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  • +2

    Couple Dines at the Same Restaurant Every Day for Four Years

    Couple Dines at the Same Restaurant Every Day for Four Years
    Don and Pat Clubbs think the Democracy Grille at the Bethesda Marriott Suites is the perfect local destination for cocktails, dinner, or brunch on the weekends. In fact, they are so convinced that they have been regulars there seven days a week for four years and 1,460 meals. But what keeps them coming back? First, they say the location is perfect ...
    Rated: +2
  • +1

    Senate Panel Approves Bill to Expand FDA Powers

    Senate Panel Approves Bill to Expand FDA Powers
    WASHINGTON - A Senate committee on Wednesday unanimously approved a much-awaited overhaul of the nation's food safety laws, though it gave little hint of how it would pay for the sweeping but costly reform of the Food and Drug Administration's system for protecting much of what the nation eats and drinks. Lawmakers gave themselves some time to figure out the financing. ...
    Rated: +1
  • +2

    Opinion: James Beard Award for Best Chef

    Opinion: James Beard Award for Best Chef
    May 5-The New York-based James Beard Foundation, whose awards are the Oscars of the culinary industry, barely looked farther than its collective nose for this year's winners, handed out last night. Jose Garces (Amada, Tinto, Distrito, Chifa), named best chef from the mid-Atlantic region, was the sole Philadelphia winner. Mustache Bill's Diner in Barnegat Light, N. J., was named to the ...
    Rated: +2
  • +16

    Top Chefs Push Obama to Improve Food Policy

    Top Chefs Push Obama to Improve Food Policy
    WASHINGTON—Visiting one of his favorite Chicago restaurants in November, Barack Obama was asked by an excited waitress if he wanted the restaurant's special margarita made with the finest ingredients, straight up and shaken at the table. "You know that's the way I roll," Obama replied jokingly. Rick Bayless, the chef of that restaurant, Topolobampo, says Obama's comfortable demeanor at the table—slumped ...
    Rated: +16
  • +1

    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 ...
    Rated: +1
  • +4

    In Storefront Kitchen, Cook Hopes to Become A Citizen

    In Storefront Kitchen, Cook Hopes to Become A Citizen
    ECORSE, Michigan-Prospero Galeana got a job washing dishes at a small Mexican restaurant, but his skills were in filling plates not scraping them. "He came up with chunky beef," owner Juan Garcia recalled, sitting under pinatas and sombreros at Taco Especial. "We cook it for two hours, add green peppers and onions. No powdered garlic _ fresh garlic. It's delicious. "He's ...
    Rated: +4
  • +5

    Research Matters...Yield and Food Quality

    Research Matters...Yield and Food Quality
    One element in the debate about the relative merits of organic and conventional systems of growing is the impact they have on food quality. Food quality is notoriously difficult to define but the article below attempts this and reviews the effects of yield and of organic production on food quality. Organic systems generally produce food containing a higher concentration of nutrients ...
    Rated: +5
  • +2

    High-end Restaurants on a Tightrope of Economic Uncertainty

    High-end Restaurants on a Tightrope of Economic Uncertainty
    People always have to eat, but do they have to dine out? That's the question some of the nation's top chefs are facing after the last few weeks of grim economic news. Most say that though the economic trickle-down is hurting business, so far it's been more of a hard rain than a tsunami. Still, you can expect to see more ...
    Rated: +2
  • +1

    Ethiopian Scientist Wins World Food Prize

    Ethiopian Scientist Wins World Food Prize
    WASHINGTON-An Ethiopian scientist who has helped to feed hundreds of millions of people in sub-Saharan Africa has won this year's World Food Prize. Dr. Gebisa Ejeta was honored at the U.S. State Department Thursday for his breakthroughs in developing drought and disease-resistant forms of sorghum, which is an African diet staple. According to the U.S.-based World Food Prize Foundation, which awards ...
    Rated: +1
  • +22

    Watching Food T.V.

    Watching Food T.V.
    We like to watch food T.V. at my house. We go on and off with watching the Food Network, but recently we really haven't been watching it at all. There are currently three food shows that are on a weekly rotation on my TiVo: • Hell's Kitchen (Gordon Ramsay/FOX) • _Last Restaurant Standing_ (BBCA) • _Top Chef_ (Bravo) I like each of ...
    Rated: +22
  • +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
  • +4

    Thoughts on Awful Wine Lists

    Thoughts on Awful Wine Lists
    The myth of wine, as it is sold in restaurants, is wedded to the myth of pairing. Any restaurant with an eye towards gastronomic quality asks us to believe that its wine list was carefully hand-selected to include wines that complement the restaurant’s unique cuisine, or at very least, its general concept. Such a list must be rigorously maintained, to ensure ...
    Rated: +4
  • +2

    Celebrity Chefs Hit the Jackpot in Vegas

    Celebrity Chefs Hit the Jackpot in Vegas
    Vegas dining once meant buffets and cocktail waitresses. No longer. The fabled desert playground has become one of the world's best places to eat. "Vegas' explosion of superdeluxe hotels and casinos has lured high-roller tourists and the international celebrity chefs who feed them," says Max Jacobson, the city's top dining critic, for Vegas magazine and Las Vegas Weekly. "And as in ...
    Rated: +2
  • +5

    Chef Takes Lunch Crusade National

    Chef Takes Lunch Crusade National
    As students get back to work in classrooms, Congress is rolling up its sleeves to debate new rules involving the Child Nutrition Act, which sets standards for 30 million school lunches a day and is scheduled to expire later this year. Chef Ann Cooper, who famously transformed Berkeley, Calif., schools lunches over four years, headed to Capitol Hill this month to ...
    Rated: +5
  • +2

    The First Michelin-Starred Chef on Your iPhone

    The First Michelin-Starred Chef on Your iPhone
    Patrik Jaros is the first Michelin-starred chef to present his best recipes aimed at young people as an application for the iPhone and the iPod Touch. If you download "Patrik's Easy Cooking" from the App Store (category Lifestyle), you will experience the world of modern creative cooking. Patrik Jaros manages to conjure up the tastiest dishes using leftovers from your fridge. ...
    Rated: +2
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    Ring in the New Year with Champagne

    Ring in the New Year with Champagne
    When the words "Happy New Year" are shouted at the stroke of midnight, champagne bottles will be opened with a loud pop, followed by a geyser of the bubbly beverage. And around this time of year, Teresa Swint, the co-owner of Grapes & Hops on Ramsey Street and a certified wine specialist, encounters plenty of customers looking for the right champagnes ...
  • +3

    An Apple A Day?

    An Apple A Day?
    Scholars may argue whether or not the apple was the forbidden fruit in the Garden of Eden (some contend it was a fig, others the pomegranate, citron or grape), but it's hard to argue with the apple's appeal. Available year-round, moderately priced, nutritious and delicious, the apple is the chameleon of the food world, as comfortable in a homey pie as ...
    Rated: +3
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    United States Pizza Team puts on show at Javits Center

    United States Pizza Team puts on show at Javits Center
    Dough flew high and far at the Javits Center on Sunday as members of the United States Pizza Team demonstrated the extreme sport of pizza tossing. Expert pizza flingers twirled chunks of dough behind their backs and between their knees, dazzling crowds at the 2009 International Restaurant and Foodservice Show. The entire front row ducked when one dough spinner leaped from ...
  • +2

    Chipotle Plans Major Solar Power Initiative

    Chipotle Plans Major Solar Power Initiative
    Chipotle Mexican Grill (NYSE: CMG) (NYSE: CMG.B) announced today it is partnering with Houston-based Standard Renewable Energy (SRE) to install solar panels on approximately 75 Chipotle restaurants over the next year. In all, Chipotle has committed to panels that will produce 500 kilowatt hours of electricity, making Chipotle the largest direct producer of solar energy in the restaurant industry. "Our effort ...
    Rated: +2
  • +10

    Falling for Vermouth

    Falling for Vermouth
    Most folks see vermouth as that dusty bottle on the back bar that bartenders pretend to add to their martini, but vermouth has been totally underestimated! Vermouth is an aromatized wine, a lightly fortified wine with added botanicals. It can be either red or white. The recipe is closely guarded by each vermouth producer, the formula for Martini & Rossi dates ...
    Rated: +10