Food Republic http://www.foodrepublic.com Where Food, Drink & Culture Unite Fri, 18 May 2018 16:30:57 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.2 Cakes, Plant-Based Diets, Gin: Hot Topics On Food Republic http://www.foodrepublic.com/2018/05/18/cakes-plant-based-diets-gin-hot-topics-food-republic/ http://www.foodrepublic.com/2018/05/18/cakes-plant-based-diets-gin-hot-topics-food-republic/#respond Fri, 18 May 2018 16:30:57 +0000 http://www.foodrepublic.com/?p=182571 We were all about entertaining this week. From baking showstopping cakes to showing our friends from out of town all the best restaurants in Harlem at Harlem EatUp!, we were very much about cooking and dining with others. We also got chatting with thought leaders in the vegan world and maker of one of the […]

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We were all about entertaining this week. From baking showstopping cakes to showing our friends from out of town all the best restaurants in Harlem at Harlem EatUp!, we were very much about cooking and dining with others. We also got chatting with thought leaders in the vegan world and maker of one of the world’s best gins. All that and more on this week’s Hot Topics.

  1. Julie Piatt and Rich Roll are on a mission to share the healing powers of plant-based diets.
  2. This lemon lavender blackberry cake is sure to impress all your guests.
  3. Spice up your party fare with these vegan tamale cakes.
  4. Traveling one of the world’s oldest winemaking regions? Here’s what to do, see and drink in Rueda.
  5. Gin master Simon Ford tells us where to find the world’s best bars.
  6. Harlem EatUp! is the festival where all your favorite neighborhood restaurants party.
  7. Pack these ratatouille pita sandwiches up in your picnic basket.

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How To Grill The Perfect Mushrooms http://www.foodrepublic.com/2018/05/18/grill-perfect-mushrooms/ http://www.foodrepublic.com/2018/05/18/grill-perfect-mushrooms/#respond Fri, 18 May 2018 14:30:01 +0000 http://www.foodrepublic.com/?p=182559 Memorial Day Weekend is just around the corner and you need to make sure your vegan and vegetarian friends are having as great as a time as those carnivores. Our friends at ChefSteps wrote in this week with this grilling season staple that is no typical smoky ‘shroom. Brush on a garlicky and chili-spiked oil to […]

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Memorial Day Weekend is just around the corner and you need to make sure your vegan and vegetarian friends are having as great as a time as those carnivores. Our friends at ChefSteps wrote in this week with this grilling season staple that is no typical smoky ‘shroom. Brush on a garlicky and chili-spiked oil to make these the underrated star of the cookout.

Perfectly Grilled Portobello Mushrooms With Chili Oil

Makes 2 super-juicy shrooms; 15 minutes

Ingredients:

  • 2 portobello mushrooms
  • 20 grams garlic
  • 5 grams parsley
  • 100 grams extra-virgin olive oil
  • 2 grams salt
  • 2 grams lemon juice, fresh
  • 1 gram chili flakes

Equipment:

  • Grill
  • Brush
  • Tongs
  • Digital instant-read thermometer (optional)

Instructions:

  1. Heat the grill. If you’re using charcoal: Pull your coals to one side of the grill, creating a high hill of heat. For mushrooms, you’ll want the heat between medium and medium-high, so if the hottest part of your grill is a 10, use the spot that would correspond to a 7. If you’re using gas: Heat gas on medium-high to high. (If the hottest your grill can get is a 10, we are looking to get to about 7 here.)
  2. Clean mushrooms. Finely chop garlic and parsley and set aside. To a medium bowl, add oil, garlic parsley salt, lemon juice and chili flakes. Stir and lightly brush all over the mushrooms. be sure to reserve enough chili oil for finishing.
  3. Place large-capped mushrooms on the grill so that the tops of the caps are facing upward—grilling the undersides first will keep retain moisture. Grill for about four minutes, then flip to grill them cap down. Continue grilling mushrooms on their caps until the stems leak juice, or until a thermometer inserted into the steam reads either 171 °F / 77 °C (for steaklike shrooms) or 199 °F / 93 °C (for a softer texture that still has a bit of a bite).
  4. Pull mushrooms off the grill, and pop onto a cutting board. Use a good knife to thinly slice shrooms. Drizzle generously with remaining chili oil, and serve right away.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. Try your hand at sous-vide cooking with the Joule, specifically designed to bring elevated cooking to your fingertips.

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Coi Anniversary, All-You-Can-Eat Ice Cream, Vegetarian Festival: This Week In Food Events http://www.foodrepublic.com/2018/05/18/coi-anniversary-events/ http://www.foodrepublic.com/2018/05/18/coi-anniversary-events/#respond Fri, 18 May 2018 13:36:53 +0000 http://www.foodrepublic.com/?p=182563 It’s a great time to be a vegetarian, Gamay lover or ice cream fanatic. Plant-based eaters and those craving ice cream can check out themed festivals in New York City in the next coming weeks while Gamay drinkers are welcome to check out festivities in Portland, Oregon. Plus, a happy 12 anniversary to Coi in […]

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It’s a great time to be a vegetarian, Gamay lover or ice cream fanatic. Plant-based eaters and those craving ice cream can check out themed festivals in New York City in the next coming weeks while Gamay drinkers are welcome to check out festivities in Portland, Oregon. Plus, a happy 12 anniversary to Coi in San Francisco! Check out what Daniel Patterson’s acclaimed restaurant has in store for diners.

  • Vegetarian New Yorkers get hyped! The NYC Vegetarian Food Festival hits Chelsea this weekend at the Metropolitan Pavilion. Expect plenty of plant-based cooking demos, world-class speakers, entertainment and more. Tickets can be found here, plus children 10 and under enter for free!
  • Oregon’s second annual I Love Gamay Wine Festival begins on May 20 and will pour on until May 23 in Portland. Events include gamay-fueled dinners, tasting salons classes and more. Tickets can be found here.
  • Daniel Patterson’s Coi in San Francisco celebrates its 12th anniversary with two special collaborative dinners between Patterson, executive chef Erik Anderson and Coi alum including Katy Millard, Evan Rich, Nick Muncy, Riley Redfern, Brett Cooper, Evelyn Wu, James Syhabout and more. The team will put together 10-course dinners on May 21 and 22. Tickets are available here. Proceeds from ticket sales will be donated to the Cooking Project.
  • Tickets for the second annual Scooper Bowl on June 1-3 are now available. The all-you-can-eat ice cream festival in Bryant Park boasts over 60 flavors from 13 national and artisan brands and creameries. Find your tickets here.

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Simon Ford Is Gin’s Jedi Master. His 86 Co. Makes Some Of The Best. http://www.foodrepublic.com/2018/05/17/simon-ford-takes-us-on-a-botanical-journey/ http://www.foodrepublic.com/2018/05/17/simon-ford-takes-us-on-a-botanical-journey/#respond Thu, 17 May 2018 11:00:45 +0000 http://www.foodrepublic.com/?p=182493 Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments! Subscribe: Apple | Stitcher | Spotify | TuneIn | Soundcloud The man behind the 86 Co. and Fords Gin, Simon Ford, is an incredibly busy man. Between moving to Nashville and traveling all around the world, Ford found some time to stop by our studios […]

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Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments!

Subscribe: Apple | Stitcher | Spotify | TuneIn | Soundcloud

The man behind the 86 Co. and Fords Gin, Simon Ford, is an incredibly busy man. Between moving to Nashville and traveling all around the world, Ford found some time to stop by our studios to chat about the gin industry, the best new bars in the world and what to expect in the future from his upstart spirits brand. Plus, Ford and FR’s Richard Martin reminisce about the excellent booze column Drink Ford Tough, which ran regularly in the early days of Food Republic. We wrap up in Post Bites with A.P. Bio‘s Mary Sohn talking about a favorite childhood treat.

Further Reading:

james beard award semi-finalists

Food Republic Today is hosted by our Editorial Director, Richard Martin, with co-host Krista Ruane, Zero Point Zero culinary creative director, and produced by Zero Point Zero Production. Our producer is Katie Guhl with assistance from Tiffany Do. The episode features music by Ghostly International artists including Michna, whose “Metal Baile Joint” is the theme song.

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There Are Still Tickets Available To This Week’s Harlem EatUp! http://www.foodrepublic.com/2018/05/16/tickets-available-harlem-eatup/ http://www.foodrepublic.com/2018/05/16/tickets-available-harlem-eatup/#respond Wed, 16 May 2018 17:00:57 +0000 http://www.foodrepublic.com/?p=182521 Cancel your weekend plans and play hooky from the office. The fourth annual Harlem EatUp! festival is already underway with tickets still up for grabs! The culinary fest celebrates the Manhattan community like no other. Dine In Harlem events highlight neighborhood spots like Solomon & Kuff Rum Hall tonight and Harlem Shake on Thursday. Tickets to […]

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Cancel your weekend plans and play hooky from the office. The fourth annual Harlem EatUp! festival is already underway with tickets still up for grabs!

The culinary fest celebrates the Manhattan community like no other. Dine In Harlem events highlight neighborhood spots like Solomon & Kuff Rum Hall tonight and Harlem Shake on Thursday. Tickets to Dine In Harlem include dinner, beverages and entertainment. For those looking for something more glamorous, Marcus Samuelsson’s Red Rooster is hosting the Harlem EatUp! Annual Luminary Award Dinner on Thursday night, where media personality Bevy Smith and fashion designer Dapper Dan will be honored. This all leads to the weekend’s biggest event, The Ultimate Grand Tasting at the Harlem Stroll. The two-day affair allows guests to try bites from 20 of Harlem’s best restaurants, sample wine, beer and spirits and enjoy live acts from DJs and musicians. Expect the flash mob to commence at any second!

Whether the sun decides to show up or not this week, eventgoers should take advantage of all of Harlem’s best in one place.

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Everything You Need To Know About Spain’s Rueda Region http://www.foodrepublic.com/2018/05/15/spains-rueda-region/ http://www.foodrepublic.com/2018/05/15/spains-rueda-region/#respond Tue, 15 May 2018 14:00:37 +0000 http://www.foodrepublic.com/?p=182206 Winemaking in the Spanish region of Rueda has been documented as early as the 10th century. It was the first D.O. (Designation of Origin) to be approved in Castilla y León in 1980. Today, this appellation creates dynamic white wines from an ancient grape variety using state-of-the-art technology that underscores aroma and flavor. These are […]

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Winemaking in the Spanish region of Rueda has been documented as early as the 10th century. It was the first D.O. (Designation of Origin) to be approved in Castilla y León in 1980. Today, this appellation creates dynamic white wines from an ancient grape variety using state-of-the-art technology that underscores aroma and flavor. These are delightfully refreshing whites with acidity and crispness that appeal to the Pinot Grigio or Sauvignon Blanc fan looking for a new and interesting alternative.

Learn all about this storied wine region and you’ll be ready to plan a trip and experience it for yourself. It’s less than a two-hour drive from Madrid.

The local scenery

Visually, Rueda has more in common with a rocky desert than lush vineyards. Nothing about it screams “thriving agricultural location.” But as fate, centuries of practice and some serious adaptation and technology has it, Rueda’s resurgence over the past 30 years has established the region and Verdejo as the new old white wine to be reckoned with. Rueda as a whole comes across as a place with lively personalities and a fondness for pretension-free fun. The vines might be old, but the region and many of its winemakers are young, creative and digitally savvy — which helps tie the people to the place and the philosophy.

Which wines are produced here?

Rueda and Verdejo — no slant to Sauvignon Blanc or Pinot Grigio! They’re benchmark varieties that have taken wine to the next level of popularity, but where is the next wave of thirst-quenching white wine? Verdejo. Rueda’s tremendous commitment to value makes Verdejo a go-to for white wine drinkers. It’s in just about every store across the nation and contributes so much more to your taste buds than your usual Sauvignon Blanc or Pinot Grigio. It’s no surprise that Rueda is the top-selling white wine in Spain.

What’s the best way to get to the region?

From Madrid:

  • By bus – company “Avanza Grupo.” Trip is approximately 3 hours, 15 minutes
  • By car – 1 hour, 42 minutes
  • By high speed train – 1 hour to Valladolid

Which wineries are “Must-Sees”?

There are 70 wineries in the region, however, a few to start are:

Bodega Menade in Rueda

This winery is known for its awesome underground wine caves (thousands of years old) where you can also enjoy wines, craft beers and homemade cheeses. The winemakers at Menade are pioneers in organic viticulture and biodynamic agriculture in Spain, using organic farming techniques such as “insect hotels.” Insect hotels such as at Menade winery in Rueda are planted with floral and plant diversity to encourage the proliferation of beneficial insects that can help control harmful pests. The result is a return to nature and tradition, crafted with thinner glass and topped with natural beeswax, stored in a 200-year-old wine cellar under the town of La Seca.

hijos_rueda

Hijos de Alberto Gutiérrez in Rueda

This destination features a labyrinth and barrel vaults tucked away in the underground cellars for fun wine-filled exploring. It’s a fifth-generation, family-owned operation with a history dating back 350 years. Set in the middle of Rueda, the winery is the perfect locale on the wine route focused on Verdejo grapes, which are processed in an old Spanish farmhouse built in the 17th century.  

VENDIMIA-HARO-13

Ramon Bilbao

Founded in 1924, Ramon Bilbao has 240 hectares of vineyards, split between Rioja and Rueda, plus another 900 hectares which are in the main quality districts of the D.O.C Rioja and the D.O. Rueda. This winery is focused on excellence in winemaking and offers lots of exciting experiences from virtual reality to live violin music.

What wines do you recommend our readers try, and where can they access them? 

You can access Rueda wines on Wine.com and at your favorite retailers including (but not limited to) Stew Leonards, Binny’s, Total Wine and Fairway. See below for a few selects!

Menade 2

For the eco-friendly: Menade Verdejo – $14.99

This wine preserves the environment and is flavorful and delicious. The sibling winemakers, with five generations behind them, are pioneers in organic viticulture with an organic certification for their winery and vineyard in Rueda.

For the sparkling lover: Viña Cantosán NV Brut – $11.99

Incredible bubbles from an unexpected locale! Enjoy alone or with fish and fruits this spring.

For warm-weather crisp refreshment: Beronia Verdejo – $9.99

Aromas of gooseberry and dried herbs unveil a fairly intense palate. Enjoy a refreshing acidity that makes you reach for more on hot summer and spring days.

What are some unique recommendations for what to do in the region (outside of wine)? 

Vincci Frontaura Valladolid Hotel

This hotel is located in one of the most rapidly growing parts of the Castilian capital. The avant-garde design is an escape from conventional hotels, but still has amenities like a gym, spa and free Internet. Incidentally, its sister hotel in Olmedo — the 4 star  Castilla Termal Balneario de Olmedo — is also a terrific hotel and an ideal base for exploring the Rueda wine region.

The Carrión Theater

Enjoy musical and theatrical performances from beloved classics to modern day music. The theater boasts rich design and architectural history and of course, amazing acoustics.

Ribera y Rueda Logo

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Rich Roll And Julie Piatt Say That Plant-Based Diets Can Save Us http://www.foodrepublic.com/2018/05/15/plantpower-way-frt/ http://www.foodrepublic.com/2018/05/15/plantpower-way-frt/#respond Tue, 15 May 2018 11:55:45 +0000 http://www.foodrepublic.com/?p=182474 Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments! Subscribe: Apple | Stitcher | Spotify | TuneIn | Soundcloud You may recognize Rich Roll’s voice if you follow his wellness and fitness podcast, simply titled The Rich Roll Podcast. Along with his wife, chef and spiritualist Julie Piatt, the duo make up the […]

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Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments!

Subscribe: Apple | Stitcher | Spotify | TuneIn | Soundcloud

You may recognize Rich Roll’s voice if you follow his wellness and fitness podcast, simply titled The Rich Roll Podcast. Along with his wife, chef and spiritualist Julie Piatt, the duo make up the Plantpower Way, a meal planner and lifestyle that wholly focuses on the plant-based diet. The couple recently released their latest cookbook, The Plantpower Way: Italia, which features recipes that have vegan-ized Italian food like we’ve never seen before.  We wrap up with comedian Eliot Glazer on how his love for sweets began.

Further Reading/Listening:

james beard award semi-finalists

Food Republic Today is hosted by our Editorial Director, Richard Martin, with co-host Krista Ruane, Zero Point Zero culinary creative director, and produced by Zero Point Zero Production. Our producer is Katie Guhl with assistance from Tiffany Do. The episode features music by Ghostly International artists including Michna, whose “Metal Baile Joint” is the theme song.

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Spring Is Goat Cheese Season! Try These 8 Great Recipes http://www.foodrepublic.com/2018/05/11/spring-is-goat-cheese-season-try-these-8-great-recipes/ http://www.foodrepublic.com/2018/05/11/spring-is-goat-cheese-season-try-these-8-great-recipes/#respond Fri, 11 May 2018 18:00:37 +0000 http://www.foodrepublic.com/?p=144340 The humble goat, that hardy farm critter with the crazy horizontal pupils, really sets the bar around this time of year. In the spring, when the grass it eats is tender, fresh and extra-flavorful, goat’s milk makes for some truly superb chèvre. Creamy, fluffy, tangy and often tolerated by the lactose intolerant, it is perfect for cooking. […]

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The humble goat, that hardy farm critter with the crazy horizontal pupils, really sets the bar around this time of year. In the spring, when the grass it eats is tender, fresh and extra-flavorful, goat’s milk makes for some truly superb chèvre. Creamy, fluffy, tangy and often tolerated by the lactose intolerant, it is perfect for cooking.

Here’s to the cheese that isn’t mozzarella but still goes with just about everything. Try one of our eight delicious ways to incorporate it into dinner tonight.

Recipe: Cannelloni With Swiss Chard And Fresh Goat Cheese

This spin on classic cannelloni (Italian for “reed,” owing to its tubular shape) swaps the typical spinach-ricotta filling for tangy goat cheese and earthy Swiss chard.

chicken kiev with kale recipe
Show kale the ultimate respect with this recipe. (Photo: Quentin Bacon.)

Recipe: Chicken Kiev With Goat Cheese And Chopped Greens

Renowned chef Mario Batali’s new cookbook, America — Farm to Table, is a celebration of local farmers around the country. Travel from coast to coast with one of the nation’s most beloved culinary faces and see how the master uses local fare to everyone’s advantage. Ready to show kale the ultimate respect? Stuff it into juicy chicken, pan-fry and enjoy.

Corn And Goat Cheese Quesadillas Recipe
Say hello to spring with these seasonal quesadillas.

Recipe: Corn And Goat Cheese Quesadillas

A quesadilla (a word derived from queso, the Spanish word for cheese) is a tortilla “sandwich” containing cheese and any of a wide number of spicy filling ingredients, which is grilled, fried or toasted and usually served with salsa. We cooked these quesadillas in a frying pan, but you can cook quesadillas, one at a time, in a heated sandwich press if you have one.

goat cheese ravioli with ramp pesto
Take advantage of ramps season now and make these ravioli.

Recipe: Goat Cheese Ravioli With Ramp Pesto

From Doug Psaltis, chef and partner of RPM Italian in Chicago, here’s a ravioli recipe that takes full advantage of one of our favorite seasonal ingredients: ramps! Bright, earthy and bold, these spring shoots, which taste like a combination of onions, garlic and awesome, won’t be around for long. Grab a bunch, pair with creamy goat cheese and put your fresh pasta dough to work.

Photo: Quentin Bacon
Photo: Quentin Bacon

Recipe: Ribeye With Goat Cheese And Meyer Lemon Honey Mustard

Ribeyes are the kind of steak I often order when I’m out. They have the most flavor, which comes from all that gorgeous marbling. This dish may sound like a crazy combination, but I have to tell you, it works. I just love the way the tangy goat cheese, bright mustard and fresh peppery watercress come together to complement the rich beefiness of these thick steaks. As a matter of fact, I think it works so well that I serve a burger with these same toppings at Bobby’s Burger Palace; the Napa burger is one of my favorites.

polenta stacks recipe
Respect your vegetarian friends and whip up this hearty meatless meal. (Photo: Phaidon Press.)

Recipe: Goat Cheese And Polenta Stack

Vegetarian guests deserve more than a dry old veggie burger from the freezer, so why not make something to make everyone’s mouth water, even the die-hard carnivores? Take the goat cheese from the fridge a good hour before you use it for the best creamy texture.

pecanchicken

Recipe: Pecan-Crusted Chicken And Peppered Goat Cheese

Sometimes I find myself stuck in a rut when it comes to chicken. Grilled, baked, sautéed, roasted — it all starts to taste the same. So I created this meal utilizing some of my favorite ingredients to make an elegant, tasty dish. I use sweet, nutty pecans to create a crispy crust for the juicy, tender chicken breasts. In addition, I use fresh goat cheese amped up with herbs and black pepper to serve as my “finishing” sauce by melting it atop the hot chicken right when it’s cooked. Trust me, this goat-cheese technique is to die for. I like to serve this dish atop a bed of roasted tomatoes and asparagus. It goes right into the oven in one pan — simple, clean cooking at its finest. This meal pairs well with crisp, mineral-y white wines and light reds.

Tender braised celery, tangy goat cheese and crisp, earthy pecans. That's a culinary jackpot right there.
Tender braised celery, tangy goat cheese and crisp, earthy pecans. That’s a culinary jackpot right there.

Recipe: Celery, Pecans And Goat Cheese

It is not often you see celery taking center stage on the plate; it is usually just an add-on, like chopped onions. But celery has great flavor and deserves to be enjoyed for what it is. So here is a recipe to get it out of the crisper and onto the table. It’s equally good as a room-temperature side dish for grilled meats.

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Beard Awards, Processed Cheese, Kimchi: 10 Hot Topics On Food Republic http://www.foodrepublic.com/2018/05/11/beard-awards-processed-cheese-kimchi/ http://www.foodrepublic.com/2018/05/11/beard-awards-processed-cheese-kimchi/#respond Fri, 11 May 2018 17:49:19 +0000 http://www.foodrepublic.com/?p=182464 This week was a lot about solving problems. From school lunches to bad veggie burgers, we checked out the chefs and recipes trying to create better meals. Some of those chefs were even recognized at Monday’s Beard Awards! We also found out that vegan kimchi is just as good for your gut bacteria as the […]

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This week was a lot about solving problems. From school lunches to bad veggie burgers, we checked out the chefs and recipes trying to create better meals. Some of those chefs were even recognized at Monday’s Beard Awards! We also found out that vegan kimchi is just as good for your gut bacteria as the traditional stuff, which then led us to look up all of our favorite Korean recipes. And before we forget, Mother’s Day is this Sunday. Get her something that her food-loving self will adore. All that and more on this week’s Hot Topics.

  1. The James Beard Award winners were announced on Monday. Check out the full list here.
  2. Tired of the black bean hockey puck veggie burger? Whip up this chana chaat version instead.
  3. Dan Giusti has challenged some of America’s best chefs to help solve the problem with school lunches.
  4. We rounded up our best Korean recipes and stories in this neat little package just for you.
  5. It turns out that vegan kimchi is just as probiotic as the traditional stuff.
  6. Your food-obsessed mom will be delighted by these gifts.
  7. Want to further your wine knowledge? Do a blind tasting. Here’s how.
  8. California chef David Kinch tells us why he prefers to pair his food with Old World wines on Food Republic Today.
  9. What is processed cheese really made of?
  10. When you want absolute silence, head to the Flosshotel Glacier Lagoon in Iceland.

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Whales vs. Lobsters: New England’s Fishing Season Gets Tangled http://www.foodrepublic.com/2018/05/11/new-englands-fishing-season/ http://www.foodrepublic.com/2018/05/11/new-englands-fishing-season/#respond Fri, 11 May 2018 17:00:47 +0000 http://www.foodrepublic.com/?p=182428 Massachusetts’ lobster fisherman are land-bound until May 16th, owing to a sizable gathering of endangered North Atlantic right whales in Cape Cod Bay. The whales are prone to becoming entangled in fishing equipment, which can result in injury and require costly wildlife rescue efforts. Ordinarily, lobster season starts at the beginning of the first week in May, […]

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Massachusetts’ lobster fisherman are land-bound until May 16th, owing to a sizable gathering of endangered North Atlantic right whales in Cape Cod Bay. The whales are prone to becoming entangled in fishing equipment, which can result in injury and require costly wildlife rescue efforts. Ordinarily, lobster season starts at the beginning of the first week in May, and the delay could have financial repercussions for the industry, including price spikes for what’s usually the most profitable time of the year.

“Any type of delay is delaying your first paycheck,” John Haviland of the South Shore Lobster Fishermen’s Association told CBS Bostonsuggesting that continued restrictions could put many operations out of business. The earlier the traps are set, the earlier they can be pulled up for processing and sale. The population of North Atlantic right whale in these same fishing areas continues to decline, however, despite occupying a protected status spot on the endangered species list, with fewer than 450 remaining in the wild.

In the future, lobster fishers may be required to track and find their traps via location software and ropeless fishing in order to conserve the whales’ natural (albeit very large) habitat. In the meantime, consider what you’ll pay for a lobster roll this summer.

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Big Apple Barbecue Tickets, Indian Community Breakfast: This Week In Food Events http://www.foodrepublic.com/2018/05/11/indian-community-breakfast-events/ http://www.foodrepublic.com/2018/05/11/indian-community-breakfast-events/#respond Fri, 11 May 2018 15:00:59 +0000 http://www.foodrepublic.com/?p=182448 This week’s slew of events includes fun and delicious events that just happen to support excellent causes. From bolstering local firefighters in Napa Valley to building communities through breakfast in New York, there’s an event here for every food-lover. Pondicheri in New York’s monthly Community Breakfast program will be donating proceeds to SAKHI for South Asian Women, an organization […]

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This week’s slew of events includes fun and delicious events that just happen to support excellent causes. From bolstering local firefighters in Napa Valley to building communities through breakfast in New York, there’s an event here for every food-lover.

  • Pondicheri in New York’s monthly Community Breakfast program will be donating proceeds to SAKHI for South Asian Women, an organization dedicated to helping domestic violence survivors. Every second Friday from 8 a.m. to noon, Pondicheri donates half the proceeds earned during breakfast service to different community organizations.
  • Tonight in Hudson, NY, Fish & Game is hosting a collaboration dinner with pastry chef Will Goldfarb. F&G’s Zak Pelaccio will serve three savory courses while Goldfarb completes the meal with three dessert courses. Reservations can be made F&G’s website and on Resy.
  • The Calistoga Food and Wine Event is underway with dinners, tastings and cooking classes galore. Until Saturday, attendees will get to taste local wines and bites with ticket proceeds benefiting to the Calistoga Fire Association. Check out the schedule of events in Napa Valley here.
  • Brooklyn dine-in movie theater Nitehawk is serving Amigo de la Compasión cocktails made with rum, Giffard Banane, lime and orgeat, at screenings of Fuerza Puerto Rico on Tuesday, May 15. All proceeds from cocktail sales will be donated to Apoyo Empresarial Peninsula Comunidad de Cantera for post-hurricane relief efforts.
  • Passes for Big Apple Barbecue on June 9-10 are now available. This year’s lineup includes James Beard Award winner Rodney Scott (Charleston), Jocelyn Guest and Erika Nakamura (New York), Chris Lilly (Alabama), Pat Martin (Nashville) and more. The weekend will also be packed with live musical acts, and an exclusive summer ice cream flavor from Ample Hills.

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