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    It's a Buyer's Market in Wine

    It's a Buyer's Market in Wine
    LOS ANGELES — As we limp into 2009, watching our mad money dwindle from a mountain to a mound to a modest lump, you'd probably rather not think too much about restocking the dent you put in your wine collection over the holidays. But there are many signs that this economic downturn could result in a mini-boom for wine lovers. Perhaps ...
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    Break Out of Your Culinary Comfort Zone

    Break Out of Your Culinary Comfort Zone
    Six ways to bring life back to your table. It happens to the best of us. Despite the stacks of dog-eared cooking magazines piled high on our coffee tables, the eclectic cookbook collections that fill our bookshelves, or even our best intentions of whipping up delicious fare for our families, dinnertime can turn into an uninspiring rotation of the same handful ...
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    2009 New American Diner Study Reveals Consumers' Changing Habits

    2009 New American Diner Study Reveals Consumers' Changing Habits
    As concerns about the country’s economic outlook were realized in 2008, consumers made good on their vows to curtail their dining-out spending. Nearly six in 10 respondents (58.7%) to Restaurants & Institutions’ 2009 New American Diner Study report that the economy had some effect on their dining-away-from-home behaviors in the last year. But even as they are forced to make hard, ...
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    Plum Tamarind Ketchup

    Plum Tamarind Ketchup
    I love when food begets food. One idea inspires another. Thus was the case with my plum ketchup -- eaten with ad hoc fried chicken. I got this idea after making sweet and sour momos with plum achar. The momos had honey, pork, chiles and masala, so we needed a sweet plum chutney to balance the flavor. The achar was spiced ...
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    From the Pasture to the Plate

    From the Pasture to the Plate
    The Kansas Beef Council has once again found a way to put producers' dollars to work through the Beef Checkoff program with their recent Pasture to Plate Chef's Tour held near Wichita, Kan. According to Todd Johnson, KBC executive director, this was an idea Sharla Huseman, KBC director of marketing, came up with and coordinated. "The overall purpose of the Chef's ...
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    Winter Blues for Greens

    Winter Blues for Greens
    You’d think, having been born and raised in the Midwest, that I’d have an easier time with the winter. And I try. Oh, do I try. I spent my time as a child, vacillating between farmland wilderness and the hustle and bustle of Chicago. And eventually growing up in Chicago, but spending summers back out in the wild, learning how to ...
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    13 Year Old Chef Wonder Is Excluded from Food Events that are 21+

    13 Year Old Chef Wonder Is Excluded from Food Events that are 21+
    Fearlessness for a 14-year-old boy often involves a skateboard and something not meant to be skated on. Or skated off. For 14-year-old Jeffrey Caves, however, fearlessness means preparing squab - something he never had cooked before - without a recipe, in front of strangers. Let us be more specific: squab seasoned with herbs and garlic, served on a bed of sauteed ...
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    Get Your Fill on Food Films

    Get Your Fill on Food Films
    It's at roughly the midway point of Robert Kenner's documentary "Food, Inc." when the creeping sensation begins. You think, this is not an argument for eating organic, and it's not a provocative portrait of independent farming in the age of Big Agriculture (though, to an extent, it is both of those things). No, mainly, you begin to wonder if this was ...
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    The Craft of Winemaking

     The Craft of Winemaking
    WINE IS AN ART - winemaking is a highly skilled craft. In Catalan, the language of Barcelona, "artesa" translates into craftsman. Today, in the Carneros region of Napa Valley, Artesa Vineyards and Winery is translating five generations of European winemaking into California wines of note. On what he calls his "360 degree" tour, fifth generation winemaker Mark Beringer was in Frederick ...
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    Reflections: Ordering Drinks at a Restaurant

    Reflections: Ordering Drinks at a Restaurant
    Lara and I went to Soi 4 in Oakland last night. It'd been a while since we'd been there, and I was feeling like I wanted to have an up cocktail, so I smoked a bit and we headed over. We sat down right away, and started in on the drinks menu. We've been going to Soi 4 for years, and ...
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    Steer + Buffalo=Beefalo

    Steer + Buffalo=Beefalo
    To the Native Americans of yesterday, the Buffalo (American Bison) was so much more than just food. They were a way of life. No animal has ever had such an impact on the lives of so many than that of the American Bison (Buffalo). To the Lakota, Cheyenne, Sioux, Cherokee and many other Indian Nations of our Great Plains Region, and ...
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    Review: Blue Heron Pale Ale

    Review: Blue Heron Pale Ale
    Having a beer, at the moment, thinking that it's been a while since I last kept track of what I drank. Maybe I'll start up again. Maybe here we go. Blue Heron is from Mendocino, and really, what complicated, flowery California micro-brew hasn't been for the last decade or two. The bottle says it was created in '85, and is full ...
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    A Chef's Dream Farm

    A Chef's Dream Farm
    What makes a man ditch a high paying, high profile luxury resort chef position in the middle of a recession, uproot his family of four, and move two states away to live in a tiny apartment in Coupeville Washington? Well, historical providence, low interest rates, and greener pastures perhaps; in this case literally. Chef Vincent Nattress, the Executive Chef of Meadowood ...
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    A Woman's Place is in the Kitchen

    A Woman's Place is in the Kitchen
    The other day I was reading a piece in _Time Out New York_ titled "Bitchin Confidential." The article explained that there are many women chefs, but they don't get as much press as their male counterparts, especially in New York City. This, of course, is truly a shame. Even though women are technically on the same playing field as the men, ...
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    Dan Barber Named Top Chef in US at Food `Oscars'

    Dan Barber Named Top Chef in US at Food `Oscars'
    NEW YORK-Dan Barber, a pioneer of the so-called farm-to-table restaurant movement, was named the top U.S. chef on Monday by the James Beard Foundation. Dan Barber was lauded for using his New York restaurants _ Blue Hill New York and Blue Hill at Stone Barns in Pocantico Hills _ to highlight the difference seasonal and sustainable agriculture can make on the ...
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    Mixed, Fixed and Fresh: Cocktails and Offbeat Lemonades for Summer

    Mixed, Fixed and Fresh:  Cocktails and Offbeat Lemonades for Summer
    Now that it's officially summer (and finally hot!), it's time to think about refreshing lemonades and cool cocktails. "In the world of cocktails, we've been going through a rebirth over the past several years," says mixologist Natalie Bovis-Nelsen, whose Web site www.theliquidmuse.com has recipes and cocktail advice. "People are thinking about cocktails more like chefs do with food. We are looking ...
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    Food Styled Meat: Does It Taste As Good As It Looks?

    Food Styled Meat: Does It Taste As Good As It Looks?
    As most chefs or backyard bar-b-quers will tell you, there is a certain knowing and understanding when it comes to cooking meat just right. The same goes when cooking meat for the camera. There are rules to be followed and things to consider but all in all it gets right down to knowing what the client wants the meat to look ...
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    Fine Dining Spots Relaxe Just A Bit

    Fine Dining Spots Relaxe Just A Bit
    For Central Indiana's top chefs, fine dining is no longer about white tablecloths and coats and ties. Good food is still a must, but it's gaining an artisan flair. And just as important, chefs are emphasizing fun and comfort. Whether it's the craft pizza at the soon-to-open Pizzology, the wine list at The Glass Chimney or the mood music at FARMbloomington, ...
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    Farmers' Market Growers to Team With Chefs to Highlight Fresh Produce

     Farmers' Market Growers to Team With Chefs to Highlight Fresh Produce
    AZTEC- Hoping to showcase the quality of locally grown fruit and vegetables, the Aztec Farmers' Market each week will pair a grower with a chef who can give shoppers a taste of what's available at the local market. The rotating pairing of a local grower and an area chef offering free samples is taking place each Wednesday afternoon at the Aztec ...
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    Jennifer Carroll Still Gets a Hard Time

    Jennifer Carroll Still Gets a Hard Time
    JENNIFER CARROLL still gets teased at work for her televised admission that sometimes hair-pulling can be fun. The "Top Chef: Las Vegas" fan favorite, who is executive chef at 10 Arts by Eric Ripert at the Ritz-Carlton, says her "cooks go home after dinner service and watch the show, then they come in the next day and make fun of me." ...
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