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Panel Discussion/Book Signing: David Chang of Momofuku
At Omnivore Books on Food, Sunday, 11/8/09
David Chang of Momofuku Restaurant in NYC and Jeremy Fox of Ubuntu in Napa will appear in conversation with each other. Peter Meehan (co-author of David's book and NY Times columnist) will moderate. Chang knows his way around a pig, while Fox is an award-winning vegetarian chef.
Site Helps Chefs Find Farmers, And Fresh Produce
With the popularity of locally grown vegetables soaring, a new Web site hopes to make it easier for chefs to find farmers in their area — and have produce delivered to their restaurants. The idea behind FarmsReach.com is to provide one-stop-shopping for fresh produce from many farms at once. FarmsReach launched in San Francisco's Bay Area last spring; its owners plan to expand to seven other regions around the country.Foodies nurture a new generation
By Caryn Rousseau ASSOCIATED PRESS WRITER 10/07/2009 While in Miami on vacation, Nancy Tringali Piho's 2-year-old son grabbed a piece of octopus from the table's ceviche platter. "He just couldn't get enough of it," she said. "All the people in the restaurant were turning around.E. Coli Path Shows Flaws in Ground Beef Inspection
By MICHAEL MOSS
Published: October 3, 2009
Stephanie Smith, a children’s dance instructor, thought she had a stomach virus. The aches and cramping were tolerable that first day, and she finished her classes.
Then her diarrhea turned bloody.
An Introduction to Greek Food and Greek Cooking...
Greek cooking offers an incredibly rich and diverse array of foods and beverages that are the culmination of literally thousands of years of living, cooking, and eating. While each Greek meal is fresh and inviting, it is also a trip back through Greece's history.
Ingredients
The names of foods, cooking methods, and basic ingredients have changed little over time.
What is being a chef all about?
For those of you who are interested in the inner workings of restaurant kitchens, I will give you a brief description: pressure! But, I wouldn't give it up for anything in the world. Food is my life and the pressures in the kitchen is what keeps most chefs on their toes and so determined to do what they do best! From the creative side of creating menus and specials to the management side of trying to make your cooks work as a team and keep them motivated, cooking is a career that makes people stronger mentally, physically and emotionally. What do you guys think?Rob and Brangalina
Robert got to meet Brad and Angelina in France on Tuesday night. He arrived at the Michaelangelo resturant while Brad and Angelina were leaving. “He arrived as Brad and Angelina were leaving,” a restaurant source tells Usmagazine.com.Eating Better Than Organic
Not long ago I had an apple problem. Wavering in the produce section of a Manhattan grocery store, I was unable to decide between an organic apple and a nonorganic apple (which was labeled conventional, since that sounds better than "sprayed with pesticides that might kill you"). It shouldn't have been a tough choice--who wants to eat pesticide residue?--but the organic apples had been grown in California.
Who'll be 'Real Housewives of D.C.'?
Here's Politico's take on who will be a part of the Real Housewives of DC cast: From Politico.com: http://www.politico.com/news/stories/0509/23018.html Who'll be 'Real Housewives of D.C.'? By: Patrick Gavin May 28, 2009 04:18 AM EST Bravo announced this week that it will bring its “Real Housewives” program to Washington and is hard at work “scouting the D.C. area to identify the city's alluring and discriminating residents ...Priciest U.S. Restaurants
Top Five Priciest Restaurants Masa, New York City Alinea, Chicago Canlis, Seattle Joel Robuchon at the Mansion, Las Vegas Urasawa, Los Angeles As the restaurant critic for The Seattle Times, Nancy Leson knows her way around the coastal city's restaurant scene. When it was time to treat her husband on his birthday, she took him to Canlis the city's most expensive a la carte restaurant. For once, the meal was entirely on her dime “and it was worth every penny of it,” she says.
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