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On what may have been the most gorgeous Tuesday night ever, I headed down to the Ferry Building for Chow's Cocktail Square Off. In an attempt to promote and encourage the growing art of mixology, Chow partnered with organic vodka producers Square One to host a cocktail contest.

With contestants from all over the states, the top two — professional mixologist Ronaldo Colli and amateur mixer and shaker Abigail Gullo — met in a Iron Chef style battle. Both had to create signature cocktails that were judged by a panel of local figures, including Chow's editor in chief, Jane Goldman.

In the end Ronaldo's drinks won the contest and the people's choice award. His winning drink, the Rose Mary, was a refreshing mix of vodka, watermelon, and lime juice that was perfectly sweetened and super easy to drink. To take a look at the recipe and a gallery of images from the event, read more

If you've just left the comforting confines of your parents' house for college life, or life beyond college, you may be wondering what on earth you are going to eat. Don't panic, I've put together a bunch of tips that will ease you into the wonderful world of dorm style cooking. As most dormitories ban ovens of any sort, the George Foreman Grill and the microwave will be your most coveted companions followed closely by the mini fridge. Depending on the dorm's regulations you may also acquire a blender, rice cooker, or hot plate. To see my helpful hints on creating edible meals with these gadgets, read more

From Pez to Spam and everything in between, if it has a fan, then it probably has a museum. Here's a list of the top ten food museums. Just don't touch or eat the displays! - Chow

If you're missing Top Chef — no new episode last night — head over to Chow and listen to what the losers have to say. Jane Goldman, the editor-in-chief of the online foodie site, has exclusive interviews with each of the losing contestants. It's pretty fascinating stuff, I've already listened and here are a few highlights:

• Apparently Tre — and several of the other contestants — was recruited by Bravo to be on Top Chef. They contacted him and asked if he was interested in participating.
• Sara still feels the roach coach challenge was unfair and that she should not have been forced to cook in her heels. Surprisingly, Goldman agrees with her.



• Tre believes there aren't enough sexy male chefs in the world and wants to be the first chef known exclusively for his sexiness and food.
• Joey admits he wasn't paying attention to Hung and did over cook the pasta.

There is lots more where those tidbits came from. The chefs discuss where they are now and who they keep in touch with from the show. Check it out and than come back here and tell me what you think!

Source: Chow
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You're not alone if you think traveling to foreign countries and learning a few authentic recipes sounds like an amazing vacation. Here are ten fantastic cooking destinations. - Chow

Lately I've been trying to be more aware of my food chain. In fact, one of my goals for 2007 is to catch, kill and gut my own fish - Jimmy thinks I'm crazy, but I really want to do it. I think it would be a good reminder of the whole circle food chain thing. Also, fish are slimy and blech, but I'd probably have an easier time with a fish than I would, oh say a deer (mmm... venison).

Gordon Ramsay on the other hand, apparently doesn't have a hard time at all. In an upcoming episode of his show, The F Word (BBC America carries it, but is behind a season), Ramsay proves why he is the man most British men admire by hunting a deer. The episode hasn't aired yet, so I don't know if he actually succeeded, but I do know that someone did because later he carries the deer carcass through his restaurant. I guess the special that night was venison?

Source: Chow
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• Okay, this is a bit corny, but it made me smile, and Adam (aka The Amateur Gourmet) is fantastic. Check out how he saves a lady's life with Eggs Benedict. - Serious Eats



• So you're having a party and you don't want your friends to bring their children, how do you tell them? Here are some tips to help you out. - Chow
• Oh eggs, beautiful eggs. I know, you probably think I have some sort of problem, but eggs make me drool. Be sure to see this recipe for Pappardelle With Bagna Cauda, Wilted Radicchio and an Olive-Oil-Fried Egg. - Wednesday Chef
• I have a feeling we all know at least one geek who would love these Chocolate Gadgets. - geeksugar
• Learn the art of the Japanese Bento Box. - The Daily Tiffin
• New York legend Joseph Ades is still hawking his peelers in Manhattan. - Kitchen @ Apartment Therapy
• Los Angeles readers, you're in for a treat. Cybele has put together her list of places to buy candy in LA. I say someone needs to google map it and go on a candy quest. - Candyblog

• In Italy dancing and singing pasta and vegetables are as excited about Parmigiano Reggiano as I am. I dare you not to get the song stuck in your head after watching. - Serious Eats
• Don't miss this list of 50 wines you can always trust - and bonus, almost all are under $20. - Food & Wine
• Think British food is terrible? Think again. Sam is out to prove that English food is not a joke. - Becks & Posh



• I meant to post this earlier, but thought most of you may have heard. But just in case, Cadbury says that their Creme Eggs haven't gotten smaller, but you've gotten bigger. However, The Office's BJ Novak proves that they have indeed gotten smaller. - The Consumerist
• David Beckam's not on the "daughter diet" to help conceive a girl. - Chow
• Meeta manages to mix three of my favorite things into one delicious salad: spinach salad, goat cheese and avocado. - What's For Lunch, Honey?
• And from the news of geeks + food = awesome... A computer is helping calculate how to make a perfect bacon sandwich. - geeksugar

• One of my favorite food personalities, Mark Bittman, is getting a new show. It should start this week on PBS stations near you. - Serious Eats
• If you want to eat locally, why not start with a garden in your own lawn? You won't be the only one, urban gardening is on the rise. - Chow



• Remember how I told you about the state egg debacle? Looks like I really should have clicked on them all, apparently I missed artist Penny Smith's Louisiana's egg featuring a miniature Emeril. - Food Network Addict
• Warm weather is arriving and that means it's time for ice cream! Don't miss out on this sweet/salty Salted Butter Caramel Ice Cream. It's not even 11am here and I am drooling. - David Lebovitz
• You might want to pay more attention when reading nutrition labels. The math doesn't always add up when counting fat and trans fat. - The Ethicurean
• And finally, here are a few desserts for you to try: Berry Brioche Pudding (beautifully put together by La Tartine Gourmande - Arborio Rice Pudding (scroll down to the end of this Smitten Kitchen post) - Ultimate Lemon Pound Cake (a treat for us from Tartelette).

• Don't let them F with our chocolate folks. The FDA wants to change the definition of chocolate to include products that do not include cocoa butter. This means that consumers can purchase things labeled as chocolate, but are really "mocklate" chocolate coating. Sneaky ploy for new marketing if you ask me... - Candyblog
• Just in time for Easter, check out these little rabbit shaped steamed buns. I think I might try to make these this weekend! - Just Hungry
• To promote the new Mr. Bean movie, the Observer Food Monthly has compiled Mr. Bean's Idiots Guide to French Cuisine. - Serious Eats
• We've talked about Peeps before, and how to make your own, but these Peeps are saffron flavored. - Slashfood
• Ever wonder how nonalcoholic beer and wine is made? - Chow
• DearSugar wants to know, which celeb would you like to cook with? - DearSugar
• Pizza, dear pizza, how do I love thee... be sure to check out this gorgeous jamon and ricotta pizza with rocket salad. I think I will have to try this out sooner than later. - Seven Spoons via Tastespotting
• And finally, he may not have won Top Chef, but Sam Talbot is going forward with his restaurant in NYC's Lower East Side, currently called Spitzer's Corner. - Eater via They Cook. We Dish