Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2013 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Art, for Peanut Butter's Sakehttp://www.slashfood.com/2011/03/04/art-for-peanut-butters-sake/http://www.slashfood.com/2011/03/04/art-for-peanut-butters-sake/http://www.slashfood.com/2011/03/04/art-for-peanut-butters-sake/#commentsFiled under:

Peanut butter sandwich museumPhoto: Theresa Raffetto for Peanut Butter & Co.


A passion for peanut butter can drive a person to do crazy things -- eat entire jars in one sitting (I'm looking at you, boss); leave the safety of a hiding spot for Reese's Pieces (it's ok, it all turned out okay for E.T. in the end); or, in the case of Lee Zalben, open a shop that sells peanut butter in a variety of palate-bending flavors.

In the 13 years since Zalben first introduced Peanut Butter & Co. to New York City, he's continued to reinvent the PB&J. Last year, he challenged himself to create a new peanut butter sandwich for every day of the year. He did it, and 365 exotic, clever and downright crazy concoctions later, the idea for Nutropolitan -- "the world's first PB&J art exhibit" -- was born.

The Nutropolitan Museum of Art -- a three-day pop-up art gallery featuring images of some of Zalben's sandwich creations -- is the product of Zalben's peanut-butter know-how, food stylist Patty White's execution, and photographer Theresa Raffetto's artful lens. Just in time for National Peanut Month, Zalben, together with the National Peanut Board and Openhouse Gallery, is putting his artwork on display.

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]]>Nutropolitan Museumpeanut butterPeanut Butter Co.Lindsay DamastFri, 04 Mar 2011 17:30:00 ESTEat and Drink Like "Mad Men"http://www.slashfood.com/2010/07/23/eat-and-drink-like-mad-men/http://www.slashfood.com/2010/07/23/eat-and-drink-like-mad-men/http://www.slashfood.com/2010/07/23/eat-and-drink-like-mad-men/#commentsFiled under: ,

Photo: Craig Blankenhorn / AMC


While we'll all be cozying up to our TV's on Sunday night to watch the Mad Men premiere, sipping on either scotch, some Heinekens or a few dirty martinis (what? we like to have options), some dedicated fans might want to spend their weekend enjoying a more authentic "Mad Men" experience.

Eater has rounded up the bars and restaurants the [now former] Sterling Cooper employees visited in seasons 1 through 3. Though many of the establishments are long-gone ghosts of NYC past, there are still several existing bars, markets and restaurants die-hards can visit in anticipation of the expansion of Sterling Cooper Draper Pryce. (This would all culminate, naturally, in the official Mad Men premiere party in Times Square.) Happy drinking...er...watching!

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]]>barsfeaturedmad mennew yorkrestaurantsLindsay DamastFri, 23 Jul 2010 13:00:00 ESTProduce, Revealedhttp://www.slashfood.com/2010/07/22/produce-revealed/http://www.slashfood.com/2010/07/22/produce-revealed/http://www.slashfood.com/2010/07/22/produce-revealed/#commentsFiled under: , ,

Photo: Andy Ellison


Human X-rays and MRIs are so fascinating because we're given a glimpse into that which we cannot usually see. But when fruit and vegetables were scanned in an MRI machine by lab research technologist Andy Ellison, the resulting images were entrancing due to their mystification -- not clarification -- of the inanimate subjects. The stitched-together image frames produce hypnotizing animations that are far more revealing than a simple slice and dice. We're not exactly eager to recreate Salon writer Francis Lam's claustrophobic MRI experience, but now we can't help but wonder what our animated insides might look like.

To see the animations of an artichoke, watermelon, broccoli and more check out Ellison's blog, Inside Insides.

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]]>fruitmrisalonvegetablesLindsay DamastThu, 22 Jul 2010 16:00:00 ESTTaste the Caribbean at T.G.I. Friday'shttp://www.slashfood.com/2010/07/14/taste-the-caribbean-at-t-g-i-fridays/http://www.slashfood.com/2010/07/14/taste-the-caribbean-at-t-g-i-fridays/http://www.slashfood.com/2010/07/14/taste-the-caribbean-at-t-g-i-fridays/#commentsFiled under: ,

Photo: T.G.I. Friday's

If it's not hot enough outside for you, T.G.I. Friday's wants you to take a trip to the Caribbean -- or, eat like you're there, anyway. A couple weeks ago, Friday's introduced their Caribbean-inspired summer menu with fourteen new appetizers, salads, sandwiches, entrees, combo plates, drinks and desserts.

In a statement, Friday's president John Neitzel said that these dishes would "send your taste buds on a tropical vacation...all summer long." After taking a look at the menu -- including Caribbean Rockin' Reggae Ribs, a Tropical Splash Salad and an Island Breeze Sundae -- we realize he's likely not kidding: nearly every item (cocktails and dessert aside) is glazed in a Captain Morgan Original Spiced Rum sauce. (Vacation, indeed.)

In order to get this party started, Friday's is now offering a $10 gift card to customers who order two entrees from the Caribbean menu (meaning everything except for the side or lunch salad, appetizer and dessert options), which can then be redeemed at a future visit. (Our recommendation? Cash in on one or more of those Caribbean Cocktails, abounding in -- you guessed it -- rum.)

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]]>caribbeanfreet.g.i. fridaysLindsay DamastWed, 14 Jul 2010 11:30:00 ESTFather's Day Gifts For Food-Loving Dadshttp://www.slashfood.com/2010/06/17/fathers-day-gifts-for-food-loving-dads/http://www.slashfood.com/2010/06/17/fathers-day-gifts-for-food-loving-dads/http://www.slashfood.com/2010/06/17/fathers-day-gifts-for-food-loving-dads/#commentsFiled under:



Dads who love to cook, eat or drink typically consider themselves the household "top chefs" and taste-testers. These Father's Day gifts will give him the tools to cook more efficiently, experiment more wildly and consume food and beverages with a sense of humor. (Useful and funny? We can't think of anything better.)

Check out our product picks after the jump.

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]]>barbecuefathers dayfathers day giftsfeaturedgrillingkitchen gadgetskitchen toolsLindsay DamastThu, 17 Jun 2010 12:00:00 ESTMcDonald's Execs Discuss Angus Snack Wraps and Smoothieshttp://www.slashfood.com/2010/06/03/mcdonalds-execs-discuss-angus-snack-wraps-and-smoothies/http://www.slashfood.com/2010/06/03/mcdonalds-execs-discuss-angus-snack-wraps-and-smoothies/http://www.slashfood.com/2010/06/03/mcdonalds-execs-discuss-angus-snack-wraps-and-smoothies/#commentsFiled under: , , ,

Photo: McDonald's


We attended a product-tasting event yesterday afternoon in a three-story restaurant with wood-paneled walls and modern accents, where people were using the free wifi and enjoying complimentary manicures. Sounds fancy, eh? The restaurant, by the way, was a McDonald's. (And those manicures were exclusive to the event.)

This Golden Arches location -- one of five in New York featuring the modern renovation -- set the scene perfectly for an event at which McDonald's executives and representatives made it loudly known that they care about the quality of their ingredients, they are constantly innovating and they base many of their actions on customer feedback.

The products being unveiled included Angus Snack Wraps, McCafé Real Fruit Smoothies, and McCafé Frappés (which have been rolling out nationally for the past few months). On hand to chat about the products were McDonald's Director of Culinary Innovation, Chef Dan Coudreaut, and the Director of Product Innovation and Development, Danielle Paris.

The Angus Snack Wraps will launch in New York on June 14, and will go nationwide on August 10. They'll come in the same three varieties as their larger counterparts: Deluxe (lettuce, tomato, onions, pickles, American cheese, mayo, mustard); Bacon & Cheese (onions, pickles, American cheese, ketchup, mustard, a strip of bacon); and Mushroom & Swiss (sauteed mushrooms, Swiss cheese, mayo). Each flour tortilla wrap contains half an Angus patty and the various toppings.

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]]>Angus Burgermcdonaldssmoothiessnack wrapLindsay DamastThu, 03 Jun 2010 17:30:00 ESTFree Dunkin' Donut on June 4http://www.slashfood.com/2010/05/27/free-dunkin-donut-on-june-4/http://www.slashfood.com/2010/05/27/free-dunkin-donut-on-june-4/http://www.slashfood.com/2010/05/27/free-dunkin-donut-on-june-4/#commentsFiled under: ,

Photo: Mark H. Anbinder, Flickr


In honor of National Doughnut Day, on June 4th Dunkin' Donuts will be offering customers a free doughnut of their choice with the purchase of any beverage.

National Doughnut Day has occurred on the first Friday of June every year since 1938, when the Salvation Army first honored the women who served doughnuts to soldiers during World War I. "Donuts have a special place in our country's history and culture," said John Costello, Chief Global Customer and Marketing Officer at Dunkin' Brands. He added that "this classic American snack...[brings] people together at home, work and at play."

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]]>donutdunkin donutsfree donutnational donut dayLindsay DamastThu, 27 May 2010 14:00:00 ESTPop-Tart Ice Cream Sandwicheshttp://www.slashfood.com/2010/05/26/a-new-kind-of-ice-cream-sandwich/http://www.slashfood.com/2010/05/26/a-new-kind-of-ice-cream-sandwich/http://www.slashfood.com/2010/05/26/a-new-kind-of-ice-cream-sandwich/#commentsFiled under:

Photo: Elizabeth Hait


Our colleagues have been talking about a Pop-Tart commercial where you're shown how to sandwich ice cream between two Pop-Tarts, insert a popsicle stick, and voila -- you've got your very own ice-cream-truck-worthy concoction. Seriously? We immediately associated it with the fast-food gluttony exhibited by KFC and IHOP. Do we really need to be encouraging Americans (and specifically children) to combine a sugary pastry with ice cream?

Kellogg's brought back this marketing campaign (it first appeared in 2009) just in time for summer, presumably because toasted baked goods aren't as appealing when the temperature spikes. At least they're pushing the treats as a dessert, not breakfast. (We're not convinced the tarts should be considered "breakfast" to begin with.)

All that said, our curiosity got the better of us. With all the flavors of Pop-Tarts and the limitless varieties of ice cream, what sort of sandwiches could we create that would mimic our favorite desserts?

Click on the gallery below to see which eight combinations we tried; find our favorites after the jump.

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]]>ice creamPop-Tartstaste testLindsay DamastWed, 26 May 2010 10:00:00 ESTJello Mistress Caps Off "Lost" with Gelatin Tributehttp://www.slashfood.com/2010/05/24/jello-mistress-caps-off-lost-with-gelatin-tribute/http://www.slashfood.com/2010/05/24/jello-mistress-caps-off-lost-with-gelatin-tribute/http://www.slashfood.com/2010/05/24/jello-mistress-caps-off-lost-with-gelatin-tribute/#commentsFiled under:

Photo: The Jello Mold Mistress of Brooklyn


Many creative dishes were served at viewing parties across the land for last night's epic Lost series finale (our friends at TV Squad noshed on "Desmond Hume-mus" and "Jacob and Man in Black & White Cookies"), but we think the best themed dish of the evening came from this blogger, The Jello Mold Mistress of Brooklyn.

Rather than making food inspired by the characters or recreating the castaways' meals, the Mistress served up a jello representation of The Island, complete with different colors (and flavors) to mark the jungle and mountainous terrain, the sandy beach, and the vast, dark blue water.

The pistachio-coconut-blueberry mold is appropriately tropical in honor of The Island itself (the series was taped in Hawaii), and we think it earns bonus points for its ability to better withstand the pool of streaming tears the emotional episode evoked than, say, a plate of cookies.

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]]>featuredjellojello mold mistress of brooklynLostLindsay DamastMon, 24 May 2010 17:30:00 ESTOrder Thai Food Like a Nativehttp://www.slashfood.com/2010/05/20/order-thai-food-like-a-native/http://www.slashfood.com/2010/05/20/order-thai-food-like-a-native/http://www.slashfood.com/2010/05/20/order-thai-food-like-a-native/#commentsFiled under: , , ,

Photo: lookslikeamy, Flickr

Have you ever sat down in a Thai restaurant and found yourself confused by the menu and so went with the most seemingly innocuous item? However adventurous or timid an eater you might be, there are certain cultural differences that once explained, would enlighten your ordering.

Pailin Chongchitnant, a culinary student and guest writer at the San Francisco Chronicle, first noticed the drastic differences between Thai and North American culture when she moved from Thailand to Canada. Having been hit with this culture shock, Pailin offers her personal guide to ordering Thai food, to enable you to venture beyond curry and partake in a more authentic Thai dining experience.

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]]>featuredrestaurant etiquetteseattle post-intelligencerthai foodthailandLindsay DamastThu, 20 May 2010 16:00:00 ESTMother's Day Gift Guide for Foodieshttp://www.slashfood.com/2010/05/05/mothers-day-gift-guide-for-foodies/http://www.slashfood.com/2010/05/05/mothers-day-gift-guide-for-foodies/http://www.slashfood.com/2010/05/05/mothers-day-gift-guide-for-foodies/#commentsFiled under:

Moms are hard to find gifts for -- they claim to want nothing, seem to have everything and are the most skilled shoppers you've ever met (or is that just mine? Hi Mom!). But we'd argue that mothers who love food are the most difficult to please, as they have particular tastes and a kitchen full of gear. This Mother's Day, surprise your family's gourmand with the perfect present -- whether her poison is coffee or dialing for restaurant delivery.

Check out our product picks after the jump.

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]]>cooking equipmentgift ideaskitchen cooking toolskitchen utensilsmom giftsMothers DayMothers Day giftsmothers day ideasmothers day presentLindsay DamastWed, 05 May 2010 13:00:00 ESTCustomizable Frappuccinos Coming Your Wayhttp://www.slashfood.com/2010/04/29/customizable-frappuccinos-coming-starbucks/http://www.slashfood.com/2010/04/29/customizable-frappuccinos-coming-starbucks/http://www.slashfood.com/2010/04/29/customizable-frappuccinos-coming-starbucks/#commentsFiled under:

Photo: Lindsay Damast

When I was but an innocent adolescent - not yet exposed to caffeine-fueled college all-nighters and the pure joy that is espresso - the only coffee I would drink was a Starbucks Frappuccino, delightfully laden with sugar, whipped cream, and occasionally, gobs of caramel syrup. As I stopped growing upward, and extra Frapps had me growing outward, I cut back on the frozen bevies. (Cue the sad string quartet.)

While I'm surely not alone in the conception that Frappuccinos are a "once in awhile" treat, I'm pleased to be the bearer of the good news that your favorite summer sipper can be customized with a slimmed-down makeover. Yes, the Frappuccino Light has been around since 2004, but the pre-mixed base contained part non-fat, part whole dry milk, chemicals and high fructose corn syrup (the regular base contained the corn syrup too), and not a whole lot of natural anything.

On May 4th, when Starbucks rolls out their "However-You-Want-It Frappuccino Blended Beverage," customers will be able to choose from, among other specialized options, four real milks: nonfat, two percent, whole and soy. (Lactose-intolerant folks, I'm talking to you!) It's the first time in 15 years that the popular drink's formula has been changed, and it now heralds back more truly to the original creation.

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]]>calories in starbuckscaramel frappuccino caloriesfrappuccinofrappuccino caloriesfrappuccino recipestarbucksstarbucks frappuccinostarbucks menustarbucks nutritionLindsay DamastThu, 29 Apr 2010 18:30:00 ESTStarbucks Redesign Emphasizes Greenhttp://www.slashfood.com/2010/04/29/starbucks-redesign-emphasizes-green/http://www.slashfood.com/2010/04/29/starbucks-redesign-emphasizes-green/http://www.slashfood.com/2010/04/29/starbucks-redesign-emphasizes-green/#commentsFiled under: ,

Starbucks redesignPhoto: Starbucks


Ch-ch-ch-changes may be coming to a Starbucks near you. Known widely for their rapid expansion in the 1990's -- some would more pointedly describe it as "global domination" -- Starbucks is often viewed as the antithesis to local charm and character. Nevertheless, when Starbucks begins its nationwide store redesigns in late 2010, local relevance will be one of its top priorities, along with the celebration of coffee heritage and an overarching theme of environmental responsibility.

There are currently twelve prototype stores that reflect this "Starbucks Shared Planet" three-pronged mission, and they are all part of a U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED) Volume Certification pilot program (now that's a latte-guzzling mouthful). In short? While LEED was originally established to enable the green-certification of office buildings -- a time consuming and financially draining measure -- Starbucks has been working to create a system that would enable the certification of retail-store prototypes, so that once audited and approved by the USBGC, they would be able to replicate the certified process at all new or significantly renovated company-owned stores. The other pilot sites are in cities as varied as Seattle, Washington; Atlanta, Georgia; Toronto, Canada; Lisbon, Portugal; and Kyoto, Japan. This falls on the heels of the news that Starbucks recently opened a café concept store that is serving wine and beer and hosting musicians and film viewings. Will all these efforts allow them to shake that image of the evil corporate empire?

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]]>coffeefrench pressLEEDstarbucksstarbucks coffeestarbucks leedstarbucks locationsthe cloverUSGBCLindsay DamastThu, 29 Apr 2010 13:00:00 ESTNew HuffPost Food Channelhttp://www.slashfood.com/2010/04/13/new-huffpost-food-channel/http://www.slashfood.com/2010/04/13/new-huffpost-food-channel/http://www.slashfood.com/2010/04/13/new-huffpost-food-channel/#commentsFiled under: ,

Photo: Huffington Post


Yesterday, nearing the approach of its fifth birthday, internet news giant The Huffington Post introduced its new Food vertical. Hot off the digital press, HuffPost Food is ready for web consumption, stocked with original articles, columns, polls and slideshows, and, as always with newspaper/blog hybrid, partner content and aggregates of the best of the rest of food news. Though currently national in scope, HuffPost Food will eventually be integrated into the New York, Los Angeles, Denver and Chicago channels, allowing the site to more narrowly and thoroughly tap into local food scenes, restaurants news and the like.

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]]>Arianna Huffingtoncelebrity chefscolin sterlingfood newsfood websiteHuffPoonline newsThe Huffington PostLindsay DamastTue, 13 Apr 2010 16:30:00 ESTSpinach, Asparagus and Strawberry Salad - Feast Your Eyeshttp://www.slashfood.com/2010/04/08/spinach-asparagus-and-strawberry-salad-feast-your-eyes/http://www.slashfood.com/2010/04/08/spinach-asparagus-and-strawberry-salad-feast-your-eyes/http://www.slashfood.com/2010/04/08/spinach-asparagus-and-strawberry-salad-feast-your-eyes/#commentsFiled under:

Photo: thedabble, Flickr

By the time the first sunny spring days arrive to warm our winter-weary bones, cold-weather crops are ripe for the picking, reminding us that plant life persists despite the frost. Of all the seasonal spring produce, slender, tender asparagus holds first place in our hearts, thanks to its earthy, vibrant greenness and a get-it-while-you-can short harvesting season.

Though they aren't the centerpiece of this salad, blogger The Dabble layers asparagus shoots along with strawberries atop spinach -- also lovely in this season -- modeling her recipe after a favorite dish from a wedding reception. While asparagus crops wane, strawberry patches continue to ripen, producing the sort of plump, red berries that seem to define summer -- so make the most of this narrow window during which all three ingredients are lush with color and optimally tasty.

While fancy enough for a black-tie affair, this simple salad would add brightness to nearly any occasion and requires little cooking (just a short tending to those asparagus), which becomes increasingly desirable as the days grow hotter. This recipe incorporates salty feta to balance out the tangy, sweet strawberries and bitter walnuts, but the author thinks blue cheese or goat cheese would work just as nicely, depending on your taste preferences.

Become a member of the Slashfood Flickr pool to get a shot of having your photos featured in Feast Your Eyes.

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]]>asparagussalad recipespinach salad with strawberriesspinach strawberry saladstrawberry saladThe DabbleLindsay DamastThu, 08 Apr 2010 10:00:00 ESTCoca-Cola Light Partners with Karl Lagerfeldhttp://www.slashfood.com/2010/04/07/coca-cola-light-partners-with-karl-lagerfeld/http://www.slashfood.com/2010/04/07/coca-cola-light-partners-with-karl-lagerfeld/http://www.slashfood.com/2010/04/07/coca-cola-light-partners-with-karl-lagerfeld/#comments

Coca-Cola


Following in the footsteps of Patricia Field, Manolo Blahnik and Matthew Williamson, Chanel creative director Karl Lagerfeld has collaborated with Coca-Cola to introduce a limited edition bottle design -- his being for Coca-Cola Light in France. Like his predecessors, Lagerfeld champions the connection between the diet drink and high fashion by slapping an opaque, graphic label onto the bottle, and charging the sort of prices you'd expect for a limited edition fashion item.

Set to be unveiled on April 28 at chic Parisian boutique Colette, the bottles will be sold for the equivalent of $5, or as part of a limited-edition boxed set that'll cost 60 euros, or $80. What do you get for $80? The box, one bottle and a matching can opener tucked into a hidden drawer. The bottle itself bears Karl's signature, and his slim silhouette.

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]]>coca-colacoca-cola lightcoca-cola light bottlecoke bottlediet cokediet coke bottlediet coke cankarl lagerfeldlagerfeldLindsay DamastWed, 07 Apr 2010 17:00:00 ESTFree Breakfast at IKEAhttp://www.slashfood.com/2010/04/02/free-breakfast-at-ikea/http://www.slashfood.com/2010/04/02/free-breakfast-at-ikea/http://www.slashfood.com/2010/04/02/free-breakfast-at-ikea/#commentsFiled under: ,

Photo: rutlo, Flickr

If this weekend's sunny forecast makes you realize a good spring cleaning is in order, furniture megastore IKEA will come your rescue with their ample storage and organizational goods. In addition to offering free pencils and measuring tapes, IKEA will fill your stomach with free breakfast from Friday, April 2 through Sunday, April 4. After you exhaust yourself running through their maze of a showroom, refuel with a scrambled eggs, bacon and potatoes breakfast and one cup of coffee.

This offer is valued at $1.98, is limited to one per customer and is not available at IKEA Hicksville, IKEA Houston and IKEA Direct.

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]]>featuredfree breakfastfree foodfree ikea breakfastikeaikea breakfastLindsay DamastFri, 02 Apr 2010 11:30:00 ESTDevin Alexander Dishes on 'I Can't Believe It's Not Fattening!'http://www.slashfood.com/2010/03/24/devin-alexander-i-cant-believe-its-not-fattening/http://www.slashfood.com/2010/03/24/devin-alexander-i-cant-believe-its-not-fattening/http://www.slashfood.com/2010/03/24/devin-alexander-i-cant-believe-its-not-fattening/#commentsFiled under: , , ,

Photo: Courtesy Devin Alexander

Healthy chef Devin Alexander is known for transforming fattening foods into low-calorie, guilt-free indulgences, having transformed herself from a weight-addled teen to her current svelte self. The author of The Biggest Loser Cookbook, The Most Decadent Diet Ever and Fast Food Fix has done it again, this time with I Can't Believe It's Not Fattening!, which saves home cooks tons of time in addition to grams of fat.

Slashfood: Where did you first read or hear that if you cut 100 calories a day, you'll lose 10 pounds in a year?
DA: I read it in a magazine -- though I sadly can't remember which one -- and said out loud to myself, "No way!" It was like a light bulb went off in my head. Something about that one sentence changed my life. I was the girl who thought that I'd be miserable my entire life because people were picking on me or because I'd never get to eat a brownie again. It was so incredibly freeing for me to know that I could eat what I wanted and lose weight, so long as I changed up some of the ingredients. I'd have eaten chicken Parmesan all over the planet if my parents let me, and the first recipe I made was a non-breaded, non-fried grilled chicken Parm, saving 300 calories. Making simple changes like that helped me lose almost 30 pounds in that first year.

Read about Devin's favorite recipes from I Can't Believe It's Not Fattening! after the jump.

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]]>devin alexanderdevin alexander cookbooksdevin alexander recipeseasy low fat recipesfast healthy recipeslow fat recipesLindsay DamastWed, 24 Mar 2010 15:00:00 ESTFree Pastry Day at Starbuckshttp://www.slashfood.com/2010/03/22/free-pastry-day-at-starbucks/http://www.slashfood.com/2010/03/22/free-pastry-day-at-starbucks/http://www.slashfood.com/2010/03/22/free-pastry-day-at-starbucks/#commentsFiled under: ,

Photo: Starbucks


As if you needed another reason to make a morning pit stop at Starbucks, tomorrow is Free Pastry Day. You purchase one handcrafted, brewed or iced-coffee beverage, and one of their croissants, muffins, bagels, doughnuts or other pastries is yours for the taking until 10:30AM.

Now that Starbucks prominently displays nutrition facts alongside those icing-drizzled treats (I'm talking about you, 490-calorie pumpkin scone), you might need to resolve ahead of time to settle for one of their less dangerous options. We suggest the fiber-rich apple bran muffin (hello, crumb topping) or a protein-packed multigrain bagel. Or, heck, who cares --it's free pastry day-- go all out.

This offer isn't available at Barnes & Noble café locations. And Free Pastry Day (or really, free pastry morning) will only last until the pastries are gone, so hit your snooze button with caution. Don't forget to print or show this coupon to your barrista to redeem the offer.

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]]>free pastry day starbucksstarbuck menustarbuck nutritionstarbucksstarbucks pastriesLindsay DamastMon, 22 Mar 2010 17:30:00 ESTC-CAP Celebrates its 20th Anniversary with Marcus Samuelssonhttp://www.slashfood.com/2010/03/03/marcus-samuelsson-c-cap/http://www.slashfood.com/2010/03/03/marcus-samuelsson-c-cap/http://www.slashfood.com/2010/03/03/marcus-samuelsson-c-cap/#commentsFiled under: ,

Adrian Salinas


This past Wednesday, the Careers through Culinary Arts Program celebrated its 20th anniversary at Chelsea Piers' Pier 60.

The Careers through Culinary Arts Program (C-CAP) was created in 1990 by celebrated cookbook author and educator Richard Grausman. Recognizing that many underserved high school students could flourish in the restaurant and hospitality industry, Grausman began working to enrich school culinary programs at the teacher's request. C-CAP puts educators on par with industry professionals by arming them with tools and the knowledge of proper techniques and identifies and nurtures talented students.

C-CAP acts like a guidance counselor for these promising students, matching them to the proper culinary institutions based on their GPA, skills and financial capability. About 160 lucky prodigies are offered a scholarship to their school of choice each year, after proving their worth to judges and top chefs in the annual C-CAP Cooking Competition. In 2009, C-CAP generously awarded $3.2 million in scholarships. They also enable internship opportunities, job training and the ability to shadow high-profile chefs.

Watch our exclusive event red carpet video after the jump.

Continue reading C-CAP Celebrates its 20th Anniversary with Marcus Samuelsson

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]]>c-capcareers through culinary arts programcelebrity chefmarcus samuelssonnon-profitred carpetLindsay DamastWed, 03 Mar 2010 15:00:00 EST