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Mouthing Off

By the Editors of Food & Wine Magazine

F&W Exclusive

A Time-Traveling Food Festival Comes to Brooklyn

What’s French for DeLorean? This weekend’s Le Grand Fooding (hosted by Paris-based indie mag Le Fooding) explores the theme of time travel through food. The event, called Time Mach’Inn, is sold-out but we have an exclusive recipe from participating chefs Frank Falcinelli and Frank Castronovo, of Brooklyn’s Frankies Spuntino, Prime Meats and the Res, where everything will go down on Friday and Saturday.

The menu for each night makes stops in three distinct cooking eras: fusion (1991-1999), bistronomy (1998-2007) and the farm-to-table movement (2008-present). The Franks will take on the last category with a sweet-savory dessert, dubbed Tomato and Honey. Here, the recipe, which features a tomato granite over decadent ricotta semifreddo. It’s further garnished with a simple tomato marmalade, which by itself would be great on cheese and crusty bread.

Tomato and Honey
Makes 8-10 servings

Tomato Granite
2 pounds tomatoes
1 ounce Champagne vinegar
4 ounces sugar
1 cup cold water
½ bunch of basil

Deseed and juice the tomatoes. Make a gastrique from the vinegar and sugar. Puree the rest of the ingredients, transfer to a cheesecloth-lined strainer or piece of hung cheesecloth and add the gastrique, drain for 12 hours. Put the liquid and half of the pulp into a pan and place in the freezer; stir every 20 minutes until frozen.

Tomato Marmalade
10 tomatoes, cut in half and seeded
2 quarts simple syrup

Place cut tomatoes skin side up in a shallow sauce pot then pour the syrup over; it should come up ¾ of the way up the tomatoes. Cook in a preheated 350° oven for one hour or until the tomatoes cook through. Remove the skins while still hot (they should remove easily). Strain the tomatoes and coarsely chop. Pour a little syrup into the tomatoes to loosen the mixture.

Ricotta Semifreddo
½ cup sugar

¼ cup milk

¼ cup honey
2 teaspoons orange zest

1½ teaspoons vanilla extract

⅛ teaspoon salt

3 ounces cream cheese

16 ounces ricotta

8 ounces heavy cream
3 tablespoons chilled Sicilian honey
, for garnish
Small basil leaves, for garnish

Line a shallow half-sized pan with plastic wrap. In a blender combine the sugar, milk, ¼ cup of honey, orange zest, vanilla, salt, cream cheese and ricotta. Pour into a bowl.

Whip cream to stiff peaks. Fold in ¼ cup of whipped cream into ricotta mix. Fold in remaining whipped cream. Pour into mold, and freeze up to eight hours before serving.

To serve, once the semifreddo is frozen, whip the mixture and place it in a piping bag. Pipe some of the mixture into the bottom of a 5-ounce paper soufflé cup. Scoop out some of the granite and place on top. Garnish with tomato marmalade and drizzle with some Sicilian honey. Finish with the small basil leaves.

Recipe courtesy of Frank Falcinelli and Frank Castronovo.

Related: More Le Fooding Coverage
Stunning Dessert Recipes
Gorgeous Tomato Recipes

F&W Summer Bucket List

Three Fantastic Music Food Festivals

Lollapalooza Culinary Director Graham Elliot

You don’t need me to tell you that food festivals have gotten exponentially better since the days when a foot-long corn dog was big news. You also know that, beverage-wise, music festivals aren’t just about bad beer in plastic cups that you hope someone doesn’t throw at your head. Still, the improvement is mind-blowing. Think Chicago’s Lollapalooza and Outside Lands in San Francisco. The only problem, besides getting into some of them, is deciding whether to describe these upcoming events as food festivals or music festivals. It’s your call.

Cultivate Festival; Denver, August 17
Food, ideas & music: That’s the tagline of this free, Chipotle-sponsored festival. For food, there are cooking demos from the likes of Top Chef winner Richard Blais and Chopped judge Amanda Freitag, plus lots of dishes such as soft tacos and gorditas. Musicwise, the L.A. band Cold War Kids is scheduled to headline. And then there are the ideas, which include the California Avocado Experience, and the Farm Facts Experience, which teaches about livestock (free-range versus confined, and more). This being Colorado, the craft brew scene will be off the hook, represented by the likes of Avery Brewing Co., Oskar Blues Brewery and Strange Brewing Co.

Boston Calling; Boston, September 7-8
Boston is lucky: The town has already had one Boston Calling festival this year, in May. The food lineup for the fall edition is still a secret, so let’s talk about what happened at the spring show, which featured a roundup of the city’s best food trucks, including Roxy’s Grilled Cheese, the Shuckin’ Truck (lobster and scallop rolls, fish tacos, clam chowder) and Kickass Cupcakes (cupcake–ice cream sundaes). As far as the fall music lineup, Vampire Weekend and Passion Pit are headlining; Solange and Kendrick Lamar are scheduled to be there, too.

Petty Fest Nashville; Nashville, September 21-22
It might be easier to list the cool chefs who aren’t part of this subset of Nashville’s terrific Music City Eats festival, whose creators include Kings of Leon’s Caleb and Nathan Followill, and chef Jonathan Waxman. (Full disclosure: Food & Wine magazine is a sponsor.) The festival features chefs’ demos and panel discussions with Michael Symon, Tim Love, John Besh, Nancy Silverton, Ed Lee and Donald Link. On the 21st, you’ll also find the fourth annual Tom Petty and the Heartbreakers–dedicated Petty Fest, hosted by the Kings of Leon and the Cabin Down Below Band, with special guests. The website promises: “If you love Tom Petty and the Heartbreakers you’ll be in heaven. If you don’t, you will. Petty Fest will do you like that.”

Related: F&W’s Summer Bucket List
Outrageous Hot Dogs
Best Burgers in the U.S.
Best Ice Cream Spots in the U.S.

F&W Parties

Great GoogaMooga Returns to Brooklyn

Food tents at Great GoogaMooga Festival

The food scene at Great GoogaMooga; courtesy of C. Taylor Crothers

Great GoogaMooga, the epic food and music festival that took over Brooklyn's Prospect Park for a weekend last spring is back for 2013 and kicking off on Friday, May 17. READ MORE >

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First Look: Danny Bowien's Le Fooding Menu

Behind the Scenes

Inside Lollapalooza’s Chow Town with Jane’s Addiction and Chef Graham Elliot

Chef Graham Elliot hand-picks the food vendors at Lollapalooza's Chow Town.

Chef Graham Elliot at Lollapalooza; © Ashley Garmon

“Our burgers have quail eggs and we have lobster corn dogs with lemon aioli,” says Perry Farrell of Jane's Addiction and the founder of Lollapalooza, a three-day music festival that starts tomorrow and has over 50 food vendors curated by chef Graham Elliot in an area called Chow Town. Read more here>

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Brooklyn's New Food-Focused Music Festival

GoogaMooga Musical Festival

Photo: Adam Macchia

, the team behind the ultracool music festivals Bonnaroo (in Tennessee) and Outside Lands (in San Francisco), is at it again, launching a free food-focused musical extravaganza in Brooklyn this spring. Its newest project, just announced today, will be called The Great GoogaMooga (old-school DJ slang for "awesome"), and will take over the Nethermead area of Brooklyn’s Prospect Park on May 19 and 20. Read more about GoogaMooga >






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