Kitchen Cheat Sheet (Infographic) -
I think everyone (not just the foodies!) would really love this infographic we have today from Everest. Kitchen Cheat Sheet reveals exciting facts and how-to’s that are really helpful, from useful kitchen conversions, to different meat cuts, how to store your food and even the cooking time for some vegetables! I’d really love to see this printed and hang on my fridge!
Chef’s Summer Recipes: John Toulze’s Padron Peppers -
I love Sonoma, not only because of its wines, but also because of the amazing food found in the area. Sondra Bernstein’s restaurants, The Girl and The Fig, and The Fig Cafe, are exemplary of what Sonoma has to offer. Executive Chef John Toulze has been working alongside Sondra for over 15 years. They are not just business partners, but friends. This certainly comes out in his food.
Commodities Trader: Soaring Food Prices “Good for Business” -
The United Nations, food aid agencies and the British Government accused the world’s largest commodities trading company, Glencore International, headquartered in Baar, Switzerland, of characterizing soaring world food prices as “good” business.
Superfood Berries (Infographic) -
Our infographic today features four amazing berries: Acai, Blueberry, Cranberry and Goji. This berries are said to help fight free radicals. Maybe that’s why they are called superfoods. Read on and find out why these little fellows can help you protect your body.
Assistant DA Files FOIA for White House Beer Recipe -
President Obama made culinary history with homebrewed White House Honey Ale. The ale was made with a pound of honey from the White House Beehive, and served to guests at a 2011 Super Bowl party.
Chef’s Summer Recipes: John Toulze’s Corn Cakes -
If you were to ask me for a restaurant recommendation in Sonoma, the first restaurant to come out of my mouth would be The Girl and The Fig. I still recall sitting in their outdoor area, next to a fire on a slightly brisk night. Our server offered a blanket to drape over my legs. Then the food came out. Until today, the chicken at The Girl and the Fig remains one of my favorites. This is, without doubt, the result of a great partnership. That of Sondra Bernstein and Chef John Toulze.
Gwendolyn Osborn on How to Serve Wine at Your Summer BBQ -
This is a guest post from Gwendolyn Osborn, the Director of Education and Content and resident wine expert for Wine.com. She is enthusiastic, and fun…and she looks to help others become enthusiastic about wine while having fun. Gwendolyn comes with a Diploma in Wine & Spirits from the London-based WSET, let me tell you, this is no easy diploma to get. For Gwendolin, this is by no means an end to her studies. For her, wine knowledge is a never-ending pursuit; the more you know, the more you learn you don’t know and the more you want to taste!
Restaurant Industry: The Future Is Sizzling (Infographic) -
It seems that restaurant business is becoming a trend. Why not? Since numbers of people that prefer dinning out instead of home cooking grows rapidly. Family get together would be pictured having a fancy dinning rather than mom cooking at home and garden dining. It would not be a problem if restaurants would exert more effort to offer much healthier foods. What do you think? Share your thoughts.
Breakfast is the Most Important Meal (Infographic) -
I had to agree with this but actually during old times I don’t take it seriously. I remember during grade school years how my mom argue with me so I take my breakfast before going to school, that goes on through highschool days. I was a bit of fat so skipping breakfast made me belief that I could lose some pounds, which was the biggest mistake. College days come, and I still skip breakfast not because I hate eating, but I don’t have the time anymore. From late night studies to last minute cramming, I can’t take a bite of my egg anymore but instead shove that coffee to my system.
Chef’s Summer Recipes: Karen Fohrhaltz’s Lemon Shrimp Salad -
It takes more than culinary talent to keep demanding New Yorkers sated and happy in the summer months. Leave it to Chef Karen Fohrhaltz to take good care of us. Chef Fohrhaltz is a New York institution. She started in the 70′s at O’Neals, and soon after opened Amsterdam’s Bar & Rotisserie which became one of NYC’s hottest spots of the 80′s. All her properties have been loved by locals (the non-famous ones like me), as well as quite a number of celebrities including Madonna and Bono (not too shabby, right).