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The Single Most Important Ingredient

NYTimes Dining and Wine - 5 hours 36 min ago
Salt has a greater impact on flavor than anything else. Learn to use it well, and your food will be good.
Categories: Food

Congress holds debit card tax hearing

NRA News - 6 hours 41 min ago

Say it ain't so: The House is talking repeal of debit card swipe-fee protections, which keep transaction costs fair and reasonable for restaurants.

Categories: Food, News

To use or not use technology: That's the question

NRA News - 7 hours 57 min ago

Our new research finds that consumers expect technology to be part of their dining experience, but  the human element is still important to them.

Categories: Food, News

An Unexpected Wine Sanctuary in Baja California

NYTimes Dining and Wine - 9 hours 12 min ago
Vineyards and culinary marvels beckon in the austere backcountry of the Valle de Guadalupe in Mexico.
Categories: Food

What to Cook: Bread’s Second Life

NYTimes Dining and Wine - 12 hours 10 min ago
Turn an old loaf into a hearty soup, or let Samin Nosrat lead you on a path to no-recipe cooking.
Categories: Food

Neighborhood Joint: The Leg of Lamb Is Popular. So Is the Conversation.

NYTimes Dining and Wine - 15 hours 19 min ago
At Akropolis Meat Market in Astoria, Queens, founded by a Greek immigrant in 1975, customers chat and linger while their orders are prepared.
Categories: Food

On Desserts : Baking Is All in the Hands

NYTimes Dining and Wine - 18 hours 20 min ago
So much of the pleasure is tied to touch.
Categories: Food

Off the Menu: Made Nice, the Latest From Daniel Humm and Will Guidara, Opens

NYTimes Dining and Wine - 22 hours 46 min ago
Empire Diner unveils its latest iteration, chef moves and other restaurant news.
Categories: Food

Carry-On: What Anthony Bourdain Can’t Travel Without

NYTimes Dining and Wine - 23 hours 19 min ago
The host of “Parts Unknown” always brings Moleskine notebooks, jujitsu uniforms and clothing that will work as a pillow.
Categories: Food

Restaurant Review: Union Square Cafe Returns, With More Than a Dash of Déjà Vu

NYTimes Dining and Wine - April 25, 2017 - 6:23pm
The reboot of Danny Meyer’s first restaurant replicates much of the look, taste and comfort that made the original so popular.
Categories: Food

Kudos on Perdue as Ag Secretary; others move forward

NRA News - April 25, 2017 - 3:26pm

President's pick to head USDA confirmed as Gottlieb, Acosta and Lighthizer each await their turns.

Categories: Food, News

A Good Appetite: Fish That’s Fast, Easy and Sometimes Even Fancy

NYTimes Dining and Wine - April 25, 2017 - 3:16pm
Broiled butterflied trout works just as well for a weeknight meal as it does for company.
Categories: Food

American Brandy Is Surging, Even in Whiskey Country

NYTimes Dining and Wine - April 25, 2017 - 1:17pm
Copper & Kings, in Kentucky, is just one of many distillers, large and small, betting that brandy will be the next big brown liquor.
Categories: Food

Bouncing Back

Planet Cheese - April 25, 2017 - 11:00am

Thank you, cheese fans, for keeping the faith. You get it. You haven’t abandoned raw-milk cheeses despite the recent tragic incident traced to Vulto Creamery. Raw-milk cheesemakers like John Shuman at Cascadia Creamery feared a sales plunge, but it hasn’t materialized. You didn’t panic. Reassured, Shuman has resumed production of Sawtooth (above) after a self-imposed pause. That has to be a relief for this small family business and it’s welcome news for us. When a cheese this good is a casualty, everyone loses.

John and Marci Shuman operate Cascadia Creamery in the tiny burg of Trout Lake in southern Washington, a longtime dairy area. Their milk comes from a nearby dairy that has been certified organic for decades. The cows are grass-fed heirloom breeds with A2 genetics; some studies suggest that A2 milk is more digestible, although I don’t know if that benefit extends to cheese made from A2 milk.

Shuman with Cascadia Creamery Cloud Cap

Shuman makes only raw-milk cheeses and matures most of them inside a natural lava-tube cave, part of a network of underground caves in this volcanic area. The cool, steady temperature and humidity and gentle airflow are just what cheese wants, as Europe's long tradition of cave aging confirms. But of course, the FDA does not see things that way. An aging room must have cleanable walls and a floor drain.

Shuman modified the cave to pass muster, and he also pipes some of that cave air into an above-ground aging room, where the 4-1/2-pound Sawtooth spends two months. Over that time, it receives regular brine washings to develop a damp, flesh-colored rind and a beefy, yeasty aroma.

Resembling a French Saint-Nectaire, Sawtooth has a semisoft butter-colored interior with many tiny openings. The rind is thin and edible, the texture fudgy, the aroma like proofing yeast. Fans of super-stinky cheeses may find Sawtooth too tame; I consider it balanced, perfectly salted and easy to like, the sort of cheese that calls for dark bread and some sliced sweet onion. Open a yeasty Belgian-style beer, like Russian River Brewing’s Redemption, and there’s lunch.

Because of the production slowdown, some distributors have a temporary supply gap. Shuman expects to release a new batch of Sawtooth next week. In California, look for it at Milk Farm and Vagabond Cheese in Los Angeles; Oxbow Cheese Merchant in Napa; Venissimo Cheese in the San Diego area; and Whole Foods Harrison Street in San Francisco. On the East Coast, check Di Bruno Bros in Philadelphia; Eataly and Lucy's Whey in Manhattan; Fairfield Cheese, Greenwich Cheese and Darien Cheese in Connecticut; The Wine Source in Baltimore; Provisions in Northampton, MA; and Whole Foods Northeast region. Check Cascadia Creamery's website for other locations.

NEW Cheese Class: Us Versus Them

It’s a U. S. versus Europe smackdown in this class as we taste New World wheels against their Old World inspirations. Can the finest American cheeses stand up to the French? Are we there yet? We'll taste in pairs tonight, and you'll be the judge!

Monday, May 8
Silverado Cooking School
5:30 p.m. to 7:30 p.m.

Categories: Food

Heads Up: Millennials Answer the Call of Mexican Wine Country

NYTimes Dining and Wine - April 25, 2017 - 5:00am
Raw and quirky, Valle de Guadalupe is drawing 20- and 30-somethings with modern, design-y wineries and a grit that can’t be found in Napa or Sonoma.
Categories: Food

Restaurants could tap seasoned labor pool

NRA News - April 24, 2017 - 3:03pm

Older adults are projected to represent a much larger share of the U.S. labor force in the years ahead, and the restaurant industry workforce will likely evolve accordingly.

Categories: Food, News

Toast Ale, From Recycled Bread, Is Now Brewed in New York

NYTimes Dining and Wine - April 24, 2017 - 1:38pm
Fighting food waste, a British team enlists a Bronx brewery, and plans to sell the beer in stores, restaurants and bars.
Categories: Food

Front Burner: Truffle Burgers for a Rich Meal at Home

NYTimes Dining and Wine - April 24, 2017 - 1:16pm
Pat LaFrieda’s new burger blend adds Urbani truffles to the mix.
Categories: Food

Front Burner: Cookbook Offers a Taste of London’s Famed Firehouse

NYTimes Dining and Wine - April 24, 2017 - 12:39pm
‘Chiltern Firehouse’ explains how André Balazs transformed a rundown building into a successful hotel and restaurant.
Categories: Food

Front Burner: A Creative Chef Sets His Sights on Doughnuts

NYTimes Dining and Wine - April 24, 2017 - 12:31pm
At Du’s Donuts in Williamsburg, Brooklyn, Wylie Dufresne specializes in cake doughnuts.
Categories: Food