I’ve had my share of upsetting experiences in restaurants, just like you all do. I decided several years ago that I would never write about them, for several reasons. The biggest one is easy to understand: who wants to hear a complaint, even a reasonable one, from a person who is so often the recipient of extra good will, better service, and special attention? That…
Celebrate Summer with a Tapas Party
(Sponsored) Party food is especially fun to think about this time of year when just about any evening is guaranteed to be long…
New Dining and TV Apps; Plus, Restaurants: Being the Only vs. Being the Best
Pandora-Like Restaurant App
I am not a Yelp fan, but I am obsessed with how we interact with each other in the digital space and especially when it comes to food. So check out this newcomer called Nara. It’s a neuroscience-based restaurant recommendation site for restaurant recommendations that’s similar to music sites like Pandora. You tell it what you like…
The Munchies, 2013 James Beard Foundation Awards Recap, and More
Check out the winners of The Munchies, a locally-grown online national conversation about food. Check out all the winners here. I think the depth and breadth across the landscape of winners and nominees was really high quality and proves you can be populist, crowd sourced, and still maintain high standards for achievement and excellence. I am so proud to be involved.
Meat is the New Pink: How an Iowa Farmer is Building a Better Hog from the Ground Up
Last month Bizarre Foods America profiled Carl Blake, one of the best guys on the planet. He’s the pig farmer who is trying to build a better hog from the ground up. He is also resuscitating the family farm concept, re-making the diet of his animals, and at the same time, has stumbled on to a grow-system that I think has global applications…
Burch, Rustica Bakery, and Big Nods to Sea Change’s Jamie Malone and Cooks of Crocus Hill
I ate dinner from Burch in Uptown the other night and really loved it. I was on dad duty and my wife brought me take-out that was phenomenal. She and her pals loved the dine-in experience. Aged beef, marrow ‘dumpling’ meatballs, insanely tender and peppery lemon-kissed kale . . . Isaac Becker has another winner on his hands. I can’t wait to get there…
James Beard Foundation Awards Final Noms Blather; Plus, Anthony Bourdain Is Coming to MN!
The James Beard Foundation Awards Final Noms . . . Who I’m Rooting For
The James Beard Foundation Awards are held on May 3 and 6 in New York City, and the final lists of nominees are out. Locally, there was plenty of representation. More on that in a minute.
I was overjoyed to see Jesse Grffiths’Afield: A Chef’s Guide to Preparing and Cooking…
Nonsensical News From Denmark
Headlines such as World’s Best Restaurant Sickens Customers and other crazy fantastic-izing reminds me of local news weather forecast promos and teases. Just awful! If you want to know the facts about the Norovirus at NOMA check this out. Ninety-nine percent of the media outlets covering the story should be ashamed…
Hats Off to James Beard Award Semifinalists
Last week the James Beard Foundation (JBF) announced its list of semifinalists for the chefs and restaurants portion of the awards from which the final nominees will be announced on March 18, 2013. Winners will be selected in New York City the first weekend in May at the annual spring awards gala.
Super Bowl Diary: Behind the Scenes of the VIP Experience
You knew you were in New Orleans and you knew it had to be Super Bowl Week: Elevator-to-baggage claim, 200 limo drivers holding up signs for corporate types and A-List celebs. Background music provided by a second line band, all set to the staccato backbeat of the clickety-clack of a hundred pairs of six-inch Loubs scooting across the linoleum floor as the out-of-town party girls…
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