Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/State Fair Food Vendors Lure Workers on Their Lunch Hourshttp://www.slashfood.com/2009/10/14/state-fair-food-vendors-lure-workers-on-their-lunch-hours/http://www.slashfood.com/2009/10/14/state-fair-food-vendors-lure-workers-on-their-lunch-hours/http://www.slashfood.com/2009/10/14/state-fair-food-vendors-lure-workers-on-their-lunch-hours/#commentsFiled under: , ,

fried cheesecurds

Mykl Rovertine, flickr.

Acknowledging that even motivated eaters are struggling to complete their fried food checklists during a single visit to the fair, an increasing number of state fairs are now offering free lunch passes to stimulate more sampling.

Arkansas this week joined Missouri and Memphis's Mid-South Fair in pushing a program that re-imagines the midway as a vast office cafeteria, with chocolate-dipped fried bacon and hot beef sundaes standing in for grilled cheese sandwiches and Jello salad. Arkansas State Fair spokesman Ralph Eubanks said "Lunch at the Fair," featuring free parking and admission on weekdays from 11 a.m.- 1 p.m, was created in response to clamorous customer demand.

"We've had several requests and we decided to try it," Eubanks says. "We're making it logistically possible to provide workers with a quick corn dog."

Eubanks concedes most folks who punch out for a quick trip to the fair are unlikely to stick to what he calls "the old standbys": There are 30 new items available at the fair this year, including a taco in a bag and chicken parmesan on a stick. "We just kind of hit the jackpot," Eubanks marvels.

Continue reading State Fair Food Vendors Lure Workers on Their Lunch Hours

Permalink | Email this | Comments
]]>arkansasfried foodFriedFoodMemphis Mid-South FairMemphisMid-southFairStateFairHanna Raskin2009-10-14T11:00:00+00:00Wheel of Lunch Picks Your Meal for Youhttp://www.slashfood.com/2009/08/27/wheel-of-lunch-picks-your-meal-for-you/http://www.slashfood.com/2009/08/27/wheel-of-lunch-picks-your-meal-for-you/http://www.slashfood.com/2009/08/27/wheel-of-lunch-picks-your-meal-for-you/#commentsFiled under: ,

lunch
Wheel of Lunch. Photo: wheelof.com/lunch
Too tired or hungry to decide what to eat for lunch today? Soup sound boring? Already ate sushi yesterday?

Ponder no longer! Let the Wheel of Lunch make your mind up for you. Simply punch in your ZIP code and give the wheel a spin by clicking your mouse. The mighty wheel will pick a place near you, give you a link to its Yahoo review site, and send you out the door. Don't like the choice? Spin again -- especially if the wheel tells you to skip lunch (who does that?!).

[Wheel of Lunch]
Permalink | Email this | Comments
]]>lunchreviewswheel of lunchEmily Farris2009-08-27T13:00:00+00:00Montel's Daughter Advocates for Vegetarian School Luncheshttp://www.slashfood.com/2009/08/25/montel-williams-daughter-advocates-for-better-school-lunches/http://www.slashfood.com/2009/08/25/montel-williams-daughter-advocates-for-better-school-lunches/http://www.slashfood.com/2009/08/25/montel-williams-daughter-advocates-for-better-school-lunches/#commentsFiled under: , , , ,

wyntergrace williams

Following in the footsteps of her famous father, talk show host Montel Williams, 14-year-old Wyntergrace Williams has taken to the airwaves to solve other people's problems. But instead of counseling couples or advising addicts like Montel has done, the younger Williams is advocating for vegetarian meal options in public schools.

Williams' promo spot debuted last night during ABC Family's show "The Secret Life of the American Teenager." The 30-second PSA is part of a campaign to urge Congress to amend the Child Nutrition Act to include more vegetarian and vegan options in public school lunches. The CNA is up for reauthorization this year.

According to healthyschoollunches.org (the site that Williams is working with), though some schools are able to offer innovative school lunches that include numerous vegan and vegetarian options, some of which are even environmentally sustainable, many schools only meet the bare minimum nutrition requirements set forth by the CNA.

Continue reading Montel's Daughter Advocates for Vegetarian School Lunches

Permalink | Email this | Comments
]]>healthy school lunchesHealthySchoolLuncheshealthyschoollunches.orgmontelmontel williamsMontelWilliamsPSApublic schoolsPublicSchoolsschool lunchschool lunchesSchoolLunchSchoolLunchesteenagersvegetarianwyntergrace williamsEmily Farris2009-08-25T17:00:00+00:00Are Austin Tacos the Nation's Best? http://www.slashfood.com/2009/07/23/are-austin-tacos-the-nations-best/http://www.slashfood.com/2009/07/23/are-austin-tacos-the-nations-best/http://www.slashfood.com/2009/07/23/are-austin-tacos-the-nations-best/#commentsFiled under: , , , , , , , ,

tacos
Chorizo tacos at Austin's Arandas #3. Photo: Jessica S. Ralat
A whopping 69 percent of poll respondents told this recent Brooklyn-to-Austin transplant that the Lone Star State's tacos were the best in the nation and relayed some excellent suggestions. We were able to sample some 40 tacos around Austin, setting them against the closest Sunset Park, Brooklyn, counterparts we could find. Here's one taster's subjective opinion. (Austin is growing on him.)

6. Austin's Arandinas (suggested by Slashfoodies Lacey and LP) pork taco vs. Brooklyn's Matamoros cabeza taco:
Arandinas' juicy, eminently scarfable pork taco went head-to-head with Matamoros', uh, cow head -- and triumphed.
Winner: Arandinas, Austin.

5. Austin's Mi Madre's Restaurant (suggested by Jodi and others) Pork Adobado vs. Brooklyn's Matamoros Enchilada taco:
Anticipating a chili steam engine from this red-sauced breakfast taco, we instead found spiceless goop in a flour shell ill-matched to its flurry of onions and avocado slices. The slightly spicy red enchilada taco at Matamoros is still the one we hold dear.
Winner: Matamoros, Brooklyn

Four more, including the winner, after the jump.

Continue reading Are Austin Tacos the Nation's Best?

Permalink | Email this | Comments
]]>ArandinasAustinBrooklynexpire-images:2010-7-23La TapatiaLaTapatiaMi Madres RestaurantMiMadresRestaurantnew yorkNewYorkPorfirios TacosPorfiriosTacosshowdownTaco Restaurantstaco shacksTacoRestaurantstacosTacos MatamorosTacoShacksTacosMatamorostaste testTasteTestTexasJose Ralat Maldonado2009-07-23T17:00:00+00:00'Brunch!' - Cookbook Spotlighthttp://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/http://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/http://www.slashfood.com/2009/07/13/brunch-cookbook-spotlight/#commentsFiled under: , ,

brunch!

'Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal'
Recipes by Gale Gand with Christie Matheson
Photographs by Ben Fink
Clarkson Potter -- 2009
Buy it on Amazon

Ah, brunch, that most indecisive and superfluous of meals: it's certainly not necessary, and probably wouldn't even exist if people weren't inclined to sleep in on the weekends.

But where French toast and eggs Benedict are concerned, necessity has never been the point. So it follows that of course brunch should have its own cookbook: any meal that can gouge so much time and effort out of an otherwise unremarkable weekend naturally requires a repertoire of recipes.

Gale Gand, a James Beard Award-winning pastry chef and the owner of Chicago's renowned Tru, has stepped up to the plate, and then some, with 'Brunch!' If the title's exclamation point tells you all you need to know about Gand's enthusiasm for the subejct, then her recipes -- from beverages like White Hot Chocolate and Gale's 3-Alarm Bloody Mary, to caloric delights like Corn and Parmesan Fritters and Chocolate Waffles -- should give you a generous hint of her serious dedication to the cause. Whether you prefer to drink your brunch or be put into a sugar coma by it, there's pretty much something for everyone here.

See what we tested and whether the book's worth buying after the jump.

Continue reading 'Brunch!' - Cookbook Spotlight

Permalink | Email this | Comments
]]>brunchcookbook spotlightCookbookSpotlightgale gandGaleGandRebecca Flint Marx2009-07-13T14:00:00+00:00Tortilla Españolahttp://www.slashfood.com/2009/06/22/tortilla-espanola/http://www.slashfood.com/2009/06/22/tortilla-espanola/http://www.slashfood.com/2009/06/22/tortilla-espanola/#commentsFiled under: , , , ,

Tortilla. Photo: formalfallcy @ Dublin (Victor)/Flickr
Like paella, tortilla española is a quintessential Spanish dish. Ubiquitous on tapas bar menus, the circular potato and onion omelet is also versatile. Add peppers (as above) or chorizo for color and texture, or follow the lead of Michael Fiorello, chef de cuisine at Chicago tapas bar Mercat a la Planxa, who loves tossing in jamón Ibérico or seasonal mushrooms.

While labor intensive, basic tortilla española (an original recipe is after the jump) is well worth the effort for its inimitable flavor and flexibility. Adapt this recipe to suit your own needs -- perhaps finish it on the stove top, perhaps in the oven, as done at Mercat a la Planxa. Fiorello agrees: "You can cook tortilla using many different techniques." No matter how you slice it, tortilla española is addictive. If you can wait this long -- and you ought not -- it will keep for a couple of days.

Recipe after the jump.

Continue reading Tortilla Española

Permalink | Email this | Comments
]]>recipespanish foodSpanishFoodtortillatortilla espanolaTortillaEspanolaJose Ralat Maldonado2009-06-22T16:00:00+00:00Flashback to the Seventies: Korean Barbecuehttp://www.slashfood.com/2009/06/05/flashback-to-the-seventies-korean-barbecue/http://www.slashfood.com/2009/06/05/flashback-to-the-seventies-korean-barbecue/http://www.slashfood.com/2009/06/05/flashback-to-the-seventies-korean-barbecue/#commentsFiled under: , , , , , , , ,

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

Over the last few years, Korean barbecue has gained fresh relevance in the United States. Whether served on hot dog buns in Manhattan, tortillas in Los Angeles or rice in Korean restaurants around the country, the sweet, oniony flavors of bulgoki, japchae and galbi are incredibly delicious and increasingly popular.

When I was a kid, bulgoki (also spelled bulgogi, pulgoki, pulgogi and any number of other ways) was a staple in my house. My parents, who lived in Korea before I was born, loved the stuff and would cook it on an electric griddle at our dinner table. As my sisters and I got older, we got involved in the fun; some of my first cooking experiences involved flipping bulgoki with a pair of bamboo tongs.

I've played with amounts and ingredients, but my mother's basic bulgoki recipe is fantastic. In fact, my only major change is in the dipping sauce: while my parents used light soy sauce with a sprinkle of pepper, I prefer a more traditional garlic/vinegar sauce, which I've included below.

Get the recipe for bulgoki after the jump.

Continue reading Flashback to the Seventies: Korean Barbecue

Permalink | Email this | Comments
]]>beyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsbulgogibulgokiKorean foodKoreanFoodpulgogipulgokiBruce Watson2009-06-05T15:00:00+00:00Flashback to the Seventies: Red Onion Cucumber Saladhttp://www.slashfood.com/2009/05/28/flashback-to-the-seventies-red-onion-cucumber-salad/http://www.slashfood.com/2009/05/28/flashback-to-the-seventies-red-onion-cucumber-salad/http://www.slashfood.com/2009/05/28/flashback-to-the-seventies-red-onion-cucumber-salad/#commentsFiled under: , , , , , , , , ,

In this weekly series, home cook Bruce Watson works his way through a decades-old family cookbook, adapting the best recipes exclusively for Slashfood.

When I have access to fresh produce, cucumber season becomes one of my favorite times of the year. Although it runs from May to August, the wonderful green beauties won't reach their full flourish until later in the summer. Still, it's hard to resist the cool, summery flavor of the first cukes of the season. With that in mind, I decided to flip through my family cookbook in search of some great cucumber recipes.

My Aunt Renie's cucumber salad manages to halve the distance between sharp and smooth, sweet and sour, creamy and intense. In my adjusted version, I cut back on the onions, switched in Greek yogurt and tossed in some fresh dill.

The final version had the soothing coolness of a traditional cucumber salad, but also retained a nice vinegar tang that keeps me on my toes. This is great by itself, or as an accompaniment to barbecue or any other strongly seasoned dish.

Get the cucumber salad recipe after the jump!

Continue reading Flashback to the Seventies: Red Onion Cucumber Salad

Permalink | Email this | Comments
]]>beyond rice krispiebeyond rice krispie treatsBeyondRiceKrispieBeyondRiceKrispieTreatsCucumber saladcucumbersCucumberSaladgreek yogurtGreekYogurtBruce Watson2009-05-28T11:00:00+00:00Summertime Spinach Saladhttp://www.slashfood.com/2009/05/27/summertime-spinach-salad/http://www.slashfood.com/2009/05/27/summertime-spinach-salad/http://www.slashfood.com/2009/05/27/summertime-spinach-salad/#commentsFiled under: , , , , , , , , ,

spinach salad

An unmistakable perfume is in the air: the intoxicating vapors of resiny cedar, sweet applewood, sexy mesquite and reliable ol' hick'ry, arising from grills and escaping from smokers on every block and in every park. Brats are sizzling, hot dogs plumping, chicken breasts marinating, hamburgers being seasoned. And he-men and she-women can barely wait to tuck into perfectly seared T-bones, dry-aged Porterhouses, smoky brisket, even refined filets mignons.

In steakhouses, spinach, typically creamed, is a traditional accompaniment for steak. This is because steak demands to be in the company of strong flavors, and spinach -- among the most assertive of greens in both texture and taste -- delivers. So, as grilling season commences, Slashfood reminds you to eat your spinach. Beyond the jump is an original recipe for a spinach salad that's nothing like the oily, eggy cafeteria staple; gilded with lemon and oregano and with a smoky bacon crunch that resonates with food from the grill. C'mon, give it a try -- it'll please both your mother and Popeye!

Continue reading Summertime Spinach Salad

Permalink | Email this | Comments
]]>Eric Diesel2009-05-27T11:00:00+00:00Crazy for Casseroles - Green Eggs and Ham http://www.slashfood.com/2009/05/13/crazy-for-casseroles-green-eggs-and-ham/http://www.slashfood.com/2009/05/13/crazy-for-casseroles-green-eggs-and-ham/http://www.slashfood.com/2009/05/13/crazy-for-casseroles-green-eggs-and-ham/#commentsFiled under: , , , , , ,

casserole
They're cheesy, cheap and classic. What are talking about? Casseroles, of course! In this brand-new series food writer and blogger Emily Farris, author of "Casserole Crazy: Hot Stuff for Your Oven" crafts tasty new casseroles exclusively for Slashfood readers. Green Eggs and Ham is her premier dish -- just in time for Easter.

As a kid, I never understood why Easter dinner was called "dinner" if it happened at noon. Luckily, one of the great things about being an adult is that we can make our own rules and name our own meals. And because I still can't bring myself to call a meal that happens that early "dinner," this year I'm hosting Easter brunch.

Am I making a 10-pound ham and scrambling three-dozen eggs while my guests drink free-flowing mimosas? Nope, this thing is happening potluck style. Like most people I know, I can't afford to host lavish brunches (not to mention dinners!), but wanted my meal to incorporate the different elements of Easter and, well, be a little brunch-y. So green eggs and ham it was, with eggs, ham, spinach, biscuits and my favorite thing in the world: cheese.

After a bit of experimentation, I wound up with a sort-of upside-down quiche with a biscuit crust, and who wouldn't go crazy for that? Although it'd be a wonderful meal for Easter brunch or supper, it's also a great way to use up that leftover Easter ham. Regardless, it's the sort of thing that would make Dr. Seuss -- or the Easter Bunny -- proud.

Continue reading Crazy for Casseroles - Green Eggs and Ham

Permalink | Email this | Comments
]]>casserolecasserole recipesCasseroleRecipescasseroleseastereaster eggsEasterEggseggshamEmily Farris2009-05-13T16:00:00+00:00Bento Boom Hits Bay Areahttp://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/http://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/http://www.slashfood.com/2009/04/22/bento-boom-hits-bay-area/#commentsFiled under: , , , ,

bento
Ladies and Gentlemen, we are embarking upon a Bento Boom. The prettily packaged (often very elaborate) box lunch has been around in Japan since the 1600s, has its share of obsessives stateside, and now boasts an upscale San Francisco Bay Area entrepreneur as its, uh, bentoperson. Meet Peko-Peko (Japanese for "hungry").

How can a simple, typically cheap boxed lunch go upscale? Well, owner Sylvan Brackett's restaurant background is at Alice Waters' famed local eatery Chez Panisse. His tribute to the food of his childhood -- his mother is Japanese -- do not come cheap. When they're so gorgeously presented in beautiful "to go" boxes, or on traditional servingware when catered, we'd be inclined to shell out the $25 minimum. (Full disclosure: We sampled Brackett's incredible potstickers as college acquaintances). Seasonal, organic ingredients might include Marin Sun Pork Kakuni (soy and sake-simmered pork belly) with chrysanthemum greens or a layered box of Dungeness crab, pork cutlet, local pickled ginger and Brackett's house-brined umeboshi (pickles).

Though gourmet bento has not yet charmed all of America, Brackett studied the cuisine in Japan and declares, "Beautifully laid out food is common there." How does Mom feel about him taking the casual food she served him as a tot and bringing it to the Alice Waters crowd? "She thinks it's amusing."
Permalink | Email this | Comments
]]>Alice WatersAliceWatersbentobento boxBentoBoxChez PanisseChezPanisselunchSan FranciscoSanFranciscoSylvan BrackettSylvanBrackettAlex Van Buren2009-04-22T17:00:00+00:00Burger, Pop and a Shake - Feast Your Eyeshttp://www.slashfood.com/2009/04/14/burger-pop-and-a-shake-feast-your-eyes/http://www.slashfood.com/2009/04/14/burger-pop-and-a-shake-feast-your-eyes/http://www.slashfood.com/2009/04/14/burger-pop-and-a-shake-feast-your-eyes/#commentsFiled under: , , , , , , , , , ,

burger
This photo makes us want to skip on down to Johnny Rocket's, pop the Shirelles on the stereo and sip milkshakes two-straws-to-a-glass -- all before 10am.

But of course what looks to be a simple burger and mac combo platter with a sweet side of Moxie is actually a duck-pork patty slathered with seven-pickle relish accompanied by a gorgonzola and cheddar mac 'n cheese. We're pretty sure that's not what the Fonz was noshing on back in the day. Gotta love that fresh strawberry shake served up in a laboratory glass, too. Click over to the snapshot to learn what those lunchboxes have printed on 'em, part of the cutesy theme at Seattle's Lunchbox Laboratory.

If you're not in our Flickr pool yet it's time to jump in, start tagging photos "slashfood" and show off your skills already. And tell us if this pic makes you get a burger for lunch.
Permalink | Email this | Comments
]]>americaamericanburgerduckmilkshakeporkseattleAlex Van Buren2009-04-14T10:00:00+00:00Thai Beef Salad - Feast Your Eyes http://www.slashfood.com/2009/04/13/thai-beef-salad-feast-your-eyes/http://www.slashfood.com/2009/04/13/thai-beef-salad-feast-your-eyes/http://www.slashfood.com/2009/04/13/thai-beef-salad-feast-your-eyes/#commentsFiled under: , , , ,

beefZesty, spicy and sweet in equal parts, Thai beef salad may be the ideal dish for spring. Though it might simply look like beef plunked on top of greens, its almost-invisible ingredients -- lime juice, minced red chiles and fish sauce -- lend it a flavor profile we crave again and again. Packed with protein, it also features enough veggies that one can walk away feeling a bit lighter on her feet than after, say, downing a porterhouse.

We were reminded how much we love this salad when we came upon La Fille de La Ville's photo. Why La Fille de la Ville? It's pretty literal, we discovered when we emailed her: "I'm just a girl of the town!" she exclaimed. Sounds like a typical New Orleans resident smitten with her city. She's a newbie there but sounds pretty darn enthused about NOLA's "epicurean delights." Find her recipe -- and breathless gastronomical reports -- on her site.
Permalink | Email this | Comments
]]>asianbeefsaladthaiAlex Van Buren2009-04-13T10:00:00+00:00Arepa With Black Beans and Avocado Salsa - Feast Your Eyeshttp://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/http://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/http://www.slashfood.com/2009/04/09/arepa-with-black-beans-and-avocado-salsa-feast-your-eyes/#commentsFiled under: , , , ,

arepa

What would happen if one crossed the rich sweetness of northern-style corn bread with the fun shape of a pancake? We're not sure, but it would probably look a lot like an arepa. Simple and hearty, the rich Venezuelan cornmeal patties -- often sliced open and stuffed for a cool-looking sandwich -- are here topped to make an open-faced snack.

Sara of Sara's Kitchen whipped up this intriguing combo of fresh arepa, black beans, a savory avocado salsa and just a touch of queso blanco. A mix of bright flavors and fun textures, it has us intrigued -- and mulling over a few salsa notions of our own!

Permalink | Email this | Comments
]]>arepavenezuelaBruce Watson2009-04-09T10:00:00+00:00Mongolian Beef - Feast Your Eyeshttp://www.slashfood.com/2009/04/08/mongolian-beef-feast-your-eyes/http://www.slashfood.com/2009/04/08/mongolian-beef-feast-your-eyes/http://www.slashfood.com/2009/04/08/mongolian-beef-feast-your-eyes/#commentsFiled under: , , ,


beef
"We've had our fair share of flames and failures" ruminate the couple behind culinary blog Love and Olive Oil: "Like any good relationship, cooking has its ups and downs."

Tell us about it! We've mangled many a simple recipe over the course of the years. But so long as our end results look as tempting as this duo's ginger-and-brown-sugar-spiked Mongolian Beef, which was inspired by a P.F. Chang's dish, we'll keep hanging out in the kitchen.
Permalink | Email this | Comments
]]>beefchinese foodChineseFoodfeast your eyesFeastYourEyesAlex Van Buren2009-04-08T10:00:00+00:00Walking Through New Orleans - Po'Boyshttp://www.slashfood.com/2009/03/19/walking-through-new-orleans-poboys/http://www.slashfood.com/2009/03/19/walking-through-new-orleans-poboys/http://www.slashfood.com/2009/03/19/walking-through-new-orleans-poboys/#commentsFiled under: ,


Invariably, the first thing I do when I get to New Orleans is seek out food. It starts with an iced mocha from PJs Coffee (only because Rue de la Course has yet to open an outpost at Louis Armstrong International airport). Then it's on to the po'boy.

Typically, I head to Guy's Po-Boy on Magazine Street, where the dressed, fried-shrimp sandwich on airy Leidenheimer bread is like a second-line celebration to the crustacean.

But on my most recent visit, friends were raving about a new place called Mahony's. The shop won the best fried po'boy at last year's New Orleans Po-Boy Preservation Festival for their "peacemaker," a traditional fried oyster sandwich that they gussy up with bacon and cheddar. (For a peacemaker po'boy recipe, check out John Folse's site here.)

Mahony's fried oysters are delicious (I nibbled one off my friend's sandwich), but the chance to have my first fried green tomato po'boy couldn't be missed. Mahony's pairs two thick slices of the fried unripe tomatoes with grilled shrimp and a tangy remoulade sauce.

Slashfoodies in the Po'Boy Nation: What gets your mouthwatering?

Permalink | Email this | Comments
]]>new orleansNewOrleanspo-boySara Bonisteel2009-03-19T12:30:00+00:00Napa Valley Mustard Company Mustardhttp://www.slashfood.com/2009/01/28/napa-valley-mustard-company-mustard/http://www.slashfood.com/2009/01/28/napa-valley-mustard-company-mustard/http://www.slashfood.com/2009/01/28/napa-valley-mustard-company-mustard/#commentsFiled under: , , , , , , , , , , ,

napa valley mustard company mustardsQuick: what field crop comes to mind of when you think of the Napa Valley? If you immediately thought "mustard," you're not wrong, and you're not alone. In the right circles, the Napa Valley is as well known for its mustard as it is for that other crop which does well there. Those fields of endless yellow are celebrated in festivals, are a staple of local cuisines both formal and informal, and are a welcome sight in the great client-relations tradition of the Napa Valley gift basket.

It was in one such that I recently received a jar of Napa Valley Mustard Company mustard. I received the gift basket around the holidays but what with getting blotto on New Year's Eve and a more recent mishap involving a brace of oysters on the half shell, I just got around to tasting it. Wow. This jar was Whole Grain with Chilis and Garlic.


Continue reading Napa Valley Mustard Company Mustard

Read | Permalink | Email this | Comments
]]>eric dieslemustard tastingMustardTastingnapa valley mustardEric Diesel2009-01-28T20:02:00+00:00What Obama Drank Todayhttp://www.slashfood.com/2009/01/20/what-obama-drank-today/http://www.slashfood.com/2009/01/20/what-obama-drank-today/http://www.slashfood.com/2009/01/20/what-obama-drank-today/#commentsFiled under: , , , ,


The Bush White House has been criticized for its total lack of finesse in serving wine at White House dinners (like the $300 Napa Valley wine they served at an economic summit on the global financial crisis), but you can't blame George W. too much--after all, he doesn't even drink. Besides, the same wine guy has picked the bottles since 1995.

Here's what the Obamas had at today's inauguration luncheon:

2007 Duckhorn Sauvignon Blanc from Napa, $30

2005 Goldeneye Pinot Noir from Anderson Valley, $50

NV Korbel Natural Champagne from California, $14

According to Forbes.com, these wines were chosen by a bipartisan Senate-House tasting committee. Now that would be a fun committee to elbow your way onto.

Read | Permalink | Email this | Comments
]]>obamawhite housewineGretchen Roberts2009-01-20T17:00:00+00:00Something Fishy in the White House - Obama's Tuna Salad Recipehttp://www.slashfood.com/2009/01/17/something-fishy-in-the-white-house-obamas-tuna-salad-recipe/http://www.slashfood.com/2009/01/17/something-fishy-in-the-white-house-obamas-tuna-salad-recipe/http://www.slashfood.com/2009/01/17/something-fishy-in-the-white-house-obamas-tuna-salad-recipe/#commentsFiled under: , , , , , , ,

Last September, in one of those press appearances that was intended to show that he was just a normal guy, Barack Obama appeared on 60 Minutes and made tuna fish salad for his daughters. Although the recipe that he used was exceedingly simple (tuna fish, gherkin pickles, mayo, and dijon mustard), it quickly became political. The Western Fishboat Owners Association used it as an opportunity to shill for troll-caught albacore. With that in mind, they offered the following recipe:

Presidential Tuna Salad Sandwiches
Makes 4 Sandwiches

2 six ounce cans of US troll-caught albacore
2 Tablespoons mayonnaise
1 lemon, juiced
1 tablespoon sweet pickle relish
Salt and pepper to taste
8 slices of bread
Lettuce and tomato slices to serve

Mix all but the last two ingredients together and assemble sandwiches. Enjoy!

I fiddled with this recipe a little bit. Being a fan of crunchiness, I threw in a couple of stalks of chopped celery. Also, as sweet pickle relish is an open invitation to high fructose corn syrup, I switched it out for some finely chopped, homemade bread and butter pickles. I also used low-fat mayonnaise and tossed in a little powdered red pepper, just for fun.

Finally, as I am fairly cheap (and don't like to support trolls), I went with more mainstream tuna fish. After a brief taste test, I determined that my favorite was Bumble Bee Prime Fillet Solid White Albacore. Although it comes in a shiny gold can and has every appearance of being expensive, it actually cost a little bit less than standard albacore. My apologies to America's fishing trolls (or trolling fishermen; I really have a hard time differentiating between the two).

After all my adjustments, the only real distinguishing factor of this tuna salad was its small quantity of mayo and addition of lemon juice. Both of these proved fantastic, and I will definitely be using them in the future. If anybody comes across other examples of Obama cuisine, please send them my way!
Permalink | Email this | Comments
]]>ObamaTroll CaughtTrollCaughtTuna fishTuna saladTunaFishTunaSaladWestern Fishboat Owners AssociationWesternFishboatOwnersAssociationBruce Watson2009-01-17T10:00:00+00:00Gourmet's Lunchbox Auction for Hunger Reliefhttp://www.slashfood.com/2008/12/13/gourmets-lunchbox-auction-for-hunger-relief/http://www.slashfood.com/2008/12/13/gourmets-lunchbox-auction-for-hunger-relief/http://www.slashfood.com/2008/12/13/gourmets-lunchbox-auction-for-hunger-relief/#commentsFiled under: , , ,

lunchbox auction

Won't mid-week lunches pack so much more panache if a star chef like Alice Waters, Grant Achatz, Tom Colicchio or Mario Batali has a hand in 'em? You'll still have to make your own PB&J, but now you can tote it along in celeb-stamped style with a one-of-a-kind lunchbox decorated by your favorite chef.

"The Lunchbox Auction presented by Gourmet which benefits hunger-relief organizations Food Bank For New York City and The Lunchbox Fund of South Africa, kicks off live on the World Wide Web at www.thelunchboxauction.org on Thursday, December 11th at midnight and continues through Thursday, December 18th at noon. Almost 100 celebrities from film, television, fashion, art, music and the culinary world have united to remind us that food matters and that hunger is an on-going problem.

Each lunchbox reflects the personal style and individual flair of the person designing the box and no two lunchboxes are alike. Collectors will find that each box is signed and numbered, and some will even contain hidden surprises inside. The collectible lunchboxes make a great gift for the holidays!"

I've already been outbid on Grant Achatz's stainless steel and tension wire armature, and Ruth Reichl's epicurean treasure trove, yet still hold out hope for Michel Richard's mustard-gilded, postprandial bonescape. Mostly because I'd have a chance to say "mustard-gilded" all the darned time -- for charity.

[via: thelunchboxauction.org]

Michel Richard
Permalink | Email this | Comments
]]>alice watersAliceWatersauctioncelebritycelebrity chefsCelebrityChefscharitygourmet magazineGourmetMagazinegrant achatzGrantAchatzlunchboxmario bataliMarioBatalimartha stewartMarthaStewartmichel richardMichelRichardKat Kinsman2008-12-13T10:00:00+00:00