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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"
http://mobile.nytimes.com/2011/01/25/science/25wine.xml
bittman and the minimalist changes at hand
spaces of food 1-5
bldg blog
There is a great cheese shop on avenue C! It's called Barnyard. I guess it is owned my a woman who also owns the wine shop right around the corner, Brixon 9th st btwn B & C. If you pick out cheese, you can then go into the wineshop and she will help you pair wine with it. Avenue C has so many empty storefronts all over the place but I could imagine it filling up with a bunch of fancy places.
There is a new Austrian restaurant on C between 6th and 7th. Edi and the Wolf. Haven't been yet but looking forward to trying it at some point.
The daring Southeast Portland seafood restaurant tanks itself after a promising six-month run.
Posted by: Karen Brooks on Jan 17, 2011 at 01:15PM (PORTLAND MONTHLY)
Come February, Fin will swim with the fishes.
According to chef Trent Pierce, who confirmed the rumor, Portland’s first small-scale artisan seafood restaurant has been sold. The gutsy new wave fish house at 1852 SE Hawthorne Blvd will serve its last dinner on Valentine’s Day.
Owner Joan Dumas commented, “For personal health and relocation needs it is no longer viable for me sustain restaurant operations at Fin.” She says the building has not been sold, and is currently considering her options. Pierce had hoped to buy the restaurant after two years, and he plans to seek funding to open his own place—either a raw food bar or a gritty Italian osteria—possibly with some of his Fin comrades.
Fin swam into Portland’s comfort-food-loving market last July with ambition and adventure, breaking with old-school, large scale seafood restaurants like Jake’s. No salmon, no sturgeon, no lemon wedges, no bibs. Pierce hoped to hook us with the likes of barracuda, blue snapper, and butterfish. And he did a pretty convincing job, toying with fish and charcuterie and sending out unexpected plates marked by still-life beauty. His Hawaiian butterfish—immersed in forest-pungent porcini dust, then dunked brazenly in butter and bone marrow drippings—was one of the best dishes of 2010.
Still, the dining room felt jarringly disconnected from the kitchen, and the experience sadly did not ante up to the food and price tags. (Read my review of Fin in the February issue of Portland Monthly).
Pierce says Fin opened on a slim budget in Dumas’s former Sel Gris space, lost to a fire the previous year. “The sad thing is we’re making money now,” says Pierce. “That’s the bummer. It all boiled down to not enough dining capital.”
Catch Fin’s last wave through February 14, Tuesday through Sunday nights. A special multi-course menu will serve as the grand finale on Valentine’s Day.
I made a sales call to a national chain (steakhouse) restaurant, they must list calories by law.....
1) 4 course meal of lobster/crab cakes + cup clam chowder + mozzerella salad + big steak w/ veggie side's = 1900 calories
or
2) side of shoestring fries = 1870 calories
I had fries for lunch elsewhere, scary
walters hotdogs mamaroneck ny
wikipedia
THE critics have weighed in from every conceivable angle, and the results seem to be unanimous. The 2008 vintage for Oregon pinot noir is superb.
if you are into tea, watch this on netflix instant:
All in This Tea
Average of 8,521 ratings:
3.7 stars
2007NR 69 minutes
Few people know the fascinating history of tea growing and making. This intriguing documentary aims to change that by following renowned tea importer David Lee Hoffman as he scours the far-flung corners of China to find the richest teas on earth. Tea making is an art and tradition that goes back generations in the East, and Hoffman makes it his goal to bring to the rest of the world the exquisite teas produced by struggling small farmers.
all-time nyc eateries:
Anyone got a good recipe for crab cakes?
keenwa, but no mention of Quilmes
Portland Monthly (on line)
Bunk Sandwiches’ pork belly cubano just might change your life.
Posted by: Karen Brooks on Jan 12, 2011 at 10:45AM
Not your average Cuban sandwich…
When is a classic something more than tradition and the personal poetry of taste memory? When it’s pushed to something greater—still recognizable but with a fresh stamp, a reworking that pushes texture in unexpected ways or adds a taste to record in the mouth’s hall of fame.
That’s the only way to describe the Pork Belly Cubano, a devilish spin on the Cuban workingman’s ham and cheese, at Bunk Sandwiches and Bunk Bar.
The sandwich got its 15-minutes of food-porn fame on the Food Channel’s “The Best Thing I Ever Ate” this past Sunday. Dimpled, bearded host Chris Cosentino boisterously called it “way, way better” than a regular Cubano. Even by hyped-up Food Channel standards, he’s not exaggerating.