Recently, three good friends of mine (who also happen to be chefs) visited me in Nashville. They came into town for some NFL football, delicious food, and Southern hospitality. They were very clear about what they wanted “food-wise”: They wanted to eat some simple, flavorful Southern-style foods. And, of course, they also wanted to try any Nashville-specific specialties. (more…)
I agree with Tony—noted Celebrity Chef Anthony Bourdain, that is. In an interview with the Seattle Times, he said this of the local food scene: “It’s one of the most exciting, if not the most exciting area of the country to eat.”
Each year, the restaurant world buzzes with trends and triumphs of culinary merit. But who are the true leaders of food innovation?
The honors this year went to artisans who bring warmth, enthusiasm, talent—and an expert understanding of how to get the most out of each ingredient—to every plate.
For today’s Foodie Friday, we take a closer look at 3 acclaimed chefs who won big at the 2016 James Beard Awards and get a glimpse of how they inspire in the kitchen.
On Labor Day, my wife and I decided to play tourist in our own town of Nashville. We walked from our downtown condo to the Country Music Hall of Fame and Museum to take a look around. Before visiting the exhibits, we decided to check out 2/22 Full Service Eatery in the lobby of the museum.
Wow! We talked with Chef Ian Coppock, who set about with his team to prepare a menu of simple, fresh, local and delicious food—quickly, and with flair. We greatly enjoyed both the food and Chef Ian’s stories of his many varied chef experiences—including a stint in Antarctica. The meal was another pleasant reminder to us that Nashville does much more than just music well. It is a remarkable food, art, and business community.
Our delicious, artfully deconstructed chicken pot pie got me thinking about all the ways talented chefs continue to blend sophisticated culinary technique with familiar, simple ingredients for something altogether fresh and inventive: a new sort of gourmet casual. Today, we’ll take a closer look at just that with 5 trends in relaxed fancy food.
Quick question: In an age where people are increasingly more choosy about what they eat, how much they eat, and the even story behind their food, how do you revitalize the image of tried-and-true American fast food?
These days, the answer seems to be written on the golden arches: Make it less American. We’ve highlighted the popularity of ethnic foods in previous blogs, but today’s Foodie Friday focuses more closely on the realm of fast-casual dining—and 3 smart ways savvy retailers have chosen to follow the ethnic food trend to spice up their menus, inspire their customers, and reinvent our notion of fast food beyond burgers and fries. (more…)
There are plenty of factors that go into making a dining experience truly special. A creative, diverse, and satisfying menu of food and drink; artistry in the presentation of the plates and the atmosphere of the restaurant; the skill and innovation expressed by the chefs and sommeliers, and so on. Yet what turns a memorable restaurant experience into an extraordinary one is unparalleled customer service. On a recent trip to Las Vegas, we enjoyed all this—and some of the best steak in the world—at Mario Batali and Joe Bastianich’s Italian steakhouse CARNEVINO. (more…)
Chowder. Gumbo. Ramen. Bisque. Miso. Gazpacho. Minestrone. Barley. Bouillabaisse. Borscht.
The delights of the soup bowl are virtually endless. As we daydream about warmer days that are still a long way off with many wintry weeks ahead, many of us feel the pull to warm up with a steaming bowl of delicious soup. Part nostalgia (who doesn’t remember an image of their mother or grandmother serving up chicken noodle on a snowy day?), part adventurous culinary landscape, the soup bowl offers a simple yet creative space for chefs to invent while still honoring traditional cooking methods and recipes. Today, we explore four delicious reasons to ladle up a bowl of foodie happiness! (more…)