Yesterday, food writer Pam Denney and I went to the Southern Women's Show to see Bianca Phillips' cooking demo.
She and Stephanie Roy made vegan chorizo sausages based on a recipe from Vegan Brunch by Isa Chandra Moskowitz. They did great and then they did better by passing out samples.
When Jason Doty, owner of Crave Gourmet catering, began his monthly “Hand-Crafted Name” contest in February, the purpose of the name-that-dish competition was two-fold.
Doty opened Crave in January. For each event, Doty creates at least one dish designed specifically for the client.
And so the question kept coming up after these dishes were created: What do we call it?
And that's the wrinkle with CSAs. While they're a great way to get fresh produce while supporting local farmers, what you get is what you ... and that could mean weeks upon weeks of okra or corn or whatever is ripe for the picking.
Windermere Farm is offering its first CSA this spring, and their CSA — what Windermere's Ken and Freida Lansing call a "farmers market" CSA — is of a different sort and it's particularly user-friendly.
About a week or so ago, a coworker had asked me for a lunch recommendation. I suggested the Calvary Waffle Shop, which had returned for Lent. Plus, I told her, it was fish pudding day!
Her response, via email, was a tad dramatic:
The month-long series benefits the Whole Planet Foundation, which supports organizations that provide micro-credit loans to people in developing countries.
There were a lot of foodie-friendly happenings in Midtown last night. In addition to Cooper-Young Night Out, the Brooks hosted a screening "Big Night," serving up dishes from the film prepared by the Brushmark chefs Wally Joe and Andrew Adams.
At Cooper-Young Night Out, I popped into Au Fond, Ben Vaughn’s new restaurant next door to Grace. They were offering samples of some of their cheeses, including a Peach Stilton and Blueberry Stilton with morsels of fruit speckling the strong English cheese.
Two of my coworkers and I stopped by the newly opened Au Fond today for lunch.
Mike and I both opted for the pimento cheese sandwich. Very nice.
After the February 13th fire at the Overton Square restaurant Side Street Grill, owners Harlan and Kari Betlesky moved the business to the Magnolia Room next door.
According to Kari, Side Street's patrons have supportive by showing up at the Magnolia Room, and plans are on to rebuild Side Street.
On eater.com is a clip from Heston's Tudor Feast, in which English chef Heston Blumenthal preps a "Cockentrice" from an old Tudor recipe. It involves sewing the front end of a pig to the back end of a chicken and then attaching the pig's tail to that. And, yes, it is disturbing.
Something sweeter from slashfood.com: a chance to find the golden ticket in a Willy Wonka candy bar and win a trip around the world.
Finally, this one's making the rounds: the Food Lift.
On Saturday, March 13th at 6:30 p.m., Flyer staff writer Bianca Phillips will lead a vegan cooking demo at the Southern Women's Show at the Agricenter International.
There's an ad and everything:
And about that ad ... Bianca says it makes her look like she has only one arm.