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  • +2

    Miami Beach's Fontainebleau Shifts Its Pitch From Sexy to Family

     Miami Beach's Fontainebleau Shifts Its Pitch From Sexy to Family
    Six months ago, Victoria's Secret fashion models showed off their underwear at the Fontainebleau Miami Beach for a national television audience. This week, Kelly Ripa was the star at the newly renovated resort as she and Regis Philbin took their morning show, Live! with Regis and Kelly, to Miami Beach. "Another day in paradise from the Fontainebleau Miami Beach," the former ...
    Rated: +2
  • +2

    Candy Lobby Advises Halloween Restraint

    Candy Lobby Advises Halloween Restraint
    Serve children a healthy and nutritious meal before allowing then to go trick-or-treating at Halloween, U.S. confectionery manufacturers advise. "Your kids will be happier and full, which will help reduce the temptation to eat candy at each trick-or-treat stop," Susan Whiteside of the National Confectioners Association in Washington says in a statement. "Sort and save. Allow your kids to enjoy some ...
    Rated: +2
  • +4

    Easter Dinner: Traditional Ham Eats

    Easter Dinner: Traditional Ham Eats
    Easter dinner ushers in springtime foods, from entrees to desserts. Ham is a perennial favorite, with about 70 percent of Americans serving it for their holiday dinner, according to the Pork Information Bureau. There are many varieties to choose from for the perfect ham for your needs. Bone-in hams are available whole, as a shank, or butt half, and typically serve ...
    Rated: +4
  • +8

    Snakes Need Culinary PR, Not Bounties

    Snakes Need Culinary PR, Not Bounties
    In the Philippines, they're rubbed with spices, stuffed with leaves from the palongpong vine and served as cinafa'y feclat. Cinafa'y feclat not only packs more menu appeal than "hot roasted python," it offers a culinary solution to the infestation of giant snakes threatening to overrun, or rather over-slither, South Florida. And beyond. Apparently, there's no biological reason keeping Burmese pythons - ...
    Rated: +8
  • +2

    Hershey's New Halloween Chocolates

    Hershey's New Halloween Chocolates
    With 96 percent of Halloween shoppers planning to purchase candy this season1, Hershey has brewed up new ˜spook-tacular' Halloween treats to excite trick-or-treaters and sweeten seasonal parties and candy dishes. Nine out of 10 people hand out snack-size candy2, so Hershey has introduced new assortments of its snack-size treats dressed in themed shapes and colorful wrappers that will have trick-or-treaters howling ...
    Rated: +2
  • +3

    The Healthy Skeptic: Debunking Myths

    The Healthy Skeptic: Debunking Myths
    For dark chocolate lovers, the medical study findings couldn't have been more delicious: Their guilty pleasure can ward off heart disease. But if it sounds too sweet to be true, it is. The logic doesn't just melt in your mouth: It melts under the skeptical eye of Robert Davis, author of the new book "The Healthy Skeptic." "The truth is that ...
    Rated: +3
  • +2

    Q&A With Smith & Wollensky's CEO

     Q&A With Smith & Wollensky's CEO
    Smith & Wollensky CEO Nick Valenti is trying to focus on the future - the present is a little rocky. That's why Valenti just finished investing $1.3 million in renovating the Miami Beach location of Smith & Wollensky as part of his efforts to build customer loyalty. "There is no question there have been a lot of casualties during this economic ...
    Rated: +2
  • +1

    The 45th Parallel: A World of Change in Winemaking

    The 45th Parallel: A World of Change in Winemaking
    Wine drinkers are thirsty. Whether it's an $8 glass of 2006 Brooks Riesling from Oregon raised in a toast at a wine bar in Chicago, a $15 bottle of French rosé named the "Pink Criquet" and tossed back on a Californian porch, or a $2,125 bottle of Gaja's 1978 Italian Barbaresco, sipped respectfully at one of New York City's prime tables, ...
    Rated: +1
  • +1

    Ready, Set ... Grill!

    Ready, Set ... Grill!
    The weather may be cooling but don't give up on autumn's final s'mores, as few dishes are more satisfying than those cooked in the great outdoors. Make sure to be prepared for gourmet grilling with a few key tools to keep everything sizzling. We made our list of must-haves, and asked a couple of experts to chime in on their favorite ...
    Rated: +1
  • +3

    The Crème Brûlée Cart: Street Food Diaries

    The Crème Brûlée Cart: Street Food Diaries
    A crowd is gathered in an alley that grows darker and colder by the minute as the sun departs from San Francisco’s famed Mission neighborhood. Conversations mingle and fill the air alongside smells unfamiliar to most alleys in this city—that is, favorable, delicious smells that awaken appetites and leave the crowd restless and hungry. But they wait patiently in long lines, ...
    Rated: +3
  • +18

    Q&A: The Makings of a Restaurateur

    Q&A: The Makings of a Restaurateur
    This is the first in a weekly series of Q&A's with George Majdalani. *Chef's Blade:* How long have you been in the restaurant industry and what brought you to it? *George Majdalani:* I started working 1986 as a Room Service server at The Crescent Court Hotel (Dallas, Tex.). I was in college and looking for a part time job. *CB:* Tell ...
    Rated: +18
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    SF Chefs.Food.Wine Cocktail Contest

    SF Chefs.Food.Wine Cocktail Contest
    From the Editor: Chef's Blade is pleased tell it's users about the SF Chefs.Food.Wine event. The four day event occurring in San Francisco from August 6th through August 9th will showcase all the different aspects of the culinary world for which San Francisco is famous. If you live in the San Francisco Bay Area and are able to attend the event, ...
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    Call It Twine? Twitter Makes Wine for Charity

    Call It Twine? Twitter Makes Wine for Charity
    SAN FRANCISCO-Everyone likes a wine with character. How about one with 140 of them? Yes, the people at Twitter _ the social media site on which users post messages no longer than 140 characters _ are getting into the wine business, putting together an ambitious project aimed at raising money for literacy. While others have used Twitter to raise money for ...
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    A Temple to German Sausage at Wechsler's Currywurst & Bratwurst

     A Temple to German Sausage at Wechsler's Currywurst & Bratwurst
    It's always the humble foods that worm their way into our hearts. Displaced New Yorkers don't miss Per Se—they miss their neighborhood pizza place. The Quebecois yearn for poutine, and Californians long for proper tacos. And all this time, Andre Wechsler dreams of currywurst. Currywurst is so beloved in Germany that there's a Berlin museum entirely devoted to the saucy, porky ...
    Rated: +2
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    The Favorite Series #2: My Brother and Me

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] This is the second in a series of articles by Tricia Martin about her "Favorite Dinners" that Chef's Blade will be featuring. At Chef's Blade, we believe that Tricia's creative and holistic approach will be a useful examples for all our culinary audiences. "The Favorite" is a series of meals Tricia is doing with ...
    Rated: +2
  • +2

    Fortifying Food for Your Brain

    Fortifying Food for Your Brain
    Just knowing how to pronounce docosahexaenoic acid, or DHA, should be a pretty good indicator of brain health, right? (Need some help? It's DOH-koh-sah-HEXXA-eh-NOH-ik.) It's enough to say "DHA," and good thing, since we'll probably be hearing more about this tongue twister as research emerges about the link between diet and dementia. When nutritionist Elizabeth Somer's mother developed Alzheimer's disease years ...
    Rated: +2
  • +15

    Changing the World, One Tamale at a Time

    Changing the World, One Tamale at a Time
    In a quiet corner of San Francisco’s Mission District a social movement of sorts is carried out on a daily basis through the mixing of eggs, butter, flour and a healthy dose of philanthropy. Now in its third year, "La Cocina":http://www.lacocinasf.org is a small food business incubator focused on providing space and assistance to women who are considered low-income entrepreneurs. Funded ...
    Rated: +15
  • +4

    Finally, a Community Garden in Napa!

    Finally, a Community Garden in Napa!
    Recently a much-needed project was undertaken in the community of Napa, CA. In an area that thrives on viticulture and food related tourism, the town had not developed a single community garden. While for profit gardens and farms thrived with tourists basking in the organic glow, Napa was at a loss to develop its own community based garden project. That is, ...
    Rated: +4
  • +4

    Urban Farming: The New Hip Thing.

    Urban Farming: The New Hip Thing.
    This article was originally published by Mountain Hardwear "Urban farming" is the hip new thing. Maybe it's the economy. Or maybe Americans are just going through a "green" phase. Suddenly, urban farming is everywhere-it's in the news, in magazines, on television. Artists are getting on the bandwagon, too. Urban farming is so trendy that the New York Times even ran an ...
    Rated: +4
  • +4

    Grant Achatz: The Culinary Wizard Shares His Secrets

    Grant Achatz: The Culinary Wizard Shares His Secrets
    Grant Achatz shook up the culinary world in 2006 when his Chicago restaurant, Alinea, was named "our nation's best restaurant" by Gourmet magazine. Since then, the practitioner of "molecular gastronomy" has earned kudos across the country, including the coveted Outstanding Chef Award from the James Beard Foundation last year. Last week Achatz wowed an overflow crowd at Now We're Cookin' in ...
    Rated: +4