Bar Cara, Bloomfield NJ Review
Bar Cara in Bloomfield, NJ is a casual Italian restaurant by Chef Ryan DePersio that focuses on fresh, quality ingredients. Pluses include a liquor license (which is a rarity in many NJ towns) as well as, consistent and tasty food. Minuses are few – a flash website that annoys the hell out of me, delicious burgers are only available on their lunch menu (and they don’t serve lunch on the weekends) and the bill can be pricey for what you get so you don’t go as often as you’d like (Ryan’s loss).
Tasty Wines Under $10 Spanish Quarter Cabernet Sauvignon Tempranillo
This full, silky red marries the noble and native Spanish red grape varietal Tempranillo with internationally recognized, yet relative newcomer to Spain, Cabernet Sauvignon and retails for around $8.
Xi’an Famous Foods, NYC Review
Xi’an Famous Foods has a few locations and they all serve the same delicious and addictive dishes. Everything looks good here and you can’t go wrong. We visited the East Village location and sampled only two items since we had to move on to another eating adventure but the little taste we had was enough to keep us coming back for more.
Life, on the Line
In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world’s culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.
Belize Culinary Tourism
From eturbonews.com
The Belize Tourism Board (BTB) announces a new interactive culinary website geared towards providing travelers with a comprehensive guide on Belize’s unique cuisine and restaurants located throughout the country. Cleverly named SavorBelize, this website unveils a treasure of tastes, events, traditions and specialty styles dictated by Belize’s more than 10 diverse cultures, including Mestizo, Creole, Garifuna, East Indian, Maya and more. Totaling the size of Massachusetts, Belize is the only Central American country to house so many cultures within mere hours of each other, allowing tourists to experience the distinct richness of various communities through authentic fare.
2011 Rouses Crawfish Eating Contest
Adrian Morgan from Baton Rouge forced world champion eater Sonya Thomas to an eat-off at the Rouses World Championship Crawfish Eating Contest.
Both Morgan and Thomas ate 3 1/4 pounds of crawfish within 10 minutes leading to a tie. Sonya won the eat-off and took home the $2,000 prize. Her winning secret – she ate the shells, legs and all!
Zagat Food Truck Frenzy
From cbslocal.com
The Zagat Food Truck Frenzy, a gathering of 20 of New York City’s favorite food trucks, is coming to Chelsea on Wednesday, May 18.
Why Spain is a Top Foodie Destination
I first discovered Spanish food at a tapas bar in New York City and fell in love instantly, since then I had wanted to travel to Spain and experience the real thing.
I finally had the chance to visit Barcelona; the main goal of the trip was to experience the many tapas bars and excellent food and culture. I was not disappointed and intend to visit again in the coming years for the same reason – the food!
Modernist Cuisine
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
The SAVEUR 100 Chefs’ Edition
Chefs are a special breed. They’re dedicated artists who live and breathe food. Some are ambassadors of international cuisines; others wow us with their creative interpretations. All are teachers who inspire us to become the best cooks we can be. So, when it came time for this year’s SAVEUR 100 — our annual list of great finds from the world of food — we turned to the toques. The result is the most passionate and authoritative SAVEUR 100 yet, a grab bag of chef-recommended tools, tricks of the trade, must-visit restaurants, beloved books, amazing drinks, guilty-pleasure foods, and much more. It’s a peek inside the kitchens, hearts, and minds of some of the world’s most talented cooks — a road map for living the most delicious life possible.
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