by Maria Russo in Food Network Chef, News, April 25th, 2015
by Amy Reiter in News, April 24th, 2015
If next month’s James Beard Foundation Restaurant & Chef Awards Gala is the Oscars of the culinary industry, then last night’s James Beard Foundation Book, Broadcast, and Journalism Awards was the Golden Globes of the food world — at least according to the president of the James Beard Foundation, Susan Ungaro. At Manhattan’s Pier Sixty, nestled along the Hudson River with sprawling views of a shining city sunset, Ungaro joined more than 100 esteemed award nominees, plus revered chefs and tastemakers, and host Carla Hall, to celebrate the very best works in food media.
From the Photography and Podcast categories to that of the Personal Essay, the winners took the stage one by one to accept their James Beard medals and reflect on the journeys that brought them to that podium. Perhaps, however, no other award was more sought-after than the medal for Outstanding Personality/Host, as it was saved until nearly the end of the evening. For the second year in a row, Food Network’s Ina Garten earned the win in this venerable category for her hit show Barefoot Contessa: Back to Basics. Before and after her name was announced, the crowd looked back on familiar scenes from her show, as well as some of Ina’s most-mouthwatering recipes, which in true Ina form, she delivered with the relaxed and welcoming air that only she could provide.
by Amy Reiter in News, April 23rd, 2015
European cafe culture has spread across the globe — and now it’s about to travel beyond it. The International Space Station is getting its own coffee bar.
While astronauts and cosmonauts have long had to settle for instant coffee during their lengthy stays in the orbiting laboratory, now an espresso maker is rocketing their way.
by Guest Blogger in News, April 22nd, 2015
What is it about someone using tiny utensils to cook tiny meals with tiny ingredients in a tiny kitchen that so wins our hearts?
Watching the guy in this video (whose hands are not tiny) dice a diminutive onion with a diminutive knife induces a decidedly non-diminutive smile; listening to the mini burgers sizzle and snap in their tiny cast-iron pan may cast a happy glow over your day.
by Amy Reiter in Drinks, News, April 21st, 2015
By Aaron Hutcherson
We as a team couldn’t be happier that we’ve taken steps toward making the Food Network Kitchen more eco-friendly! Last week, we welcomed Haven Fricano from EcoLogic Solutions, who announced, along with sous chef Miriam Garron, that we were ditching most of our old cleaning agents in favor of EcoLogic’s all-natural products made of ingredients such as corn, salt, citrus, sugar cane and aloe. The decision was made after a months-long search process to find products that would be better for the health of both our employees and the environment. We’ve been making small changes for the last few years — most recently switching to more energy-efficient light bulbs in our pantry and using rubber mats in lieu of disposable paper towels to keep our cutting boards from sliding around — but this is a big change for us.
Not only are the new cleaning agents themselves better for the environment, but some also cut down on plastic waste, since they’re diluted onsite and placed in refillable bottles. The majority of typical store-bought spray cleaners are mostly composed of water, so you’re paying for water and also wasting fuel having that water shipped around the country. A 1-gallon bottle of EcoLogic’s concentrated degreaser replaces more than 2,000 standard 32-ounce spray bottles — that’s a whole lot of saved plastic and water we’re not shipping around! EcoLogic’s offices and production facilities are also headquartered in New York City, so it’s a short commute to us, meaning much less fuel used for transportation.
by Amy Reiter in Drinks, News, April 19th, 2015
We can all look forward to getting our fizz on this summer, sipping artisanal sparkling teas — refreshing blacks, cool greens — according to Eater. Upscale coffee shops are increasingly serving them in bottles and on tap, kind of like a “daytime beer,” writer Liz Clayton reports.
In fact, it’s the hoppy quality of beer that has, in many cases, inspired the high-end sparkling tea trend. (Note, too, that Lipton is also now trying to take sparkling tea to the masses.)
by Amy Reiter in News, April 17th, 2015
It’s just about outdoor-barbecue season. Time to stock up on charcoal for your grill. And while you’re at it, you may want to get some extra briquettes for cocktail hour. Wait, what?
Yes, friends. Charcoal — black, bitter and smoky — is apparently the new “it” cocktail ingredient. And it’s not just a matter of look and taste.
by Amy Reiter in News, April 15th, 2015
If cocktails are delicious and fizzy drinks are delicious, then it stands to reason that fizzy cocktails are delicious. That may be the thinking behind the recent enthusiasm for carbonated cocktails and a new wave in home carbonation systems that render effervescent any beverage, including those of the alcoholic variety.
Perlage offers a superfancy (and pricey) professional cocktail bottling system, targeted at the hospitality industry, and a less expensive system and kit for consumers to use in the home. And now SodaStream is introducing a version of its popular seltzer maker designed to “carbonate any and all liquids, from pure fruit juices to alcoholic beverages.” (Apparently people have been employing their soda makers for this off-label use for a while now anyway.)
by Amy Reiter in News, April 14th, 2015
Ramen burger, shmamen burger. The Carving Board, a Southern California sandwich place with locations in Tarzana, Hollywood and West Los Angeles, has just put an Italian-comfort-food twist on the trendy noodle-bun-with-meat-in-the-middle hand-held meal.
Ladies and gents, feast your eyes on (if geography doesn’t allow you to treat your taste buds to) the Spaghetti and Meatballwich.
by Amy Reiter in News, April 12th, 2015
Anyone who has ever been frustrated by family and friends focusing on their phones — or tablets or the TV — at dinnertime will be fascinated to hear about a device co-masterminded by an Australian pasta-sauce brand and its ad agency, Clemenger BBDO Sydney: The Dolmio Pepper Hacker, a fully functioning pepper grinder with a twist.
When you turn the top of the mill to season your meal, the grinder sneakily shuts down all Wi-Fi-connected and other electronic devices to which it has been linked via an automated switch for half an hour — just long enough to enjoy a pleasant family meal.
If you’ve ever bitten into an oyster and discovered a pearl, you probably felt pretty lucky (once you got past the initial tooth-jarring alarm). But a diner at a restaurant in Franklin, Tenn., got lucky 51 times over with a single oyster.
Toni Elliott – a big oyster fan — was enjoying her lunch order of fried oysters a couple of weeks ago at Puckett’s Boat House when she discovered one, then two … and ultimately 51 tiny, shiny pearls in the final oyster on her plate.