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    Black Garlic Adds Magic

    Black Garlic Adds Magic
    Dark and savory with an almost indescribable flavor, black garlic is one of the trendiest new ingredients to be popping up on restaurant menus across the country. Black garlic is fresh garlic that has been fermented. The process turns the cloves a rich black color with an intensely concentrated, slightly sweet, somewhat smoky flavor, reminiscent of Worcestershire sauce. The green, pungent ...
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    Chappellet: An American Vintage

    Chappellet: An American Vintage
    One of the more challenging aspects of my job as a Beverage Manager is to make purchasing decisions on wine vintages (vintage being defined as the year of the growing season and when the grapes were picked) and their appropriateness for the restaurant wine list. Will the wine change with each vintage or can I expect consistent flavor profiles from year ...
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    How to Turn a Vacant Lot Into a Pizza Parlor

    How to Turn a Vacant Lot Into a Pizza Parlor
    How many parties have you walked into only to find the living room empty and a crowded kitchen, everyone huddled near the stove or around the table? Maybe it’s the smell of food. Maybe it’s the warmth of the stove. Maybe it’s our ancestral heritage. Kitchens are the hearts of our homes, so why not for the whole neighborhood? “Community ovens ...
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    Amuse Cochon

    Amuse Cochon
    We spent a blissful Sunday afternoon wallowing with the pigs so to speak at the Silverado Country Club event “Amuse Cochon” also now known as Cochon 555. The event concept, presented by Taste Network, is a friendly competition featuring five chefs, five pigs, and five wineries. Each chef was given an entire Heritage hog, each one a different breed from a ...
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    Buying a Restaurant Franchise

    Buying a Restaurant Franchise
    There are many different types of business format franchises, but when most people think of a franchise business, their first thought is of food. The success and growth of the many big brand-name fast-food franchises makes this a logical first stop in the thinking process. When evaluating restaurant franchises, you must focus on the characteristics of the business from a franchisee's ...
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    Dippin' Dots Does Coffee Dots

    Dippin' Dots Does Coffee Dots
    The guy who reinvented ice cream is desperately trying to reinvent his company — before it melts. More than two decades ago, microbiologist Curt Jones devised a way to flash-freeze ice cream into colorful pellets about the size of BB's. Now in a tough economy, the outside-the-box company he founded, Dippin' Dots, is searching for a new concoction to take it ...
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    Roasted Chicken Goodness

    Roasted Chicken Goodness
    A raw, whole chicken is the cook's equivalent of a blank canvas. It is clean, pure and ready to absorb whatever flavors are on the chef's palette that day, whether they be salty rubs, smoky spices, sweet glazes or good, old-fashioned barbecue sauce. But I would argue that before any artist can create a masterpiece, he or she must be capable ...
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    Molecular Gastronomy 101: Chocolate Mayo

    Molecular Gastronomy 101: Chocolate Mayo
    There are a few books I would like to finish: A Romance of Many Dimensions by Edwin A. Abbott, The Science and Lore of the Kitchen by Harold McGee, Molecular Gastronomy by Herve This, and A Confederacy of Dunces by John Kennedy Toole. One of them is about the exploration of spatial dimensions — including a very sexist and fascist portrayal ...
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    Andrew Bell: Connecting Sommeliers

    Andrew Bell: Connecting Sommeliers
    Spring is time for growth in the wine industry, not only in the vineyards but also in the city. Wine buyers flock to open convention spaces filled with rows of wide-eyed wine makers, sales people, and distributors pouring tastes of new vintages of wine. This is the season for making new friends and connecting with important people in the wine industry. ...
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    Fresh Business Model: Consumer-Investors Reap Tasty Dividends From Farms

    Fresh Business Model: Consumer-Investors Reap Tasty Dividends From Farms
    Organic farmers Matt Sheaffer and Steve Tiwald are busier than three-legged rabbits in a dense carrot patch. Spring is traditionally busy. But now they have developed increasingly popular hybrids of innovative thinking and old-school food production. Sheaffer, who runs Sandhill Organics in Grayslake, and Tiwald, executive director of Green Earth Institute on the outskirts of Naperville, are Community Supported Agriculture farmers. ...
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    UK Health Board Mandates Freezing of Sushi Fish, Chefs Disagree

    UK Health Board Mandates Freezing of Sushi Fish, Chefs Disagree
    TOP Scots sushi chefs have been ordered to stop serving raw fish unless they freeze it first. John Cochrane-Barnett and John Jones were gutted when watchdogs visited their Yatai Japanese Restaurant in Aberdeen to warn them about the law. The EU directive says raw fish must be frozen to at least -20C for more than a day to kill parasites. Few ...
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    Culinary Institue of America Graduate Creates Artful Chocolate Eggs

    Culinary Institue of America Graduate Creates Artful Chocolate Eggs
    Charles Froke, executive pastry chef at Miami's Four Seasons, first caught our eye in December when he created a whimsical gingerbread replica of the Freedom Tower for the hotel's lobby. When we heard he had big plans for Easter, we had to have a look. Froke, 36, a Wisconsin native and Culinary Institute of America graduate, started out on the savory ...
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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 ...
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    Chef's Blade's 2010 Food Trend Predictions

    What will the New Year bring to food? In with the new, out with the old! Happy New Year from Chef's Blade! We've consulted top ranking professionals, reviewed surveys, and used our own know-how to bring you these 10, 2010 food trend predictions! Some predictions stem from 2009 trends while others are totally new; see if you agree with us! ...
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    You Are What You Eat: Inside America's Refrigerators

    From Photographer Mark Menjivar's latest series: You Are What You Eat. Carpenter/Photographer San Antonio, TX, 3-Person Household, 12-Point Buck, 2008 Photos © Mark Menjivar. He can be found at markmenjivar.com and 20×200.com Next Fridge→ [photo:15762] Featured Author: DivineCaroline DivineCaroline is a place where chefs like you can connect, share and discover new recipes, and be entertained. It’s a place for ...
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    In Praise of Braise

    In Praise of Braise
    Steady heat and hearty vegetables turn cheap cuts of meat into tender, succulent dishes Jacques Pepin says it produces the ultimate comfort food. It's perfect for the economic times, turning cheap, tough cuts of meat into meltingly tender, richly flavored dishes that, as an added bonus, make their own sauce. It's braising. If you've made a pot roast, you've practiced braising. ...
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    Buy Local or Organic?

    Buy Local or Organic?
    Standing in the produce section, you hold up two seemingly identical peaches. One has an organic label, and one was grown at a farm only ten miles away. Which piece of fruit is better—for you and for the environment? Modern conscientious eaters have a lengthy list of “food rules” to which they’re expected to adhere. No commercial meat. No fast food. ...
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    New "Anti-Restaurant" in Portland

    Tricia Martin | Eating is Art [widget:tricia_martin_articles] A few weekends ago, I hosted and created the first of what I hope to become a regular thing: Portland Secret Suppers. I worked with a chef from San Francisco, Leif Hedendal, to put on this secret event for about thirty people. Here is the original posting advertising the dinner: Leif is a major ...
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    Social Media and the Independent Restaurant

    Social Media and the Independent Restaurant
    The restaurant industry and social media platforms have always had a tenuous relationship. With the advent of the message board and blog, suddenly the phrase “everyone’s a (restaurant) critic” became excruciatingly true. Next time you’re going to go out to eat, hop on your computer and Google the restaurant you’ve chosen. No matter where you’re going, - a rural truck stop ...
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    10 Things Restaurant Staff Should Never Do

    Make sure you don't make these mistakes! A week ago, the New York Times ran a two part story (Part 1 and Part 2) about 100 things restaurant staffers should never do; the article was written by Bruce Buschel, a writer turned restaurateur who is opening a seafood restaurant. From these 100, I choose 10 that I couldn't agree more ...
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