Food recalls are coming in fast and furious and it's often hard to keep track. In this series of recall round-ups we share the most up-to-date information on the foods you should be scrutinizing right now.
Doing a bit of shopping and snacking abroad? You might wish to grab lunch before you go to IKEA. The Swedish furniture chain has pulled 1675 pounds of meatballs from the menus of some of its in-store cafeterias across Europe after tests in the Czech Republic revealed the presence of horse meat in some samples.
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.
Because there is apparently a fierce battle to the death over who can make the most expensive cocktail in the world, recently a fellow named Joel Heffernan at Club 23 in Melbourne, Australia, created a cocktail called the Winston. The Winston sells for $12,916. Per cocktail.
This was in an effort to blast from its perch the Salvatore’s Legacy, invented by a fellow named Salvatore Calabrese at London’s Playboy Club (of course), and it succeeded, as the Salvatore’s Legacy concoction sells for a mere $8,388 per drink. Of course, this is all tomfoolery for people with way too much cash, but you have to admit it gets you thinking.
Paul McIlhenny, the chairman and chief executive of the company that makes Tabasco sauce, has died. He was 68.
McIlhenny Company, based in Avery Island, Louisiana, said he died Saturday. The cause of death was not immediately clear.
"All of McIlhenny Company and the McIlhenny and Avery families are deeply saddened by this news," Tony Simmons, president of McIlhenny Company, said in a statement Sunday. "We will clearly miss Paul's devoted leadership but will more sorely feel the loss of his acumen, his charm and his irrepressible sense of humor."
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
February 25 is National Clam Chowder Day. While New England doesn’t have a monopoly on clam chowder, it is probably the most recognized regional style of this soup. However, there are many variations of chowders from region to region that are distinctively sourced and flavored.
So that we’re all on the same page, here’s a crash course in clam chowder:
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