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Archive for Food
Cook Like a Momofuku with David Chang's Sauces
Jun 15, 2011 | (0) Comments
The name for David Chang's empire of New York restaurants, Momofuku, means lucky peach. Chang's variety of luck stems in equal parts from his brilliance in the kitchen and his adherence to Samuel Goldwyn's philosophy:...
How Do You Top NYC's Eataly? With a Rooftop Brewery, of Course
Jun 8, 2011 | (0) Comments
Eataly, Mario Batali and company's temple to all things edible and Italian, has been wildly popular since it opened last August. But at the time, the partners had no idea what they would do with...
A Sommelier in Your Smartphone
Jun 1, 2011 | (0) Comments
When it comes to selecting wines, you could do worse than follow the advice of our 28th president: "I not only use all the brains that I have, but all that I can borrow." Granted,...
The Greenhouse Tavern Lives up to its Name
May 26, 2011 | (0) Comments
For chef Jonathon Sawyer, "green" goes beyond what's served on the plates in his Cleveland, Ohio restaurant, The Greenhouse Tavern. It began with the restaurant's build-out in a former hat and wig store on the...
Lindy & Grundy: Women Invade the Macho World of Butchers
May 20, 2011 | (0) Comments
The word "butcher" tends to dredge up images of heavyset, mustachioed, middle-aged men--or more recently, heavily tattooed, ironically mustachioed young men. But recently, a growing group of knife- and saw-wielding women has been cutting a...
Red Lake Walleye: Sustainable Fishing Supports a Traditional Way of Life
May 13, 2011 | (0) Comments
As singular dining pleasures go, it's hard to beat fresh fish, caught wild and simply prepared. Even better is not having to get up at 4 a.m., pull on hip waders, and bait hooks to...
Coming Right Down: Chicago Restaurant Grows Ingredients on its Roof
May 6, 2011 | (0) Comments
These days, dining out feels increasingly like a 4-H Club meeting. Chefs and restaurateurs everywhere are taking a farm-to-table approach, serving carefully sourced, locally produced foods whenever possible. This goes beyond organic and sustainable. Many...
Wine Forest Wild Foods: Foragers for the Home Cook
Apr 28, 2011 | (0) Comments
Lately, professional foragers have been turning up on more and more restaurant payrolls. These paid food gatherers go out into the woods and meadows to collect everything from mushrooms to fiddlehead ferns, ramps, nettles, and...
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