Book Club of California Food and Wine and Good Design Exhibit Opening Monday September 15

Absinthe Group Executive Pastry Chef Bill Corbett to present at re-thinkfood, November 7-9

Smoked Salmon comes to life for the Martins

The Barbotine Pottery Studio

The Barbotine Pottery Studio

Philippe Beltrando, proprietor Beltrando Pottery Studio When talking about cuisine in France, one must associate food with its presentation, and as such, think about what kind of vessel, it should…

The Daily Tout

The Barbotine Pottery Studio

cruche-du-pecheur

Editor’s Note: Travel correspondent, Alain Piallat continues his travels through France.) When talking about cuisine in France, one must associate food with its presentation, and as such, think about what kind of vessel, it should be served into. When it comes to ethnic or regional foods, one traditional way to serve food is to use pottery. For years, when I travel to the South of France, I always visit Philippe Beltrando, the owner of the Barbotine Pottery Studio. Philippe is a former adman, who decided to change course in the late seventy and became an artist potter. He did so…

Corinne Rice Of Zoetic Supperclub Arrives In Venice

Corinne Rice in the kitchen.

Zoetic – formerly known as Chartreuse – a wildly popular vegan pop-up dinner series in Detroit heads back to Los Angeles by way of Chef Corinne Rice. On September 27 at Big Red Sun in Venice, CA guests will be offered a 4-course meal including locally sourced ingredients specific to the region along with live entertainment and BYOW. Only 20 seats are available for this dinner so don’t hesitate. Rice’s menu will feature an array of raw. Starting with a seaweed salad, cucumber, melon mouse and fermented watermelon rind, Rice begins her adventure with a combination of flavors sure to entice the palate. The…

Smoked Salmon comes to life for the Martins

TheTwoMartins

Here’s a hella one. With a puzzle. Here goes: What do you get when you combine a father who loves to smoke salmon on his porch in Dayton, Ohio and a son who works for the National Park Service in Alaska? The answer in a moment, but first a word on Martin Jr. and Martin 3rd, referred to here as The Martins. A few months past a year ago I reached out to Martin Davis Jr. and his son, Martin Davis 3rd. to speak with them regarding a project they had posted on a site similar to FoodieCrowdFunding.com. Their Kickstarter project fell…

Tasteful News

Wilma Beasley Bonerasky

Who made this Burger?

Whose signature burger is this?

If you know who made this burger its signature meal, the top of the menu entree, email us at FoodieDaily, the name of the restaurant and we will send a certificate for a complimentary burger to the first 10 responses. Good luck. Have fun. Enjoy the burger.

The power of a Choco Pie

Choco Pies are more than a flavorful treat

Choco Pie is an iconic Korean snack akin to the American Twinkie. These individually wrapped patties are more than just a chocolate-covered marshmallow and cookie treat; they represent the political tensions between the North and the South. Most people take Choco Pies for granted—they can be bought by the case…

Ktown Night Market’s Food Truck Alley 4/18-4/19

“There has been an explosion of food trucks in this area,” Stella Cho, KCM publicist, remarks.  The prevalence of food trucks in Ktown, Koreatown, Los Angeles, helps explain why the inaugural Ktown Night Market features Food Truck Alley, a gathering of local, mobile eats. The Ktown Night Market’s Food Truck…

Kombucha Dog

Kombucha Dog is one man’s venture satisfy his craving for the kombucha, fermented tea, while also helping dogs find homes.  Michael Faye, a dog photographer and health conscious Californian, began brewing in 2010. After experimenting with over 200 teas and fermenting 60, Faye perfected his kombucha recipe.  Kombucha Dog currently…

Your most interesting meal . . . ever.

photo 3

  Bubbles, cubes and paste are on a plate your server is bringing to you. No, it’s not a science project, dinner has arrived. Molecular Gastronomy has taken the world by storm. New restaurants are opening up, and former restaurants are updating their menu, to transform everyday dishes into futuristic…

Move over Bacon, Phoney Baloney has arrived

Meeting the makers behind the creation of the food products we consume is one of the highlights of any food show. It always a pleasure to meet the person behind the product and hear the story of their brand. A wildly fun couple, Kyle Domer and Andrea Dermos introduced me…

Omnibar introduces beef based protein bar at Expo-West

Many would be upset waiting with the 30,000 plus attendees that eagerly lined the Anaheim Convention entrances Friday to view the latest and greatest all natural food offerings from across the USA and the Globe at this year’s Natural Products Expo West. I was ecstatic. The crowd solidified the fact…