Field Reports

Philadelphia Restaurant Abe Fisher Has Possibly Achieved Smoked Meat Nirvana

From Team Zahav, Montreal-style smoked short ribs
Sep 30, 2014 10:00 am

There's a new reason to visit Philadelphia. And it just might negate your planned smoked-meat pilgrammage to Montreal. At the new Abe Fisher, Matt Rodbard finds Schwartz's-level satisfaction in an un-Schwartz's-like short rib. Sop up all the juicy details this way.

Olive Picking In Tuscany Is More Idyllic With Porsena's Sara Jenkins

Countryside trek also means wine, lots of it
Sep 8, 2014 9:00 am

Autumn in the Tuscan countryside is something everybody should experience at least once. Our own Jenny Miller was there last year, picking olives and drinking lots of red wine with New York-based chef Sara Jenkins. Read her full report right here, plus news on how to reserve a place on this fall's trip.

We’d Like One Twix-Stuffed, Bacon-Wrapped Twinkie. And One Uncle Kracker Concert.

Scenes from great, deep-fried New York State Fair
Sep 2, 2014 11:00 am

What makes the Great New York State Fair so great? A batter-coated, deep-fried, Twix-stuffed, bacon-wrapped Twinkie, among other things. Veteran state fair correspondent Laurie Woolever (along with her 5-year-old son) reports from the heart-attack-inducing scene.

Here's What Brock, Bloomfield And 10 Other A-List Chefs Cooked On A Farm Yesterday

A report from Play With Fire in NY's Hudson Valley
Aug 18, 2014 2:45 pm

I’m sure that chefs find a certain charm in cooking in a crowded, sweaty kitchen as the orders race in, but after watching some of North America’s culinary masterminds at play in a verdant rolling field in New York’s Hudson Valley yesterday, I’d guarantee that a live fire and an open sky is a preferable setting.

NYC: There Is Still A Month Left To Try the Mission Chinese Pop-Up

Danny Bowien's Brooklyn prix-fixe ride is worth it
Jul 25, 2014 10:00 am

Family-style: the simplicity of all ordering the same thing (though it’s not ideal for vegetarians), reaching into the bowl with chopsticks, the hungry grunting in chorus around the table — it all makes for festivity. That’s one thing that’s so attractive about the Mission Chinese pop-up going on now at Frankie’s 457 in Brooklyn. At first slated for one month, the dates were extended again and again, so you can enjoy the prix-fixe meal through August.

A Camel, A Llama And A Lot Of Liquor: Highlights From Tales Of The Cocktail 2014

Our best recollections from the boozy bacchanal
Jul 23, 2014 1:00 pm

Much like your average booze-fueled night of revelry, the annual Tales of the Cocktail event in New Orleans is usually recalled in a series of blurry flashbacks and questionable recollections. Sometimes, it takes a few days to sort through it all. This year was no different. Here's what we remember.

Chivas Regal Masters Grand Final: The Quest For The Cocktail Gold

One great whisky, 13 global mixology ambassadors
Jul 18, 2014 12:00 pm

Tuesday night was the Chivas Regal Masters Grand Final at Manhattan's NoMad Hotel, where 13 of the world's best bartenders competed against each other in the battle of Chivas Regal whisky. Beyond being wowed by some of the unlikely flavor combinations, I received a thorough education on mixology. These professionals might make it look easy, but I can only dream of pouring out those drinks. Who won? Everybody. But Chivas now has an official Master. 

Jennifer Oz LeRoy, The Woman Behind Food And Drink Wizardry In Montauk

She’s revived Gurney’s Resort in Montauk
Jul 2, 2014 9:00 am

“Entertainment runs in my blood,” says Jennifer Oz LeRoy, the daughter of the late, legendary New York restaurateur Warner LeRoy, and granddaughter of Wizard of Oz producer Mervyn LeRoy. “The dining room is your greatest set.” LeRoy should know: She recently took on several new dining rooms, not to mention Montauk’s only on-the-sand beach bar, as food and beverage director at Gurney’s Montauk, the 80-year-old resort that reopened with a major revamp this summer. In the prime of beach season, we caught up with her.

ADVERTISEMENT

Follow Food Republic

A true gourmet must know gormeh. We have proof.
Watch out, fancy ramen, KOA's sorba noodles rock!
Britain stops rinsing raw chicken. We should, too.
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.