Top dogs for 'Hot Dog Season'
August 31st, 2012
01:15 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.

Some key statistics from the National Hot Dog & Sausage Council:

– During "Hot Dog Season" from Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs: That’s 818 hot dogs per second.
 
– Los Angeles residents consume more hot dogs than any other city, including New York.
 
– The biggest hot dog day of the year is surely the 4th of July: it’s estimated that Americans eat 150 million hot dogs, enough to stretch from D.C. to L.A. over five times.
 
If you want to send out summer with a bang, and make Labor Day an even bigger hot dog holiday than Independence Day, we can help you get started at the following places. Better still, some of them can help save the world while you eat their terrific dogs. 
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Filed under: Casual • Chain • Content Partner • Food and Wine • Hot dogs • Labor Day • Restaurants


How waffle! Thieves snatch millions of dollars worth of maple syrup
August 31st, 2012
01:00 PM ET
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Talk about sticky-fingered thieves. They've struck in Quebec, snatching millions of dollars worth of maple syrup from a warehouse in Saint-Louis-de-Blandford, a rural area between Montreal and Quebec City.

Up to 10 million pounds of syrup was in the warehouse, Canadian media reported, citing a statement from the Federation of Quebec Maple Syrup Producers, which bills itself as keeper of the the global strategic maple syrup reserve.
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Filed under: Syrup • Weird News


August 31st, 2012
12:00 PM ET
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"We're very wealthy, we eat lobster," opined one RNC attendee. Another stumped for nachos.

After recently assessing sexual orientation of various foodstuffs, Bread8 Productions traveled to the Republican National Convention in Tampa, Florida to get a sense of how GOP stars like Rick Santorum, Michele Bachmann and Herman Cain get their grub on.
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Filed under: Buzz • Campaign Trail • iReport


What's at steak? Perfect wine pairings from Down Under
August 31st, 2012
09:30 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.

Yes, it’s Labor Day. That most likely means you’re grilling, and while you could just have a burger, what the heck—you’ve labored! You’ve labored all year long! You’ve labored like crazy, gosh darn it! Buy yourself a big steak already. You deserve your share of the cow. 

Now, the default pairing option for steaks is Cabernet Sauvignon; it pops up every time someone asks the question, the way those inflatable clown dolls do when you punch them (or who knows, maybe the way real clowns do when you punch them, too). But there are plenty of other great wines out there for steak, and one of the best of them is Australian Shiraz.

There’s more regional variety to Shiraz than a lot of people realize—cooler climate regions like Western Australia and Victoria tend to produce lighter-bodied, spicier wines, while warmer regions like the Barossa and McLaren Vale lean toward the traditional big, ripe, blackberry-rich styles—but either way you’re talking reds with substantial flavor and emphatic tannins. Which is to say, perfect for big slabs of grilled beef.
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Filed under: Content Partner • Food and Wine • Grilling • Sip • Steakhouse • Wine


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