5@5 - Chef Josh Thomsen
December 28th, 2010
05:00 PM ET
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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.

Winter is here - and with a downright vendetta for us New York-based editors. When we're not swathed in our CNN Snuggies, spooning with the radiator and dousing our faces with hot cocoa, we're keeping warm by filling our bellies with steaming stews, soups and braised meats.

Just in case you needed any more reasons - other than sheer blizzard survival - to slowly cook slabs of meat to fall-off-the-bone tenderness, chef Josh Thomsen is here to spread the braising doctrine. Thomsen is a protégé of Thomas Keller’s The French Laundry and Michael Mina’s Nobhill Tavern, is now the executive chef of Meritage at the Claremont, an AAA Four-Diamond hotel in Berkeley, California.

Reasons to Braise This Winter: Josh Thomsen
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Filed under: 5@5 • Think


Lunchtime poll - holiday food adventures
December 28th, 2010
12:05 PM ET
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My jaw muscles are still throbbing from the truck stop jerky I ate yesterday and I'm pretty sure that motel room coffee has etched a relief map of I-95 into my esophagus. I've been away from my dogs for days and I just want to get back home to snow-buried Brooklyn if we can get anywhere near it.

There have been a few food adventures during this recent Christmas slog to North Carolina - homey scrapple and eggs at the Bel Loc Diner in Towson, Maryland, punishingly salty country ham shards on a tender biscuit from a drive-through in Chapel Hill and Ruth's brand pimento cheese gobbled down with Captain's Wafers in the parking lot of a Roses department store. Mostly, though, we've just been trying to fuel up and move on.

We've had it better than many, though, who have been stuck on tarmacs and pleading for scraps at overtaxed, under-supplied airports, or run up against store closures due to inclement weather. Yes, I am typing this from my car, somewhere north of Baltimore, and holy heck do I want to get home and make myself a proper dinner, but I'm not complaining ... much.

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Filed under: Bite • Buzz • Lunchtime Poll • Travel


Chefs with Issues - My Hope for Good, Clean and Fair Food for All
December 28th, 2010
10:30 AM ET
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Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Today's contributor, Rob Weland, is the executive chef of Poste Moderne Brasserie in Washington, D.C. Chef Weland grows approximately 20 percent of what the restaurant uses in the restaurant's onsite courtyard garden, as well as composts about 40,000 pounds of food a year. He recently attended Terra Madre, the international conference devoted to sustainable food, as a Slow Food USA delegate

It’s the time of year for lists and wishes - everyone’s reading and writing about the trends of 2010, what to expect for 2011, and ultimately, what they want to see happen in the upcoming year.  While I love the idea of macarons outpacing cupcakes on the trend-o-meter, what I really want to see is a more valiant effort on the part of chefs, farmers, policymakers and citizens to make sustainably produced food a reality for ALL Americans.

When my U.S. Delegate application to attend Slow Food’s Terra Madre in Turin, Italy, was accepted, I was humbled and honored.  We had few delegates attending from the Washington D.C. area, and it consisted mainly of farmers, artisan producers and food activists.  I was the only chef, and wish that more from our region, the epicenter of policy creation in the country, could have attended.
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Breakfast buffet
December 28th, 2010
09:00 AM ET
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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.

Yesterday may have been Snowmageddon 2.0, but today’s forecast is a lot sweeter: Chocolate Rain. December 28 is National Chocolate Candy Day, so stop imagining you’re eating a handful and actually do it - especially if you haven’t polished off your stocking loot, or dare we say, Halloween candy, yet.

M&M’s don’t cut it? Customize your own chocolaty treat.

What's on TV?
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