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Can demonstration cooking sell-out a stadium? Probably not, but considering how much people shelled out for Food Network’s old lady, uhm, Grande Dame last week, Top Chef’s tour of 20 cities might generate a little buzz. I think it’ll depend on who the “four cheftestants” turn out to be. Anyone buying a ticket — Sep. 20 here in Tampa — for a Lisa, Mark, Nimma and Nikki cook-a-long? Me neither.
Elements Global Cuisine — my new heroes of frugal cooking — have another $20 Menu Challenge dinner to serve up. This time, beef-eaters can get their nosh on, all for less than a double sawbuck. Recipes after the break: (more…)
New details have emerged about this year’s American Bocuse D’Or chef team, to be coached and managed by Thomas Keller and Daniel Boulud. Keller, Boulud and other chefs have created a non-profit organization to take care of the details of making a team that can beat the world’s best chefs. Some of those details: a special training facility next to Keller’s French Laundry, $15k for team members, a paid 3-month sabbatical from whatever job they happen to have, and housing during training.
Not only that, but they’ll also be paying the expense of the eight teams they choose to compete just to make it to the final team, which I talked about here.
This can only make the King Of Beers better, I imagine.
Since I can’t summon enough energy to care about this season’s Top Chef, here’s a missive from CL Sarasota’s Amanda Schurr to fill you in on last night’s finale:
Those of you who indulge me enough to read this week’s Morning After column are aware of my general disappointment with this season’s Top Chef. It should be a no brainer: I love to taste, I love to cook, I love to veg (no pun intended) on occasion in front of the TV — I should be in culinary arts heaven. But the Chi-town installment has been an underwhelming affair.
I can sleep tonight, though, for piercingly blue-eyed head judge Tom Colicchio and Co. anointed Stephanie the Top Chef. Still, I felt finalist Richard’s pain and admit that Lisa, after squeezing by time-after-mediocre-time, redeemed herself nicely, cooking-wise. (And welcome back, Chef Ripert! My, how you’ve been missed.)
In other TC news, the Bravo network just announced plans for a junior version of the show. We can only speculate what the 13-16 year-old-friendly tests will be. Quick Fire challenges concerning pizza? Elimination contests themed to favorite movies?
Oh right, they already did that with the adults this season.
Of course, my palate is embarrassingly unrefined compared to that of our own foodie extraordinaire, Brian Ries. Check out his blog while I crack open a celebratory bottle of Lagunitas-bottled, [Frank] Zappa estate Lumpy Gravy beer, comforted by the knowledge that a nice gal finished first (even if a bad apple lasted far longer than she should have).
Twelve cans of the stuff arrived to our office today from Mountain Dew headquarters, high in the mountains. We got four of each flavor. Our editor (at CL’s Sarasota paper) Jonathan Maziarz was the first to try it. He opened the bright blue can that’s Infused with Wild Berry Fruit Flavor and Ginseng. I overheard the following statements as he drank and worked on his important editor duties:
“There’s an interesting smell coming from the can… Hm. It’s not wholly offensive….Actually, there’s a really profoundly bad aftertaste…Ew, it’s like Newark in my mouth.”
I drop one off on arts writer Amanda Schurr’s desk, the pink can With a Blast of Strawberry Melon Flavor and Ginseng. “Thanks. Ew,” she says, upon looking at the can. “I can hardly wait.” Several minutes later I hear her open the flip top. “Oh, God,” she says. “Some little drops got on my finger and I actually tasted some of it.” She adds, “It tastes like fake strawberry and melon flavor and Mountain Dew, which is to say it tastes repulsive.”
I try the one in the black can, which is Charged With Raspberry Citrus Flavor and Ginseng. Mmm. It reminds me of popsicles from the ice cream man on my neighborhood street when I’d been working hard all day building forts and assaulting my younger brother. “Dew drinker designed,” it says on the can.
Food science is kind of scary that way when you think about it. So invasive is their market analysis, so powerful are they in commandeering our nostalgia, that they’ve managed to replicate the sensation of a tri-color Mr. Tasty Time popsicle from the mid-‘90s and package it in a little black can that they mail to my place of business. I’m trying to become a man, Mountain Dew, to live a brave and productive life without reverting to my helpless childhood. Don’t even try this shit. We are immune.
-Justin Richards
For the Food Issue this week, I looked into the century-long trend towards menu description creep, from simple terms like “salad” in the early 1900s to the current florid menu at Mise En Place. In the process, I wasted a solid ten hours perusing images of menus from library archives. It’s fascinating stuff.
Here’s where you can go to waste an entire lazy Wednesday work day:
Los Angeles Public Library Menu Collection
Collectible Meals Historic Menu Gallery
NY Public Libraries Miss Frank E. Buttolph American Menu Collection
Alice Statler Menu Collection, City College of San Francisco
The killer Freakonomics blog at the NYT profiled the economics of growing your own food a few days ago. Blogger Stephen Dubner comes down against the locavore dream of backyard farms (largely, it seems, due to his own ill-fated experiment making sherbet), but his evidence is largely anecdotal. Until, that is, he quotes a study recently published in Environmental Science and Technology that researched the impact of food production and transportation.
Turns out that the production side of industrial farming consumes the lion’s share the environmental impact, 83 percent by their figuring. Transportation only contributes 11 percent to the total environmental bill. And, since red meat production is by far the most climatically damaging, the study’s authors conclude:
“Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more GHG reduction than buying all locally sourced food.”
Huh. I still that growing your own can have a benefit, but maybe it’s more psychological than economic. Unless, of course, your blood pressure goes up every time you find rat bites in your heirloom tomatoes.
Grass Root is by far the best vegan/raw restaurant in the Bay area. Ok, it’s the only vegan/raw restaurant around these parts, but you’ll still find a bevy of dishes that even an omnivore would love (especially that delectable miso soup). Owners Spencer and Sabrina Sterling “cooked” up this part vegan/part raw menu for a breakfast (or anytime) meal that they say will heal your body and help the environment just as much as it relieves your budget. Better yet, there is very little effort involved, since a lot of the ingredients are bought pre-prepared.
Check the recipes — and the Sterlings’ comments about the healthful nature of the dishes — after the break. (more…)
We needed sustenance for another of CL’s marathon editorial meetings, so we called up SoHo joint Gourmet Pizza for a few pies. Turns out Gourmet is running an election special:
The Barack Star — a white pizza (uhm?) with ricotta, tomato, feta and pesto;
or
The Meaty McCain, your typical meat-lover’s special.
Gourmet will keep track of the sales and post a monthly victor on the restaurant’s website.
This opens up a whole new, unwanted layer to the already tough pizza decision making process. What if I want the meat pizza, but don’t want to throw in with McCain, or vice versa? Could I end up buying a pizza I don’t want in a meaningless show of political solidarity with my chosen candidate? Sigh. I’ll just take a plain cheese, thanks.
We actually ordered a bit of both. The McCain was fine, although the ham was a bit bland and chunky. The Barack was, well, odd. It tasted fine, creamy with a big hit of garlic, but the bright green pesto star in the center was a bit disconcerting. Draw your own conclusions.
Know about any other restaurants or stores running similar politico-gustatory polls?
Wal-Mart and McDonald’s have pulled tomatoes from some of their stores in response to an FDA warning about 145 cases of salmonella. The feds have yet to pinpoint the source of the outbreak, but a lot of companies are getting proactive in the wake of problems like the Taco Bell lettuce incident of a few years ago.
Luckily, local tomatoes, especially heirlooms from places like King Farms in Myakka (available at the Brown Groves booth at Sarasota’s Downtown Market on Saturdays), are still in season. Buy local, save yourself from 24 hours of hugging the porcelain receptacle.
Paula Deen will be in town tomorrow at the Florida Aquarium, brimming with “aw’ shucks” and butter. I could have devoted an entire blog post to the fact that this cooking demonstration, hosted by Publix’s Aprons Cooking School, costs $150, they had to limit the tickets to two per person and the the thing has been sold out for a while. She’s popular, no doubt.
Instead, though, I’ll just slap up a bunch of links documenting her ties to an oppressive organization known for intimidation, abuse and hogs. Yep, she’s the public face of Smithfield Ham.
Sure, Smithfield’s not the Khmer Rouge or Wal-Mart, but they apparently aren’t too nice to the fine workers in their North Carolina plant. And Deen, though confronted by information and questions about her ties to Smithfield numerous times, just brushes it off as the price of having a job. She even told Larry King that she’d meet with Smithfield worker organizers and discuss their concerns. She hasn’t, except under Smithfield’s aegis at their plant.
My favorite part of the whole controversy, though, is that chefs have been travelling around the country to her appearances and organizing picket lines. Do they hate Smithfield’s practices, or do they just hate Deen? Hard to tell.
For the record, I sort of like Deen, except for her ties to Smithfield. And her new show on the Food Network. She’s been rumored to chain smoke and swear like a sailor, so it’d likely be a blast to catch a beer and some hot wings with the ol’ union bustin’ lady.
In honor of this week’s upcoming Food Issue — The $20 Menu Challenge — EatMyFlorida will have a recipe o’ the day for the next ten days.
Our challenge to local chefs: Create at least three courses of wonderful food for two and keep the ingredients to under $20. Not too difficult for a home cook, maybe, but we wanted more. We wanted meals that are restaurant quality for all those being pinched by the economy who can’t afford as many nights out at the bistro as they could a few years ago. Exquisite food, light on the wallet. Turns out, that wasn’t too hard for most of the accomplished chefs who participated, either.
Today’s offering is from Elements Global Cuisine in Gulfport. Chef/owners Catherine and Jose Luis Pawelek went the extra mile by creating four menus, one for vegetarians, and three for meat and seafood eaters. Most of the dishes are not only easy for the home cook, they’re quick, with a lot of prepared ingredients bought from the supermarket. After the break is the first menu from Elements, an entirely vegetarian feast. (more…)
