This vegetable-cum- fruit was reviled to be poisonous. Peruvians called it ‘Peruvian Apple’, the French referred to it as the ‘love apple’ of ‘golden apple’. That is, until the 18th century, when having travelled the waters from Peru to the shores of Naples, then a part of Spain, reaching northwards to the rest of Europe, the tomato has invaded most of European cuisine, and of course the world
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Under the Mediterranean sun with this in my hand
The news is either: brique , the new restaurant in Centreville with the all-lower-case name, has started offering lunch. Or: Brique, the new restaurant in Centreville with the all-lower-case name unless that name appears at the start of a sentence, has started offering lunch
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brique opens for lunch — or — Brique opens for lunch
Two tipsters reported over the weekend and a look at the website and OpenTable confirms that Terrance Brennan’s Bar Artisanal Restaurant and Tapas Bar , once known as Bar Artisanal and before that Trigo, has closed just two and a half months after its big, misguided revamp. A server reports that Saturday night was the last night and that Brennan owes over $100,000 to his purveyors. But here’s where it gets really interesting.
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The Shutter: Bar Artisanal Closes as Todd English is Rumored to Take Over
More people with rare conditions may get drugs that are not usually publicly funded under a review of how government drug agency Pharmac makes those decisions
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Pharmac reviews availability of drugs for rare conditions
Apple MacBook Pro Spring 2010 Cnet rating: 4 stars out of 5 (excellent) The good: Adds fast, efficient Intel Core i5 and i7 processors, new Nvidia graphics, seamless switching between integrated, discrete GPUs. The bad: At the top end of the price scale;… Nvidia – Intel Core i5 – Graphics processing unit – MacBook – Apple
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CHRONICLE | CNET REVIEWS / Best of the current crop of laptops
Hardware and user experience From a hardware and design perspective, the Everyman HD is exactly what we would expect. The hinge that mounts the camera to the top of an LCD monitor is extremely flexible, and the USB cable is adequately long
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Reviews: FreeTalk Everyman HD
PORTLAND — One month after taking over the $10 million annual budget that pays for court-appointed lawyers across the state, the newly created Maine Commission on Indigent Legal Services is getting mixed reviews from leading defense attorneys.
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Reviews mixed for new commission
July is probably a little early to declare any year the worst movie year ever, but I haven’t had the opportunity to see enough films these past few months to mount any kind of argument either… View Original Post
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Film Review: Everything Wrong with Hollywood Can Be Summed Up with the Word ‘Predators’
Another chance to see our reviews from the last week In the past seven days, Reg Hardware reviewed many products from the worlds of consumer electronics, photography, gaming, mobile communications and information technology. Free On-Demand Webcast – Virtualizing the Hard Stuff
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Reg Hardware Reviews Digest
Welcome to One Year In , a feature in which Eater sits down for a chat with the chefs and owners of restaurants celebrating their one year anniversary. [ Krieger , 07/27/10] SHO Shaun Hergatt opened last June, at of one of the lowest point of the recession
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One Year In : Chef Shaun Hergatt on Fine Dining, the Recession and SHO
1) Church & State: Now that Walter Manzke has departed the kitchen at Church & State , SIV pops back in to try the offerings of newish chef Joshua Smith. For the most part she’s a fan, although the restaurant does lose a full star in translation, dropping down from three big ones to a two star takedown: ” many of the dishes weren’t as good, especially the charcuterie, which now tasted bland and boring…After giving the new chef some time to settle in, I went back several times and each visit as Smith introduced more and more of his own dishes, the food got better and better …Smith’s got a tough act to follow. He’s not Manzke, and some of Manzke’s fans are never going to get over it
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Week in Reviews: Church & State Now A Two-Star Scene; Chilly Soup at Yu Chun Chic Naeng Myun
“We’re going to see what all the fuss is about,” said Anne Nelson, 34, a McDaniel College philosophy professor who at the bottom of the fourth inning, stood at the end of the line — still snaking all the way back to first base. “I’m a vegetarian, so it’s rarely worth it for me to spend $300 on dinner.” Attendance was 7,315 — more than double a usual Tuesday night turnout, said Keys public relations director Adam Pohl, who said he hoped a Volt concession stand could be reprised annually.
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Bryan Voltaggio, ballpark concessionaire
I was told that visiting Steveston, BC without doing the traditional ‘fish and chips’ was pretty much doing it all wrong. So, JT and I decided (albeit a tad late) to have dinner at the docks. We couldn’t get to Paijo’s because they were closing (yeah, even if it’s super sunny at 8pm, it’s still 8pm and thus some of the restaurants are closed, particularly on Sunday).
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Sockeye City Grill (Steveston, BC)
More culinary quotes that I found. As food undoubtedly inspires, the spirit that is borne is captured in inane, provoking, ponderous, insane or straight thoughts and words that has seasoned our lives through thousands of years. “…the key dietary messages are stunningly simple: Eat less, move more, eat more fruits and vegetables, and don’t eat too much junk food
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Open your mouth
As a cook, as in all other professions, when you do something long enough, you achieve a kind of zen, a level of contentment that surpasses even the performance of even your best bedmate. And it is not an exclusive feeling that only professional cooks enjoy. On a daily basis anyone who can handle a knife and have good tastebuds and olfactory senses achieves moments of enlightenment at one moment or another
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Philosophy of cooking
My food blogging days began in Rochester, NY during the summer of 2008. I was an active commenter on restaurant pages on RocWiki, a Wikipedia-like site for Rochester, and one day I decided to expand one of my comments into a full review, which I posted on a shiny new blog that I’m pretty sure I called Rachel’s Restaurant Reviews
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Fork it over, Rochester!
The last time that I blogged I was embarking upon an excting adventure to open my own bar. Three weeks in and it really is time that I hit the blogosphere for an update. Purl is not the first bar that I have opened (actually the 3 rd ), but it is my first bar. Anyone who has ever opened a bar/restaurant, or even a business with a shop front, will probably be aware of the huge list of considerations to be taken in order for things to run smoothly.
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Purl So Far
I’ve never thought of Father’s Day as a big restaurant holiday, but maybe it is. Restaurants as diverse as Pazo, Red Springs Cafe and Ranazul are all offering Father’s Day deals. And an e-mail I received from a reader suggests it might be a busy day for eating out
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Celebrating mom on Father’s Day
You’ll often hear it said that service in London restaurants isn’t up to the standard of the USA, particularly New York. It seems natural to compare these two cities – both hugely important, with vibrant food cultures and each with a smattering of internationally influential restaurants and chefs – and it’s fun contrasting the strengths and weaknesses of each; London for its South Asian cuisine and gastropubs, New York for its delis and sushi
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Bistrot Bruno Loubet, Clerkenwell
A new “Top Chef” season begins Wednesday night with Baltimore chef Timothy Dean among the contestants, and I have the inside scoop on the first episode, courtesy of a rough cut that Bravo distributed to the media. I’m sworn to secrecy when in comes to who’s eliminated in the first show, but I can tell you this much: alpha males dominate, a statement that should require no spoiler alert given the outsized personalities of chefs in general, and aspiring TV chefs in particular. One of the contestants flatly states that he wants his competitors to size him up and conclude, “This guy is truly the alpha male.” As I write in a profile of Dean that appears in Wednesday’s Sun , the Prime Steakhouse owner does not come off as having the biggest ego of the bunch
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Timothy Dean makes his ‘Top Chef’ debut