Not long ago, we dispatched travel blogger Heather Cowper on an anonymous review trip to the enchanting Hotel Heritage Av Liberdade in Portugal’s capital. Not only did she produce a terrific hotel review , but she also gave us a whistle-stop tasting tour of the city’s eats… There are so many things I could tell you about our trip to Lisbon . Maybe fado music, the mournful mixture of folk and blues that is sometimes lively, sometimes sad, with lyrics of longing and lost love and being far from home
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Platefuls of Portugal: Lisbon’s tasty treats
Chilli Belacan My visit to Cumi Bali has re-ignited my interest in Indonesian cuisine again! Ironically, when I visited Bali last year, the food did not leave that much of an impression on me. Even the world famous Ibu Oka in Ubud did not live up to my expectations. So Indonesian food has been off the radar for awhile
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Cumi Bali Indonesian: You don’t get this in Bali
The Tyler Florence West Coast Kitchen Essentials line offers chefs the ability to cook with fresh ingredients and add layers of flavor with a single pantry product. “These products are based on some of my favorite recipes and are now even more accessible to the home cook, said Tyler Florence
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Tulocay and Tyler Florence Launch New Culinary Line at Fancy Food Show
I belong to this website called Tastespotting.com that features absolutely gorgeous, mouth-watering pictures that people have taken of their recipes or things that they’re about to eat. Now of course, it’s wonderful fun to look at these pictures, & I once even submitted a picture of my own. It was an unceremonious snapshot of a new soup creation, captured while still boiling madly on a gas-lit stove, in all its bubbling, frothy glory, with its steam rising like a volcano about ready to blow.
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Stepping Into the Ring, Round 1: Substance vs. Food Fashion
Browsed through the winter “combined brochure” for West Seattle’s community centers ? (You can get it online as a PDF , or pick up the paper version at any of those centers.) If not – you might have missed this – lots of new classes for kids @ High Point Community Center , particularly for those 18 months (with parent) to 5 years, and a few for 5-11
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New classes for kids at High Point Community Center
One of the first impression I got from Philly’s dining scene (not the cheesesteak, I didn’t have any) is that establishments from Iron Chef Jose Garces dominates the city. Philly’s downtown isn’t that big but it got touches from Iron chefs all over (Iron Chef Morimoto also has one restaurant down the block). Chifa serves tapas that’s a fusion of Cantonese and Peruvian (Chifa is supposed to be “eating” in Chinese, but shouldn’t it be Chifan or Sigfan if it’s Cantonese?)
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Chifa (Philadelphia)
To go along with my year in review piece today, I thought I'd share the Food Channel's look back at the last decade in food. TOP TEN TRENDS OVERALL Sushi Bacon Cupcakes Sliders Gourmet Burgers made with Kobe or Angus Beef Superfruits such as Acai, Pomegranate and Blueberry Oils, such as olive oils and truffle oils Whole grains, such as Kashi, polenta, risotto Artisan foods, particularly in breads, cheeses and dark chocolates Coffees, teas DECADE’S TOP FLAVORS Pomegranate Wasabi Cranberry Ginger Blueberry Hibiscus Bacon Green tea Dark Chocolate Mint TOP TEN FOOD INFLUENCERS OF THE DECADE Organic foods, along with Locavore and Community Supported Agriculture International Cuisines Food TV and Internet Food Safety The Economy and subsequent shift to home cooking Fast casual restaurant concepts Fair trade and Artisan concepts in bread, chocolates, cheeses Mobility/Social Media/Twitter notifications/Underground dining Mixology Culinary education TOP FOOD PEOPLE OF THE DECADE Food bloggers The local farmer Celebrity Chefs in general: Rick Bayless, Rachael Ray, Paula Deen, Bobby Flay, Guy Fieri, Emeril Lagasse, Gordon Ramsey, Giada De Laurentiis, Mario Batali, Alton Brown, Tyler Florence, Jaime Oliver, Ina Garten Julia Child/Julie Powell The home cook Grant Achatz Alice Waters Thomas Keller Martha Stewart The local restaurant chef TOP TEN GENERAL NEWS TOPICS OF THE DECADE IMPACTING FOOD Food Safety (tomatoes, green onions, H1N1) Food Prices Slow Food Sustainability Consumer generated advertising (Dorito’s Super Bowl ad) The demise of traditional publishing (Gourmet Magazine) OrganicCarl’s, Jr.’s edgy advertising McDonald’s innovation DECADE’S TOP RECIPES Macaroni and Cheese Bread Pudding Risotto Biscotti Ceviche Deep Fried Turkey Crème Brulee Bruschetta Tilapia Guacamole TOP RESTAURANT TRENDS OF THE DECADE Fast casual concept Tapas and shareables Gastropub Molecular Gastronomy Taco Trucks Underground dining Fusion DIY Catering Upscaling of Bar food
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Food decade in review
To the untrained eye, truffles may resemble nothing so closely as potatoes and lumps of volcanic rock. But this doesn’t deter some of the world’s most refined palates from shaving them into risottos and whipping them up with scrambled eggs. The white Piedmont truffle, with its mild, earthy flavour and wonderful aroma, is the pinnacle of the fungal form
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We ask the questions: Q&A with La Villa, and a man who knows his truffles
Michael Cimarusti, far left. [Photo: Leanna Creel] NAPA — Animal boys Jon Shook and Vinny Dotolo were not the only LA cheffers to participate in this year’s 12 Days of Christmas at Meadowood , an annual gathering of top chefs wherein each gets his/her own night to create a menu of choice.
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EaterWire: Michael Cimarusti Hits Napa, Melgard Public House Claims Louise’s Trattoria, Eviction Notice Posted On Schmidt’s
Appetite City As someone who has spent years researching the history of restaurants I can give no higher praise than to say “I couldn’t have done it better myself.” That is my appraisal of William Grimes’ Appetite City: A Culinary History of New York (Farrar, Straus and Giroux/North Point Press), a book I highly recommend to anyone interested in the history of both restaurants and New York City. And, though I might have matched the book’s exhaustive research, I doubt I could have written it so engagingly. I appreciate Grimes’ level gaze and ability to sidestep the hype that has always surrounded New York restaurants, even as far back as 1825 when a journalist insisted that New York rivaled Paris with its “consummate institutions for cultivating the noble science of gastronomy.” Grimes’ response: “New York a rival of Paris?
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Today’s specials: books on restaurants
It’s Christmas time and we are going to celebrate with the biggest Ieat Makan Session ever.We are planning for 300 ieateers to come together for the first ever ieat AGM (Annual General Makan). The AGM will be more than just another Makan Session, there will be fun activities, games, entertainment, goody bags and much more
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ieat Annual General Makan (AGM): Registration is now opened!
Cuisine: American, Sushi, Seafood, Steaks, Pasta Restaurant Features: Bar, Happy Hour Locations: Mall of America, Edina (Galleria), St Louis Park (Shops at West End) Addresses & Maps: Mall of America – 368 South Avenue Bloomington, MN 55425 952.854.5000 (3rd Floor Across from Macy’s) Edina – 520 W.
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Crave ~ Mall of America, Edina, and St Louis Park, MN
I slipped on my sandals, grabbed Paul’s hand, and walked with our dear friends, Mike and Cyana, a mile from our rented apartment to Barcelona’s epicenter of fresh fishes and meats, fruits and vegetables, and artisan meats and cheeses: Boqueria market. I was on a mission to better understand Spanish cuisine. For months I’d been trying to parcel out the culinary identity of Spain but had a difficult time, noting so many elements and styles.
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chorizo tortilla with fino sherry: revealing the flavors of Spain
Chef's Sushi Sashimi Combo Choice I still can’t believe my long avoided trip to Comcast to return an internet modem actually rewarded me with learning about this great lunch spot. On the border of the Mission District and Potrero Hill in San Francisco is an amazing sushi bar and restaurant. A little oasis in a sea of traffic and people. Waiting in line for almost an hour for my two-seconds at the counter, I realized my decreasing blood sugar was causing me to give the long line of people ahead of me the stink eye. Fortunately I was gifted for not blowing my cool with one of the most relaxing lunches, at I Luv Teriyaki & Sushi Restaurant . After the long wait in line, my hunger pains and seeing an available table led me next door. I didn’t notice any name but I did see how busy the sushi bar was, and that was more important to me. The service was very friendly and happy to make suggestions or explain any of their exotic rolls. I didn’t want to spend a lot but I did want good food
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I Luv Teriyaki and Sushi is a great restaurant in San Francisco
Southern Foodways/flickr Farming isn’t just for locally minded chefs anymore: Bartenders, too, are now taking to the fields. An article published today on Gourmet’s website explores the growing number of barkeeps who are doing things like harvesting sugar cane and agave leaves, asking: “Just as chefs have become increasingly intimate with their ingredients (to the point where they may even grow their own), are we moving toward a time when top bartenders will be involved in selecting the grains for their whiskey, rum, or gin?”
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Bartenders Who Grow Their Own
Like any good chef, One Ring Zero partners well-honed technique with unconventional inspiration. The brainchild of Michael Hearst and Joshua Camp, the band entered the cultural consciousness in 2004 with As Smart As We Are, an album featuring lyrics written by the likes of Margaret Atwood, Rick Moody, Neil Gaiman, and Paul Auster. Hearst next turned his attentions to the Mister Softee truck — or, specifically, to its sanity-fraying jingle — with his Songs for Ice Cream Trucks , a 2007 collection of alternative tunes with titles like “Where Do Ice Cream Trucks Go in the Winter.” Now, Hearst’s following dessert with dinner: ORZ’s new album, tentatively titled The Recipe Project , sets recipes to music
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One Ring Zero Makes Ingredients Sing. Literally.
Some more details about The Brooklyn Kitchen ‘s new cooking school, whose upcoming opening was reported by Brooklyn Based : According to Sarah, a Brooklyn Kitchen floor manager, the school, located at 100 Frost Street in Williamsburg, doesn’t yet have a firm opening date. “We’re still working out carpets and walls,” she tells Fork in the Road. “We’re shooting for late fall.” The school will be for home chefs, not would-be professionals, she adds, and classes will be the same ones already offered at the store: think ice cream making with Ben Van Leeuwen , butchery with Tom Mylan , and pickling and canning with Bob McClure .
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More About the Brooklyn Kitchen’s New Cooking School
BEVERLY HILLS — One of the US’ most celebrated chefs, Mr.Thomas Keller has been working on bring Bouchon to LA for quite some time now. Construction, planning , and rumormongering has been ongoing, and now Daily Dish serves up a photo of TKell himself inspecting building plans, as well as some updates including the November 18 opening date . [DD] CULVER CITY — This Thursday marks the West Coast debut of AsiaDog , the NYC popup restaurant featuring hot dogs with Asian-inspired ingredients
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EaterWire: Bouchon Updates, AsiaDog Tries The West Coast, La Cachette Bistro Menu, and MORE!
The high priests of French gastronomy may not have been convinced that American chefs have arrived, but the market itself has spoken. Despite the limited success of American chefs on France’s competition circuit, where gastronomic legends such as Paul Bocuse have focused on showcasing American cooking talent, it’s the impossible waiting list at a young Chicagoan’s Parisian restaurant that has succeeded in capturing headlines in France and abroad. Daniel Rose, a New Trier graduate, would almos
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Flora Lazar: Hardest Reservation in Paris: New Trier Grad’s Restaurant
table.dptable { width:100%; border:0; } tr.dphead { background-color:#0066CC; color:#FFFFFF; font-weight:bold; } tr.dphead td a { color:#FFFFFF; } tr.dprow { background-color:#FFFFFF; } tr.dprowalt { background-color:#CCCCCC; } #dpcols-contact { text-align:center; } #intro { } In their own words What it does Mmm…This is delicious! That is what you are going to think when you visit this blog because you will find so many recipes and exquisite dishes that you are going to get hung
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Find Your Favourite Food – Foodblogga.BlogSpot.com