Eat Feed # 56: September in SeasonFlavor: FishCharles Clover, author of The End of the Line: How Overfishing Is Changing the World and What We Eat, talks about what's going on under the sea and at the docks and how to be a more enlightened eater.Entertaining: Michaelmas Goose ...
ReMARKable Palate #57: Pairing Beer and CheeseChef Mark speaks with Florian Kuplent, a Brewmaster at Anheuser Busch in St. Louis. He explains the process of making beer, including the distinction between lagers and ales, light and dark, filtered and unfiltered beers, and we taste some barley and smell...
Mark and I are headed to a wonderful event on Thursday in New York to benefit City Meals on Wheels, so we hope you'll join us there for a sip and a snack!Spanish Wines: Far from Ordinary-Totally Extraordinary!Please join Wines from Spain at the 13th Annual Great Match: Wine...
At last, somewhere, sanity prevails. Chicago Mayor Richard Daley has signed a proposal to repeal the foie gras ban in his city, and for this I give him a standing ovation.Daley sees the ridiculousness of the ban in the first place, calling it "the funniest law they [the Chicago legislature]...
Food Philosophy #21: Beer and Food PairingWho knew that beer could be such a lovely complement to a multi-course meal? Well, now *I* do, but it took some convincing -- and tasting. In Part I of our double-whammy of beer (Part II will be on the next ReMARKable Palate),...
CHIC Podcast #38: Dining TrendsThe folks at Benchmark Hospitality International put out a list of trends for each year. They manage over 30 award-winning hotels, resorts, conference centers and condominium resorts all over the world and these are the most popular trends that they have observed in 2006....