July 31st, 2012
04:00 PM ET
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As the push for eating healthy becomes trendier, some people like OrganiX Food Lounge owner Je' Wesley Day urge cocktail drinkers to rethink their drink.

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Filed under: Bars • Sip • Spirits • Think • Video


First-class cuisine at 35,000 feet no longer pie in the sky
July 31st, 2012
12:00 PM ET
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Gourmet cuisine has long been a staple of business class and first-class menus. But a number of airlines are taking the in-flight meal to new heights by bringing chefs on board to serve up a fine dining experience in the sky - scooping up culinary awards in the process.

Etihad Airways has gone as far as to poach expert cooks from a number renowned Michelin-starred restaurants since launching its "Flying Chef" service on long haul flights late last year.

The concept has thus far proved a recipe for success, with the Abu Dhabi based airline winning the award for best first-class catering at the 2012 Skytrax World Airline Awards earlier this month.

But given the cramped kitchen conditions of the airplane galley and the complexities of cooking at altitude, is it really possible to rustle up meals worthy of the master chefs whilst cruising at 35,000 feet?

Read the full story - Flying chefs serve up fine dining in sky

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Filed under: Airlines • Bite • Travel


Crack open the wine - it's lobster time
July 31st, 2012
11:00 AM ET
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Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.

Lately I’ve been thinking about lobster. Partly this is because I spend time every summer in Maine, and partly it's because of all the odd news reports about lobstermen hauling in more and more lobsters of unusual colors - orange, blue, white, calico, one color on one side, one on another, you name it.

Now, I don’t know of any studies yet about the taste of a blue lobster versus a calico one, but I do know that whenever you say “lobster” and “what wine?” people always say “oaky Chardonnay.” To that I say, "Hmm." If you have enough butter slathered on the lobster (shoot, if you have enough butter slathered on your shoe), an oaky wine may taste great. But in general, a white with a lot of new oak aging will overwhelm the flavors of shellfish, even lobster, which is fairly delicate. Here are a few other varieties to consider:
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Filed under: Content Partner • Food and Wine • Sip • Wine


Jump for jelly beans day
July 31st, 2012
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.

Jump for joy - July 31 is Jump for Jelly Beans Day!

While it’s not technically National Jelly Bean Day (that’s April 22), it is the day to celebrate enjoying jelly beans - by jumping!

Before you spring away from terra firm, you might need a little background here: Jelly beans are distant cousins of the Middle Eastern sweet Turkish delight, and the wedding reception favorite, the Jordan almond.
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Filed under: Breakfast Buffet • Food Holidays • News


Coffee klatsch
July 31st, 2012
05:00 AM ET
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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.
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Filed under: Buzz • Coffee Klatsch


Carbo-load like an Olympian
July 30th, 2012
05:00 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

As the London 2012 Olympics get rolling, it’s a good time to salute one of the world’s greatest athletes, Michael Phelps. His name is, of course, synonymous with his extraordinary swimming ability and a record-setting eight gold medals in Beijing in 2008.

But for me, the first thing I think of when I hear Phelps’s name is his exceptionally large calorie regimen.

Whether you’re on a similar five-hour-a-day, six-day-a-week training circuit as Phelps, or whether you just want to eat in a manner that he would appreciate, here are a few places where you can go way overboard on the carbs and calories.
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Filed under: Content Partner • Events • Food and Wine • News • Olympics • Sports


Opinion: Why I’m celebrating Chick-fil-Gay Appreciation Day
July 30th, 2012
11:00 AM ET
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Editor's Note: Steve McDonagh owns and operates Hearty Restaurant and The Hearty Boys Caterers with his partner, Dan Smith. In addition to winning the first season of Food Network's hit series "Food Network Star," Smith and McDonagh live in Chicago with their son, Nate.

I am not a Dan Cathy basher. I respect Chick-fil-A's Chief Operating Officer for taking an honest stand and putting his business in the line of fire by clarifying the company’s stance on gay marriage.

It takes guts to be responsible for your words. It takes a person of conviction who is willing to bear the repercussions from those who dislike what he has to say. And in a political climate where our politicians are afraid to say anything off-prompter, lest it be twisted and dissected for hidden meaning, the responsible are difficult to find.

I’ve been vocal about my political and social convictions for years. My guess is that Cathy would be surprised at how much he and I have in common.
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As the drought continues, food prices continue to rise
July 30th, 2012
10:00 AM ET
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The drought that's spreading across the Midwest is already squeezing consumers, and it's only going to get worse, as the rising cost of soybeans and corn leads to higher prices for meat, peanut butter and other staples.

The price of ground beef could rise to about $2.88 per pound this year, a 4% jump from last year, when the average price per pound was $2.77, according to data from the U.S. Bureau of Labor Statistics and the U.S. Department of Agriculture. And if you want steak, get ready to pay 25 cents more per pound for sirloin, with the average price rising to $6.47.

Meat prices had already been moving higher, even before the drought took hold.

Read the full story on CNN Money - Get ready to pay more for your steak

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Filed under: Disaster • Drought • Environment • News


National cheesecake day
July 30th, 2012
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.

Say cheese - July 30 is National Cheesecake Day!

What do cheesecake and the Olympics have in common? The answer might surprise you. The creamy confection we now consider a treat was thought to be a fantastic source of energy in ancient Greece. In fact, cheesecake was served to the first Olympians in 776 B.C.

In the 1870s, dairy farmer William Lawrence of Chester, New York, accidentally made what we now know as cream cheese. And, German-American Arnold Reuben (of sandwich fame) is credited with creating the cream cheese-based recipe for what we now know as New York-style cheesecake.
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Filed under: Breakfast Buffet • Food Holidays • News


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