Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Editor's Picks - Best Links of the Weekhttp://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/03/19/editors-picks-best-links-of-the-week/#commentsFiled under: , , ,

Another bustaurant in London. Photo: Rain Rabbit, Flickr

A few of the best links on the Web this week:

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]]>food stampsfood truckFoodStampsGwyneth PaltrowGwynethPaltrowThe Pioneer WomanThePioneerWomanLisa SchweitzerFri, 19 Mar 2010 17:00:00 ESTEditor's Picks - Best Links of the Weekhttp://www.slashfood.com/2010/03/05/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/03/05/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/03/05/editors-picks-best-links-of-the-week/#commentsFiled under: , ,

Brian Boitano in Precita Park. Photo: Gary Soup, Flickr

A few of the best links on the Web this week:

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]]>alain ducassebrian boitanocutting meatiacppizzaLisa SchweitzerFri, 05 Mar 2010 17:00:00 ESTEditor's Picks - Best Links of the Weekhttp://www.slashfood.com/2010/02/26/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/02/26/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/02/26/editors-picks-best-links-of-the-week/#commentsFiled under: ,

Photo: darktek, Flickr


A few of the best links on the Web this week:

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]]>baconBenAndJerrysbenjerrysbutcher partiesfair trade certifiedFairTradeCertifiedTim LoveTimLoveLisa SchweitzerFri, 26 Feb 2010 17:00:00 ESTPan-Browned Brussels Sprouts - Feast Your Eyeshttp://www.slashfood.com/2010/02/26/pan-browned-brussels-sprouts-feast-your-eyes/http://www.slashfood.com/2010/02/26/pan-browned-brussels-sprouts-feast-your-eyes/http://www.slashfood.com/2010/02/26/pan-browned-brussels-sprouts-feast-your-eyes/#commentsFiled under:

brussels sprouts with pine nutsPhoto: thedabble, Flickr


These caramelized beauties thankfully bear little resemblance to the watery, tasteless Brussels sprouts of my youth. Now, along with broccoli and cauliflower, I enthusiastically include these vitamin-packed veggies into my weekly dinner routine.

Here, blogger thedabble was inspired by a recipe from the late, beloved Gourmet. She fine-tuned the recipe to include more sprouts; she reduced the amount of olive oil, butter and pine nuts, and she added a sprinkling of Parmesan cheese to garnish. The sprouts turned out beautifully and look like they would make the perfect savory side dish to any grilled or roasted fish or meat.

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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]]>Brussels sproutsBrussels sprouts recipesgourmet magazineLisa SchweitzerFri, 26 Feb 2010 10:00:00 ESTEditor's Picks - Best Links of the Weekhttp://www.slashfood.com/2010/02/19/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/02/19/editors-picks-best-links-of-the-week/http://www.slashfood.com/2010/02/19/editors-picks-best-links-of-the-week/#commentsFiled under: , ,

A specialty dish from Locanda Verde. Photo: roboppy, Flickr


A few of the best links on the Web this week:
  • Eric Ripert and Anthony Bourdain got themselves a radio show on Martha's Sirius channel, and it sizzles.
  • Are you anxious about how much to tip the pizza guy when he rings your bell? Check out this guide.
  • From the people that bring you the Food Network, another 24-hour food TV channel is on its way.
  • The many wonderful uses for humble coffee filters.
  • The James Beard Award semifinalists were announced. Is your favorite chef or restaurant among them?

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]]>anthony bourdainAnthonyBourdaincoffee filterseric ripertEricRipertfood networkFoodNetworkjames beard awardsjames beard nomineesLisa SchweitzerFri, 19 Feb 2010 17:00:00 ESTEditor's Valentine's Day Picks - Best Love Links of the Weekhttp://www.slashfood.com/2010/02/12/editors-valentines-day-picks-best-love-links-of-the-week/http://www.slashfood.com/2010/02/12/editors-valentines-day-picks-best-love-links-of-the-week/http://www.slashfood.com/2010/02/12/editors-valentines-day-picks-best-love-links-of-the-week/#commentsFiled under: ,

Photo: Ray Kachatorian


A few of the best Valentine's Day links on the Web this week:

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]]>valentines dayValentinesDayLisa SchweitzerFri, 12 Feb 2010 17:00:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/11/06/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/11/06/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/11/06/editors-picks-best-of-the-rest/#commentsFiled under: ,

Thanksgiving stuffing

Thanksgiving stuffing. Photo: anjuli ayer, Flickr.

A few of the best stories spied elsewhere on the Web this week:

Learn some new holiday cooking and baking skills with this roundup of Thanksgiving cooking classes across the nation.

Not surprisingly, an Aloha, Ore., man was fined $300 for calling 911 to complain about his botched McDonald's drive-through order.

Design icon Isaac Mizrahi will sell tartan-topped cheesecakes from Junior's on QVC in early December.

Los Angeles' popular Kogi Korean Taco Truck gets a tricked out Toyota Scion Kogi xD Mobile Kitchen that's fully loaded with a grill, a sink and an Alpine Sound System.

Restaurant consulting firm Baum + Whiteman released its 2010 food and dining trend forecast, which claims "fried chicken is the new pork belly."

Former New York Times restaurant critic Frank Bruni sold the TV rights to his memoir, "Born Round."

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]]>BestOfTheWeekCookingClassesFoodTrendsFoodTruckfrank bruniFrankBrunikogikogi bbqKogiBbqKogiKoreanBbqMcDonaldsthanksgiving dinnerthanksgiving foodThanksgivingDinnerThanksgivingFoodLisa SchweitzerFri, 06 Nov 2009 17:00:00 ESTA Photographic Ode to End of Gourmethttp://www.slashfood.com/2009/11/02/a-photographic-ode-to-end-of-gourmet/http://www.slashfood.com/2009/11/02/a-photographic-ode-to-end-of-gourmet/http://www.slashfood.com/2009/11/02/a-photographic-ode-to-end-of-gourmet/#commentsFiled under: ,


gourmet magazines

Photo: whitneyinchicago, Flickr.

Nostalgia abounds as the reality sinks in that Gourmet magazine is really gone: We'll never receive another issue in the mail. We'll never have another opportunity to crack the glossy binding holding together a new month's culinary content.

We're still adjusting to the news and no doubt you are, too. Check out this poignant photographic essay from Kevin DeMaria, the former associate art director of the magazine. It documents the offices, common areas and test kitchen of the magazine as staffers were looking back, packing up and moving out.

View Poll

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]]>gourmetGourmetMagazineLisa SchweitzerMon, 02 Nov 2009 13:30:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/10/30/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/30/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/30/editors-picks-best-of-the-rest/#commentsFiled under:

vegetarian pizza

Veggie pizza. Photo: mccun934, Flickr.

A few of the best stories spied elsewhere on the Web this week:

Much to the dismay of the meat industry, the Baltimore Public School System has instituted Meatless Mondays on the lunch line in an effort to reduce students' intake of cholesterol and saturated fats.

See which chefs are running the New York City Marathon this Sunday and what they'll be dining on afterwards.

Building on the success of "Top Chef," Bravo plans to launch "Top Chef: Just Desserts," a competitive show for pastry chefs. They have yet to release the planned panel of judges or the host.

Jelly Belly announced a new line of beverages called Jelly Belly Gourmet Soda to be sold in 4-packs in popular jelly-bean flavors Sour Cherry, Lemon Drop, Crushed Pineapple and Blueberry.

Still looking for Halloween costume inspiration? Check out this slideshow of celeb chefs and dress accordingly -- will you choose tattooed arms or the traditional chef's coat?

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]]>gourmet sodaGourmetSodahalloween costumesHalloweenCostumesjelly bellyJellyBellymeatless mondaysMeatlessMondaysnyc chefsnyc marathonNycChefsNycMarathonschool lunchesSchoolLunchestop chefTop Chef Just DessertsTopChefTopChefJustDessertsLisa SchweitzerFri, 30 Oct 2009 18:00:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/10/23/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/23/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/23/editors-picks-best-of-the-rest/#commentsFiled under:

sausage pizza

Sausage pizza.
Photo: bobby stokes, Flickr.

A few of the best stories spied elsewhere on the Web this week:

Bravo announces that "Top Chef Masters'" will be renewed for a second season, this time with the addition of Food & Wine's Gail Simmons to the judges' table.

Chicago pizza lover Craig Scharoff takes a bet to eat only sausage pizza for one month and, with a little over a week left, Scharoff has actually lost a few pounds, owing to the fact that he no longer eats his kids' leftovers.

We know you'll be lining up for the Heston Blumenthal-endorsed SousVide Supreme, the first to market sous vide machine for the ambitious home cook who can't live without the tender texture and flavor the cooking method yields.

In surprising and annoying study news, researchers found that in addition to red wine, prolonged contact with white wine erodes tooth enamel -- making teeth more sensitive to cold, hot and sweet food, as well as staining. Even more surprising is that brushing teeth after drinking white wine worsens the damage.

The new edition of classic cooking tome "Larousse Gastronomique" arrives in stores with a thud, weighing in at eight pounds and 1,206 pages, with updates from avant-garde chefs such as Ferran Adria and Thomas Keller along with recipes for traditional French dishes like crepes suzettes.

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]]>Gail SimmonsGailSimmonsheston blumenthalHestonBlumenthalLarousseGastronomique.sausage pizzaSausagePizzasous videSousVidetop cheftop chef mastersTopChefTopChefMasterswine studyWineStudyLisa SchweitzerFri, 23 Oct 2009 17:00:00 ESTShanghai Surprise - Authentic American Burger Experiencehttp://www.slashfood.com/2009/10/21/shanghai-surprise-authentic-american-burger-experience/http://www.slashfood.com/2009/10/21/shanghai-surprise-authentic-american-burger-experience/http://www.slashfood.com/2009/10/21/shanghai-surprise-authentic-american-burger-experience/#commentsFiled under: , , ,


apple pie

Apple pie. Photo: jazzijava, Flickr.

Expat foodies have been known to sniff out American favorites in every corner of the world, whether it's bagels, burgers or cupcakes. According to a review we read, even in China, it looks like a seriously good American burger can be had at Bistro Burger. Made from 100-percent Angus beef, imported from the States and ground on the premises, this Shanghai burger has the potential to be better than most you'd get in the U.S. We don't know what the meat to fat ratio is, but we'd be willing to try them regardless.

In addition to ordering a variety of international themed burgers, homesick visitors and expats can take advantage of the restaurant's October promotion, where they can "get a free milkshake with any burger." Apparently, authentic milkshakes are a big deal in these parts, due to the fact that many are made with ultrapasteurized or nonperishable milk, whereas Bistro Burger uses the fresh stuff.

The review also raves about the eatery's chili cheese fries, pronouncing them the "best" in Shanghai, as well as homemade apple pie packed with honest-to-goodness imported U.S. apples and Brooklyn beer. Who says you can't find the comforts of home halfway round the world?

[Via Shanghaiist]

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]]>american foodAmericanFoodAngus BurgerAngusBurgerasiabeefBistroburgerBrooklyn BeerBrooklynBeerburgercomfort foodComfortFoodexpathamburgermilkshakeShanghaiLisa SchweitzerWed, 21 Oct 2009 16:00:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/10/16/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/16/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/16/editors-picks-best-of-the-rest/#commentsFiled under: ,


Homemade candy corn. Photo: NoshWithMe, Flickr.

A few of the best stories spied elsewhere on the Web this week:

Why buy bags of Brach's when you can make your own gorgeous Halloween candy?

A chain of Spanish-American restaurants in Brooklyn and Queens offers seafood-loaded and tequila-spiked "Viagra" soup.

A recent study published in the Journal of Neuroscience is the first to show that eating and drinking act as painkillers by way of distraction.

The new "Hell's Kitchen" Nintendo game requires players to chop food and drop it into pots, but surprisingly does not involve swearing and smoking.

Move over Starbucks, Wolfgang Puck is introducing bottled Culinary Iced Coffees made with organic ingredients.

In the latest Todd English news, his former fiancée, Erica Wang, turned herself in to the police today, after he filed assault charges against her.

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]]>candyEditorsPicksfrappuccinogordon ramsayGordonRamsayhalloween candyHalloweenCandyHellsKitchennintendotodd englishToddEnglishviagrasoupwolfgang puckWolfgangPuckLisa SchweitzerFri, 16 Oct 2009 17:00:00 ESTFood52 Tournament of Cookbookshttp://www.slashfood.com/2009/10/14/food52-tournament-of-cookbooks/http://www.slashfood.com/2009/10/14/food52-tournament-of-cookbooks/http://www.slashfood.com/2009/10/14/food52-tournament-of-cookbooks/#commentsFiled under:

real cajun by donald link

'Real Cajun'. Photo: Clarkson Potter

Not sure which new cookbooks are worth investing in this year? Take the guesswork out of your decision and follow along with food52's Tournament of Cookbooks. The competition -- run by this new home-cooking Web site's founders (former New York Times food editor Amanda Hesser and food writer Merrill Stubbs) -- pits 16 of this year's best books against each other, to be cooked from and judged by 17 venerable chefs and food writers.

Tournament rounds will play out over the course of 4 weeks, with a decision announced every weekday beginning Wednesday. For the first challenge in the bracket, "My New Orleans," by John Besh was bested by "Real Cajun," by Donald Link, as judged by Daniel Patteron. The winning book will take home the first Piglet trophy and be feted at the Astor Center in New York City on Nov. 9, 2009.

After the jump, see list of the cookbooks and judges in play. ...

Continue reading Food52 Tournament of Cookbooks

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]]>Amanda HesserAmandaHesserdan barberDanBarberDonald LinkDonaldLinkfood52Gail SimmonsGailSimmonsgrant achatzGrantAchatzJohnBeshMatt LeeMattLeeTed LeeTedLeetournamentofcookbooksLisa SchweitzerWed, 14 Oct 2009 13:00:00 ESTNew York City Wine & Food Festival - On the Road with Bruni and Bourdainhttp://www.slashfood.com/2009/10/11/new-york-city-wine-and-food-festival-on-the-road-with-bruni-and/http://www.slashfood.com/2009/10/11/new-york-city-wine-and-food-festival-on-the-road-with-bruni-and/http://www.slashfood.com/2009/10/11/new-york-city-wine-and-food-festival-on-the-road-with-bruni-and/#commentsFiled under:


anthony bourdain
Anthony Bourdain.
Photo: New York City
Wine & Food Festival.
When we got our hands on a coveted ticket to the Frank Bruni/Anthony Bourdain TimesTalks event, we were psyched to attend. What could be more fun than witnessing the outgoing New York Times restaurant critic participating in a culinary spar with the preeminent enfant terrible of the chef world?

Not surprisingly, Bourdain is a natural and answered practically every Bruni question with a clever, brutally honest quip. Bruni began by inquiring about one of the more unusual things he had seen Bourdain eat on his Travel Channel show, "No Reservations." The delicacy in question was a warthog's rectum. After firing off a few expletives, Bourdain admitted that while he was eating the warthog delicacy, he knew he was "in trouble," adding he humbly tries to eat everything that people around the globe offer him.

"Where we're going is based on directors we like and want to dupe," Bourdain said of the show. "We want to make something along the lines of films we admire." Of course, he capped the exchange off with a self-mocking, "But, it's all about me in the end."

Continue reading New York City Wine & Food Festival - On the Road with Bruni and Bourdain

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]]>AliceWatersanthony bourdainAnthonyBourdainchefFoodNetworkFrankBruniguy fieriGuyFieriNewYorkCityWineAndFoodFestivalNoReservationsrachael rayRachaelRayLisa SchweitzerSun, 11 Oct 2009 10:00:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/10/09/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/09/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/09/editors-picks-best-of-the-rest/#commentsFiled under:



momofuku milk bar volcano
Momofuku Milk Bar Volcano Photo: Kat Kinsman
A few of the best stories spied elsewhere on the Web this week:

A new study from the University of South Carolina finds comfort food not as comforting as you'd think.

A snacking-while-driving invention makes talking on your cell phone while driving seem positively safe and sound.

Despite the recession, consumers are still willing to shell out as much as $999 per person to rub shoulders with celeb chefs at food festivals across the nation.

David Chang, of Momofuku fame, may open a Milk Bar in Georgetown.

More Americans are starting small farms, sometimes called 'hobby' or 'lifestyle' farms, which provide much of the food found at the nation's farmers' markets and roadside stands.

Now you can get your candy fix and your rock on with Kiss-branded M&M's.

Le Bernardin reservations out of your reach? Chef Eric Ripert launched a wine club, giving the average Joe access to his vino-expertise and recipe pairings to use at home.

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]]>comfort foodComfortFooderic ripertEricRipertfarmers marketFarmersMarketfood festivalsFoodFestivalsmmsmomofukumomofuku milk barMomofukuMilkBarwine clubWineClubLisa SchweitzerFri, 09 Oct 2009 17:00:00 ESTCustom Ice Cream Vending Machine Coming to an Office Near Youhttp://www.slashfood.com/2009/10/07/custom-ice-cream-vending-machine-coming-to-an-office-near-you/http://www.slashfood.com/2009/10/07/custom-ice-cream-vending-machine-coming-to-an-office-near-you/http://www.slashfood.com/2009/10/07/custom-ice-cream-vending-machine-coming-to-an-office-near-you/#commentsFiled under:


Photo: MooBella
Imagine you're at your desk and the 4 p.m. munchies strike. You walk over to the vending machine and are faced with chips, soda or freshly customized ice cream from the MooBella machine. Disaster or delight? Probably both.

With 96 possible variations, based on 12 flavors, 3 mix-ins (candy, cookies, etc.) and two varieties (premium and light), it will take a while to get bored. Variations include pistachio chip and mocha cookie. The company says the 100-percent all natural dairy ingredients are shelf stable until mixed and flash frozen right inside the machine. Will this strange and mysterious process yield a deliciously creamy frozen treat or one that's slightly off?

The first machine is located at Northeastern University, but 100 are scheduled to be installed throughout New England in the near future. We'd love to hear from anyone who's tried the stuff. Spill it in the comments!

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]]>ice creamice cream vending machineIceCreamIceCreamVendingMachinemoobellavending machinesVendingMachinesLisa SchweitzerWed, 07 Oct 2009 16:00:00 ESTAuthentic Fondue Defined in Swiss National Cookbookhttp://www.slashfood.com/2009/10/07/authentic-fondue-defined-in-swiss-national-cookbook/http://www.slashfood.com/2009/10/07/authentic-fondue-defined-in-swiss-national-cookbook/http://www.slashfood.com/2009/10/07/authentic-fondue-defined-in-swiss-national-cookbook/#commentsFiled under: ,

swiss fondue recipe revealed
Fondue. Photo: 02b, flickr.
Just when you thought fondue was any combination of melted cheese bubbling away in a pot, along comes the Swiss government with their strict rules and regulations. Not that we're surprised -- a country known for its precision and design sense would naturally prefer to mandate the definition of exactly what goes into the pot.

According to the Canadian Press, a new national cookbook, "The Swiss Cookbook," put out with the help of the country's tourism agency defines the recipe as a mix of "only Vacherin and Gruyere cheeses mixed with Fendant wine and a dash of kirsch (cherry) schnapps." The book even includes instructions on the proper way to eat the fondue, including stirring tips and what to drink with the dish. Aside from the classic fondue recipe, the book packs more than 140 national dishes for rib-sticking mountain fare.

After the jump, get the authentic fondue recipe.

Continue reading Authentic Fondue Defined in Swiss National Cookbook

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]]>cheeseeuropefonduegruyereSwiss cheeseSwissCheeseTheSwissCookbookvacherinLisa SchweitzerWed, 07 Oct 2009 11:00:00 ESTEditor's Picks - Best of the Resthttp://www.slashfood.com/2009/10/02/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/02/editors-picks-best-of-the-rest/http://www.slashfood.com/2009/10/02/editors-picks-best-of-the-rest/#commentsFiled under:


doughnuts at the doughnut plant
Doughnuts. Photo: jwannie, flickr.
A few of the best stories spied elsewhere on the Web this week:

The world's largest candy store is set to open in Dubai, complete with mall-roaming mascot.

With more upscale restaurants open for breakfast, doughnuts are popping on many of their menus.

Celebrity chefs, including Guy Fieri, Paula Deen and Anthony Bourdain, hit the road like rock stars on tour.

A Sydney restaurant has been fined for topless food handlers, just one of many food safety infractions on New South Wales Government's Name and Shame Web site.

Slashfoodie Pervaiz Shallwani interviews Julia Child's editor Judith Jones about her new book "The Pleasures of Cooking for One."

"Top Chef" finalist and ladies' man Fabio Viviani gets his own Bravo reality show.

Mario Batali will not have to give up his precious orange Crocs -- the company has been saved from going out of business.

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]]>anthony bourdainAnthonyBourdaincandycandy storeCandyStoreCrocsdonutsfabio vivianiFabioVivianiguy fieriGuyFieripaula deenPaulaDeentop chefTopChefLisa SchweitzerFri, 02 Oct 2009 17:00:00 ESTIt's World Vegetarian Day on Slashfoodhttp://www.slashfood.com/2009/10/01/its-world-vegetarian-day-on-slashfood/http://www.slashfood.com/2009/10/01/its-world-vegetarian-day-on-slashfood/http://www.slashfood.com/2009/10/01/its-world-vegetarian-day-on-slashfood/#commentsFiled under: , ,

carrots
Carrots. Photo: ccharmon, Flickr.


Today's the day to skip burgers and bacon -- it's World Vegetarian Day! Slashfood is celebrating the beginning of vegetarian-awareness month with lots of posts highlighting the best in fruits and veggies. They'll be a few roundups that aren't all-veg, but barring those, we're bringing you meat-free fare all day long. Check back here for posts on vegan wine, the best in vegetarian cookbooks and food festivals, plant-based recipes and more.

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]]>carrotsfallveganvegetablesvegetarianworld vegetarian dayWorldVegetarianDayLisa SchweitzerThu, 01 Oct 2009 09:30:00 ESTLe Fooding D'Amour Paris-New York Recaphttp://www.slashfood.com/2009/09/28/le-slashfoodie-goes-to-le-fooding/http://www.slashfood.com/2009/09/28/le-slashfoodie-goes-to-le-fooding/http://www.slashfood.com/2009/09/28/le-slashfoodie-goes-to-le-fooding/#commentsFiled under: , ,

le fooding
Diners at Le Fooding. Photo: Pabo76/Flickr
What happens when the best French and American chefs of the moment converge on New York City for a weekend of casual culinary madness, all in the name of charity?

It's called Le Fooding D'Amour Paris-New York. The two-day event took place in Long Island City, N.Y. at the P.S.1 Contemporary Art Center and included tasting stations by David Chang (Momofuku), Wylie Dufresne (WD~50), Yves Camdeborde (Le Comptoir du Relais), Sean Rembold (Diner), William LeDeuil (Ze Kitchen Galerie), Christophe Pelé (Bigarrade) and more.

Slashfood attempted to try as many of the dishes on offer as possible, considering the long, snaking lines and lack of lighting at the outdoor venue.

Check out our photos after the jump.

Continue reading Le Fooding D'Amour Paris-New York Recap

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]]>dinerfallLe FoodingLeFoodingLeFoodingDAmourmomofukup.s. 1 contemporary art centerP.s.1ContemporaryArtCentersean remboldSeanRemboldwd-50wylie dufresneWylieDufresneLisa SchweitzerMon, 28 Sep 2009 17:30:00 EST