Over at the Strib, longtime dining columnist and restaurant critic Jeremy Iggers has taken the brass parachute and exited the plane. Ditto Al Sicherman and twenty-two others with a cume of 450 years of newspaper experience according the Minnesota Monitor. Taking advantage of the buyout provision (dismissal pay provision, technically, although the jargon is confusing) offered to any employee was a smart one for these two industry vets who, because of their tenure at the paper, will earn what amounts to a year's salary for walking at a time when the paper is going through some major-league changes of its own. Having been bought and sold yet again, the Strib is now streamlining its operations and also rumored to be divesting itself of some major real estate holdings.
Iggers and Sicherman's departure leaves us wondering who will fill the void at this award-winning dining section? Syndicated pieces? Stringers? More Rick Nelson (which, as a reader, would thrill me)? Or will the job postings that apparently will be announced there on Friday indicate that the Taste section is still a major part of the paper's future plans?
I've got to get back to town and find out more about this, but what do you know? Have at it Chow & Again people.
Is Ruam Mit ever going to open again? Someone help me out here and tell me what’s going on . . . . Want to drown your sorrows and eat your feelings over the Mit-saster? Head out to Apple Valley and check out Raising Cane's, the fifty-plus-year-old Southern fried chicken-finger shop that’s all over the deep South and that just opened here three weeks ago. All they do are chicken fingers, never frozen, marinated for twenty-four hours, dipped and fried by hand and to order by real cooks. They only do fingers, nothing else, and they make a killer sweet tea and a pretty good remoulade sauce that's made fresh each morning. The fries are extra long crinkle cuts . . . . Are you getting the drift here? "I know," you say “but it’s fast food, blah blah blah." I beg to differ, and for a fun guilty pleasure, there is nowhere else I would rather stuff my face. Oh, did I tell you about the fresh butter and fresh garlic griddle bread served with the fingers?! Check out my Fox 9 story if you want a sneak peek before you go.
If you love to grill, check out Pimento Wood, a self-described one-stop jerk shop run by my buddy Gary Feblowitz, award-winning ace videographer and fellow food freak extraordinaire. Marination and seasoning are only half the battle when making real island BBQ. You need the wood that makes jerk jerk. Pimento wood (allspice) is available in sticks, chips, leaves, and berries, and Gary sells and can procure other rare cooking woods as well. Apple wood is what makes great bacon so fantastic, and hickory and mesquite are champion barbecuers' woods of choice. Check out why little roadside stands in Jamaica serve jerk chicken that is impossible to replicate . . . well, until now. Use promo code eXoticwood and you can save 10% on me.