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    Pig Bit Woman at Restaurant

    Pig Bit Woman at Restaurant
    A Washington state woman claims in a lawsuit against a gourmet restaurant that she suffered injuries at the mouth of one of the establishment's potbellied pigs. The woman said she was dining with her husband at the Herbfarm Restaurant in Woodinville, Wash., and decided to take a restaurant-issued pan of pig food to the eatery's swine, Seattlepi.com reported Thursday. The complaint ...
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    Wine Titans and How They Got to the Top

    Wine Titans and How They Got to the Top
    Have you always dreamed about working in the wine and beverage industry, but weren't sure how to start? Chef's Blade has worked with our featured writer Carrie Strong, an industry veteran working as the Wine and Beverage Director at Vong, one of Jean-Georges oldest restaurants, to compile 9 wine and beverage industry careers profiles. From being a somelier to a wine ...
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    Minnesota is Now Part of the Nation's Biggest Wine-Growing Region

    Minnesota is Now Part of the Nation's Biggest Wine-Growing Region
    Move over, Napa and Sonoma. Local winemakers are toasting a recent decision in Washington, D.C., to include southeastern Minnesota in the largest wine region in the country - called the Upper Mississippi River Valley. It's 70 times the size of the Napa Valley region, and means the Upper Midwest finally has a high-visibility spot in American wine culture. Wine is hardly ...
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    A Playful New Port: Pretty (and Tasty) in Pink

    A Playful New Port: Pretty (and Tasty) in Pink
    Admit it; port has something of an image problem these days. Too many people think of port (if they ever think about port) as an old fogy drink best savored by crotchety gents puffing on stogies and pigging out on blue cheese. Looking to shake things up is Croft, the venerable Portuguese port house, with its Croft Pink port. That's right, ...
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    On Nutrition: Food Trends

    On Nutrition: Food Trends
    It's been a tough year. And I for one am looking forward to the new decade ahead. What can we expect in food and nutrition news in 2010? Here are some global trends predicted by one research group (thefoodpeople.co.uk)...with a few additional comments: Food cocooning - A return to the comforts of home and a resurgence of family dinners and dinner ...
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    EDITORIAL: Church of Produce

    EDITORIAL: Church of Produce
    We still live in a free country. If you buy groceries where you think the checkout clerk is cute, you're free to do that. If you refuse to buy groceries from a company whose CEO advocates politically incorrect proposals for health-care reorganization, you're free to do that, too. And we're free to call you a bird-brained doofus. Astonishingly, thousands of customers ...
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    First-Class White Burgundy at a Second-Class Price

    First-Class White Burgundy at a Second-Class Price
    While still pricey, the 2005 1er Cru Chassagne Montrachet Les Blanchots Dessus Premier Cru offers a Premier Cru experience at half the price "Why bother? It's only white wine." With those unfortunate words uttered in 1939, a Burgundian vigneron, poor Jules Morey, tossed away, for himself, his children, his grandchildren, and who knows how many future generations, tens of millions of ...
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    Meritage Chef Forages for Mushrooms

    Meritage Chef Forages for Mushrooms
    Daniel Bruce loves mushrooms. So much so that, at least once a week from April to November, the executive chef of the Boston Harbor Hotel gets up before sunrise to search for wild mushrooms he will use at Meritage restaurant and share with family and friends. "My first memory of foraging for mushrooms was when I was about 16 years old," ...
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    Carving Out an Autumn Pastry Menu

    Carving Out an Autumn Pastry Menu
    I’m the pastry chef at Zuni Café, a somewhat legendary restaurant in the city of San Francisco. With the guidance and knowledge of the chef and owner Judy Rodgers, we make simple, rustic, sexy, seasonal, Mediterranean inspired food from local, sustainable, and organic products. One of my favorite parts of working at Zuni is the availability of awesome ingredients. We are ...
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    How Chef's Still Buy Local

    How Chef's Still Buy Local
    Pick the perfect produce and freshest cheeses with our tips from Farmers Market expert Chef Amy Tornquist. “Even in this economy, it still pays to buy local,” insists North Carolina chef and local foods afficionado Amy Tornquist. The majority of dairy and vegetables she uses at her restaurant, Watts Grocery, come from within a two-hour radius of Durham, and she has ...
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    Restaurant Review: Dinner at Downtown (Berkeley)

    Restaurant Review: Dinner at Downtown (Berkeley)
    Before we walked into Downtown, appropriately situated in downtown Berkeley, California, my mom whispered to me about the ambivalent recent reviews she'd read of the place. "Apparently the food is really good," she said, "but we may be confronted with 'surly' or 'inattentive' service." Fortunately for us, this was not at all the case. Our server was excellent, always on hand ...
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    Cooks Embrace Eco-Friendly, Healthful Species

    Cooks Embrace Eco-Friendly, Healthful Species
    Sardines, herrings and anchovies are very much "in season" for chefs across the country looking to make a savory and sustainable statement with fish. These species were long ignored or scorned because they were: 1. small; 2. oily and thus assertively flavored; 3. were usually sold packed in yucky cans or bottles. Today, chefs love that small fish come with equally ...
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    Wine Pairing for your Romantic Evening

    Wine Pairing for your Romantic Evening
    If choosing wine on a date is a daunting experience, here are a couple of tips to help you navigate the wine list, while charting a course for romance. While some may wish to cram as much wine encyclopedia knowledge in as possible, the most important clues will come from your date, so don’t waste too much time on studying and ...
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    Herbal Essence: Fresh or Dried Herbs?

    Herbal Essence: Fresh or Dried Herbs?
    Buying ingredients for cooking, like many other pursuits, is a constant compromise for most of us. We’d love to subsist entirely on organic, local food, but we settle for splurging only on grass-fed meat. We’d love to use the finest implements and tools, but we content ourselves with a few high-end pots and supplement those with some bargain dishes and silverware. ...
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    Home Cooking: Oyako Donburi

    Home Cooking: Oyako Donburi
    In 1975, Don Maloney, an American expatriate businessman who’d been writing a series of short columns for the English-language Japan Times, published a collection entitled Japan: It’s Not All Raw Fish. In these little vignettes, Maloney conveys a lot of the difficulties and oddities of a big fat white guy living in Japan — the sort of guy who, at least ...
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    The Eight Best Food Stories of the Year

    The Eight Best Food Stories of the Year
    Check out some of the year's most important stories written about food, all in the running for this week's Beard Awards. The James Beard Foundation hosts its prestigious award ceremony at Lincoln Center in New York City on May 3. Much like James Beard, the man himself—a quintessential American cook who loved to eat—the Oscars of the food world tends to ...
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    Ten of the World's Strangest Fruits

    Note: This Orange-Apple fruit is not one of these strange fruits because it is too strange to actually exist... Bored of bananas? Apples giving you apathy? Over oranges? If you’re trying to expand your fruit horizons, traveling the world, or just searching for a cool-looking edible centerpiece, look for one of these funky fruits in your local grocery store (though ...
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    Are You Game Enough to Watch Sausage Being Made And Then Eat it?

    Are You Game Enough to Watch Sausage Being Made And Then Eat it?
    The less people know about how sausages and laws are made, the better they'll sleep at night." I agree and disagree with that remark, which is attributed to Otto von Bismarck, founder and chancellor of the German Empire in the 19th century. While I accept that watching the legislative process can be unsettling, I have to say that after seeing Sam ...
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    The 'Wildman' Forages for Tasty Weeds

    The 'Wildman' Forages for Tasty Weeds
    Steve Brill owes a good part of his success to a dandelion. That, and an irate New York parks commissioner who didn't want him eating Central Park's greenery. It was 1986, and the now-famous forager - who roams yards and fields, eating things most people call weeds - was leading a wild foods tour in the park when two undercover agents ...
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    Obama's "Crustmaster" Shares His Pie Recipe

    Obama's "Crustmaster" Shares His Pie Recipe
    White House pastry chef Bill Yosses' light, flaky pie crusts have earned him the nickname "The Crustmaster" from President Barack Obama. His trick to making fruit pies worthy of a president is to bake the bottom crust first, then fill and top the pie and bake it again. Yosses prefers to mix the dough by hand to avoid overworking it but ...
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