Typically in the later hours you’re going to be working with the skeleton crew, so you’re not going to be able to field the entire menu. You’re not going to be able to cook it all at the same time. Add to that, traffic is going to be lighter, so you can’t have a lot [...]
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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 [...]
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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 [...]
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Natto is the latest Japanese food to try to find its way to the U.S. Many Americans already eat sushi, drink sake, and incorporate ingredients such as shiitake mushrooms and soba buckwheat noodles into their cooking. There were 14,000 Japanese restaurants in the U.S. in 2009, according to the Japan External Trade Organization, which has [...]
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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 [...]
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“My mother tried to sneak Cream of Wheat (instead of grits) one morning at breakfast, and we weren’t having it,” says Socar Chatmon-Thomas, one of about 10 women at Hoover’s Home Cooking in North Austin last weekend who were riled up at the mention of That Other Breakfast Mush, which is made from wheat instead [...]
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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
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This is part two of Lori Midson’s Chef and Tell interview with Eric Stein, chef/instructor at Johnson & Wales. Denver Westword
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Spend any time sweating through a shirt and walking slow and purposeful along Magazine Street toward a Sazerac before dinner, and you’ll hear the cry, in this bar or that one. You’ll hear it on the radio, driving the high-rise bridge over the Industrial Canal, someone spinning funk on WWOZ and talking about New Orleans [...]
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Imagine a cramped, chaotic space full of knives, flames and frantic people. OK, now imagine someone peering into this purgatory — aka your typical restaurant kitchen — and thinking, “Let’s use this same place to cook meals for a second restaurant.” Crazy, right? No rational person would devise such a crackpot scheme. But it happens. [...]
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