and family low-country restaurant in the teeny town of McClellanville, South Carolina serves the best coconut pie of its kind. It’s not too fancy, not complicated and it tastes like someone’s mother made it—assuming your mom loved coconut pie and… Read More →
Missouri’s Powerhouse Chef If you don’t associate the city of St. Louis with culinary prowess, then you haven’t eaten at Gerard Craft’s restaurants. He’s leading a group of chefs who have put this “Gateway to the West” on the map with their creative cuisine, attention to detail and an unwavering commitment to quality local ingredients.… Read More →
Missouri’s Powerhouse Chef If you don’t associate the city of St. Louis with culinary prowess, then you haven’t eaten at Gerard Craft’s restaurants. He’s leading a group of chefs who have put this “Gateway to the West” on the map with their creative cuisine, attention to detail and an unwavering commitment to quality local ingredients.… Read More →
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… Read More →
Amateur Schmamateur Adam Roberts took a big risk when he quit law school to start an amateur food blog in 2004. As it turns out, he’s pretty good at it. Seamlessly weaving recipes and photographs with personal narratives and humor, Adam transformed his a hobby into a full-fledged career (jealous?). For his new cookbook, Secrets of… 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 →
The Multifaceted Chef As a chef, restaurateur, author, media personality, UNICEF ambassador and member of the State Department’s American Chef Corps, you could say Marcus Samuelsson is a busy guy. He’s behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table (among others). This past summer he released his best-selling… Read More →
Thanksgiving 2012 Gobble, gobble. Happy Thanksgiving from all of us at Go Fork Yourself! Andrew and Molly discuss their favorite traditions, least favorite foods, and Andrew shares his tips and tricks for putting together the perfect Thanksgiving meal. Click here for recipes and Andrew’s Thanksgiving tricks. Jacques Pépin’s Steam-Powered Turkey in The New York Times… Read More →
Thanksgiving 2012 Gobble, gobble. Happy Thanksgiving from all of us at Go Fork Yourself! Andrew and Molly discuss their favorite traditions, least favorite foods, and Andrew shares his tips and tricks for putting together the perfect Thanksgiving meal. Click here for recipes and Andrew’s Thanksgiving tricks. Jacques Pépin’s Steam-Powered Turkey in The New York Times… Read More →
