YumSugar

Ten Food Tees Your Friends Will Covet

YumSugar — Wed, 16 Jan 2008 08:11:33 -0800

From brown paper bags, to killer cupcakes, there are a ton of great food-related tees out there. I've scoured the shops to find ten that will make your friends ask, "Where did you get that shirt?!" Ready to check them out? Hit the "Start Slideshow" at the button below!

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Fast Food Nation Hearts Threadless T-Shirts (& So Do I)

YumSugar — Wed, 21 Mar 2007 10:58:19 -0700

Alright, so clothing is a bit more FabSugar than YumSugar, however something tells me Fab might not be so quick to endorse a shirt with a hamburger on it. And me, well um, hello! it is a hamburger and it's anthropomorphic (fancy way of saying it has a cute face), so of course I'm going to love it. The folks over at Threadless ran a competition in conjunction with the movie version of Fast Food Nation and this little cutey is one of the two winning designs.

Out of 222 entries, the folks at Threadless chose Inside You by Matt Palmer and Fast Food Meal by Diogo Soares. You can purchase them now, $15 guys tee and $17 girly tee, but you'll want to act fast - like all Threadless shirts, they're printed in limited quantity.

I Heart Food. So Do Babies.

YumSugar — Tue, 18 Sep 2007 15:43:31 -0700

This weekend, while I was at the Treasure Island Festival, I stumbled upon one of the best foodie shirts ever. The folks at Like Minded People have created the i {heart} food. shirt. Only, I prefer to read it as I heart chomping down on food. It's available in men's and women's sizes for $20 or as a baby onesie for $16 and a toddler tee for $18. I think it's great for adults, but think it's even better for the wee ones.

Yummy Links: From Foodie Tees to Emeril Live

YumSugar — Fri, 30 Nov 2007 08:03:18 -0800

Love food and whimsical tees? Check out this great foodie tee gift guide. - Baking Bites
The real Gordon Ramsay might not have the time blog, but the Fake Gordon Ramsay sure does. - Serious Eats
Don't miss these top ten food and drink hacks. - LifeHacker
Looking for a vintage pasta sauce? Try this walnut sauce from Gourmet magazine circa 1978. - Slashfood
This holiday season, give the gift of food. - iVillage
I'm not sure if you really want to know, but here are the top 20 fast food items highest in calories. - FitSugar
If your friend leaves a poor tip, how do you tactfully add to it? - Chow

Learn how to create these easy ornament place cards. - CasaSugar
If current cake molds impress you, check out these vintage ones. - The Kitchen: Apartment Therapy
Emeril Live! has been cancelled, but Emeril's not done with Food Network just yet. - Amazon's Al Dente

Introducing Top Chef the Wine

partysugar — Wed, 05 Aug 2009 16:15:31 -0700

Today at the Television Critics Association's convention in Los Angeles, the people behind Top Chef revealed a new TC branded product, wine. The collection, which was created in partnership with Rutherford Hill winery, is expected to be released soon, but won't make its debut on the show this season. Molly and BuzzSugar were lucky enough to taste the wine last night. According to Molly, the Cabernet Sauvignon is smooth, very easy to drink, and slightly spicy. Padma Lakshmi hosted the Vegas season launch luncheon and the quickfire that followed the meal earlier today.

The challenge pitted three of the upcoming Top Chef Las Vegas cheftestants against accomplished competitors Fabio Viviani, Antonia Lofaso, and Ryan Scott. With so many Top Chef products - from knives to t-shirts to a cookbook - the introduction of a wine is not surprising. After all, if the Food Network's Iron Chef can have its own wine label, why not market one for TC? Are you interested in tasting this wine?

Top Chef, the Magazine?

partysugar — Wed, 03 Jun 2009 07:50:10 -0700

First there was Top Chef. Then there was the cookbook, the tour, t-shirts, and other products. Next came spinoffs Top Chef Masters and Top Chef Juniors. The latest to be added to the Top Chef franchise? A magazine.

At a panel discussion hosted by Mediabistro, Ellen Stone, the senior vice president of marketing at Bravo, discussed the partnership between the show and Food & Wine magazine. The connection between the companies is judge Gail Simmons, who appears on the show and works for the magazine. Apparently the two brands are "working together to create a Top Chef magazine."

There are no specific details on the content of the magazine, but I'm thinking it may follow in the format of Food Network's new glossy (which is currently one of the top 100 best-selling magazines in America) and feature recipes from and stories about past Top Chef contestants and judges. Considering I read just about every cooking magazine known to mankind, I'm excited to see how this news develops. Are you interested in Top Chef, the magazine?

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Yummy Links: From Gail Simmons to Team Rainbow

partysugar — Fri, 14 Nov 2008 09:15:12 -0800

Ever wonder what Top Chef Gail Simmons cooks at home? Here's 10 of her favorite recipes. - Food and Wine
Foodies show off their food tattoos. - Chow
Six supermarket turkeys are put to the test. - Epicurious
How to handle annoying party guests. - Lemondrop
Which roasting pan is the best for holiday cooking? - The Kitchn
Beautiful inspiration for a modern Thanksgiving dinner. - Hostess With the Mostess
Get the official Top Chef Team Rainbow shirt. - Serious Eats

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Erik Hopfinger Top Chef? No, Try Pirate Chef Instead

YumSugar — Fri, 28 Mar 2008 06:29:11 -0700

He's learned that soggy corndogs won't get you too far, but chef Erik Hopfinger has no regrets. We chatted with Erik yesterday afternoon and asked him about his experience on Top Chef and what it was like to have his food torn apart by the judges. We also discovered what the self-proclaimed Pirate Chef has up his sleeve, as well as his thoughts on high-end Mexican cuisine. To find out what he had to say, read more.

YumSugar: What drew you to Top Chef to begin with?
Erik Hopfinger: Basically my PR agent thought it would be a great idea. He thought I'd be perfect for the show and he kinda talked me into it. Once he did I went for it. I didn't really watch the show before, just a little bit here and there, but I thought why not?

YS: Was it what you expected?
EH: It was what I expected and more. Watching it, the challenges seem a lot easier than they are. There's nothing to really prepare you for it. Especially when you can't contact anyone and they've taken your freedom all away and you're in a house with 15 other people.

YS: Were you more uncomfortable in the house, or during the cooking?
EH: For me, cooking is something I'm comfortable doing. Being in the comfort zone helps you be creative, it helps you do what you do well. When you're taken out of your comfort zone, and you don't know what you're doing from one moment to the next well...

YS: Okay, so let's talk about last night's episode. How did you feel when your team got called in second? Were you surprised?
EH: It sucked. I tried the other team's food and it all sucked.

YS: All of it?
EH: Well I tried the mac and cheese and the paella and thought they were both terrible. I mean I guess soggy's not great either. Two of us got kicked out for soggy food.

YS: Do you regret doing the corn dog?
EH: Regret it? No. I was cooking for the kids, I wasn't cooking for the judges.

YS: So you wouldn't do anything different?
EH: No. Basically I came up with the idea. I came up with a lot of the ideas - aside from the pasta salad and chip bar. We all collaboratively came up with the menu. We had 12 bags of hot dogs. Really what are you gonna do with hot dogs? Boil them in beer and serve regular hot dogs? I wasn't going to do that. I did the best with what I had.

YS: How long were you at the judge's table?
EH: Seemed like forever, I don't even know.

YS: What was it like to hear people criticize your food so harshly?
EH: Kinda lame. Especially coming from super-hot Padma. It's a blow to your ego. I mean geeze, Chef Colicchio, he's sitting there saying mayo is okay to sit in the sun and I don't agree with that. I stand by what Ryan chose to do with that salad. To me it seems a bit disgusting to keep it out. And Rick Bayless, I pretty much already said what I have to say about him...

YS: Okay, so I have to ask, why did you say that you didn't get high-end Mexican food and yet in the first challenge you tried to do a Mexican-inspired soufflé?
EH: [Laughs] That wasn't a Mexican soufflé, that was a pepper jack cheese soufflé. I mean actually, I made nachos - whatever with the soufflé stuff. I mean I swear, that was the most heinous of all challenges. I knew it right away, I was number eight and I knew I'd get the soufflé. Honestly, I'd never made a soufflé before. That was my first time.

YS: Really?
EH: Absolutely.

YS: So why do you think Mexican food can't be high-end?
EH: I don't think Mexican food can't be high-end, I just don't agree with it. Mexican isn't meant to be that fancy. Basically, I work hand to hand with my kitchen staff, and most of them are Mexican. I cook for them, they cook for me and it's not meant to be high-end. I go to Mexico two to three times a year, and I just like Mexican food as it is.

YS: Alright, I can see that. So, what was it like seeing yourself on TV?
EH: It's trippy, it's really weird. I don't know how to describe it. My head looks really big on TV, but there were a lot of tattoo shots, so that's cool.

YS: Were you worried about how you were going to be portrayed?
EH: I was at the beginning, but they can't really turn you into someone you're not. Well maybe they can, but they didn't do that to me. I was myself, this is what you get.

YS: Your restaurant Circa has been doing TC viewings. Have you been there watching them?
EH: No, during the viewings I would basically leave the restaurant for an hour.

YS: Are you going to watch the rest of the season?
EH: I work on Wednesdays, and they're still doing viewings, but I'm not going to go out of my way to watch.

YS: Who do you think could win the season? Are you rooting for anyone in particular?
EH: Definitely Spike. We just got along. I tried a lot of his food and he has a great palate and great ideas.

YS: Are you staying in touch with anyone from the show?
EH: Absolutely. I talk to Spike all the time, Andrew too, and Stephanie is coming to see me. And obviously all the SF people.

YS: Did you know that any of the SF people were going to be on the show?
EH: Prior to the show I hadn't actually met any of them. Although I knew who Ryan was because we both worked for Tom Duffy. We knew who each other were, but didn't actually know each other. It was cool to meet him.

YS: What are you going to take away from this experience?
EH: No more reality TV. I might do cooking on TV or something, but no more reality. If I do do something it'll be my style in flip-flops and shorts and maybe hot sunny places.

YS: Is this something you're looking into? Your own cooking show?
EH: My PR guy and I are definitely weighing a couple of different things, throwing some ideas around. Right now I'm still at Circa and am really happy there. I just put up my own website The Pirate Chef and I'm going to launch my own line of chef coats. Local Bay Area guys, tattoo artists are going to air brush all the sleeves, so they're going to be custom coats. Really cool stuff.

YS: Will you launch stuff for home cooks too? Aprons, etc.?
EH: Probably, there's going to be some cool stuff. Also I love the kitchen, but I want to start my own golf clothing line. There's a lot of younger people playing golf like myself. And they want you in collared shirts, but I think there's a way you can still look good. So keep an eye out for that too.

Top photo courtesy of Bravo
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Waking Up With Top Chef's Andrew D'Ambrosi

YumSugar — Fri, 16 May 2008 08:00:45 -0700

Yesterday morning, I got up pretty early to chat with outgoing Top Chef contestant Andrew D'Ambrosi. Just like the last time I chatted with him, he was delightful, fun, and full of energy. I wasn't fully awake yet, but talking to Andrew was like getting a shot of adrenaline. I went from nearly asleep to wide awake as I tried to keep up with everything he was saying.

I know a lot of your were rooting for him - he's got words for those of you who were! - and those that weren't, you have to admit he was enjoyable to watch right? To find out what we chatted about, read more.

YumSugar: Hey thanks for talking to us this morning.
Andrew D'Ambrosi: Yeah, I've finally got a coffee in my hand and am ready to start answering some questions.

YS: Oh good, I'm on the West Coast so it's pretty early. I'll try to keep up.
AD: Alright, let's go.

YS: So how was the whole Top Chef experience for you?
AD: It was one of the weirdest, strangest, coolest experiences of my life.

YS: Was it what you expected?
AD: I couldn't have ever imagined all the production that goes on behind the scenes. There's a lot of stuff that you don't get to see on TV.

YS: Were you happy with how you were portrayed?
AD: I was portrayed as me. So well, sure. The editing, they did a great job cutting out weird one liners. But the one thing I had a problem with is that anytime I was in the top three and anyone complimented me, they showed me making a funny face instead of saying something intelligent. I definitely said things up there, but they showed a funny face instead. I guess that goes with the culinary boner quotes.

YS: Are you okay with being the "culinary boner" guy in our pop culture world?
AD: It's bigger than life. Ha ha get it? [laughs] I don't know, I thought it was something that I said that was really fun, but then in my mind, I say some really funny sh*t. When they aired it at the end of that one episode, it definitely caught me off guard then.

YS: In one of last night's exit clips, you said you were never going to talk to any of the other contestants again. Did you mean that?
AD: No, no. I still talk to these contestants, but I work a lot and I don't even talk to my family much. I have nothing against these people they're really talented chefs. This is just an experience we've all had together. I mean, when we're 60 I'll call up Blaise and say [goes in to an old man voice], "remember when we were on that show together?" [laughs]

YS: So despite your heated time at judge's panel, I thought you bowed out pretty gracefully. What was going through your mind during all of that?
AD: I was really drunk [laughs], no don't put that. Okay you can put that. No, what was going on through my head. I was feeling, well I'm one of the most enjoyable people on the show, now it's going to be called SuckFest 2008. [laughs] I displayed my enthusiasm, and I was not angry at the decision. I was upset that I was leaving and at the situation, but I wasn't angry.

YS: Did you think you were going to be sent home?
AD: The judging is kind of erratic. It's not like I can say this person didn't follow the rules and they're going home, because this person did. A few episodes before, if I recall correctly, someone didn't use polish sausage and used fish instead. And that seemed like a rule and yet no one got thrown off. It was really hypocritical and totally erratic.

YS: Well speaking of that someone, do you think it was hypocritical that she called you out for not following the rules?
AD: I feel she didn't need to go there at all. One, I forgot the rules, and two, it apparently didn't taste good, because they don't eat raw foods. [pause] Oh sh*t, what was the question? [I repeat the question.] Oh no, it wasn't necessary, and kind of apparent, so she didn't need to bring it up. It actually just makes her look bad.

YS: What was it like to watch yourself on TV?
AD: Hold on a sec, I have to change my shirt. Okay, it was interesting. Hey there I am. I didn't think it was too weird, I kept trying to see what was my good side, and if the camera really added 10 pounds.

YS: Did it add 10 pounds?
AD: No, I think I look pretty manly, but as long as Sam Talbot keeps wearing those shoulder pads, I have no choice. [laughs]

YS: So what are you taking away from this experience?
AD: [Faux sales voice] I'm going to start selling my T-shirts online. [laughs] Just kidding. Now I have a face with a name. People who saw the show or who know Top Chef, they know I'm whatever. I'm young in my career, but I think they saw my passion, enthusiasm, and energy.

YS: So what's next for you?
AD: I think I said the same thing last time. I'm just going to continue to focus and continue to develop my craft and be the best I can be.

YS: Sounds great, one last question. A lot of our readers have been rooting for you. Do you have anything to say to them?
AD: Wow, thank you so much for enjoying me. And um, god I don't know. I'm super appreciative of anyone who saw the show. And if I got someone to think I was a douchebag, I'm appreciative of that too.

Photos courtesy of Bravo

Move Over Pomegranate, Yumberry's in Town

YumSugar — Mon, 21 Apr 2008 15:18:33 -0700

I was originally introduced to the yumberry - officially known as yangmei or waxberries- while at the 2007 Winter Fancy Foods Show. The fruit looks a lot like a soft lychee; however, the inside is a solid fruit with a deep reddish hue, similar to a pomegranate. Naturally, since everyone is on the antioxidant train, a company has come out selling the juice of the yumberries. In China the Yumberry Juice company sells everything from syrup to sparkling juice, but in the US they're currently only offering several variations of juice. Recently I picked up a bottle of their Yumberry with the Blues mixture and gave it a try. To find out how it is, read more.

The juice is a deep ruby color, you first think of pomegranate juice, and then you think of how you can't go anywhere near your white carpet and how you wish you weren't wearing a light-colored shirt.

The juice itself smells much like every other dark berried or pomegranate juice: sweet, fragrant, and a little oaky. And while the taste is much like pomegranate juice, the tart flavor is lightened by a sweet, fruity berry flavor. I chalked the sweetness up to the blueberries, although the aftertaste was slightly sweeter than pomegranate/blueberry juice.

I hate to constantly compare yumberry juice to pomegranate, but they're actually quite similar. So if you're a Pom fan, definitely hunt this stuff down - I found mine at Whole Foods - and if you're feeling adventurous try cooking with it or mixing up a cocktail. After all, a Pomtini sounds divine, but doesn't a Yumtini sound even better?