When Starbucks announced it would be launching VIA, an instant coffee product, the food world collectively gasped. How could a premium coffee chain start selling instant coffee, a product with a notorious reputation for bad taste?
Today, the VIA brews were introduced in two markets, Seattle and Chicago. They've been the subject of much speculation, since, according to the VIA label, it's taken "decades to develop" the soluble, microground arabica beans. We couldn't wait to see how they matched up to the standard Starbucks drip. To see the results of our blind comparison, read more
Springtime is coming, as illustrated by the fact that the country is buzzing with fun food events this week. Whether you want to watch a coffee competition in Portland, OR, or attend a gastronomic gala in Charleston, SC, there's likely to be a fabulous food event near you.
Know of any goings-on that you see left off this list? If so, chime in below. Will you be at any of this week's events?
To see the rest, read more
Mine is from The Modern Mixologist Tony Abou-Ganim's bar line!
Well, Fabio wasn't lying when he told us, "unfortunately, you're going to see my face a lot." When we last spoke to the charismatic Top Chef contestant, he mentioned that he had an offer for a TV show and a line of food coming out. Now the star himself has confirmed to at least one source that he will be starring in his own TV show. Although he stayed mum on the concept, Fabio promised that more details would be public by April.
Additionally, Dr. Oetker, one of Europe's top frozen pizza brands, is launching its Ristorante line in America, and has called on the reality TV personality to be the spokesperson for the thin-crust pizza. "We feel Fabio is the perfect voice for the brand," Dr. Oetker USA said in a statement. "He has an incredible personality and a real passion for cooking."
The Florence-born chef, who will tour with the pizza line this Summer, also recalls the frozen pizza from his childhood. "Growing up in Italy, my mom often had Dr. Oetker's products in the home," Fabio said in the same statement. "I'm excited to help introduce Ristorante frozen pizzas to American households."
I'm curious to know if you think Fabio could be a lasting food figure. Do you plan to try the frozen pizzas he's hawking, and will you watch his new TV show?
Despite attempts to maintain high profits through downsizing cookie boxes, the Girl Scouts of America are not immune to the poor economy. MSNBC reports a dramatic decline in cookie sales with some troops selling 35 percent less cookies than they did last year. Although the institution lowered its cookie-selling goal in anticipation of the recession, Girl Scouts is nowhere near its goal.
Not only are the Girl Scouts having a hard time getting people to purchase cookies, it's also being plagued by counterfeit currency. Fake $20 bills were use to buy cookies from several troops in the Bremerton, WA, area. No suspects have been named, but many troops now employ a special pen that detects fake bills.
While I'm not shocked by the decline in sales, I was surprised to hear about the fake money. I don't understand how anyone could cheat young girls who are raising money for a good cause. How do you feel about the matter? Has the recession changed your Girl Scout cookie purchasing habits?
Although some people may find it crazy, I celebrate my half birthday every year — hey, they don't call me PartySugar for nothing! Since a half birthday party should never be more elaborate than your real birthday, I'm hosting an intimate oyster picnic. A group of my closest friends will join me for an afternoon at the Hog Island Oyster Company Farm. The menu consists of all-you-can-eat fresh oysters and several dishes I'll be preparing in advance. A classic mignonette will be delicious spooned on top the oysters. A crisp salad complete with croutons, mushrooms, and arugula is a filling side. The farm has barbecues that are open to the public, so we'll grill up some simple cheese sandwiches.
Salty, garlicky potato chips provide crunch and round out the easy, portable, make-ahead menu. To check out these recipes, read more
You don't need all day to make the classic French seafood stew known as bouillabaisse. Following this recipe, the savory, filling soup can be ready in under an hour. A large variety of seafood can be included in the Provencal dish.
Based on your family's budget and tastebuds, select two or three of the fish and shellfish options listed. This recipe is especially useful when you have leftover fish on hand. To learn how this quick bouillabaisse is made, read more
