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Added by Chef Mark Tafoya on May 28, 2008 at 1:01pm — No Comments

ReMARKable Palate #145: Marsala Wine

ReMARKable Palate #145: Marsala Wine



Today's show is an audio soundseeing tour of Florio, the legendary producer of Marsala wine, in the town of Marsala, in the province of Trapani, on the far western coast of Sicily. Our guide Marcello tells us about the history… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 1:00pm — No Comments

CMN Video: D'Artagnan's Duckathlon

CMN Video: D'Artagnan's Duckathlon



Video coverage from our visit to D'Artagnan's "Duckathlon" at Chelsea Market. We learn about the competitive events, from crepe flipping, testicle identification, rapid milkshake drinking, and more. We also speak with several of the… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:59pm — No Comments

ReMARKable Palate #144: D'Artagnan's Duckathlon

ReMARKable Palate #144: D'Artagnan's Duckathlon



This week, we attend the 4th Annual "Duckathlon" hosted by fine food purveyor D'Artagnan. The event brought together teams from some of the top NY restaurants to compete in food related identification and… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:58pm — No Comments

ReMARKable Palate #143: Finger Lakes Wine Region

ReMARKable Palate #143: Finger Lakes Wine Region



This week, it's all about the food and wine of the Finger Lakes Wine Country, just a few hours north of New York City. I attended a tasting at New York's Astor Center, the state of the art tasting room above… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:57pm — No Comments

Chef Mark on the cover of Personal Chef Magazine

PC Magazine Cover



I'm so honored to be the coverboy of the latest Personal Chef Magazine. It's the main magazine for our industry, and it's amazing to have been chosen for it. The article tells my story and the circuitous way I came into being a personal chef.



More images:



Happy man



peppers



Photos by Kelly… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:55pm — No Comments

ReMARKable Palate Video #40: Taste of the World

ReMARKable Palate Video #40: Taste of the World



Video of the Cystic Fibrosis A Taste of the World event at New York's Chelsea Market. Over 25 restaurants and 20 wine and spirits producers gathered to raise money for CF. We speak with Arlene Weston of Maroon's and "Spike"… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:54pm — No Comments

ReMARKable Palate #142: Cystic Fibrosis Taste of the World

ReMARKable Palate #142: Cystic Fibrosis Taste of the World



I attend a special benefit tasting for the Cystic Fibrosis Foundation, A Taste of the World, at New York's Chelsea Market. Over 25 restaurants and 20 wine and spirits producers gathered to raise money… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:53pm — No Comments

ReMARKable Palate #141: Hall Wines of Napa Valley

ReMARKable Palate #141: Hall Wines of Napa Valley



I speak with Kathryn Hall of Hall Wines in the Napa Valley. She's pursuing her dream of making fine Cabernet Sauvignon which expresses the terroir of the Napa Valley. I attended a guided tasting of the Hall… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:52pm — No Comments

Culinary Roundtable #21 (Video): Chef Thomas Keller Keynote, Part 3

Culinary Roundtable #21 (Video): Chef Thomas Keller Keynote, Part 3





The final installment of our 3 part series: Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:51pm — No Comments

ReMARKable Palate Video #39: Pizza Throwing

ReMARKable Palate Video #39: Pizza Throwing



Chef Mark learns a little about the basics of throwing dough from Youth Champion Sam Niemeier. It's a good thing we're not using real dough!



ReMARKable Palate is a… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:50pm — No Comments

ReMARKable Palate #140: Talking Tea

ReMARKable Palate #140: Talking Tea



Today I speak with Karl Kessab, tea sommelier of London's posh Lanesborough Hotel, which has just won the Tea Guild's award for best Afternoon Tea in London for the 2nd time. Karl teaches us about how to best prepare various… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:49pm — No Comments

ReMARKable Palate Video #38: Asiago Cheese with Lou DiPalo

ReMARKable Palate Video #38: Asiago Cheese with Lou DiPalo



Chef Mark visits Caseficio Pennar in Asiago, Italy and learns about the different forms and ages of Asiago cheese with Lou Di Palo of Di Palo's Fine Foods of Little Italy.…



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Added by Chef Mark Tafoya on May 28, 2008 at 12:47pm — No Comments

ReMARKable Palate #139: Action Against Hunger

ReMARKable Palate #139: Action Against Hunger





Today we learn about a very special organization, Action Against Hunger, which intervenes in countries where hunger means more than just a missed meal. They are on the front lines in 43 countries where hunger… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:46pm — No Comments

Culinary Roundtable #20 (Video): Chef Thomas Keller Keynote, Part 2

Culinary Roundtable #20 (Video): Chef Thomas Keller Keynote, Part 2





Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:45pm — No Comments

ReMARKable Palate Video #37: Making Asiago Pressato

ReMARKable Palate Video #37: Making Asiago Pressato



Chef Mark is joined by Lou DiPalo from Di Palo's in New York's Little Italy, as they explore the making of Asiago DOP cheese in the Altopiano region of Northern Italy. We see the making of Asiago Pressato, also… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:43pm — No Comments

Culinary Roundtable #19 (Video): Chef Thomas Keller Keynote, Part 1

Culinary Roundtable #19 (Video): Chef Thomas Keller Keynote, Part 1





Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:42pm — No Comments

ReMARKable Palate #137: Sicilian Wine

ReMARKable Palate #137: Sicilian Wine



This week, it's a show from the road, as Jennifer and I have been on a week long tour of culinary discovery in Sicily. This largest Mediterranean island has a rich and varied history, and that history includes wines. Today I… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:40pm — No Comments

ReMARKable Palate #136: Moroccan Olive Oil

ReMARKable Palate #136: Moroccan Olive Oil





I speak with Majid Slimani and Driss Chaouni from Alili Morocco, a new company bringing the fine products of Morocco to the United States. They won the Runner… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:37pm — No Comments

Feels Like a Monday

Despite the long day, I'm bolstered with energy. I've been up since 6am in order to get to my horrible writing class at 8:30am. I guess they want you to be able to write a decent menu when you graduate.



I start one of my part-time jobs at noon, which gives me time to relax, have lunch, and make phone calls. Work seems to fly now that I have renewed focus.



Stu called me around 9:00 pm to see if I wanted to play tennis. He's crazy and spontaneous. He worked on his serves… Continue

Added by O on May 27, 2008 at 8:57pm — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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