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13 Freaky Foods for Freaky Friday
In honor of Freaky Friday (today's Friday the 13th!), I thought I'd pull together a list of 13 freaky foods. Even if you don't have Triskaidekaphobia (the fear of 13), you may be afraid of some of the things on this list. I know that there are a bunch of other freaky things out there (how about almost anything Anthony Bourdain eats on his show?), so if you think something's missing, tell us in the comments!
Exercise in Excess: Feasting at The French Laundry
A little while back, I confessed to never having eaten at a single one of the 50 best restaurants in the world. Well, last week I finally fixed that by dining at Thomas Keller's number 4 ranked (number 1 in the US) The French Laundry of Yountville, CA (Napa wine country). The menu there consists of two options: the chef's tasting menu or the taste of vegetables menu, so unfortunately there's no popping in and ordering a la carte.
We Visit Campton Place
Yesterday afternoon, a few of us went out for a fancy lunch feast at Campton Place (it was part of the Dine About Town going on here in San Francisco). Traditionally, it's supposed to be a 3 course meal for lunch, but lucky us, we managed to swing a 5 course meal plus a little tidbit to see us on our way.
So how was the lunch, what was the decor like, and most importantly how tasty were our SEVEN AND A HALF desserts?
Let's Dish: Top Chef 4.5 — Out of Their Elements
So what did you think of the latest episode of Top Chef? Were you — based on the commercials and previews — expecting a bit more drama? I was.
Meet Andrew, One of Sixteen Top Chef Hopefuls
This afternoon we were able to chat with upcoming Top Chef contestant Andrew. He hails from Fort Lauderdale, FL, but is currently a sous chef in New York.
I've seen the screener — don't be jealous, the season opener is worth the wait!
52 Weeks of Baking: Brazilian Cheese Bread
When I dined stuffed my face at the Brazilian steakhouse, it was really difficult to not devour the complementary mini loafs of cheesebread. Known as Pão de Queijo, these little puffs are made from tapioca flour and are so light and fluffy and surprisingly dense at the same time. When we decided to highlight Brazilian food today, I knew I'd have to use the opportunity to dig up a recipe.
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