Kitchen Sink Tag

09 Aug

Posted at 05:55h in Kitchen Sink by

ReMARKable Palate #51: Paleocuisineology and the foods of Lewis and ClarkChef Mark catches up with Mary Gunderson, author of The Food Journal of Lewis and Clark: Recipes for an Expedition at the National Conference of the US Personal Chef Association in St Louis. From Buffalo meat to...

08 Aug

Posted at 12:54h in Kitchen Sink by

Culinary Roundtable #4: The Food of Northern SpainThis week we’re talking about the foods of Spain. While many Americans may be familiar with Paella, Gazpacho and Rioja, there’s more to Spain than just these dishes. We speak about the foods and culture of the Northern provinces, Galicia,...

06 Aug

Posted at 21:33h in Kitchen Sink by

Eat Feed # 50: Seafood at the SeasideBrooke Dojny, author of Dishing Up Maine: 165 Recipes that capture Authentic Down East Flavors and The New Ingland Clam Shack explains the nomenclature of New England eateries and gives us a tour of the region's best dishes. Joe Carlin, assistant editor of...

06 Aug

Posted at 12:13h in Kitchen Sink by

Now this is somewhat disturbing: According to a news report I read this morning, ten people in Mexico have died from eating wild mushrooms they gathered in the mountains of Chiapas. I'm not sure which part of the story is most troubling, however: the fact that they picked and ate...

06 Aug

Posted at 11:02h in Kitchen Sink by

Hungry Magazine #22: It's All GreekThis week we try something different, with a little reporting piece on the history of greek restaurant staples the Gyro and Flaming Saganaki. Flaming Saganaki, Opa, and the whole theatrical production was invented in Chicago on Halsted St in the 1960’s at the Parthenon. The...

05 Aug

Posted at 13:12h in Kitchen Sink by

CHIC #32: Chefs on Servers & TippingHow much do you tip? None of my business, I know, but do you know how much to tip. Why do we tip? How can we get better served when we dine in a restaurant? Chef John Fuente and I talked about servers, tipping...