Fred’s Restaurant in Sarasota, Fla., has garnered national recognition, including winning Wine Spectator magazine’s Best of Award of Excellence in three of the past four years as well as being named “Sarasota’s Hot Spot” by Money magazine. But...
Chefs around the country are bemoaning the losses of California’s citrus crop after the central and southern California areas were hit with record low temperatures for several days in January, causing an estimated $800 million in damage to citrus...
Toronto-based John Szabo, Canada’s only accredited master of wine, has gone on the record suggesting that one Old World wine country to watch in 2007 is Hungary.“Watch out for Kékfrankos, the grape of the future,” Szabo says in his year-end...
In the early days of brewing in America, the prevailing influences were British, which was hardly surprising given that many early settlers traced their lineage to Mother England. Later, in the early and mid-1800s, waves of German immigrants...
Scott Keats is making it his business to create a legacy. The director of culinary development for Philadelphia-based contractor Aramark Corp. says it is his duty, in addition to keeping the company on trend in terms of its food...
Few ingredients enjoy enough popularity to make it in fast-food burger restaurants and yet still bring an air of the exotic to dishes at independent restaurants.In fact, sesame seeds may be the only one.A staple of Southern cooking, where they’re...
Executive chef Joel Reiss cures pork shanks in a solution of salt, sugar and Chinese five-spice powder for three days. He then confits it in pork fat for four hours, finishing it in a deep fryer to make it crunchy.He finishes the shank with a...
