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Super Bowl Diary: Behind the Scenes of the VIP Experience
Best way to beat the airport blues, bump into the amazing & talented @kellyrowland .... Not luck, destiny. Get it? You knew you were in New Orleans and you knew it had to be Super Bowl Week:...
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Hats Off to James Beard Award Semifinalists
Last week the James Beard Foundation (JBF) announced its list of semifinalists for the chefs and restaurants portion of the awards from which the final nominees will be announced on March 18, 2013....
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Nonsensical News From Denmark
Headlines such as World’s Best Restaurant Sickens Customers and other crazy fantastic-izing reminds me of local news weather forecast promos and teases. Just awful! If you want to know the facts about...
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James Beard Foundation Awards Final Noms Blather; Plus, Anthony Bourdain Is...
The James Beard Foundation Awards Final Noms . . . Who I’m Rooting For The James Beard Foundation Awards are held on May 3 and 6 in New York City, and the final lists of nominees are out. Locally,...
View ArticleBurch, Rustica Bakery, and Big Nods to Sea Change’s Jamie Malone and Cooks of...
I ate dinner from Burch in Uptown the other night and really loved it. I was on dad duty and my wife brought me take-out that was phenomenal. She and her pals loved the dine-in experience. Aged beef,...
View ArticleMeat is the New Pink: How an Iowa Farmer is Building a Better Hog from the...
Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family...
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The Munchies, 2013 James Beard Foundation Awards Recap, and More
Check out the winners of The Munchies, a locally-grown online national conversation about food. Check out all the winners here. I think the depth and breadth across the landscape of winners and...
View ArticleNew Dining and TV Apps; Plus, Restaurants: Being the Only vs. Being the Best
Pandora-Like Restaurant App I am not a Yelp fan, but I am obsessed with how we interact with each other in the digital space and especially when it comes to food. So check out this newcomer called...
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When Restaurant Service Goes South: A Diner’s Tale
I’ve had my share of upsetting experiences in restaurants, just like you all do. I decided several years ago that I would never write about them, for several reasons. The biggest one is easy to...
View ArticleOf Keller and Aspen
Last week EATER released its Young Guns 2013 list, the future movers and shakers that make up our food world, but who are making quite a dent now. I nominated four of the awardees, very proud of all...
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Local Notion
Local notions are the best. Indulge me as we traipse down this path. Fool Magazine asked 100 chefs and food writers to name the most underrated chefs in the world. I love this question! Check it out...
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The Travail Boom
The long-awaited Travail Kickstarter campaign went live yesterday and fully reached its goal of $75,000 in six hours. Check it out #prevailtravail. Does that shock you? Consider that it is still going...
View ArticleHalloween + The Perfect Chocolate Chip Cookies
Halloween used to be fun when I was a kid. We got homemade treats, not packaged candy. We collected money for UNICEF in orange cardboard boxes. Occasionally we nicked a few quarters. I’ve since made...
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Why I’m supporting Birchwood Café’s Kickstarter Campaign
Birchwood Café is doing a Kickstarter campaign. Hot on the heels of the Travail’s success with the online funding platform, Birchwood has decided to do one of its own. I would encourage you to get...
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My Lunch at Marla’s
I met Bob MacDonald last week for lunch at Marla’s. It’s a restaurant that Bob has wanted to take me to for years, a place I have had on my list for a long time and just hadn’t gotten around to...
View ArticleIs This the Future of Food?
Last month in our print magazine I wrote a column about the amazing work going on at Hampton Creek. Josh Tetrick and his team are making incredible discoveries and advances in product development...
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Mixed Bag
Pork belly at Coup d’Etat. Photo by Caitlin Abrams Let me start by saying that Jonathan Gold is brilliant. Last year at MAD he discussed the issues of culinary authenticity. _____ AFAR, one of the...
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