AltWeeklies Wire
The Goose is Loosenew
How to cook the old-school holiday bird without losing your head.
Philadelphia City Paper |
Felicia D'Ambrosio |
11-18-2011 |
Food+Drink
Queen Anne's Revenge Embraces More than Pirate Historynew
If you haven't been to Queen Anne's Revenge recently you've missed some significant changes. Yes, it's still a pirate-themed restaurant named after one of Blackbeard's ships, and the dining area remain largely unchanged with rough-hewn tables hanging by chains from the ceiling and swords and other pirate relics lining the entryway. The bar area, however, has been totally revamped, a new large outdoor deck added, and, most importantly, the menu has been significantly overhauled.
Charleston City Paper |
Robert Moss |
11-17-2011 |
Food+Drink
Les Garrigues: French Underdog Comes of Agenew
The universe in a grain of sand? I’ll let philosophers of a William Blake bent wrestle with that one. But the world of wine in a single bottle? Why not?
San Antonio Current |
Ron Bechtol |
11-17-2011 |
Food+Drink
Let The Pumpkins Feed You Breakfast, Lunch, and Dinnernew
Winter squash — along with turkey, eggnog, and perhaps your crazy aunt Bertha — has a place at most holiday tables.
San Antonio Current |
Ari LeVaux |
11-16-2011 |
Food+Drink
Make Scotch Your Holiday Adventure (No Cinammon Required)new
This is the time of the year that spirits writers go all silly about cider this, mulled that, and cinnamon sticks (not to mention nutmeg, allspice, cloves) in everything.
San Antonio Current |
Ron Bechtol |
11-16-2011 |
Food+Drink
Goat Meanders Onto ... Menus?new
What we Americans don't get about goat--which the rest of the world does--is that goats are delicious.
Boise Weekly |
Guy Hand |
11-16-2011 |
Food+Drink
Tags: Eating Goat
The Complications of Growing Garlic From Seednew
It's a labor of clove.
Boise Weekly |
Guy Hand |
11-10-2011 |
Food+Drink
Out-of-the-Ordinary Sandwiches and Pizza at Folly's 'Wich Doctornew
First of all, The 'Wich Doctor is more than just an ordinary sandwich shop. Let's get that out of the way first, because while the name contains half of the word "sandwich," this place has a whole lot more to offer than a cold-cut trio or a tuna salad on wheat with provolone.
Charleston City Paper |
Eric Doksa |
11-10-2011 |
Food+Drink
Mike Lata Keeps it (Mostly) Apoliticalnew
FIG chef Mike Lata is not known for being a political firebrand. He’s known for his James Beard Award-winning approach to Lowcountry cuisine and the locavore ethic. But when U.S. Rep. Tim Scott staged a press conference about fishing at a dock on Shem Creek Tuesday, Lata stopped by to offer his two cents.
Charleston City Paper |
Paul Bowers |
11-10-2011 |
Food+Drink
Beer Buzz: Thanks for the Mammariesnew
Local brew expert Rita Kohn rounds up the week in local tapping and brewery news, including a tapping in honor of Breast Cancer Awareness Month.
NUVO |
Rita Kohn |
11-10-2011 |
Food+Drink
Corporate Pumpkin Pie Shakes Can’t Compete with Seasonal, Regional Eatsnew
As the season turns, so have fast-food menus. Food conglomerates are rushing out their uniquely seasonal offerings to cater to our desire for the tastes of fall: pumpkin, cinnamon, spice, peppermint, cream, salted caramel, and apple; drinks, shakes, coffee beverages, parfaits, cookies, cakes, and pies. Yes, the seasons have been co-opted and customers are loving every bite.
San Antonio Current |
Liz Schau |
11-10-2011 |
Food+Drink
Slow Food: South Texas Stylenew
Sunday offered a coming out "harvest gala" for new food nonprofit Slow Food South Texas, dedicated to the "pleasure of food with a commitment to community and the environment."
San Antonio Current |
Liz Schau |
11-10-2011 |
Food+Drink
Thanksgasm at Ranger Creeknew
Texas Girls’ Pint Out (self-described as “Gals into grolsch. Ladies into lagers. Princesses into pilsners. Angels of ale,” etc.) and Ranger Creek Brewing & Distilling Co. have teamed up for a second year to give thanks for beer and food ... and food made with beer.
San Antonio Current |
Travis E. Poling |
11-10-2011 |
Food+Drink
Pie Without the Worrynew
The "Old-Fashioned Chocolate Pie" looked and smelled delicious. But would it deliver?
INDY Week |
Joyce Clark Hicks |
11-10-2011 |
Food+Drink
How Local is Local?new
From barley to bottle in Virginia.
C-Ville Weekly |
Megan Headley |
11-08-2011 |
Food+Drink
