Legendary restaurateur Sylvia Woods, known internationally as the Queen of Soul Food, passed away on Thursday, according to a statement issued by her family. She was 86.
“Sylvia gallantly battled Alzheimer's for the past several years, but never once lost her loving smile,” her family said. She died peacefully surrounded by loved ones at her Westchester home.
Woods’ world-renowned Harlem establishment, Sylvia’s, has drawn celebrities, politicians, tourists and locals alike to eat its famed soul food for more than 50 years.
Hieu Huynh is a writer producer at CNN On-Air Promotions. She is based in Atlanta, Georgia.
I could have taken the easy way out and made reservations for a nice Italian dinner, or even Japanese teppanyaki for a safe, fun entertaining evening. But this was no ordinary group - these were co-workers.
All week, I fretted about whether or not they would enjoy it; I wanted them to have a food experience they'd never forget.
When Judgment Day finally arrived, we met at one of Los Angeles' top destinations for All-You-Can-Eat (AYCE) Korean barbecue, Tahoe Galbi, located in Koreatown.
Welcome to the world of Korean barbecue, where the cooking rests in your hands.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
I don’t know where you’re reading this, but in New York City where I’m writing this, it’s hot. More sticky than sultry, the tropical mugginess envelops you when you venture outside, and at the end of a long day you want something that’ll give your insides some contrast. Might I suggest a celebration of National Daiquiri Day?
“A perfect blend of lime, sugar, rum, and ice, the Daiquiri cuts through the humidity, heat, and haze of the tropics with an uncanny precision,” writes Wayne Curtis in And a Bottle of Rum. “It has an invitingly translucent appearance when made well, as cool and lustrous as alabaster.”
Famous Daiquiri enthusiast Ernest Hemingway also rhapsodized about its appearance in Islands in the Stream: “It reminded him of the sea. The frappéed part of the drink was like the wake of a ship and the clear part was the way the water looked when the bow cut it when you were in shallow water over marl bottom. That was almost the exact color.”