5 Napkin Burger and Captain Lawrence teamed up to make a burger-friendly amber ale.
Food & Wine star contributor Justin Warner, of Brooklyn's Do or Dine and Rebel Eats, raps the culinary bytes you need to know this week.
Wisconsinites pay only a nickel in state taxes on each bottle, but buyers in Utah aren't so lucky.
A slew of new apps and sites are shaping the future of food. Here, 6 to look for.
Do you love Macaulay Culkin, the Velvet Underground, Weird Al-style parody rock and, most importantly, pizza? Then you're probably already listening to the Pizza Underground. Read More >
Several counties in Wisconsin are repurposing cheese brine—the salty liquid left over after the cheese-making process—to salt their roads this winter. If you're cooking with burrata or mozzarella this season, you might try dousing your your stairs and walkways with the brine it comes packed in.
Count political super-blogger Andrew Sullivan among the hopeful proponents of Soylent, the crowdfunded, could-not-be-more-disturbingly-named liquid that promises to free its users from the chore of consuming food. "I long for it," bemoaned Sullivan last night, explaining that he's just not that into eating. Some of Soylent's proponents say it makes them feel good and think more clearly, though Motherboard's Brian Merchant did experience some weakness and a complete inability to enjoy alcoholic beverages when he experimented with the diet for 30 days (though he also lost 10 pounds and generally felt "fine—even good"). He also tore desperately into fried chicken when his journalistic endeavor was finally complete.
F&W is all for eating healthy, emphasis on eating (and drinking—the Food & Wine Diet means something delicious and a glass of wine that add up to 600 calories or less). Tell us your strategies for getting good nutrition and living well using the #FWHealthy tag on Twitter, and your ideas could be featured in print. (How we may use your content.)
PDT's Mapo Tofu-Topped Mission Chinese Dog; Photo © Nick Brown.
“Mapo tofu and I have quite a history,” says Mission Chinese Food’s Danny Bowien. “It’s the inspiration behind the whole MCF project.” I consider it the perfect dish; the only thing I’ve wished for is a supersonic cocktail to wash it down with. Lucky me: MCF in Manhattan now has a sparkling new liquor license and a team set on perfecting the most perfect version of Sex on the Beach.
Now there’s more great booze-and-tofu news: the exceptional bar PDT has just put the Mission Chinese Dog on their menu. It’s an all-beef hot dog covered with Bowien’s exhilarating, Szechuan peppercorn-packed tofu, plus onions, cilantro and American cheese sauce. The Mission Chinese Dog is spicy and messy and requires a knife and fork. And, of course, a cocktail. PDT’s Jim Meehan recommends the Alambic Fizz, a mix of Cognac, lemon juice, Landy's 5-Year-Old Bual Madeira and pimento bitters. It’s also got peach lambic. Peach schnapps is key to Sex on the Beach; I expect this drink is as close as I'll get to having the Spring Break staple at PDT.
April Bloomfield Goes on Tour with Her New Book, A Girl and Her Pig.
I’m not sure if April Bloomfield learned a few things about touring from the rock stars who hang out at her awesome Manhattan restaurant The Spotted Pig (you know the names: Bono, Jay-Z, the Black Keys). So when Bloomfield goes on a book tour for her excellent new cookbook, A Girl and Her Pig, she does it right.
Starting in early July in Charleston, S.C., Bloomfield will team up with excellent chefs around the country cooking meals that show off dishes from the book. As it happens, many of them are chefs she met as a 2007 F&W Best New Chef (love that!). "I'm looking forward to cooking with my friends on their home turf,” says Bloomfield. “I'm sure we'll have fun…maybe too much, if a few pints are involved."
Below are some tour highlights. And in more news from Bloomfield, she’ll be chronicling the highlights on her just-launched website, aprilbloomfield.com. But how much better if you get to be there in person.
Charleston, SC: Saturday, July 7
Host chef: Sean Brock
Where: Heirloom Book Company, 123 King St.; 843-469-1717; heirloombookcompany.com
What: All you can eat lamb roast with Brock; sides by Bloomfield and all you can drink cocktails by the Gin Joint
Chicago: Sunday, July 15
Host chefs: Paul Virant, Paul Kahan and Bruce Sherman
Where: Perennial Virant, 1800 N. Lincoln Ave.; 312-981-7070; perennialchicago.com
What: Dinner prepared by Bloomfield, Kahan, Sherman and Paul Virant
Portland, OR: Wednesday, July 18
Host chef: Jenn Louis
Where: Lincoln, 3808 N. Williams Ave.; 503-288-6200; www.lincolnpdx.com
What: Dinner prepared by Bloomfield and Louis
Seattle: Friday, July 20
Host chef: Matt Dillon
Where: The Corson Building, 5609 Corson Ave.; 206-762-3330; www.thecorsonbuilding.com
What: Dinner prepared by Bloomfield and Dillon
San Francisco: Thursday, July 26
Host chef: Russell Moore
Where: Camino, 3917 Grand Ave., Oakland; 510-547-5035; www.caminorestaurant.com
What: Details coming soon!
It's the NBA finals and the Big Three are dominating conversation. For the Miami Heat: LeBron James, Dwyane Wade, and Chris Bosh. For the Oklahoma City Thunder: Kevin Durant (hero), Russell Westbrook, and James Harden.
In New York City, I like to think that we have our own Big Three. Rich Torrisi and Mario Carbone, the geniuses behind Torrisi Italian Specialties and Parm (and Food & Wine Best New Chefs 2012, yippee!), have teamed up with Jim Meehan, who helms the outstanding cocktail bar PDT (and edits F&W Cocktails 2012). Introducing: the Parm Dog. (Well, that's not the actual name; the real name is being decided as we speak.) Here's Carbone on the delicious, messy hot dog, which features some of the great hits on the Parm Italian combo sandwich: "It's Genoa salami and pepperoni rolled up. The toasted bun gets a slick of our spicy [B&G hot sauce] and it's topped with a slice of provolone, shredded lettuce and sliced tomato. Finally it get our Italian salad dressing and sliced b&g hot peppers."
And here's Torrisi on creating a hot dog for PDT, an honor that has also gone to elite chefs Wylie Dufresne and David Chang: “We tried to doggify everything on the Parm menu,” says Torrisi. “We liked this best.”
The Parm Dog will be coming to PDT soon (let's hope for the end of June).