Rhubarb, that ruby-stalked rhizome that adds a tantalizing tartness to dishes both sweet and savory, is among the handful of spring produce that, just like the blossoming flowers and trees, seem to vanish in the blink of an eye. That’s why we’re practicing scorpacciata, or the act of consuming large amounts of a particular local […]
Rhubarb, that ruby-stalked rhizome that adds a tantalizing tartness to dishes both sweet and savory, is among the handful of spring produce that, just like the blossoming flowers and trees, seem to vanish in the blink of an eye. That’s why we’re practicing scorpacciata, or the act of consuming large amounts of a particular local […]
A 100-year-old estate with a croquet lawn and a snooker room isn’t where you’d expect to be handed an iPad when being seated for dinner, but Keswick Hall’s gone new school, taking Fossett’s leather-bound tome of a wine list digital. Sommelier Richard Hewitt and his team started the project last September to “innovate and expand […]
Chances are you’ve never heard of Picpoul de Pinet, the sprightly white from southern France that typically costs under $10.
Hand me my spears! Nothing heralds the arrival of spring like asparagus. Fat or thin, the spears rise obediently with the season, perishing long before a tomato might make its acquaintance on a plate. Sure, you can buy asparagus year-round now, but why defy nature? These dishes from around town honor the beauties during their […]
Urban farming is one of the hottest trends in food right now. Maybe it’s the economy, or maybe it’s that nothing beats the satisfaction of eating food that you grew and dug up yourself.
What’s struck me more than anything over the past three years as I’ve had the pleasure of getting to know our area winemakers through this column, is how they consider themselves farmers above all else. No matter how skilled they are at making up for a bad vintage in the cellar, they all seem to […]
Farm to table eating isn’t new. In fact, it’s as old as the farm day is long. But when it became cheaper and easier to produce and distribute processed foods, we went from a farm-to-table nation to a factory-to-drive-through one. In the past decade or so, as we’ve become more concerned with the safety, […]
Oyster purists insist on consuming their sea creatures unadorned and straight from the shell, but the uninitiated might want to work their way up to a slurpfest with these half dozen cooked versions—from poached to broiled—on restaurant menus around town. Rhett’s River Grill serves Oysters Rockefeller—they’re topped with spinach, garlic, cream, Pernod, and breadcrumbs and […]
(File Photo) As oyster lovers are already painfully aware, April traditionally marks the end of their slurping season. Until September, when months get their “r”s back, it’s advised not to eat bivalves. Some rewrite this rule, proclaiming it a vestige of the past, but if you’re a seasonal eater, you’ll want to wait until the […]
Designing your dream house, wedding, or wardrobe is a cakewalk with Pinterest—the virtual pinboard that keeps magazine clippings from cluttering your life—but Paradox Pastry owner Jenny Peterson has always been able to visualize her designs. It’s a handy talent to have when the bread-and-butter of your job is producing an average of five multitiered, highly […]