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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Yoga & Food

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As Julia Moskin reports in this week’s New York Times Dining section, many yoga traditionalists are not pleased with all the eating and drinking now happening at yoga studios around the country. While austerity is at the core of many traditional yoga practices, personally I’m hungry after a 90-minute Bikram yoga session in a 110 degree room (even if it smells like stinky, sweaty feet).

Here, some fantastic recipes from my favorite chef-yogi (and an F&W Best New Chef 2009), Jeremy Fox from Napa Valley’s Ubuntu restaurant and yoga studio:

Carrot Macaroni and Cheese (pictured)
Lemony Quinoa Salad with Shaved Vegetables
Broccoli à la Catalan

News

Brooklyn Kitchen: DIY Heaven

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© Chloe Brownstein
Inside The Brooklyn Kitchen's new digs.

 

 

 

 

 

 

 

If Philadelphia’s Green Aisle Grocery is for food-loving, eco-conscious yuppies, the new Brooklyn Kitchen is for food-loving pioneer wannabes. Sure, it sells groceries like locally sourced meat that's cut and sometimes cured by rock-star butcher Tom Mylan. But with two classrooms in this huge warehouse space, the philosophy clearly is, why buy what you can make? Last week I took a kombucha class (more details to follow tomorrow). There are beer-brewing classes too, as well as support groups for home brewers (that's how hot home-brewing is right now). Mylan and his meat-cutting cohorts teach classes in butchering as well as sausage-making. And with the shortage of Angostura bitters, you can take a class on how to make your own. The classes aren’t only a great source of revenue, they’re a brilliant way to get people to the new digs, on a rather desolate stretch under the BQE (Brooklyn-Queeens Expressway). And like a theme park ride that spins you out right into the gift shop, Brooklyn Kitchen conveniently sells all the supplies a just-trained DIY-er will need, like fresh hops for making beer.

Restaurants

The Black Truffle Beignet at Eleven Madison Park

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© kate krader
A bad pic of an excellent black truffle beignet at Eleven Madison.

It’s been a good week for me and black truffles. First I got to attend the three-course AC/BT (Andrew Carmellini/Black Truffle) dinner at NYC's Locanda Verde. There Carmellini (an F&W Best New Chef 2000) added truffles to everything from oxtail minestrone to scallops to an ice cream sundae. I even scored an AC/BT "Back in Black" T-shirt that I wore to the gym the next morning, like I used to do in high school the day after a concert. And then last night, I hit the jackpot at Manhattan’s outstanding Eleven Madison Park. There, Daniel Humm (an F&W Best New Chef 2005) is perfecting something he calls a black truffle beignet. It comes to the table in a rice-filled glass, looking for all the world like a solid, thousand-dollar black truffle. In fact, it’s made with pureed chickpeas and enough truffles to make it pitch black. He got the idea at, get this , a falafel stand in Montclair, New Jersey. The beignet is absolutely fantastic; the only thing that can possibly top it would be to find an actual black truffle on my plate at my next meal.

Restaurants

Eat Here, Not There

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Because I’m so inspired by the Eat This, Not That series, and because I’ve recently found myself in frustrating situations at restaurants that made me feel that, really, I should have gone to that other place on the next block, I’ve decided to start an infrequent series. And I would welcome similar stories from anyone who reads this blog.

Coming soon on Eat Here, Not There: NYC's Lupa vs. Bar Henry.

Events

The Biggest Chinese Restaurant in the World

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Last night, the ever-excellent Stranger Than Fiction film series at New York City’s IFC Center screened The Biggest Chinese Restaurant in the World. As the title suggests, the subject was the Guinness World Records–certified West Lake Restaurant, a sprawling 5,000-seat restaurant in China's Hunan province. While the documentary captured the dizzying scale of West Lake—five kitchens, 300 chefs, 1,000 staffers serving 700 chickens, 1,200 ducks, 2,500 pounds of pork and 2,200 pounds of chiles per week—the film, as its editor Jean Tsien said, was really “about democracy in China.” Tsien noted that West Lake's lavish banquets, weddings and celebrations, featuring scores of elaborately prepared dishes, were unimaginable just a generation ago. Even the simple joy of dining out was impossible, since people were rationing cooking oil. Director Weijun Chen's internationally acclaimed, award-winning 2007 documentary Please Vote For Me covered similar territory, albeit inside a primary school in central China. While Ang Lee’s masterwork Eat Drink Man Woman will remain my favorite food film, Biggest is a wonderful documentary, and very much worth watching.

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.