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    Blumenthal Recieves Accolade While Ramsey Falls From Grace

    Blumenthal Recieves Accolade While Ramsey Falls From Grace
    'Restaurant' magazine's influential survey of the world's best eateries deals another blow to British chef after series of setbacks Heston Blumenthal's Fat Duck was named one of the top restaurants in the world last night as Gordon Ramsay suffered the ignominy of falling out of the top 100. Just two months after hundreds of its £200-a-head diners fell violently ill, the ...
    Rated: +3
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    Harvest at Tres Sabores

    Harvest at Tres Sabores
    This morning is quiet at Tres Sabores. Nestled away in a sultry pocket of the Rutherford Bench, even the bees here seem happier than most. Perhaps it's Julie's commitment to Organic farming, which makes them humm so happily or perhaps it's the smell of manure wafting from the barn. At two months and counting the baby sheep have no idea that ...
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    Asparagus Season!

    Asparagus Season!
    Asparagus season is short. The thin, delicate stalks soon mature, and develop a tough exterior and woody core. Here in California, the season starts in late March, and is over by mid-April. Early-season asparagus is easy to prepare — just toss it in an iron skillet with a bit of olive oil (and maybe a few pieces of bacon, for something ...
    Rated: +6
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    In the Kitchen with David Chang

    In the Kitchen with David Chang
    'Regular dude' chef is not afraid to mix it up, and call it simple American food. Outside of New York's five boroughs and the foodie bloggerati (most of America, let's just say), the name David Chang rings few bells. He seems to prefer it this way. Barrels of ink already have been spilled about Momofuku, Chang's five Manhattan restaurants that have ...
    Rated: +2
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    15 Cool Culinary Facts from SFChefs

    From Thursday, August 6 through Sunday, August 9, SFChefs.Food.Wine took place, celebrating the food, wine, and culinary creators of the San Francisco Bay Area. The event was truly extraordinary, bringing together so many amazing culinary professionals and exposing them to thousands of patrons. Chef's Blade attended the event , and we want to tell you about some of the amazing ...
    Rated: +11
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    10 Worst Dining Trends of the Last Decade

    10 Worst Dining Trends of the Last Decade
    Decades from now, when you reflect on what dining was like during the fledgling years of the 21st century, on a good day you will picture a heartening trend toward comfort food in the wake of Sept. 11 and a well-meaning push toward locally sourced menus. But on a bad day, when someone asks what the worst restaurant trends of that ...
    Rated: +2
  • +26

    Why I Eat Meat (And Why You Should, Too)

    Why I Eat Meat (And Why You Should, Too)
    I started writing about food because I was tired of vegetarians and vegans telling me I should stop eating meat all together as my carnivorous consumption was inhumane and contrary to humanities’ evolution as a species. I eat meat. I will continue to eat meat. And I think you should too. One of my quickest responses to the vegetarian/vegan anti-meat rhetoric ...
    Rated: +26
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    Mobile Soup Kitchen Reaches Out to Today's Impoverished

    Mobile Soup Kitchen Reaches Out to Today's Impoverished
    Chicago has a long history of feeding the nation and feeding its hungry too. Now, in the aftermath of a brutal recession, with the unemployment rate in the double-digits, 2010 dawns at a time of acute need and limited resources. One old invention for addressing that problem is still in business: soup kitchens. But even the practice of delivering food to ...
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    Kitchen Twine=A Culinary Lifeline

    Kitchen Twine=A Culinary Lifeline
    String, specifically cotton butcher's or kitchen twine, is one of the most useful items you can have in your kitchen. Think about it: With just a simple length of twine, you can tie roasts, herbs or roulades, tie off sausage links, support stuffed meats or vegetables, reconstruct cuts of meat and truss poultry. Twine is one of those kitchen tools, like ...
    Rated: +3
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    The Favorite Series #3: Lalena Dolby

    Tricia Martin | Eating is Art [widget:tricia_martin_articles_2] This is the third 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: +4
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    Blind Woman Learning to be a Chef

    Blind Woman Learning to be a Chef
    A kitchen is a spiritual place for Laura Martinez, a space that arouses her senses, excites her imagination. It's not where she imagined herself finding such satisfaction. When she was too young to understand that she was blind, she dreamed of being a surgeon. She grew up and out of such fantasies and studied briefly to be a psychologist. But the ...
    Rated: +4
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    Eating and Drinking in San Francisco

    Eating and Drinking in San Francisco
    Since this is our first column in Chef’s Blade, I’d like to introduce myself. At the tender age of 21, I was selected to fill the Executive General Manager role of one of the largest and most respected restaurants of its kind in the San Francisco Bay Area. It was quite an honor and I was excited about what lay ahead. ...
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    To Lure Recessaion Riden Diners, Chefs Try a Little Innovation

    To Lure Recessaion Riden Diners, Chefs Try a Little Innovation
    Today's menu term is petite. As restaurateurs hunger for business, they're not only offering $35 fixed-price meals. Some are downsizing portions, translating to downsized prices. Kiong Banh, chef at Twenty Manning near Rittenhouse Square, now offers half- and full-portion entrees. Example: the grilled Angus short rib with rosemary roasted Yukon potato and sauteed Shanghai baby bok choy sells for $12 and ...
    Rated: +4
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    Children Return to White House Garden

    Children Return to White House Garden
    Children who helped first lady Michelle Obama plant the White House garden in April returned to the garden Tuesday to harvest vegetables. A media pool report said White House associate chef Sam Kass reported the garden has produced lettuce, snap peas, beans, kale, collards and chard. The 10 elementary-age children from the Bancroft school, accompanied by their principal and teachers, picked ...
    Rated: +3
  • +4

    Aging Cheese the New-Fashioned Way

    Aging Cheese the New-Fashioned Way
    At a glance, coming off the dirt road not far from Willey's Store here, past dairy farms on the edge (again) of oblivion, you come upon a braver, newer - actually, futuristic wouldn't be a bad fit - world called Cellars at Jasper Hill. They are tunneled deep into a hillside that runs down into pasture, blasted out of ledge rock, ...
    Rated: +4
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    Top Food Trends of 2009

    Food carts were all the rage in 2009. Will they be next year as well? By the end of 2008, the food industry was bracing itself for the recession to take its toll. Then swine flu hit. And then the Taco Bell chihuahua died. Even as the nation scaled back, people continued to eat out and chefs met their recession-special ...
    Rated: +1
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    Whole Foods Market (R) Goes Web 2.0

    Whole Foods Market (R) Goes Web 2.0
    Free App for iPhone and iPod touch Provides Natural Recipes, Searches by Dietary Preference and Store Locator Austin, TX- Whole Foods Market (Nasdaq: WFMI) today announced the availability of an application on the App Store. The app was created as an additional way to satisfy and delight customers by providing Whole Foods Market's entire selection of over 2,000 online recipes ...
    Rated: +2
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    Back to Basic Cocktails

    Back to Basic Cocktails
    In 2009, we went back to basics. We planted gardens, cooked at home and made do with less. The fundamentals also applied to our cocktails. The sweet, fruity, excessive spirits of the past decade were slowly replaced by the simpler drinks of yesterday. "Everything old is new again," explains Marilee Guinan, the bar manager at Park City's High West Distillery. "People ...
    Rated: +1
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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 ...
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    The Killer Radish! Well, Not Exactly.

    The Killer Radish! Well, Not Exactly.
    Things being as they are lately, I have had more time to watch the radishes grow, literally. After just a few weeks in the ground, the radishes I planted are taking over my life. Now, this isn't attack of the killer radishes, just a four by six plot filled with shiny little red and white devils. Which got me thinking, just ...
    Rated: +4