Toothpicks may be the perfect utensil for bite-sized appetizers, but many restaurants still offer them for another purpose: to keep food out of one's teeth. In my experience, trays of toothpicks have always been ubiquitous at casual restaurants, yet I've always felt iffy about publicly picking something out of my teeth. How do you feel about toothpicks being offered at restaurants?
At this very moment in Los Angeles, NBC is hosting a press conference for its reality TV shows. While the upcoming Top Chef Masters was discussed, the most exciting information comes from a tweet by Kate Aurthur of the Los Angeles Times:
Confirmed: The next season of Top Chef will take place in Las Vegas and will begin filming next week.
Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.
Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more
To celebrate the publication of a new book, Change the World For Ten Bucks, my sister (who is on the cover!) has organized a day of volunteering and I'm setting up a picnic for the volunteers. The look is inspired by the colors on the book's cover.
The granola and cookies will be packed in a sturdy picnic basket. The sandwiches and chicken salads should chill in a cooler until just before eating. A turquoise tablecloth and matching napkins set a festive mood. Volunteers are invited to enjoy glasses of pink lemonade at their leisure.
The chicken salad is layered and served in reusable glass jars and the cookies will be placed in clear plastic baggies tied with pretty red ribbon.
The last time I went to Mission Beach Cafe, Ryan Scott of Top Chefseason 4, taught me how to make his amazing croutons. Since then, Scott has moved on (to work as a private chef) leaving the cafe in the capable hands of chef Thomas Martinez. At 22, Martinez is quite possibly San Francisco's youngest head chef. His food, however, tastes like something only a seasoned professional could make. While his dishes are classic, they're not without surprising flavors or interesting ingredients.
A mixed green salad expertly combines creamy avocado, sweet mango, and tangy feta cheese — components that I would never think to put together in the same dish. Instead of chicken, Martinez elevates his pot pie to the next level with rabbit. The oozing rich sauce is entirely encased in a flaky melt in your mouth pastry that's so flavorful I'm still dreaming about it. A burger is beyond gourmet with aged gouda and truffle dusted, thick-cut fries. With its laid back elegance, relaxed atmosphere, and intensely divine food, the cafe has quickly become one of my favorite spots in the city. Has anyone else dined there? What's your favorite cafe like?
To take a closer look at Martinez's food, click on one of the images below.
Now that you've become acquainted with the culinary term chiffonade, learn how to employ the kitchen cutting technique in your cooking. It's easy — we've got step-by-step instructions to show you how. This method applies to herbs used for garnish, like basil and sage, or vegetables that have firm leaves, such as cabbage, spinach, collard greens, or chard.
Toothpicks may be the perfect utensil for bite-sized appetizers, but many restaurants still offer them for another purpose: to keep food out of one's teeth. In my experience, trays of toothpicks have always been ubiquitous at casual restaurants, yet I've always felt iffy about publicly picking something out of my teeth. How do you feel about toothpicks being offered at restaurants?
Galeries Lafayette
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