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A Colorful Midday Meal at Feast
On a recent trip to Texas, Reef wasn't the only provocative meal that I had. I also ate an unorthodox lunch at Feast, a restaurant that was opened by three British ex-pats, James Silk, Meagan Silk, and Richard Knight, in Houston last year. The eatery, which has earned accolades from the New York Times as well as a James Beard Best New Restaurant nomination, focuses on adventurous and gourmet nose-to-tail dining.
Exercise in Excess: The French Laundry Part 3
After the first two parts of my French Laundry excursion, I've arrived at the final installment: the cheese & dessert. I must say, although I was ridiculously full at this point, I somehow managed to make room - which actually came as no surprise. The night we were there, Thomas Keller was actually at a big Food & Wine event in Aspen.
Exercise in Excess: The French Laundry Part 2
Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.
After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above).
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.
Your Last Supper...
Over in the Kitchen Goddess Group, Twinkle brought up a really interesting question (one that I'm having a really hard time deciding on). She wanted to know what everyone's last meal would be. I personally can not answer that question.
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Bitter Feast Teaser Leaves Something to Be Desired
The trailer's out for Bitter Feast, the upcoming comedic thriller featuring Italian food icon Mario Batali. The movie, produced by Joe Maggio, follows a New York chef and culinary authority who avenges a food critic that shot down his restaurant in a review; molto Mario is set to play the role of the owner of the restaurant. To see the short teaser, which begins innocently enough with fiddlehead ferns and cippolini onions but soon turns, well, bitter, keep reading
Mario Batali Set to Light Up the Silver Screen
Looks like Padma Lakshmi's not the only food figure to catch the acting bug. Hot off the news that the Top Chef hostess is starring in a sitcom, we've learned that another celebrity chef, Mario Batali, has joined the cast of the upcoming film Bitter Feast.
Bitter Feast, which is being described as a dark comedic thriller, is currently filming in Manhattan and Woodstock, NY.
Come Party With Me: Farmers Market Feast — The Look
Turn your patio or backyard into an inviting and eclectic dining space for a meal inspired by the freshness of the farmers market. Set up a wooden table and put a placemat in front of each seat. Place a blue plate, napkin, low glass tumbler, and silverware on the placemats.
Come Party With Me: Farmers Market Feast — Drinks
Kick-start your farmers market feast with a potent, fresh-fruit cocktail in the form of a watermelon-rum mash. Cubes of melon are pureed and mixed with mint and rum. The final concoction is refreshing and conversation enhancing.
Take Part in Our Thanksgiving Feast Forum!
Well, folks, today is the big day. Over the past several weeks, PartySugar and I have covered pointers on everything Thanksgiving — from grocery shopping to brining the bird to setting the table — except eating the food itself. Yet we understand, perhaps more than anybody else, that unpredictable issues arise in the kitchen.
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