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Articles in "Food"

Chef Richard Erickson of Blue Mountain Bistro Catering rediscovers the magic of Provence during a week-long travel, food and wine writing class in Vaison la Romaine, France.

Pairing local wines with local foods is a long-revered European tradition. In New Mexico, winemakers give that tradition a chile reception.

Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Grilled loin chops and roasted racks, crusted with herbs and garlic, can be found everywhere that Mary went, but some of the less frequently used cuts are the ones that are now creating the real buzz and bleats in professional kitchens.

“I don’t talk about pairing wine and food. . . . I speak about balancing instead.”-Chef Sarah Scott

The force behind the hashtag #StaySafeStayHome has significantly affected the travel and hospitality industries since the onset of COVID-19. A recent survey by RENTCafe shares interesting travel insights that may affect your hospitality business.

The “We’re In This Together” mentality has enabled food producers to serve those in need with kindness through community outreach programs.

Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line.

There is a local food charity, Sonoma Family Meal, that has pivoted its business model quickly to start paying restaurants to cook for those in need. They expect to put at least 20 restaurants and 100 employees back to work, cooking 100,000 meals over the next three months.

Comfort food with a gourmet twist!

A dish finished with high quality, current vintage Extra Virgin Olive Oil can completely transform a diner’s experience. Chef de Cuisine Nate Norris of San Francisco’s legendary Zuni Café says, “While guests may order a salad for the pomegranate and goat cheese, they leave amazed by the lingering flavors of the extra virgin olive oil I used.”

Unpredictable. Alive. Magical. This is how Joshua Needleman describes the temperament of fine chocolate.

Upgrade your watch party with these easy-to-make game day snacks and batched cocktails.

Diners will appreciate the sparkle this adds to a meal, as well as the memorable taste of a well-crafted pair—all of which will help with repeat business and future cheese sales.

It's December and that means....it's Latke Time! Whether you celebrate Hanukkah, Christmas, Kwanzaa or just have a holiday break, cooking is a big part of what makes the Holiday Season special. My Latkes BEAT Bobby Flay on the Food Network, so give them a try. They are really delish and pretty easy.

There was a time when wars were fought, continents discovered, and fortunes made all in the pursuit of spices. This is what it is like in Chef Floyd Cardoz’s kitchen. His kitchen is a veritable court of flavor, spices gain a fine measure of their former glory, as well as much of their old-world appearance.

Sicily. It is all about the the wine, the food, the farms, the people.

 

Garlic, Allium sativum, has a long past...surprisingly, it took until the first half of the twentieth century for the architects of American haute cuisine to embrace the timeless ingredient.

Matcha tea has enjoyed enormous worldwide popularity in recent years, and more restaurateurs and cafe owners are taking notice. Consumers love matcha because it tastes great, it’s easy to prepare, and studies have uncovered a wide range of potential benefits.

With summer temperatures encouraging many restaurant and home chefs to reduce heat in the kitchen, no-cook meals like salads can provide welcome relief.

Perhaps the most universal of ingredients, the tomato crosses nearly all restaurant cuisines and concepts. Once the product of the wilds of South America, the tomato has migrated more than most people, traversing all continents, cities large and small, and the gardens of professionals and home enthusiasts. But with the rapid growth of mass production came a homogenized, thick-skinned tomato largely devoid of the original fruit’s intense flavor and smooth texture. Fortunately, greater emphasis on healthful and organic foods has brought back to prominence full-flavored heirloom tomatoes.

An international event that is true to its local roots.

Yes, I did it. A Corned Beef recipe in a bit of a brogue for your amusement.

Take a trip with me to explore some Cheeses of Europe. 

Want restaurant quality ravioli at home? Check out Bennington, VT's DiBuono Ravioli on Main Street.