Home cooks tend to dip generic sandwich bread into their egg mixture, give it a quick flip and segue directly to the saute pan. But that puts all the flavoring on the outside of the bread, says Thomsen. “When you marinate meat, OK, the center of the meat needs to have that marinade or what’s [...]
Read More...
Vitiello has worked at restaurants since he was in high school, when he took an after-school job at Venice Restaurant in The Bronx, owned by a cousin. His parents were not in the restaurant business but they were very knowledgeable about food. His mother Assunto gave her son a family recipe for arancini learned from [...]
Read More...
Diners want more variety in sandwiches, with expectations highest in those aged 18 to 24. According to a new report from foodservice industry consultant Technomic, only about half of consumers polled (52 percent) were satisfied with the variety of sandwiches available at sub shops and delis, while just 42 percent were satisfied with the sandwich [...]
Read More...
On Tuesday evening, I had the pleasure of attending the New York Times TimesTalks “The Way We Eat Now” discussion with Traci Des Jardins of Jardiniere, Thomas Keller of The French Laundry, Michael Mina of the Mina Group and Kim Severson, New York Times dining reporter. Moderated by Frank Bruni, staff writer for The New [...]
Read More...
Nina Garcia, who for the last two decades has served up Mexico City-style delicacies on street corners in Boyle Heights, took home top honors at the first-ever L.A. Vendy Awards on Saturday. Judges said it was her supple quesadillas and spicy pambazos that did the trick. Nina’s Food beat out street vendor newcomers such as [...]
Read More...
First is the flavor combinations. Second is the color on the dish. Next one, is it has to be aesthetically right. Who is the star of the plate? When I think of this nouveau gastronomic stuff… Know what I call that? Harry Potter food! What I question is sometimes there are so many elements on [...]
Read More...
Locals would be hard-pressed to find anyone more downright passionate about seafood. Ask executive chef/operating partner Sean Bernal from The Oceanaire Seafood Room in Mary Brickell Village about anything with scales, fins, or claws and he has an encyclopedic knowledge. And he makes sure to get the freshest, most amazing selection of seafood at his [...]
Read More...
It’s a moment that’s hard to forget. You’re at Fatty ‘Cue, Zak Pelaccio’s new Asian-barbecue spot, swooning over the whole grilled mackerel. As you finish the last bite, a waiter drops by and asks, “Do you want me to fry those bones for you?” Why, yes, please do. Tasting Table
Read More...
This is part two of Lori Midson’s Chef and Tell interview with Eric Stein, chef/instructor at Johnson & Wales. Denver Westword
Read More...
Eric Stein is using his fingers to count. “Fifteen, sixteen, seventeen,” he says to himself, finally stopping when he reaches twenty. Stein is ticking off the number of jobs he’s held during his 27 years on earth, and by the time he’s finished rattling off numbers, it’s clear that he’s had nearly as many jobs [...]
Read More...
buzz about food