Chef Tim Love Gets Ready for Austin City Limits
Yesterday I detailed Texas star chef Tim Love's all-out burger grilling
for the rain-soaked fans at Austin City Limits Music Festival
. But that was just Love’s day job. At night, he cooked dinners for the headlining bands. Which means that on Friday night, after the Kings of Leon show
, Love was sitting at a table, eating family-style with KOL
(“who by the way, might be the coolest people I’ve met in a long time,” he says), as well as Eddie Vedder
(who told Love he’d changed Vedder’s perspective on food), Ben Harper
, Perry Farrell
and the Yeah Yeah Yeahs
. What did Love make? Rabbit-rattlesnake sausage; venison and foie gras sliders with gooseberry chutney; crispy pig-ear salad; grilled Australian kobe long-bone rib eyes. “Those guys love meat. It was a meat fest." Okay, it wasn't all meat: Love had mushrooms flown in from Oregon, which he sautéed with a load of garlic. And it wasn’t all food: By the end of each night, when the party invariably wrapped up at the Four Seasons
, Love was ordering tequila shots by the dozen (you can ask, but he won't confirm who gets the tequila shot rock star award). “It was the most insane rock and roll experience I’ve ever had," says Love. "Times a hundred.” Hopefully that wasn't the tequila shot count.
© Christian DeBenedetti
Brian Simpson of New Belgium Brewing Co., in Fort Collins, Colorado, pulls a sample of unblended Felmish-style sour red ale.
An estimated 49,000 craft-beer lovers descended upon Denver last week for the 28th Annual Great American Beer Festival, where they had the opportunity to taste some 2,100 beers in 78 styles from 457 American breweries. Writer Christian DeBenedetti, who recently covered the craft-beer scene in San Diego for F&W, was on the scene.” Here, he shares highlights and a few interesting trends:
“Brett” beers, named for Brettanomyces (bacteria that impart powerful, earthy flavors considered flaws in wine but boons in certain beers), are quickly gaining ground. Standouts at the festival included Odell’s Brett Barrel Brown and New Belgium’s Le Fleur Misseur. Brewers were also collaborating on pairings: Deschutes Brewery’s The Dissident, a sour Flanders brown beer, was amazing with a confit of pork with sage and macerated peaches. Perhaps most surprising was the growing popularity of sour beer styles, which are usually tricky to produce. These beers, such as Berliner weisse, Flanders red and brown ales, lambic and geuze, tend to be an acquired taste due to their acidity. Click here for a list of the festival's award-winners.
F&W's testing kitchen assistant, Brian Malik, spent last week baking cakes for a January story. Here, he reports:
For an upcoming story on bakeware, F&W's awesome food intern Molly and I worked our ovens overtime making yellow cakes, 14 in all, to test different baking pans. It’s amazing how different the cakes turned out in each pan, even though we used the same recipe every time. Some were light and spongy, others were dark and crisp, and in one, the cake overflowed, covering the oven floor with a sticky burned mess. The full results will be in a future article, but until then, use your favorite cake pan for these amazing recipes:
Yellow Cake with Vanilla Frosting
Marble Cake with Chocolate-Buttercream Frosting
Sfoglia's new cookbook shares the restaurant's best recipes.
The NYC Marathon is one month away, and while I’ve been pretty diligent about getting in my long training runs, I’ve been more lackadaisical about my diet. I’ve learned the hard way that late-night Momofuku pork buns and foie gras ice cream are not the best fuel for a 5 a.m. workout. So I’m making an attempt to cook at home more over the next few weeks, and I’ve found myself turning to the new cookbook from Ron and Colleen Suhanosky, the husband-and-wife chef team behind Sfoglia
in Nantucket and New York City. Pasta Sfoglia
features more than 100 recipes inspired by Sfoglia’s addictive pasta dishes. While I don’t always have time to make pasta from scratch during the week, I do have the luxury of being able to buy exceptional ingredients, like Sfoglia’s bread and house-made goat cheese, at Tutto Sfoglia
, the tiny new market adjacent to the Upper East Side restaurant.
Some major bands headlined the Austin City Limits Music Festival
this past weekend: Kings of Leon
, Dave Matthews
, Pearl Jam
, to name three of them. But during the day, there was another star: chef Tim Love
, owner of Lonesome Dove and two Love Shack burger joints
, all in Fort Worth, Texas. Each day of the three-day festival, Love cooked around 4,500 burgers, 1,500 hot dogs and 3,000 orders of freshly made potato chips at the Love Shack booth in the food court. Each day. “Saturday I was cooking burgers in the pouring rain; there was a sea of people out there chanting my name,” says Love. “It was nonstop from noon until 10 pm. Love burgers everywhere. It was like being a rock star.” Even better than that were some of the rock stars Love got to hang out with
at ACL. More on that tomorrow.
Just heard that F&W American Wine Award winning winery Cliff Lede (the 2007 Cliff Lede Sauvignon Blanc won in 2008) has gone and snapped up F&W American Wine Award winning winery Breggo Cellars (Best New Winery of the Year, 2008). Apparently Breggo co-founder Douglas Stewart will stay on as general manager and winemaker. No word on what Cliff Lede paid for Breggo, but regardless, it's nice when these things stay in the F&W family. I'm sure that had a huge influence on the deal, of course...
On a recent trip to Boston, I stayed at the adorable Beacon Hill Hotel, tucked away down Charles Street. Its 12 rooms are right above its street-level restaurant, the Bistro, which is run by Barbara Lynch alum Jason Bond. In addition to the excellent complimentary breakfast, which included vanilla pancakes and a thick French toast topped with spiced crème fraîche, chef Bond makes some of the best ice cream in town. My friend Katherine and I tasted our way through flavors like Ligurian Olive Oil and Banana Rum, but the flavor that had us coming back at midnight for a second scoop was the Chocolate Almond–Smoked Sea Salt, with a pudding-like texture and crunchy bits of cocoa nibs and toasted slivered almonds. Bond shared his secret: Valrhona Guanaha chocolate and Norwegian smoked sea salt. Thank goodness ice cream wasn't on the breakfast menu.
I just returned from a quick trip to L.A. where I had two fantastic brunches.
Gjelina in Venice makes killer scones (moist and covered in a layer of crisp sugar), pizzas (try the one with grilled radicchio, fontina, bacon and tomato confit), BLTs (on thick slices of grilled bread with a fried egg on top) and butterscotch pot de crème (with salted caramel and crème fraîche).
Tavern in Brentwood is not just a fantastic brunch spot but it's also good for lunch, dinner, cocktails and takeout, too. Try the sticky bun Suzanne-style (topped with two slices of crisp Neiman Ranch bacon!), chorizo and eggs, wild mushroom frittata, lemon-ricotta pancakes and the turkey burger. Be sure to pick up some pastries to go from the larder on your way out.
Some inspiring F&W brunch recipes:
White Bean Huevos Rancheros
French Toast Stuffed with Ricotta and Strawberry Jam
Scrambled Eggs with Herbed Croutons
Smoked Trout Spread with Capers
BLT Fried Egg-and-Cheese Sandwich
Spicy Honey-Glazed Bacon
Sherried Mushrooms with Fried Eggs on Toast
Lemony Cornmeal-Cherry Scones
Summer may officially be over, but the seafood shack trend is just hitting its stride—New York City alone is expecting three new seafood shack-inspired spots this fall. Keep the beach vibe going with these superb takes on shack classics like a creamy clam and white bean chowder (pictured), fish tacos with lime guacamole, and crispy cayenne-spiced crab cakes.
More Seafood Dishes:
- 20 quick shellfish dishes like scallops with tarragon butter sauce and a shrimp and avocado salad
- 15 healthy fish dishes like spicy snapper sandwiches and monkfish in tomato-garlic sauce