What to Plant Now: A Winter Garden Guide

Two restaurants, two unexpected experiences

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

What to Plant Now: A Winter Garden Guide

As summer’s peak begins its zenith curve into fall, so your summer garden’s bounty begins to fade. For those who live in milder climes such as northern California, the idea…

The Daily Tout

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

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Join the fourth revolution in food! First, there was the agricultural revolution, then the industrial revolution, and recently the green revolution. At reThink Food, a new program co-presented by The Culinary Institute of America and the MIT Media Lab, you’ll hear about the technological revolution—how information and connectivity are driving today’s food culture. This revolution will be led by consumers seeking healthier, safer food choices. It is shaped by new insights from fields as diverse as big data, social networking, behavioral economics, and agriculture. Join us and expert presenters from the disciplines of culinary arts, product and business development, marketing,…

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

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Those who appreciate the finer things in life such as good food, fine wines, and beautifully crafted books are in for a rare treat. Opening Monday, September 15, The Book Club of California is hosting an exhibit featuring over 100 pieces of fine art seen in various culinary forms, from cookery books to wine labels to food literature. The Exhibition, Food & Wine & Good Design: The California Fine Printers’ Legacy, curated by Randall Tarpey Schwed, bibliophile, collector, and coauthor of M.F.K. Fisher: An Annotated Bibliography, will be on display from its opening night, September 15, through December 8, 2014.   The…

Two restaurants, two unexpected experiences

La Quarterelle was an unexpected delight.

As part of my continuous travel through France, I left the Vosges Region a few days ago. I am now in Rouen, the capital of Upper Normandy, and the place where Joan of Arc was burned at the stake. Before leaving the Vosges, I happened almost by accident to walk in a restaurant that I had never visited before, in spite of my many trips to the area. Upon my arrival in Rouen, I happened, also by accident to walk in a restaurant that I had never visited, in spite of my many travels to the city. What is unusual…

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.

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  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…