Memorial Day falls late in the month this year, but that doesn't mean you can't start plotting your grilling-season kickoff. This fast but flavor-packed spice rub from Tim Byres of Smoke Restaurant in Dallas will guarantee some delicious grilled or barbecued grub. The chef recommends spreading it on lamb cuts, but feel free to experiment with other proteins, too.
Wine writer and critic Dara Moskowitz Grumdahl, who recently published Drink This, took home her fifth JBF Award last week. (The winning article, "Chardonnay Uncorked," can be found here.) We recently caught up with Dara and asked her which up-and-coming wine regions consumers should keep an eye on. Find out her answers to that and more here.
Carol Blymire loved the behind-the-scenes bromance at the 2010 JBF Awards. [Alinea at Home] What's on the menu at Anita Lo's new restaurant? Feng shui. [WSJ] Francis Lam weighs in on the Marc Forgione–Ron Lieber feud. [Salon] Where to find classic sodas in the Bay Area. [SF Gate]
Michigan native Myles Anton has earned a following for his farm-focused cuisine at Trattoria Stella, located in the lively gastro-hub of Traverse City, Michigan. He and his sommelier, Andrea Danielson, will present a spectacular dinner paired with excellent wines—many of which hail from Michigan wine country—at tonight's Beard House event. (Fun fact: Traverse City lies on the 45th parallel, the same circle of latitude that travels through Bordeaux and Burgundy.) Check out what's on the menu: Arugula with Parsnips, Chives, and Ligurian Focaccia Pairing: Left Foot Charley Pinot Blanc 2008 Gnocchetti with Lake Superior Walleye and Scallops, Tomato, and Roasted Garlic Pairing: Antinori Guado al Tasso Scalabrone Rosato 2009 Chicken Agnolotti with Crumbled Biscotti, Onions, and Cream Pairing: Parusso Bricco Rovella 2003
Say hola to Cava... [NYT] ...and cheerio to British sparkling wines. [WSJ] The Association of Food Journalists announces its 2010 finalists. [Eater] Lovage is making a comeback.
Philadelphia chef Terence Feury, who has garnered raves at Fork, served this rhubarb tart topped with almond crumble and strawberry swirl gelato at his Beard House dinner last month. See more photos of his menu here.
Gregory Short's take on pad thai brings in most of usual suspects, like peanuts, bean sprouts, red chile, and tamarind. But for a twist, he switches out the rice noodles for skinny slices of hearts of palm. It's a transporting taste of the tropics that's still weeknight friendly.
Is the term 'fine dining' obsolete or just changing? [SF Gate] Tips on how to write a successful cookbook. [Dianne Jacob] The perfect canelé. [Chow] A pea controversy
Italy takes its coffee seriously—so seriously, in fact, that the country has its very own Università del Caffè. The coffee-centric educational mecca was founded by illy in Trieste and they have since opened nine international locations, each dedicated to disseminating knowledge about the origins, harvest, and preparation of world-class coffee. This year illy’s Master Barista (and Università del Caffè professor) Giorgio Milos is on a mission to bring some serious coffee knowledge to America’s java hounds. Lucky for us, his itinerary includes monthly stops at the Beard House where he chats with Beard on Books attendees and pours a mean espresso. For the next
Sidle up to the Manhattan Cocktail Classic this weekend. [NY Mag] Apronistas reclaim the housewife's kitchen uniform. [LAT] Do free-range animals carry a greater risk of food-borne illness? [Atlantic] How the internet changes the way we eat. [Salon] An American is crowned the winner of a shrimp-wonton-eating