Pimento cheese freeze-out at the Masters Tournament
April 6th, 2011
11:00 AM ET
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Heartbreak ensued yesterday at the annual Masters Tournament in Augusta, Georgia when a power outage at the golf club's production center temporarily interrupted the availability of pimento cheese sandwiches to hungry fans.

Augusta.com reports that severe thunderstorms were the cause of the power loss and that at least one patron was pretty cheesed off at the lack of sandwiches.

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Filed under: America • Cheese • Cuisines • Dishes • Events • Pimento Cheese • Southern • Sports

March 30th, 2011
09:30 AM ET
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A hungry man in the Big Apple
February 21st, 2011
03:15 PM ET
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The first thing I do when I get to NYC is pop two Advils.

All the delis, food carts, steakhouses, and ethnic food joints make my head hurt. Not because they make me ill, because I can't wrap my head around how I can try them all. It stresses me out to think the best meal I could ever have might be right around the corner, but I'll never know because I walked right on by staring at some monster billboard of Anderson Cooper gazing at me with those "national treasure" eyes.

So this week, I find myself back in the concrete jungle to work with my favorite Eatocracy editors. We have some fun stuff lined up to share with folks down the road. But first, I need to cross some places off my food bucket list.

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Filed under: America • New York • Restaurants • Travel

5@5 - Chef Tim Love
February 3rd, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

If you're one of the 100,000 lucky fans funneling into Cowboys Stadium for Super Bowl XLV on Sunday, you're going to need to eat while you're in town - unless you're on a liquid diet of Budweiser, which isn't yet FDA-approved. Opportunely enough, we've enlisted a local to put together a list of spots you shouldn't miss, even if it means you might be late for the game.

Tim Love is the chef and owner of The Lonesome Dove Western Bistro in Fort Worth, where his urban western cuisine has garnered him national critical acclaim. He also operates two locations of the burger-centric Love Shack. You may remember him from his highly commented vegetarian-dissing ways earlier this year - but this time, he's saving his beef with not eating meat and talking pigskin.

Where to Eat in Dallas-Fort Worth for the Super Bowl: Tim Love

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Filed under: 5@5 • America • Texas • Think • Travel

Famous Baltimore crab house to shut its doors
December 8th, 2010
02:45 PM ET
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Next year, Baltimore will lose an institution.

The owners of one of the city’s most famous crab houses have announced that next season will be the last at their downtown location. According to their website, Obrycki’s has been doling out steamed crab goodness since 1944 when Melvin Alexander and his brothers-in-law, Mitch, Joe, and Eddie Obrycki, expanded their bar at 1729 East Pratt Street in the Baltimore neighborhood of Fells Point into a restaurant. Soon, Obrycki’s became one of the premiere locations to grab a mallet, throw on a paper bib and dig into a mound of Maryland blue crabs.

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Filed under: America • Baltimore • Bite • Travel

ABQ > LAX > SEA: a guide to layover eating
November 8th, 2010
10:00 AM ET
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Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor, photojournalist Jeremy Harlan is based in Washington D.C., but he travels. A lot.

It’s a simple math problem. You may want to grab a calculator. You will have to show your work.

If my United flight from Washington-Dulles into O’Hare arrives at Gate C6 at 2:15 PM CST and my connection to Des Moines departs Gate B4 at 3:10PM CST, how much time (if any) do I have to haul myself and my belongings all the way to Gate C22, where my all-time favorite airport food, a Chicago-style hot dog, awaits me?

And even if I make it to C22, is there enough time for the vendor to apply all of the necessary toppings? Or Will I have to make the difficult decision to forego the nuclear-green relish in favor of an extra shake of celery salt?

These are the dilemmas I face as a constant air traveler. Where can I find the best food at airports I'm lucky to spend an hour or two in, at most?

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Filed under: Airlines • Airports • America • Bite • Food in the Field • Restaurants • Travel

5@5 - Chef Michael Schwartz
October 28th, 2010
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Yoo-hoo! We're down here! HEY! Look at us! … Stop gawking at those short ribs already, won't you?!

Ahem, while we have your attention, allow us to introduce the man next to the meat - Michael Schwartz. He’s the chef and owner behind Michael's Genuine Food & Drink in Miami, Florida. Since opening in 2007, the restaurant has been lauded by former New York Times’ dining critic Frank Bruni, as well as Gourmet (R.I.P.), Bon Appétit and Esquire magazines - just to name a few. Schwartz most recently earned the title of “Best Chef: South” by the James Beard Foundation earlier this year.

Such acclaim stems from Schwartz's use of the freshest produce, some not so familiar, straight from the southern Sunshine State. Time for an unfamiliar taste of Miami's vice.

Five Unlikely Things Grown in Miami and the Best Ways to Eat Them: Michael Schwartz

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Filed under: 5@5 • America • Think • Travel

October 12th, 2010
11:30 AM ET
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Alexandra Willingham is a CNN video journalist. She's based in Atlanta, but Key West has been her lifelong destination of choice. She's had a lot of practice chowing down while living it up on the island.

Forget what you learned from Jimmy Buffett - Key West eats go far beyond cheeseburgers and margaritas. Here are some of the best foods to try while visiting in paradise.

Don't-miss dishes from the southernmost city

1. Conch Fritters
This little mollusk, known for its glossy pink shell, is actually a type of snail. One of the tastiest ways to eat this island escargot is in a fritter: chunks of chewy meat held together by a batter mixed with peppers or spices.

Some of the best are found north of Key West, at Alabama Jack’s in Key Largo. These golden cakes combine the pefect amount of conch with a lightly sweet corn batter. If you’re not a fan of fried foods, try your conch in a hearty red chowder.

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Filed under: America • Bite • Cuba • Florida • Key West • Lick the Screen • Travel

October 5th, 2010
04:00 PM ET
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Joel De La Rosa is a CNN Senior Photojournalist. He is based in Dallas.

"Fried beer! Fried beer! Get your fried beer here!"

The minute you enter the food court at the 2010 State Fair of Texas in Dallas, the call cuts through the crowds of people and the smell of cotton candy and roasted corn. Booth vendors shout the choice of foods, "Fried beer...fried club salad...fried caviar!"

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Filed under: America • Bite • Dishes • Fair Food • Texas • Travel

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