It’s one of the most common foods in the world. Pasta is inexpensive and seemingly simple – but if you’ve had a meal in Italy or the staple prepared by the hands of an expert, you know that there can be a vast difference in the end result.
When the poet John Donne wrote that “No man is an island” in 1623, he stated something both obvious and enlightening.
How do we cultivate hospitality? What creates community? Where do we like to congregate? These are questions that encompass the “Third Space”
“Food is something we all share. We’ve got to get away from these shortcuts and the convenience factor and get back to buying food that is in season. It’s critical to do what’s best – not what’s easiest.”
Food magazines/journals/blogs – whatever the medium – are more than common these days. And while we applaud the attention that food – and a greater understanding of it – is getting, there does seem to be an overabundance of the romanticizing of what we eat.
Following the success of having two of Charleston’s best restaurants, winning a James Beard Award and becoming one of the South’s most notable chefs, Sean Brock has now brought his culinary skills to Music City.
In most cities, when you think of the best, most authentic, local dining in town, chances are you don’t think about heading to a hotel – any hotel. But that’s exactly the kind of thinking that Executive Chef Brandon Frohne is hoping to change with his new endeavor, Mason’s, a restaurant that just opened in the Loews Vanderbilt Hotel.
Miracle. It’s a word you hear a lot when you sit and talk with the talent-stacked team creating the upcoming Staplehouse restaurant – one that promises to truly be unlike any other out there. As their story unfolds, you realize they may use that word miracle frequently, but never flippantly.
The landscape of the Austin food scene is changing, thanks to some great new restaurants. Paul Qui is one of the talented chef’s leading this culinary charge. Working as the Executive Chef of the acclaimed restaurant Uchiko, Paul has racked up a number of accolades recently with a victory on Top Chef, followed by a James Beard award.
In New Orleans, warmer weather and longer days mark the beginning of crawfish season. From March to May every year, Louisiana harvests more than 110 million pounds of the little lobsters, sending them to backyard boils and upscale plates around the nation.