Here is a really good article from The Washington Post on the problems with Chinese imports. Am I the only person waiting for the shoe to drop on imports of edibles? We only look at about 5% of the containers that come into this country, at best. When is the food-borne illness outbreak going to occur?
Speaking of dangerous, my old buddy Giada De Laurentiis is the official sex symbol of the Food Network, and she makes a nice scungilli! She is also the first signee to be a roving reporter for the newly expanded Today Show.
This guy has a book coming out soon, and I can’t wait. Many of this blog's readers have worked in the food-service industry, so I thought you might enjoy reading through the archives.
The Great Minnesota Get Together starts in a week . . . and I am giddy with excitement. The new foods this year do nothing for me, but the hunger I have built up over the last 350 days for a Gizmo sandwich, a footlong, a Cynthia sausage, a lemonade, some cheese curds at The Original Cheese Curds on the exterior of the food building, some fried green tomatoes, a scoop of Nitro Ice Cream dropped into a vat of root beer, some mini donuts, come Cini-Minnis, a brat at Ben’s, and—of course—some French fries is threatening to overwhelm me. Bad news, I am not going to be at Fox this year every day, but I am going to do a segment or two for them on new foods. Good news, we are shooting for my Travel Channel show out there and including the fair footage in our third show of season two. And of course, each weekday I will be up on Machinery Hill from 1–3 p.m. at the FM107 booth.
Body Count: Here are the body counts for three restaurants. All of them are (relatively) new eateries. For the equivocators out there, Via was two-thirds full, Harry’s under half full, and Landmarc about 15% full. All counts taken at exactly 7:30 p.m. sharp on Wednesday.
Via – 198 and rocking
Landmarc – 11, not including the oversized popovers
Harry’s – 89 and hopping
For the curious, and I get emails about this issue all the time, Via is the new brainchild of Anoush Ansari and his partners, the folks behind Atlas, Kebobi, and Mission. Landmarc is Michael Morse’s bistro (my old boss from the first incarnation of Café Un Deux Trois fifteen years ago) in the Normandy Hotel in downtown Minneapolis, and Harry’s is the remade gastro– burger bar in the old Nochee space where Steven Brown is in residence.
Airforce Nutrisoda is sponsoring a Sodalicious Recipe Contest, inviting entrants to submit a recipe that incorporates Nutrisoda as one of the ingredients. According to their flack:
“Good chefs love the Good Soda for providing a deliciously healthy way to elevate the dining experience,” says Joe Heron, founder and CEO of Ardea Beverage Company. “In fact, raves from star chefs like Marc Murphy of Landmarc in New York City, Rick Tramanto of Tru in Chicago and Matt Zubrod of Dish in Aspen, inspired the competition.”
Finalist’s recipes will be re-created by Nutrisoda’s world-class chef advisors, and judged on originality, creative use, and integration into a recipe. All submissions must be accompanied by a photo. Those who feel particularly inspired can also submit a video demonstrating their skills, as well as their ability to be the next TV celebrity chef. Specially priced Nutrisoda is available for contest entrants.
One grand-prize winner will receive a trip to New York City to attend the May 2008 James Beard Foundation Awards. The prize includes airfare courtesy of American Airlines, two nights at the W Hotel, VIP access to all events and parties, and spa treatment at the Nutrisoda Chef Oasis, attended only by James Beard Foundation Award nominees. Second and third prize winners will receive a twenty-four-can Rainbow Pack of Nutrisoda each month for a year. Contestants are invited to register and upload their recipes and videos now through Dec. 31, 2007. Ten finalists will be selected on Jan. 10, 2008. Winners—judged by Nutrisoda’s panel of chefs—will be announced on Feb. 15, 2008.