News Feed: December 22, 2011
New Year's Eve eats from around the globe. [VV]
The most obnoxious chefs of the year. [Chow]
Dana Cowin's best restaurant meals of 2011. (Plus Kate Krader's picks for breakfast.) [F&W]
Showstopping holiday desserts. [BA]
Sherry Yard's
News Feed: November 17, 2011
Is there a link between macarons and macaroni? [Slate]
Is healthy food always good for the planet? [Slate]
A Wisconsin tradition: the supper club. [Chicago Tribune]
It's time to get serious about reorganizing your spices. [SE]
Thanksgiving recipes from America's
News Feed: May 31, 2011
How to grow hops for your own brew. [SE]
Frank Bruni samples beer cocktails. [NYT]
USDA discards the food pyramid for a new "food icon." [Atlantic]
Negroni: the no-fail cocktail. [WSJ]
A New Englander strives to conquer Midwestern-style fruit pie. [WSJ]
News Feed: April 1
In case you hadn't noticed, macarons are really trendy right now. [LAT]
Attention Chicagoans: consider these restaurants for Easter brunch. [Chicago Tribune]
A look a Le Fooding, the Parisian festival that claims to represent a new generation of French cuisine. [New Yorker]
The Chow editors are having a good laugh today. [Chow]
News Feed: March 5
The International Association of Culinary Professionals has announced their Cookbook Awards finalists. [IACP] A new website shares images of puppy dog cupcakes, minuscule macarons, and other adorable eats. [Bon Appétit] The rules of tipping at restaurants are largely clear, but gratuity gets hazy at coffee shops, bars, and take-out joints. [SF Gate] Some oenophiles send their bottles to age in wine storage facilities. [WSJ] Environmental groups are striving to save sharks from being hunted for food. [News Feed: March 2
Macarons are poised to go mainstream, but some are not happy about it. [WSJ] Will Seattle export the next West Coast roast to New York City? [Seattle Times] Condé Nast Traveler predicts how we will be eating in a few years. [Condé Nast Traveler] Calas are New Orleans rice fritters, and you need to try them. [Salon] Cast your votes in Saveur's first annual Best Food Blog Awards. [Saveur]Eye Candy: Jason's Giordano's Triple Treat
Jason Giordano (second from left) and his crew plate a dessert trio, which included banana cream pie, chocolate cake, and pumpkin mousse topped with a macaron ice cream sandwich. (See, we told you they were on the rise.)
Check out more photos from the Hotel Griffou luncheon.
(Photo by Eileen Miller)
On the Menu: 2010 Food Trends
Just about every foodie forum has prophesied what we’ll see on our plates next year, so we thought we’d get in on the act, too. Behold, the James Beard Foundation’s predictions for 2010 food trends!
Meatballs: When we heard that a meatball shop will soon open in New York City, we got a gut feeling that they will be rolling onto many a menu next year. (Seeing this slideshow on the Bon Appétit website confirmed our suspicions.) Given that mouths everywhere have yet to grow weary of the upscale burger trend that shows no signs of stopping, a drift toward these other hand-formed mounds of ground meat seems inevitable. Also:
Eye Candy: Beard House
Sandro Micheli, executive pastry chef at Adour Alain Ducasse at the St. Regis New York, made these pistachio and passion fruit macarons for Beard House diners at last week's New York City Wine and Food Festival dinner with Alain Ducasse. Click here for more photos from the evening.
(Photo by Eileen Miller)
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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