One of my best ('cause it's near to execution time) is roast pork. Best if done w/ a fresh ham, but could be used w/ a loin. Marinate pork in a couple bottles of white wine (not great, but drinkable) w/ lots of fresh garlic, cracked black pepper, rosemary, thyme and bay leaf, also some dry rosemary, thyme bay leaf & sea salt, overnight, at least, better 24 hrs. Remove from marinade . Let stand for 1/2 hr & pat dry. In a heavy roasting pan over med heat add enough olive oil to saute pork, add pork, whole onions carrots, celery & brown all sides, then add marinade & more wine (full bottle?)
Roast @ 325 'til 140F internal.
WORST: I was working at a semi-dive in Philly (Bar-B-Q Barn) and collected some leftovers added others -- came up w/ smokey, tomatoey, sweetish soup/stew that a couple of customers actually liked.
I remember this column. I had a best and worst mention in the Oct/Nov 1994 issue of Food Arts. While I'm not a practicing chef anymore, my best dish is either Overnight Marinated Lightly Smoked Bone-In Prime Rib or a Venison Osso Bucco (with Red Deer from a small farm in NH I've bought from since 1997). The worst remains the one from 1994, when I was Chef for Riccardo's Ristorante in Lake Oswego OR (way before Mario Batali hit the scene), preparing pasta with dried salted tuna roe.
Glad to see this column still rocks it. Cheers and Happy Holidays!
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
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If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.