Posts Tagged 'chefs'

Foodie Friday: Words and Eats–Exploring Food Language and Menu-Speak

Cheerful couple with menu in a restaurant

 

It should come as no surprise that the way we talk about food and drink impacts the way we consume it. But just how much does our food-centric language affect our life—and in what ways? Food writers and cultural scholars seek to answer these kinds of questions for the linguistically and culinary curious alike.

Today’s Foodie Friday takes a closer look at the words that come out of our mouths and how they affect what types of food and drink go into our mouths.

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Posted in: Food and Drink, Food Experiences, Foodie Friday, Health and Diet, Restaurants

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Foodie Friday–Local Summer: 4 Fresh & Friendly Farmers Markets

Summer’s here! For foodies all over the country, this means it’s the perfect time to visit the local Farmers Market and take home ripe, fresh, best-in-season food. Today, we look at 4 farmers markets that offer exceptional goods and make their city food scene proud. (more…)

Posted in: Food and Drink, Food Experiences, Food Trends, Foodie Friday, Health and Diet

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Everything but the Squeal! @LockelandTable & @StephAndTheGoat

Pig Tail at Lockeland Table

Pig Tail at Lockeland Table

Pig Face at Girl & The Goat

Pig Face at Girl & The Goat

First of all, I have a confession to make…I’ve been a pork lover for most of my life. I’m a huge fan of hams, hot dogs, bologna, bacon (of course!), and have even developed a fondness for moldy, stinky, dry-cured salumi of all shapes and sizes.

Recenty, my palate was tested by some “less familiar” cuts taken from the tip to the tail of this tasty beast.  My first experience was with friends at Nashville’s Lockeland Table—nominated for James Beard Best New Restaurant. At Lockeland Table, Chef/Owner Hal Holden-Bache has created a number of outstanding appetizers, entrees, and sides. The one that piqued my interest, however, was the Buffalo Pig Tail, a clever take on Buffalo Wings. The tail was deep fried and basted in a tangy Buffalo sauce—and served with a side of tangy celery & blue cheese cole slaw. Brilliant!

My latest “pig out” experience came from the other end of the pig, and took place last week at GIRL & THE GOAT, Chef Stephanie Izard’s great restaurant. In addition to several dishes which featured Goat, Snail and Chicken, we had to try The Pig Face, a featured favorite, served with a fried egg perched atop the offering. Amazing!

Steve’s Conclusion: EVERY PART of the pig can be delicious…at least so far… Stay tuned for more of my future Culinary Experiences!

Posted in: Chicago, Food and Drink, Restaurants

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