Thanks to one of my friends, I’ve discovered a clever parody chef account on Instagram @chefjacqueslamerde. Check out the chef’s creations. Or read more at thoughtcatalog.com.
UH OH BROS !!! DRS VISIT FRYDAY DID NOT GO WELL !!!! APPARNTLY I HAVE A PROBLEM W/ MY CHOLESTROL AND IM MAYBE A LITTLE DIABETIC !!!! SO I NEED 2 EAT LESS MEAT FOODS AND MORE LEGUMES AN HOLE GRAINS LIKE CORN, SOY AND TOAST !!!!!! KRAFT HANDI-SNAK WITH ACCOUTREMENTS OF KALE CHIPS, RANCH CORN NUTS, YYVES VEGGIE-BOLOGNA, STRUBBS SANDWICH SAVER PICKLE!!! REINFORCED W/ THOUSAND ISLAND DRESSIN !!!! #drsorders #stillsoigné #theartofplating #gastroart #plateswagger #foodporn #chefsofig #healthy #eattherainbow #kale
Washington state health authorities safe trying to determine how more than 55 people were sickened with salmonella in recent weeks. Two were hospitalized.
Preliminary investigation suggests whole pig roasts at private events may have been a common factor in the salmonella cases.
Health officials recommend that pork should be cooked to at least 145 degrees before being served. Even when cooked, food can be contaminated if such things as utensils, cutting boards, or hands are used to handle raw meat and cooked meat without proper washing between each.
Read more at::
The U.S. Department of Agriculture reports that pieces of rubber from a conveyor belt were found in this turkey sausage product that is being recalled.
New research on profitability is very good news for farmers considering switching to organic. Read more: Organic farming isn’t just environmentally friendly – it’s very good business for farmers – The Washington Post
One of the highlights of summer in the city is the array of festivals each year. In northern Manhattan, Drums Along The Hudson is an annual Native American festival that has become an annual attraction, drawing hundreds from the local neighborhoods and beyond. Traditional foods like fry bread, storytelling, and face painting are among the highlights, along with performances and demonstrations of dances and chants passed on from generations of indigenous peoples.
Here’s a short video that captures the spirit:
Here's 45-seconds that I hope captures the spirit of today's Drums Along the Hudson festival of Native American culture, held in Inwood Hill Park. (Good shot of Luis Ramos dancing at the end.)
Posted by Doug Levy on Sunday, June 14, 2015
First attempts to produce major festivals rarely go this well. The inaugural Harlem Eat Up proved what is possible when committed chefs and the community come together and invest professional resources — and lots of their own time to make a big event happen.
Harlem Eat Up is a four-day series of special meals, workshops, chef talks, and tastings celebrating the renaissance of culinary arts in Harlem. In the years since Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard near 125th Street, a long list of restaurants have followed.
The centerpiece, called the Harlem Stroll, consisted of tasting events on both weekend afternoons. Some of Harlem’s top-rated restaurants offered samples, along with dozens of beer and wine samples.
On the demonstration stage, chef Aaron Sanchez joked that he learned about herbs in Morningside Park when he was a teenager in the neighborhood. A lot has changed In those 20 or so years, including that Sanchez is a Food Network star, co-owner with John Besh of Johnny Sanchez in New Orleans and Baltimore, and chef/partner of Paloma, in Stamford, Ct.
Fans of television food shows had plenty to satisfy their cravings. Throughout the afternoon, some of the most familiar faces from television kitchens were visible and accessible. Daniel Bouloud walked around, while Scott Conant and Alex Guarnaschelli were part of the peanut gallery as Sanchez performed a cooking demonstration emceed by Samuelsson.
“Why does it always have to be white beans,” declared Samuelsson as Sanchez pureed beans with fish to make a version of brandade. The two bantered back and forth with good-natured jokes about each other’s ethnic and culinary background, but they saved their biggest barbs for chefs who weren’t there. Clearly, it was all in good fun.
Next year likely will be even better, but this was a fabulous start.