Snack: All-Access at What Cost?

Drew Nieporent just offered her $100 for her backstage pass.

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Shut Up, Foodies: Who Dat?

Did Lidia just say PASTA changes, or POSITIVE changes? Whatever, bring on Louisiana's Tourism dudes.  I am in a nosebleed seat, but these guys look handsome.  Everyone in Louisiana is, though. -Meatball

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Marcia "The Tablehopper" Gagliardi: Hangin' with Ruhlman

Probably one of my favorite people to chew the fat with, Michael Ruhlman. Sadly he missed receiving his Beard award yesterday for Ad Hoc at Home—he didn’t know the book awards were moved to Sunday. Rats. So there he was, having dinner with pastry chef and blogger Shuna Fish Lydon when he suddenly got the call from Thomas (as in Keller), asking where he was. Yeah, Ruhlman was bummed. But at least dinner was good.

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JBF Awards 2010 America's Classics Award: Mary & Tito's Cafe in Albuquerque, NM

Mary & Tito's Cafe in Albuquerque, NM have been serving New Mexico classics like carne adovada—long-braised pork in red chile sauce—and fried turnovers to its faithful clientele since 1963.

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Shut Up, Foodies: Checking Up on Apron Anxiety

Just saw our co-liveblogger Alyssa Shelasky responsibly interviewing someone. Or trying to pick him up. We'll keep an eye on her. -Snacktime

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Snack: Press Room

Are you here for the chefs? Or the open bar?

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2010 James Beard Media Awards Show Open

Last night the best and brightest of the food media world were celebrated at the 2010 James Beard Foundation Media Awards.

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Awards Watch: Best Chefs, Part 2

Best Chef: Northeast: Clark Frasier and Mark Gaier: Arrows, Ogunquit, ME Best Chef: Northwest: Jason Wilson, Crush, Seattle Best Chef: Pacific: David Kinch, Manresa, Los Gatos, CA Best Chef: South: Michael Schwartz, Michael’s Genuine Food & Drink, Miami And the third America’s Classics Award of the night went to: The Bright Star, Bessemer, AL

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Shut Up, Foodies: Miami Love

Huge amount of support for Michael Schwartz, who just won. Bienvenidos a Miami! -Meatball

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Apron Anxiety: Sam Mason on Dating

"I'm single and I'm dating because I have time right now. There's too much work when you're a chef, so its good to have a better half...It would be nice to have a rock. I'm lifting up all sorts of rocks to find the one."

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