Interview with Food Network Star Judge! The Dish on Season 7

Hey Hungry Aliens!

Quick question: Given the opportunity to be anyone on Next Food Network Star for a day, who would you choose? There’s Vic Moea the Italian Momma’s Boy, Mary Beth the DC Food Writer, Jeff Mauro the Sandwich King, Susie Jimenez the Mexican Goddess and the list goes on.

I’m choosing a Food Network exec that works behind the brand. And today I was granted the opportunity to interview that Food Network monster, Mr.T. Who is this mystery man, you ask?

Secret Society Invitation: Follow the Rabbit in the Moon

Greetings and thank you for accepting this invitation. I know the invite doesn’t explain much but if you follow these  simple detailed instructions, succulent appetizers, cultured conversations and rum cocktails await you.

Welcome to your first event with The Society.

You look brilliant, by the way. Bring your jacket; you’ll be taking a cool evening stroll through the village.

Kimchi is the New Ketchup?

Written by Rina Oh

Nouvelle Hansik Cuisine 

Kimchi; “world-famous dish and is now considered to be one of the world’s top five health foods.”

Long before I experienced my first meal at Le Bernardin, I’ve spent countless hours researching their food while glaring at web photos. My mouth watered to try something new and exciting. I didn’t realize until I tasted their Kumomoto oysters, presented six different ways, that even Star Chefs like Eric Ripert were already on the band-wagon of popularizing Hansik.

The CEO and founder of International Culinary Center, Dorothy Hamilton recently met with South Korea First Lady Kim Yoon-ok on September 8th, 2010 during the “Culture 20 (C20) meeting which took place from Sep. 8-10”. The First Lady spoke about the nation’s campaign of globalizing and promoting the historic culinary traditions. Traditionally, Hansik is a celebratory feast mainly composed of cold foods. According to sources online “Hansik”, literally means “cold food,” and is based on a traditional Korean holiday. Now officials are calling the entire cusine of Korea Hansik and categorizing kimchi as the “essential side dish”.

Food Film: The FCI Interview & Brunch Appetizers

with Brandon Maya

Welcome to appetizers 101. Thanks to The French Culinary Institute (FCI), you can watch how to make a killer brunch appetizer, salmon croquettes with quail eggs, and get a few chef techniques along the way. Enjoy the brunch, the french techniques and take a sneak peek at my interview about catering, food media and art on The French Culinary Institute’s blog, The Hot Plate (FCI interview sneak peek, below). Enjoy!

Grey Dresses & Mussels in White Wine

Written by Brandon Maya, Entertaining Channel

Sharing is a tricky bird especially when EmilyRyan’s Spiral Pleats Dress is a one-off. She only made one and it’s @ Etsy.com. Nope, I didn’t squirrel it away for myself, though my hand was uncontrollably twitching for my wallet.

Maialino: Danny Meyer Made My Ravioli

Written by Jason Greenberg

How do we define a good restaurant? Is it simply about the food or is it something else entirely? Is a great restaurant one that you can’t wait to come back to? Or one where you want to try everything on the menu? Or is about the overall experience?Danny Meyer’s restaurant empire is expanding to Kuwait, Miami, and possibly Boston (Shake Shack).

Sex Pot: Le Creuset’s French Oven

Written by Tracey Ceurvels

There is a pot that will change the way you cook and eat: the Le Creuset French Oven. And it’s perfect for hearty, cold-weather dishes.I’d been eyeing it for over a year, imagining all the dishes I could cook in this spectacular but very pricey pot. Then one day I decided I had to have it. Passion trumped price. Of course I wanted the best price, so I did my research. 

I found it at Sur La Table in Soho, but they were selling it for $350, the same price at Williams-Sonoma at The Shops at Columbus Circle. I looked online and found the 6 ¾ qt. oval-shaped pot for $259 at Amazon.com, Chefscatalog.com, and Cheftools.com. Still, it seemed too expensive.

How to Roast a Lamb

Written by Jason Greenberg

It was a tough few weeks there for celebrated New York chef Michael Psilakis. First his partnership with restaurateur Donatella Arpaia took a hit when they decided to dissolve their deal at Mia Dona, the 3-year-old restaurant on 55th street (they currently still own Anthos and Kefi together).

Mom’s Spinach & Swiss Cheese Pie

 

 

Written by Brandon Maya

Imagine a buttery piecrust with chewy ivory ribbons and a leafy forest green filling. This

unusual childhood treat carries a delicious aroma that still lures us to the dining table. In the fall of the 80s, as neighborhood friends visited our home with transforming dolls and ice cream truck treats, my mother baked our favorite pie.

Rethink Bread: You Don’t Knead Dough

Written by Mei Chin

 

(Re)consider the loaf. This is what Jim Lahey asks us to do, over and over again, in his new book: My Bread: The Revolutionary No-Work, No-Knead Method. Recipes based around his no-knead bread, first made famous in Mark Bittman’s “The Minimalist” column in The New York Times in 2006,