5@5 - John McDonald
June 13th, 2011
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.

Sharing is caring? Not when it's crazy delicious.

When it comes to certain foods, we all have our selfish moments. Whether it's a rustic slice of carrot cake or the slightly more refined sea urchin toast, if someone tries to extend a fork in the general direction of your plate, they might well lose a finger - and a friend - in the process.

John McDonald, the restaurateur behind New York City's Lure Fishbar, MercBar and Burger & Barrel, knows the feeling.

Now, back away slowly and no one gets forked.

Five Dishes I Won't Share with Anyone: John McDonald
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Filed under: 5@5 • Best in Life • Think


Paul Liebrandt: Portrait of the chef as a young artist
June 13th, 2011
03:00 PM ET
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"I'm not a nutcase. I'm just an artist," says Paul Liebrandt at the beginning of A Matter of Taste, director Sally Rowe's film documenting the chef's turbulent, and eventually triumphant journey through the kitchens of New York.

Liebrandt, a onetime Food and Wine Best New Chef, winner of multiple Michelin stars and now chef at New York City's Corton allowed Rowe access to his restaurant kitchens and home life over the course of ten years - a development that surprised both of them. The film, which premieres on HBO tonight at 9 E.T. presents an intimate evolution of a driven, complicated, artful and often misunderstood chef in search of an appreciative audience.

Eatocracy sat down with Liebrandt and Rowe during the SXSW festival to discuss the role of discipline, artistry, fear and the redemptive power of a little Chihuahua named Spencer.
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Box lunch
June 13th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Speaking of sustainable seafood, five chefs talk overfishing. - Eater



  • Dinner hosts don't really care that they dropped your food on the floor. - Stuff.co.nz


  • The new "dirty dozen" - the twelve foods with the most traces of pesticides - has been released. - Chicago Tribune
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Filed under: Box Lunch • News


Salt shakedown in Argentina
June 13th, 2011
10:30 AM ET
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Guests at restaurants in Argentina's Buenos Aires province must say good-bye to the salt shaker.

In an effort to combat hypertension, which affects some 3.7 million residents in the province – nearly a quarter of the population, the health department reached an agreement with the hotel and restaurant federation to remove salt shakers from the tables at their eateries.

"On average, each Argentinian consumes 13 grams of salt daily, while according to the World Health Organization, you should consume less than five," Health Minister Alejandro Collia said when he announced the change last month.

The measure is not as extreme as it sounds. Salt will be available by request, but only after the patrons have tasted their food.

Read - "Salt shakers disappear from Buenos Aires tables"

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Filed under: Argentina • Health News • News • Salt • Travel


Leggy and Luscious: Meet our sommelier-in-training
June 13th, 2011
10:00 AM ET
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This is the first installment of Leggy and Luscious, wherein Jill Billante, a Senior Producer at AC360°, studies at the American Sommelier Association. She's quite tall and she enjoys great wine.

I love to drink wine and I love it enough to know that I have a lot more to learn. There is an ocean of knowledge and producers beyond the mass-produced wines with clever names and flashy labels, cramming the shelves of my wine shop. I want to know how to describe the kind I like to drink, ask for it at a wine store, or a restaurant - and stay within a certain price range.

With that in mind, I signed up for the very basic foundation course at the American Sommelier Association. This seemed like the right place for me to start, since I realized a few weeks ago that I've been mispronouncing the word oenophile when describing myself. The proper pronunciation for the Greek term describing a lover of wine is EE-no-file. Kind of a phony don't you think? It's time to get legitimate.
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Filed under: Leggy and Luscious • Sip • Wine


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