Culture is a living, changing thing. I was reminded of it when I read Asian Food Fest’s post about Vietnamese coffee. Author, Ha Dinh, captures Vietnamese-American, Duy Nguyen’s cultural and generational attitudes — over coffee, naturally.
“Though he was born in America, one of Duy’s favorite experiences was in a very casual coffee shop across from a river in Saigon. People of all ages would sit around low tables and low chairs, enjoying long conversations and one coffee (or one cigarette) after another. For Duy, this represents the “Lang Thang” lifestyle his restaurant is named after. “Older generations believe in following one direction, while younger generations have our own way,” said Duy.”
Click here for more: Vietnamese Coffee and Its Percolating Culture
There are really only three main ingredients in Spanish omelette: onions, potatoes and eggs. It doesn’t get any easier! Also called tortilla española, this is one of my daughter’s favorite breakfast and snack items. She loves the taste and “pie” shape of this omelette. I don’t mind making it because it’s not only easy, it’s a great anytime food to have in the kitchen.
Click here for more: Easy-to-make Spanish Omelette (Tortilla Española)
What a rare opportunity to witness the work of two world-class butchers and charcutiers. The roomful of chefs remained riveted as Marc Pauvert and Michael Sullivan generously imparted hard-to-find knowledge during the Cure Camp workshop. Many lament butchery is a lost art but on those two days, it was alive and well in Pauvert and Sullivan’s hands.
Click here for more: Finding the Lost Art of Butchery at Cure Camp
Give me a bowl of sweet black rice pudding topped with luxurious coconut milk and I go inside my happy place. This magical bowl is my definition of comfort food. The true magic of black rice is unlocked with slow heat … and patience. It takes time to cook through the grains to where they split open and release their starch. The result is this beautiful purple-black transformation that’s all at once nutty, smoky and comfortingly starchy.
Click here for more: Black Rice Pudding (“Bee Koe Moy”)
One of the things that gets me out of my winter funk is the promise of pomegranates. These ruby globes are ready for harvest just when it starts to get cold outside (October-ish) until around February. I’m a total pomegranate fangirl. They’re tasty, pretty, and a powerhouse of antioxidants. Of course I didn’t know the last bit of detail when I was chomping down on the juicy arils (the edible stuff inside) as a kid. In case you were wondering, it’s okay to eat the seeds with the arils.
Click here for more: The Seedy Goodness of Pomegranates
Today, Coppin’s Restaurant and Bar offered its first Thanksgiving buffet. Once a fashionable department store and more recently, the city building, the 106-year-old building on Madison Avenue and Seventh Street in Covington, Kentucky, opened on September 27 as Hotel Covington. What lies within is a stylish yet comfortable 4,000-square-foot restaurant and bar.
Click here for more: A Coppin’s Thanksgiving
I’m still in awe of the magic Jose Salazar and Anthony Lamas created the night of the collaboration dinner. It was dreamy, delicious, and a nice glimpse into art in motion.
Click here for more: A Magical Latin Culinary Collaboration
The Art of Food brought out the fresh produce, animals (on two legs), and humans alike on Friday evening at The Carnegie in Covington, Kentucky. It was an artistically charged evening with many delightful metaphors on display. Now in its tenth year, the Art of Food brings together local chefs and artists who showcase their talents. The theme this year, “Farm to Gallery”, was a re-imagination of the farm-to-table movement. Pam Kravetz, the lead artist, along with her brilliant team, took the event to a new high. The performing artists, dressed up as animals and fresh produce, electrified the room with their dazzling makeup and costuming.
Click here for more: The Art of Food 2016
Born in Medellín, Colombia, Salazar immigrated with his family to the United States when he was four years old. Growing up in the Big Apple, he became smitten with the restaurant world. Salazar enrolled in the New York Restaurant School and cut his culinary teeth working at consequential restaurants owned by chefs such as Jean-Georges Vongerichten, Geoffrey Zakarian, and Thomas Keller.
Click here for more: Jose Salazar
The open wood-burning fireplace stands tall, presiding over the kitchen at Metropole restaurant. The fireplace is the diva of the cooking line, ready to reward the deserving cook with exquisite flavors but also keen to test the crew with her temperament. Her demands for oxygen, moisture, and wood are particular and must be delivered just so, or there will be no culinary performance to rave about. Jared Bennett stands before the fireplace, confident that he has mastered the workings of this relationship. He knows how to get sexy food out of this fiery, old-world temptress.
Click here for more: Jared Bennett