On Top Chef, food innovations and the ascendance of vegetables.
Any e-mail tip from Ali Velshi tends to be the most interesting thing in my inbox, and today was no exception. As he'll be discussing on today's CNN Newsroom, Monica Eng and Joel Hood of the Chicago Tribune report that a school on the city's West Side is prohibiting its students from bringing home-prepared lunches to school, unless they have a medical excuse or an allergy.
Instead, the children at Little Village Academy, must either purchase lunch from the school's cafeteria, or opt to skip lunch entirely. Unsurprisingly, students and parents alike are unhappy with the blanket policy, and are speaking out.
Our favorite (shhhh!) Top Chef All Stars contestant Richard Blais thinks standard Super Bowl snacks are a tad tame. In the debut of his weekly segment on our Senior Junk Food Correspondent Ali Velshi's show, he amps up sweetbreads, cocktails and so much more for a game day feast that's out of this world.
Ali's blog has the recipe for Buffalo Sweetbreads with Blue Cheese Foam and much more munchable magic
Previously – Blais Off! The innovative chef talks TV and tweaking traditional holiday eats
UPDATE: We achieved Gergening. He ate a brownie and could not have been lovelier. Our work here is done.
Well we NEVER! And Ali Velshi just stopped by Eatocracy HQ to register his disgust at the notion IN PERSON. We're chalking it up to, as we mentioned before, his being Canadian and thus perhaps more receptive to, say, moose meat.
Nonetheless, we figured our pals at CNN Politics are in it for the long haul tonight and might need a treat. We've tweaked our managing editor's signature bacon bourbon brownie recipe to ditch the booze soaked pecans to lower the alcohol content (these folks have gotta talk all smart on air and whatnot) and minimize allergy issues, as well as swapping the standard hog bacon for uncured, smoked wild boar bacon - for fanciness' sake.
Early indications from colleagues who have sampled indicate that we will indeed be winning hearts and minds tonight through the sheer force of sugar, butter and the fat of feral swine, but we won't know for certain until we manage to coax a grin from David Gergen. Wish us luck, won't you?
Here's the recipe.
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