"A dear friend of mine loves to eat adventurously, and his fiancee doesn't. The running joke is that I'm his late night "Foodie Call" to go to Chinatown or eat offal, or whatever. My friend just moved to San Francisco with his soon-to-be bride and I miss his texts already. I have many friends that are foodie friends, but that doesn't mean we aren't close in other ways as well. Plenty of personal things are revealed and life histories and emotional moments happen over breaking bread." - Cellar Rat
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Boston-based Ken Oringer is chef and owner of Clio, Uni sashimi bar, Toro, La Verdad, KO Prime and Coppa. Among his laundry list of accolades, Oringer was named "Best Chef Northeast" by the James Beard Foundation; defeated Cat Cora on Food Network's "Iron Chef America"; and has received praise over the years from 'Gourmet' (Editors' note: RIP), 'Food & Wine,' the Boston Globe, the New York Times and more.
Creepy, crawly and crunchy. Bon appétit?
5 Most Unusual Things I’ve Ever Eaten: Ken Oringer
Scorpacciata is a term that means consuming large amounts of a particular local ingredient while it's in season. It's a good way to eat.
Zucchini, summer squash, courgette, green, yellow, round or oblong, whatever you call it, whichever shape you choose it’s delicious right now. You think squash, you think savory, but this story ends up sweet. Stay tuned for that.
Some of my most vivid childhood memories are of summers, my favorite season, in my father’s backyard garden. Every year, he tilled the soil and tended to the plants with great care. He planted rows and rows of tomatoes, beans and squash: a lot of squash, specifically the green zucchini.
Every weekday, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
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