Nothing says Philly grub more than the cheesesteak. And now they’ll be available in the Middle East – Bahrain to be exact.
The Philly cheesesteak has been around the City of Brotherly Love for some 80 years. Tony Luke’s, the iconic Philadelphia sandwich shop on the city’s South Side, is celebrating its touching down in Riffa with a grand opening on Dec. 12.
More locations are expected to open over the next few months in Dubai and Abu Dhabi. The opening in Bahrain is the first of 60 cheesesteak shops planned for the Middle East and North Africa — all indoors, and all halal.
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.
As a Louisiana native, Danny Trace has spent many a moon on the outskirts of the Big Easy hunting, fishing, crabbing, and crawfishing.
Turning the catch du jour into the plat du jour positively enthralled a young Trace, and he turned that fascination into his adult profession - which has taken him from the kitchen of the famed Commander’s Palace to the executive chef post at Brennan’s of Houston.
Just as a recent study by Johns Hopkins University found, Trace believes food downright tastes better when you have to work for it.
Five Reasons You Should Get Hands-On With Your Food: Danny Trace
We used to go and pound a few brewskis with this dude named Moose, but this is a bit more extreme.
Donna Huntley had never had a sip of wine in her life – until she found out that her birth grandmother had owned a vineyard. Now she's on a mission to get in touch with her roots, via vino. Read previous Wine Awakenings installment here.
Good Morning Wine Child. Up and at ‘em, you have much to do. There is a week ahead of you, a great-grandmother to find, a new world to discover, and new wines to taste.
The first order of business is to thank the numerous readers who shared wonderful ideas on how to make the best of my wine journey. Many of them I have tried – or will try – in the coming months. I bought “The Wine Bible” to complement my “Wine for Dummies” and have made note of the “dry to sweet, white to red” rule for tasting.
I have begun to save the corks and labels for future framing to commemorate the journey and have located the several wine houses within the city and surrounding areas. I am making plans to visit a vineyard or two or five…ROADTRIP!
Another idea, (which was either genius or way off the wall) was to create a color wheel. I wanted to describe the color of the wines so readers could enjoy it visually with me as well as aromatically and tastefully. To give an idea of what I am seeing, I went to various home improvement stores and picked up color swatches. This way if I compared the color of a wine to the "Yellow Springs C22-4” shade of the “Dutch Boy" collection, (a very pale beige-yellow) you can actually see what I am seeing. While several of my servers, bartenders, and others seemed to like the idea, I would like to get our readers’ opinions.
Heeyyy...so...c'mon in and grab a chair. No, really, you should be sitting down when we tell you this because the information may be a bit disturbing to some of our more sensitive readers.
We've been trying to think of a gentle way to tell you this, but there's no easy way. We're just going to come out and say it.
Sometimes, when a person is very, very...hungry, and they've....they've...just woken up (oh gosh, oh gosh...deep breath...), they may...eat gnocchi for breakfast. Or gazpacho. Or, heaven forfend, foods that are not specifically designated as "breakfast" fare.
We know, we know - it's a lot to take in... Okay, no it's not, but judging from the level of shock and outrage exhibited by some of the cheftestants in last night's Top Chef All-Stars breakfast making challenge, if you're not gobbling down bacon, eggs and oatmeal in the A.M., you might as well be munching on puppy sashimi and koala gumbo.
For the record – breakfast for half of Team Eatocracy this morning was cold, four-cheese pizza with coffee. That's only because she ran out of anchovies and Diet Coke.
Follow the Marquee Blog's Top Chef recaps
Sink your teeth into today's top stories from around the globe.
Okay – so we spent a certain portion of the video in fear of iReporter Aladino's wooden cutting board bursting into flames, resting that close to the burner, but these fried plantains are undeniably a-peel-ing.
(We'll be here all week – try the patacon.)
Always dreamed of standing and stirring in front of the camera? Grab a spatula and get rolling. Film your "It's not the holidays without..." kitchen tale for iReport and we just might feature it on Eatocracy.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Strudel, and donuts, and scones! Oh pie! December 9 is National Pastry Day. Covering a whole manner of sins, a pastry is really anything made of dough that has a high fat content. And that’s the way the cream puff crumbles, amiright?
At work today, phyllo your faxes, turnover your assignments and éclair your love for croissants.
We're just a little tarte that National Pastry Day cannoli come once a year.
What's on TV?
(This has seemed to go well for the past few days, so we're trying it again!)
Pssst! Got a sec to chat?
We are utterly thrilled when readers want to hang out and talk - whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.