- Early Look: Fatty Crab St. John
- Spying on Tiki Barber at Café Boulud
- Hungry at Waverly Inn
- NYC's Top New Tapas
- The Easy Way to Make Thomas Keller's Signature Salmon Cornets
- How to Transform Thanksgiving Leftovers Into the Ultimate Mexican Breakfast: Turkey Chilaquiles
- Who Needs Meat When There's Seafood Charcuterie?
- 10 Secret Weapon Ingredients from Star Chefs
- 5 Mistakes That Made Coolhaus's Freya Estreller a Better Business Owner
- Batali Disciple in Cartagena
I've spent the last few days in and around Belfast, and I am excited to report that Northern Ireland is experiencing a farm-to-table food revolution. One of its leaders is Noel McMeel, the charismatic chef at Lough Erne Golf Resort in Enniskillen. The Chez Panisse–trained McMeel is working closely with Good Food Ireland, an organization that supports local farmers and artisans, to source outstanding ingredients. His latest obsession is Dexter, a breed of rare, indigenous, miniature cows. When the resort's golf course opens this July, McMeel will debut a clubhouse restaurant with a Dexter-focused menu utilizing all cuts of the super-beefy meat. I got a taste when McMeel made me a brilliant Dexter-beef stew served in a shot glass and topped with liquefied mashed potatoes (the combination of brown on the bottom and tan on the top cheekily resembled a pint of Guinness). The man standing next to me tasted it and warned, "That dish will change your life." It certainly changed the way I think about Irish food.