Whether at a ballpark, fresh off the grill, or from an umbrella-covered stand in a bustling city, Americans love hot dogs.
Today, we’ll look at unique regional styles of hot dogs and discover some top-of-the-game restaurants to enjoy this favorite summer staple.
Happy Foodie Friday! Is today one of those “eat on the run” kinda days? If you’re a frequent flyer like I am, you spend many hours in airports, eating peanuts and watching flights come and go. Fortunately, the culinary scene in our U.S. airports has been dramatically elevated with innovative concepts, chef-driven menus, and elegant design. Today, we’ll take a look at 5 fantastic dining options for your next long layover.
When you think of fresh and healthy, chef-driven, exceptional dining experiences, you probably don’t think about shopping for things like furniture, cars, and gardening tools. Yet several companies have changed the retail scene with unique, high-end food choices for their shoppers.
Today’s Foodie Friday takes a closer look at these pioneers of bringing a gourmet element to your next retail adventure.
Today’s Foodie Friday features an inspiring supermarket industry leader—Mike Eardley, CEO and Chairman of the International Deli Dairy Bake Association (IDDBA).
I caught up with Mike as he shared his insights from years of food industry experience, his fresh ideas and outlook on the current happenings in the grocery business, and a glimpse toward future innovations in customer engagement. (more…)
“When the moon hits your eye like a big pizza pie, that’s amore.” —Dean Martin
For this week’s installment of Foodie Friday, we’re celebrating the wrap-up of October, also known as National Pizza Month in the U.S. These days, this pie is hardly humble. Upscaled pizza is on the rise, particularly thanks to specialty restaurants who take their pizza to a whole new level. Whether you’re hungry for thin-and-crispy New York Style (check out Eater’s complete guide to NYC pizza here), rich and indulgent Chicago-style deep-dish, a savory and classic traditional Neopolitan, or any of the other myriad variations on this Italian-American dish, there’s a pizza to satisfy any and every craving.
Pig Tail at Lockeland Table
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!