After serving the crowd his gloriously spicy lamb chop at the Bertolli booth at the Food and Wine Classic in Aspen, celebrity chef Rocco Dispirito took some time to speak with me. The chef — whose even more insanely handsome in person! — was charismatic, friendly, and funny. He talked about his upcoming show, Rocco to the Rescue, explained what it's like to be a Top Chef judge, and revealed his guilty pleasure foods. To see what he had to say, watch the video below!
Posts for June 17th 2008
After enjoying a pizza topped with strawberries, mint, and feta, I've been looking for other creative ways to eat my favorite Summer fruit. The other night, when I needed a side salad to go with eggplant parmesan, I borrowed the berry, mint, and feta combo and added sugar snap peas, which are almost as delicious as strawberries right now. To contrast the delicate flavors, I used slivered almonds and a garlicky, almond-infused balsamic dressing. I was afraid the results might be too sweet, but the salad was well-balanced: light and summery but also bold. With the feta cheese, it's an excellent starter to serve before an Italian or Mediterranean meal. To get the recipe, read more
Fearmongering Market Won't Sell Blood-Thirsty Tomatoes
But you can find fresh spaghetti sauce in aisle five.
On Saturday night I was lucky enough to attend Food & Wine's Best New Chefs Dinner at the Aspen Classic. During the event, which was really a food-station mingler, nine of this year's Best New Chefs prepared delicious bites for us to try. To check out who they are and see what they made, click the "Start" button.
Note: Chef Eric Warnstedt of Vermont's Hen of the Wood couldn't be there, but he is also one of this year's best new chefs.
One benefit to visiting exotic locales is trying different kinds of food, but our country also boasts lots of local specialties. When I roam the US, I'm obsessed with tasting the regional faves, whether it's Texas barbecue, regional hot dog varieties, or different types of sandwiches. What about you?
One of the seminars I attended while at the Food and Wine Classic in Aspen was Bobby Flay's "Grill It!" The Food Network star was incredibly entertaining, rowdy, and funny. His demo consisted of a surf-and-turf theme: first he made lobster and clams then he made three types of burgers. The master of the grill, Bobby is particular about creating the perfect burger.
To check out his seven tips to burger heaven, read more
- Rumor has it the next season of Top Chef will be filmed in New York City. — Snack
- Does a menu's font affect your culinary decisions?— Time
- A robot theme is perfect for a child's summer birthday party. — Hostess with the Mostess
- Take vegetarian chili to a whole new level by grilling the vegetables. — The Recipe Girl
- McDonald's celebrates freshness with a lettuce billboard. — Slashfood
- Ten tips for making painless pizzas. — Smitten Kitchen
- An update on the tomato salmonella outbreak. — FitSugar
- Miss Tastespotting? Check out these websites to get your food porn fix. — The Kitchn
Fresh Italian flavors inspire my Summer solstice dinner party menu. To maximize time spent with guests, all of the food can be made in advance or cooked outdoors on the grill. A buffet of salumi, flatbreads, olives, and store bought spreads will await my guests.
When sliced into triangles grilled mozzarella panini are delightful appetizers. Chicken cooked under a brick is crispy yet succulent. Classic panzanella and balsamic potato salad are delicious served on the side. If these recipes sound tasty, get them now when you read more
No matter how many times I've eaten it, I never tire of Caesar salad. As much as I love the classic chicken version, an updated variation is excitingly delicious. This recipe re-invents the salad by substituting shrimp for chicken and tortilla crisps for croutons. Tart lime juice freshens up the typical parmesan anchovy dressing. The final salad is cool, crunchy, and spicy. To experiment with this splendid salad read more