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Mouthing Off

By the Editors of Food & Wine Magazine

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Kitchen Trash

'Jersey Shore' Star Restores the Shore, Gets Spinoff Food Show

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Bucatini Carbonara

Anna Williams

Tonight at 11 pm ET, Vinny Guadagnino and his castmates from MTV’s Jersey Shore are hosting Restore the Shore, a one hour special to encourage viewers to make donations that will help rebuild Seaside Heights, NJ, which was badly damaged during Hurricane Sandy.
 
Guadagino will soon host his own talk show with a food angle, according to an announcement by MTV. On The Show With Vinny, he will interview celebrities at his family’s Staten Island house and serve them homemade Italian food, likely made by his mother Paula Guadagnino, who cooks enormous Italian meals for her family every day.

Related: Superb Italian Recipes
How to Eat and Drink Like the Cast of MTV's Jersey Shore
5 Reasons Why This is the Last Season of MTV's Jersey Shore

 

 

Charity

Recap: Dave Chang and Daniel Boulud for Hurricane Sandy

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Dave Chang and Daniel Boulud at their fundraising event to support Hurricane Sandy relief.

Courtesy of Daniel Boulud

The dinners and food-related events to assist Hurricane Sandy victims are still coming fast and furious. Like Eleven Madison Park's benefit to help rebuild the DUMBO restaurant Governor on November 20th. I applaud every single person who has done something in the kitchen or out of it, to help and urge everyone to keep up their great efforts.
 
I don’t know how most of those fund-raising meals came about. But I did hear the backstory of Momofuku and Café Boulud for NYC, the $495-per-person, one-night-only extravaganza which raised thousands of dollars for the Red Cross on November 2nd. And I got this groovy photo. So I wanted to tell the story.
 
The Players: Superchef Daniel Boulud and Momofuku’s Dave Chang. And Ben Leventhal (Eater.com’s co-founder and food-world rainmaker) who had the idea to bring downtown uptown, then got Boulud and Chang together. Along with Café Boulud chef Gavin Kaysen and a bunch of Momofuku staff who wanted to do something, but couldn’t because their downtown restaurants were closed.
 
The Location: The elite Café Boulud (a place where Chang was once a harried line cook).
 
The Complications: Chang was in Toronto during the Hurricane; his return flight was repeatedly cancelled. So the chef jumped in a rental car and drove back to NYC. Stories of speeding tickets and empty gas tanks can’t be confirmed or denied.
 
The Café Boulud & Momofuku Menu:
scallop - chick-pea miso, tamari
matsutake agnolotti - buckwheat, french toast
veal sweetbreads - yuzu kosho, labne, asian pear
foie gras - lychee, pine nut
duck - wild rice, apple, brussels sprouts

To book seats at Eleven Madison Park's dinner in support of Governor restaurant on November 20th, call 212-995-0905.

And for more on Boulud and Chang, and another great photo of the two together, check out the Toronto story in the December issue of F&W (I happened to write it).

Related: Learn about #DineOutNYC
Daniel Boulud Recipes
David Chang Recipes

 

Thankgiving Myths

The Truth about Tryptophan

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Thanksgiving Turkey

© Christina Holmes

Ever wondered where that post-Thanksgiving drowsiness comes from? Many say it’s tryptophan, an amino acid found in turkey. In this Sunday’s food-focused MythBusters, airing at 8 p.m. EST on the Discovery Channel, the team takes on the theory by testing the mental sharpness of MythBusters Tory Belleci and Grant Imahara through five different dining scenarios: before a meal, after ingesting a large dose of straight tryptophan, after a large turkey dinner (2,000 plus calories!), after an equally calorically impressive meat sans turkey (replaced by a gelatinous protein substance), and after a moderate turkey dinner. To find out the results tune in this weekend, but first watch an F&W exclusive preview in which Belleci and Imahara take a pure hit of tryptophan and play a sleepy game of Whack-a-MythBuster (think Whack-a-Mole but with more mustachioed men). Watch the clip here. >

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Wine Wednesday

Wine with Chicken Breasts

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© Lucy Schaeffer

Fruit-based sauces like the apricot-onion pan sauce in this recipe pair well with a ripe Chardonnay from a warm region. / © Lucy Schaeffer

Admittedly, pairing wine with chicken breasts is kind of a pump fake topic, since as anyone with a nose or a tongue (or both) knows, chicken breasts on their own are about as intensely flavorful as water, or air. But it’s a fine way to illustrate one of the basic wine pairing rules, which is “Sometimes it isn’t the meat, it’s the sauce.” Since we have about nine billion chicken breast recipes on our site at Food & Wine, I’ve hijacked some favorites as examples. »

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F&W Bookshelf

Ultimate Cocktail-Book Buying Guide

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The PDT Cocktail Book

The PDT Cocktail Book / Courtesy of Sterling Epicure.

In their quest to master classic and new cocktail techniques, mixologists around the country hit the books. To help you prep for the holiday season (and start a gift list), we asked top experts to reveal essential reading materials. With five passionate recommendations, The PDT Cocktail Book, by F&W contributing editor Jim Meehan, garnered sweeping praise for best contemporary release. (Meehan himself gives props to a tome published in 1930.) Here, a buying guide for every interest, from a Hemingway-inspired book chosen by cocktail genius Dale DeGroff to the oldest selection, Jerry Thomas’ Bar-Tender’s Guide, from 1862. »

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