AltWeeklies Wire
Flesh Mob: New York’s Vegetarians Have Come Down With Some Serious Bloodlustnew
These days, as high-profile chefs like David Chang resolutely refuse to cater to an animal product-free world, many New York vegetarians are giving up the greens and developing a taste for flesh.
New York Press |
Linnea Covington |
01-14-2010 |
Food+Drink
Indulge in the Culinary Triple-Threat at Restaurant Insiginianew
Salt, sugar, and fat: They’re the one-two-three punch of 21st-century food. In coming up with a menu for Insignia in the Fairmount, his new globally influenced American restaurant, Jason Dady unabashedly makes use of all three. Chicken and waffles are a case in point.
San Antonio Current |
Ron Bechtol |
01-13-2010 |
Food+Drink
Tags: Insignia, Jason Dady
Meet St-Germain Elderflower Liqueurnew
St-Germain is an artisanal liqueur made from 100% fresh, wild, hand-picked elderflowers picked in late spring in the foothills of the Alps. The seductive bouquet is your first hint that St-Germain is something special, with aromatic hints of honeyed pears and white peaches along with Meyer lemons.
Salt Lake City Weekly |
Ted Scheffler |
01-12-2010 |
Food+Drink
Chef and TV Host Anthony Bourdain Dishes on the Food Scenenew
Anthony Bourdain turned his kitchen tales into a career, eating his way around the globe for Travel Channel audiences. It's been years since Bourdain worked a long shift over a stove at Manhattan's Les Halles brasserie, which still refers to him as its "chef-at-large."
Gambit |
Will Coviello |
01-06-2010 |
Food+Drink
Eat it Up: Charleston's Top 10 Food Trends of the Decadenew
"Locavorism" has been a wonderful thing for Charleston dining. Wadmalaw Island has bloomed as the vegetable garden of Charleston, and there are now enough farmers' markets open around the area that you can shop at one just about every day of the week.
Charleston City Paper |
Jeff Allen and Robert Moss |
12-30-2009 |
Food+Drink
Pass on the Grape Juice: Pair Your Holiday Meal with a Triple Alenew
What wine goes best with Christmas dinner? Most sommeliers recommend their favourite oak-y white wine, while the more adventurous will suggest a Pinot Noir. They are all wrong. Belgian triple ales are best for the fest.
Fast Forward Weekly |
Mike Tessier |
12-21-2009 |
Food+Drink
Fruitcake, That Traditional Holiday Brick, Need Not Be Inedible: Try This Onenew
There's only one fruitcake in the entire world, right? Wrong. Here’s a recipe for an entirely edible fruitcake, made more delicious with a side serving of creole whiskey sauce, and some egg nogg to wash it down.
Artvoice |
Katherine O'Day |
12-18-2009 |
Food+Drink
A Whiskey Still Maker Talks Copper, Spirits and the Lawnew
The whiskey stills The Colonel builds are undoubtedly art. For a gadget geek like me, there is a loveliness to The Colonel's creations that is not unlike the loveliness of a tumbler of good whiskey.
Arkansas Times |
David Koon |
12-17-2009 |
Food+Drink
Long-awaited High West Distillery Open for Businessnew
Finally, the long-awaited Park City location of High West Distillery is open for business. Fans of Utah’s first legal distillery since 1870 and its High West Rendezvous Rye, Vodka 7000 and “Bourye” (a blend of bourbon and rye with a beguiling jackalope on the label) have reason to celebrate.
Salt Lake City Weekly |
Virginia Rainey |
12-15-2009 |
Food+Drink
Diet for Climate Change: Eating in the Spirit of Copenhagennew
You may not be able to get to Denmark for the climate talks, but you do have a chance to change a few food habits: It starts with avoiding red meat, processed cereals and tin cans and shopping local.
NOW Magazine |
Wayne Roberts |
12-11-2009 |
Food+Drink
Foodie Giltnew
Chris Carriker has had five months in the Gilt Club kitchen as the new executive chef. His focus is on seasonal dishes divvied up among small plates, which can be mixed and matched at a diner's leisure.
The Portland Mercury |
Patrick Alan Coleman |
12-10-2009 |
Food+Drink
Celebrating with Beer This Holiday Season: A Foolproof Guidenew
So as the holiday season creeps up yet again, many will face that timeless question: What to serve or bring to the Hanukkah, Christmas—whatever your flavor is—feast. Cheap and boring is not the way to go.
Dig Boston |
Jason + Todd Alström |
12-09-2009 |
Food+Drink
Books for Cooks: Have Yourself a Tasty Little Christmasnew
It's a perfect moment to give cookbooks for the holidays: They're relatively inexpensive and they'll keep home cooks safely cocooned, exploring the boundaries of the pantry rather than the limits of their bank accounts. So, don we now our vintage aprons (also a nice cook's gift, by the way) to recommend a few.
Orlando Weekly |
Jessica Bryce Young |
12-08-2009 |
Food+Drink
Imperial Beers for Plucky Palatesnew
Modern American craft brewers, being partial to supersized approaches to brewing, have embraced the imperial stout style. And an interesting shift has occurred in terminology: "Imperial" has ceased to mean royal and now refers to an outsized interpretation of a traditional beer style.
INDY Week |
Julie Johnson |
12-02-2009 |
Food+Drink
Inside Chicago's Charcuterie Undergroundnew
The charcuterie resistance is growing. Professional restaurant chefs without legal licensing or dedicated facilities cure their own meats out of view of the health inspectors all the time.
Chicago Reader |
Mike Sula |
11-30-2009 |
Food+Drink
