Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
Though he lives in Colorado now, Jeff Austin will always call Chicago home, and that, perhaps, is a rather unlikely place to spawn a professional mandolin player. On the other hand, the Windy City is ripe for churning out foodies, and if you follow Jeff on Twitter, you’ll know that food is one of his favorite topics.
Most people, however, simply know him as one-fourth of the Nederland, Colorado-based Yonder Mountain String Band with which he tirelessly tours to audiences around the world.
When the progressive bluegrass band rolled through Atlanta on their current Cabin Fever Tour, CNN joined Jeff for dinner at Rathbun Steak where we managed to order probably enough food to heartily feed everyone in attendance at their sold out show at The Tabernacle. Alas, nothing was left but bones...
Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Chef John Ash serves on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium. He recently hosted a panel discussion about seafood sustainability as a practice. Among the participants were Chef Bun Lai, the Monterey Bay Aquarium Sustainability Leader of the Year, and Yousef Ghalaini, executive chef of New York’s sustainable seafood restaurant Imperial No. Nine.
Recently, nearly 30 thought leaders in the seafood, restaurant and sustainability worlds came together to have a conversation about how chefs can embrace seafood sustainability in a greater, more mainstream way.
“Thought for Food: A Discussion on Sustainable Seafood” was facilitated by James Beard award-winning chef and author John Ash, widely respected as a sustainability pioneer. Participants came from a variety of backgrounds: chefs, NGO leaders, journalists and other members of the food industry vanguard.
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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.
Go bananas over this sweet, sweet bread because February 23 is National Banana Bread Day!
If you've got a bunch of bananas wasting away on your counter and you're thinking about giving them the heave-ho, STOP in the name of banana bread! You'll never have a better excuse to grab a fork and mash up old bananas than this moist quick bread.
When baking soda and baking powder gained popularity in the 1930s, the landscape of breads, cakes and cakey breads changed forever. Although there is evidence that housewives in the 1700s experimented with a type of banana bread using pearlash, both Pillsbury and Chiquita published recipes for banana bread in 1933 and 1950, respectively.
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