...more recent posts
"Best restaurant" lists are tricky. How can any sensible eater compare an iconic pizza parlor or the joint that serves that simply transcendent cheeseburger with the lapidary perfection of a French Laundry or the genre-bending inventiveness of a WD-50? On what terms is it possible to stack the culinary monuments of Manhattan, Chicago, or Los Angeles up against the really-very-good but necessarily more modest establishments of, say, Buellton or Murphysboro? Talk about apples and oranges.
bowery dinering
Molecular Cuisine Starter Kit
paleo diet podcst
"Papa Pinot"
David Lett arrived in the Willamette Valley in 1965 at the age of 25 with 3,000 vine cuttings from Davis in the bed of his uncle's horse trailer. He originally planted them south of Salem in Corvallis, while he searched for vineyard land closer to Portland in the Northern half of the Valley. In 1966 Lett purchased 20 acres at $450 each in the Dundee Hills. Four years later, he bottled his first Pinot Noir under the Eyrie label and sold it for $2.65 a bottle. The same year he harvested the New World's first Pinot Gris, a variety that would eventually become the Willamette Valley's signature white wine grape.
For the first couple years Lett could barely convince an alcoholic to drink his wines, but things changed fast. In 1979, Lett's '75 Eyrie South Block Reserve Pinot Noir would take second place behind famed Burgundy producer Joseph Drouhin's 1959 Chambolle-Musigny in a blind tasting of American Pinot Noir versus French Burgundy. Oregon was officially on the international radar and pioneers looking for a piece of the action were pounding stakes into every naked piece of Willamette loam.
clockwork spitjack
via eating art #1 on the menu
new pdx restaurant helmed by ex new yorkers, menu looks great inc the $$'s
I have gotten to know Michael a bit (below if from eater pdx) and love his wine taste
BELMONT: An Eater operative reports that former Tabla sommelier Michael Garofola, who was the victim of a post-Ten-01 shutter shuffle, has landed alongside David Anderson and Daniel Mondok at Genoa. No word yet on his specific role/title
and menu changes too with a veggie menu added see comments
food for thought conference portland
5 months no caffeine minus a nibble or two of chocolate....
for sure feel better and w/ more energy overall, with the jolt in the mornings was almost always tired in the afternoon and needed a re-up....
overall I think I am sleeping better too
chef'n citrus squeezer
"Dual gear-mechanism increases pressing power"
ah the good old days of no kids, no health concerns to stay alive for the kids, and when Lupa was on fire!!
TOP TEN MEALS OF 2002
#1 Da Guido (Piedmonte, Italy)
#2 Taubenkobel (Burgenland, Austria)
#3 Kai (NYC, NY)
#4 Zur Rose (Sud Tyrol, Italy)
#5 L'Astrance (Paris)
#6 Temple Club (Saigon)
#7 Jewel Bako (NYC, NY)
#8 Altwienerhof (Vienna)
#9 Locanda Dell Arco (Piedmonte, Italy)
#10 Lupa (NYC, NY)
people are liking this place, looks well priced
caesin the joint
burger tome
An Arizona restaurant that serves exotic fare will forgo a plan to serve lion-meat tacos, citing safety concerns and following threats from angry protestors.
Bryan Mazon, owner of Boca Tacos y Tequila, a Tucson Tex-Mex joint that in the past has served alligator, python and turtle tacos, announced via Facebook that the restaurant will pull the plug on a planned February promotion to sell tacos made from farm-raised African lions.
"Due to concern for safety of our families, customers, vendors, and friends we will not be selling African Lion Tacos on Feb. 16th, 2011. We will continue to bring unique and creative menu items, but not at the expense of safety," Mazon said.
In the week since the restaurant announced its plan, animal rights groups and activists have protested the restaurant's decision to serve lion, a rare but legal delicacy.
When Mazon first announced the promotion, he told ABCNews.com he had received " more calls to tell me to go to hell and drop dead," than actual orders but planned to keep lion on the menu because "there's interest out there."
At the time Mazon said the criticism would not deter him from serving the tacos, but according to the Associated Press he was bowed by "threats."
Calls made to the restaurant Tuesday morning were not answered.
Mazon had planned to purchase the lion meat from a California farm he said raises the animals for meat.
The announcement sparked online complaints on the restaurant's Facebook page, but some of the protests focused on the erroneous assumption that lions are an endangered species, making lion meat illegal.
"Lions are not endangered," said Crawford Allan, regional director for TRAFFIC, the international wildlife trade monitoring program administered by the World Wildlife Foundation. "When bred in captivity, their meat is allowed to be traded. There are particular operations in the U.S. that are breeding lions, butchering them and selling them for meat."
Mazon planned to served meat from lions raised legally for consumption on a California farm.
Mark Bittman's Food Manifesto:
http://opinionator.blogs.nytimes.com/2011/02/01/a-food-manifesto-for-the-future/
dry farmed grapes
dallas EATS / texas bbq map
via adman
MB sends this picture from Syria:
"Raw lamb pulverized to the consistency of silly putty, served with a kind of mayo, copped onion pepper walnuts, oregeno cumin clove and cayenne, yummy but challenging"