News/Culture >> Browse Articles

Browse News/Culture Articles

  • +7

    What Alice Waters is Missing

    What Alice Waters is Missing
    This article was originally published in the Huffington Post on March 25, 2009. For decades, Alice Waters has commanded attention for her love of the freshest, most local food. Last week, her crusade was the focal point of national attention, as Michelle Obama finally agreed to plant an extensive vegetable garden at the White House. If Ms. Waters is serious about ...
    Rated: +7
  • +4

    Devilishly Good: Q&A with Gordon Ramsay

    Devilishly Good: Q&A with Gordon Ramsay
    With his feverish pace and feisty personality, chef/entrepreneur Gordon Ramsay is one of a kind. The first Scot to earn a Michelin star, he now has more of those stars than anyone in the world except Joel Robuchon and Alain Ducasse. An outstanding businessman, Ramsay owns the new Gordon Ramsay at the London West Hollywood plus a collection of well-received restaurants ...
    Rated: +4
  • +3

    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 ...
    Rated: +3
  • +5

    Smoothie Drink Pioneers Sell to Coca Cola for £30 million

    Smoothie Drink Pioneers Sell to Coca Cola for £30 million
    A decade ago three friends mashed £500 worth of oranges, bananas and pineapples together on their kitchen table to make a giant smoothie. Yesterday they made what could be described as a giant killing – they sold a small stake in their company to Coca-Cola for £30 million. Innocent Drinks, now Britain’s leading smoothie maker, was valued at up to £300 ...
    Rated: +5
  • +1

    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, ...
    Rated: +1
  • +4

    The Story of the Pineapple, a Symbol of Hospitality

    The Story of the Pineapple, a Symbol of Hospitality
    Although it was November, the sun was still quite warm and lush green foliage seemed to come the out to the waters edge of this Caribbean volcanic island now known as Guadalupe. It was 1493 and Christopher Columbus had arrived from Spain on his second voyage to the new world. His small flotilla of ships dropped their anchors and lowered their ...
    Rated: +4
  • +1

    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 ...
    Rated: +1
  • +2

    Almond Chocolate Mousse…to Quell a Craving

    Almond Chocolate Mousse…to Quell a Craving
    My grandmother had a variety of addictions—who wouldn’t after surviving two world wars and The Great Depression? Until she passed at age 87, she began each day with a glass of Scotch and drank until the sandman replaced her hiccoughs with slumber. She smoked at least a pack of Winstons a day. She played cards like a shark. When I was ...
    Rated: +2
  • +3

    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," ...
    Rated: +3
  • +3

    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 ...
    Rated: +3
  • +1

    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 ...
    Rated: +1
  • +2

    The Wine Harvest

    The Wine Harvest
    Driving home today after teaching a class at COPIA in Napa I stopped by the Stanly Lane farm stand and was struck by how quickly the seasons had changed. The last two days of rain had made the once dusty field of pumpkins into a straw-filled marsh and the produce stand was almost empty, just a couple of squash , four ...
    Rated: +2
  • +1

    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 ...
    Rated: +1
  • +2

    Minetta Tavern

    Minetta Tavern
    When did we become so self-conscious about burgers? I'll bet that back in the 1930s, when someone ordered a burger, they ate it and that was the end of it. They didn't photograph it or write home about it. These days, chefs compete for ­burger bragging rights. They battle over exclusive access to butchers, prized cattle and prime cuts. Everybody's got ...
    Rated: +2
  • +2

    Chefs Cause Sensation at Benefit Led By Puck: Many Feature Produce Grown in Their Areas

     Chefs Cause Sensation at Benefit Led By Puck: Many Feature Produce Grown in Their Areas
    When chefs from all over the country gather in Northeast Ohio, you can be sure there will be some good eating going on. The biennial Five Star Sensation benefit for University Hospital's Ireland Cancer Center on Saturday did not disappoint. More than 60 chefs and vintners gathered in Beachwood to showcase some of their finest offerings. On center stage was celebrity ...
    Rated: +2
  • +7

    Breaking into the Restaurant Biz... By Accident

    Breaking into the Restaurant Biz... By Accident
    Many people ask this of me, whether they are guests conversing with me about food and wine, new friends or just great people I meet on the side of a mountain. I always look up into the sky, searching for the perfect answer. My path from a small town in New Hampshire, where people worked 9-to-5 jobs, to New York City, ...
    Rated: +7
  • +4

    Tales of the Cocktail is Coming!

    Tales of the Cocktail is Coming!
    Tales of the Cocktail is coming! I may be a bit premature in getting excited about Tales of the Cocktail, but realistically it is time to start spring training to prepare! The 7th anniversary Tales of the Cocktail will be held July 8-12, 2009 in New Orleans so save the date! You can get tickets at www.talesofthecocktail.com in early spring. This ...
    Rated: +4
  • +3

    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 ...
    Rated: +3
  • +1

    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 ...
    Rated: +1
  • +3

    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 ...
    Rated: +3