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Do or Don't: Bringing Outside Food/Drink Into a Restaurant

YumSugar — Tue, 11 Nov 2008 12:30:07 -0800

Last week, New York Times critic Frank Bruni broached the question of whether it's kosher to bring outside food or drink into restaurants. I've noticed at some places - most recently at a popular neighborhood coffeehouse - that a growing number of establishments have barred customers from bringing items (such as water) inside. Bruni cited an example of a friend getting turned away from brunch at a New York diner for arriving with a Starbucks coffee in hand, and argued in favor of the establishment. "It strikes me as a measure of disrespect," he writes.

What are your thoughts on the issue? Is Bruni being too extreme when he calls it disrespectful behavior?

What's Cooking at Slashfood

YumSugar — Thu, 27 Aug 2009 03:50:28 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Why the sweet potato industry will soon be entering the fast food realm.

Top takeaways from this year's Vermont Cheesemakers Festival.

What spirits should one steer clear of bringing to a party?

Is a server ever ethically obliged to turn down a patron's requests?

Find out what really goes into a Slim Jim.

Source: Flickr User Carlos Scheidegger

Catching Up With Chris Cosentino

partysugar — Mon, 13 Jul 2009 13:04:20 -0700

Since he competed in the Next Iron Chef two Summers ago, San Francisco's acclaimed offal-chef, Chris Cosentino, has been a very busy guy. He's worked nights at his head-to-tail rustic Italian restaurant, Incanto, opened a salumeria, Boccalone, at the Ferry Building in SF, and filmed a new television show, Chef vs. City, for the Food Network. Last week Chris took some time out of his hectic day-to-day to show me the graffiti-style "Shut Up and Cook" mural in the kitchen and to chat about everything from his 4-year-old son's eating habits to why he actively tweets. Find out what the chef had to say and read more.

On the Aug. 7 debut of Chef vs. City: It's very exciting, but it makes you nervous. We've already shot the entire show, but I don't get to see any of the final edits. I am what I am.

On food trends: I don't think food is trendy at all. I'm not reinventing anything here at Incanto. I'm just reintroducing. It's a realization of the past. Folks are more connected to where their food comes from. People are more interested in food - they're sharing with their neighbors, they're joining meat co-ops. They feel more connected to food because it's the ethical thing to do, not because it's trendy. You could say that Korean food is trendy right now, but to me a trend is something that comes, gets really popular, and goes away. Korean food isn't going to go away. It's just that more people are aware of Korean food. It's becoming mainstream, but it's not a trend. It's like bacon, people aren't going to stop eating bacon. Ever.

On his love affair with offal: Working in restaurants you see all the meat come in. Sure, there's always foie gras and sweetbreads, but when I came to work here [at Incanto] I wanted to cook rustic peasant food and the basis for this type of food is using every piece of meat. Using the whole animal. I've started harvesting my own animals and that changes your perspective.

On the one thing he won't eat: I eat everything. The only item I ever disliked - it turned my stomach - was balut.

On what's next for Boccalone: We just launched the mortadella hot dog. I like to do a hot dog during baseball season. We already make mortadella, but now we are just packaging it in a different way. I plan to continue rolling with what we are doing. I like to make really good consistent products. This is what we strive to do on a daily basis.

On how the Internet has changed the role of the modern chef: I have a lot of fun with Twitter. It's only 140 characters, so you really have to think about what you are saying. These sort of things are important because people want to communicate. People want to be in contact with chefs. They want to know how to cook, they want to ask questions. With my website, I try to bridge the gap. It gives me direct contact with the people. The Internet, Twitter, blogs have broken down a barrier. There is more exchanging of information occurring. I try to answer all the emails I get.

On raising a foodie son: My son will eat anything. He's had tripe, he's had beef heart tartar. At the Ferry Building last Saturday, he ate a dozen oysters by himself and he's 4 years old!

Source: Lisa Hamilton

Niman Ranch Founder Denounces Company's New Owners

YumSugar — Thu, 26 Feb 2009 05:50:24 -0800

Bill Niman created the Niman Ranch meat empire with his progressive farming techniques. Today, he won't even eat the company's products. The sustainable agriculture pioneer, who spearheaded the food movement to raise livestock sustainably, humanely, and naturally, is speaking out against the new owners of Niman Ranch, the brand he founded more than 30 years ago. Last month, the company was bought out by Natural Food Holdings, its chief investor since 2006 - and, according to The San Francisco Chronicle, its founder believes that its meat program has already changed in fundamental ways.When he first founded Niman Ranch in 1977, Niman set the bar for ethical ranching standards by raising cattle on grass in a free-range setting, forbidding growth hormones, and using antibiotics only if animals grew sick. He now opposes many of the company's modifications, including use of antimicrobials, the closing of company-owned cattle feedlots, and the treatment of cattle in their journey to slaughter. In response, Niman Ranch's current CEO Jeff Swain defended his company's integrity:

I think idealism . . . has to be couched with practicality . . . The company-owned feedlot was sold in 2008 because it was not financially viable . . . We believe that our protocols are stronger, the auditing of the protocols more rigorous, and the current business model is more financially viable.

He also claims the company has turned its profitability around: the company is now making $7,000 a week, rather than losing $10,000. The article raises an even bigger question: whether sustainable agriculture - and brands founded on idealism in general - can sustain a profit themselves.

What do you think? Do you stand with Bill Niman, or Niman Ranch?

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Hell's Kitchen Recap 5.2

YumSugar — Fri, 06 Feb 2009 10:36:54 -0800

Last night was only the second episode of Hell's Kitchen, but I already feel disappointed by the turn of events: My favorite contestant went home. To hear what I thought of the show (warning: spoilers ahead!) and share your two cents, read more.

Did it surprise you that Coi apologized to Lacey?
How could you not laugh out loud when Colleen fell into putrid-smelling crate while bobbing for scallops?
I learned a lot from Gordon's scallop shucking 101. Have you ever shucked scallops?
Don't you wonder how Gordon selects people to sit out and/or to do dinner service?
Were you half expecting someone to cut himself during the shucking challenge?
Have the producers honed in on all of Lacey's bad moments? Only three of her six scallops passed, and she got the brunt of Gordon's beef - but just one out of 10 of Paula's made the cut! Does she have no work ethic, or simply not enough self-confidence? If it were you dealing with Lacey, would you have taken the Carol approach or the Ji approach?
Did you think it was creepy that Seth knew so much about Gordon's personal life?
Why would Gordon have Robert take the ferry to Catalina Island, only to have him turn around and go right back?
Do you think Colleen really is a cooking school teacher and owner? How is that possible?
Were Colleen and Lacey the right people to be up for elimination? What about Carol? Don't you think she came down a little too hard on Lacey, and not enough on herself?
Were you shocked when Ji sent herself home?

If you didn't catch the episode, here are my favorite quotes from the show:

LA, on scallops: I have no experience with scallops. I didn't know they came in shells.

Lacey, on shucking scallops: If the people on earth that ate scallops saw the scallop like that, they wouldn't eat 'em.

Gordon, realizing no one in HK had ever shucked scallops: Un-shucking-believable!

Gordon, to Colleen: You frazzle my mind. Every time I look at you, I think headache.

Photos courtesy of Fox

Chipotle Appoints Niman Ranch Founder as Advisor

YumSugar — Wed, 07 Jan 2009 09:00:46 -0800

With its affordable menu, fresh produce, and appetite-stimulating burritos, Mexican chain Chipotle can’t get any better. Or can it? Yesterday, the casual eatery announced that it has appointed Bill Niman, founder of sustainable farm Niman Ranch, as its sustainable agriculture advisor.

The fast food company, which has purchased naturally raised pork from Niman Ranch since 2001, hopes that the Niman appointment will allow Chipotle to “help carry our message of making food from sustainable sources available and affordable so everyone can eat better.” When he started Niman Ranch in 1971, Bill Niman blazed the trail for the sustainable farming movement in the United States. He took up farming with a focus on slow food principles of high-quality animal feed, natural, antibiotic- and hormone-free farming, and ethical animal care.

Are you surprised to learn of this news? Do you think that the pioneer, with his specialized focus on local agriculture, will be able to make an impact on the chain, which has more than 800 stores?

Source, Source

PETA Releases Disturbing Pig Farm Video

partysugar — Wed, 17 Sep 2008 11:15:22 -0700

Animal rights activists PETA, People for the Ethical Treatment of Animals, has released a highly unsettling, undercover video that shows the mishandling of pigs on an Iowa farm. Among other things, in the clip - which I couldn't watch all the way through - workers hit female pigs with metal rods and slam piglets on a concrete floor. The farm supplies pigs for pork giant Hormel, who has acknowledged the abuses as "completely unacceptable." While PETA claims that pig farm abuse is widespread and common, leading animal welfare expert Temple Grandin disagrees:

I've been on many good farms, and the pigs are handled gently. This was blatant, deliberate animal cruelty. These people are sick. They need to be prosecuted. There are certain people that enjoy hurting animals and they should not be working with them-period.

Being a carnivore, I have to agree with Grandin and hope that the meat I purchase is from humane farms. It will be interesting to see what becomes of the video and if the USDA steps in as it did with the California slaughterhouse that mistreated cows earlier this year.

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Let's Dish: Hell's Kitchen 4.6

partysugar — Wed, 07 May 2008 11:18:25 -0700

Was last night's episode of Hell's Kitchen both the worst and best so far? The farmers' market challenge felt like I was watching Top Chef but the crazed teenage birthday party felt like I was watching My Super Sweet Sixteen. Did you watch? What did you think of the episode?

To discuss the boy's win, the overbearing mother, Matty's behavior, and everything in between, read more.

Were you surprised by the farmers' market challenge?
Is there something totally wrong with Matt's palette? Sushi pizza on tortilla? Every week he comes up with a grosser dish.
Were the boys right to ignore Matt?
Wasn't it insane when the 16-year-old birthday girl, who lives in LA said she had never eaten shrimp?
Corey. Louross. Hot tub. What the heck was going on there?
Are you sick of everyone ganging up on each other?
Were the mother, daughter, and party planner actually actors?
Who performed worse in the dinner service: Rosann or Shayna?

What would an episode of Hell's Kitchen be like without the cursing, shouting, and questioning of Gordon Ramsay?! Here are his finest moments from last night:

On cooking for teenagers: Did we use the time wisely? Did we think about our presentation? Sweet 16 is all about trends. If it doesn't look good, they won't eat it.
On the boy's work ethic: Alright guys, get them in the oven! Why are you standing there pissing around with them?
On Rosann messing up the birthday girl's steak: Get out of the way! That's not medium well. Let me cook that. If you want to do a job good, do it yourself. Move away! Leave me alone!
On Shayna's performance: You're just too slow! Get a grip. I told her, I told her. Shayna wake up a little bit!
On Bobby taking over Matt's station: Why is Bobby over there? You're cooking? And he's running around wiping your ass! You did a f***ing good job of hiding. Are you going to run your f***ing station?

Photos courtesy of Fox.

Yummy Links: From Gordon Ramsay to Ethicureans

YumSugar — Tue, 22 Apr 2008 07:29:33 -0700

Despite his potty mouth and over-the-top television showmanship, Gordon Ramsay really just loves the simple life. - Times Online

Don't miss your chance to vote on the Jones Soda lolcats contest. - I Can Has Cheezburger
The ELT Easy Green Living Wall will make for a fab outdoor party space.- CasaSugar
Do you have what it takes? Bravo is casting for Top Chef Season 5. - Serious Eats
Discover spotted dick and other foods that don't export well. - Slashfood
Is Stevia safe for you? - FitSugar
If you're not already familiar with it, use today to discover The Ethicurean. A website on ethical eating and more. - Ethicurean

All the News That's Fit to Eat - Mar. 12, 2008

YumSugar — Wed, 12 Mar 2008 11:18:31 -0700

I love this trend: chefs are making things more personal by being the waiter, the sommelier, and the host, too. Plus, is it ethical to buy and sell restaurant reservations? - New York Times
During the transition from Winter to Spring, soups and salads make great seasonal dinners. - San Francisco Chronicle
Meet Dario Cecchini, the Italian meat maestro. - Los Angeles Times
Learn more about Jennifer 8. Lee's The Fortune Cookie Chronicles, part memoir, part travelogue, and part cultural history. - Boston Globe
Which kind of a wine drinker are you? One consultant hopes to demystify the world of wine tasting. - Washington Post
Wonder what Katie Lee Joel is up to these days? Turns out she's cooking up a rock-star life. - Miami Herald
Whether upscale, fast food, or made at home, sliders make mighty bites. - Dallas Morning News

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