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The National Restaurant Association surveyed more than 1,500 chef members of the American Culinary Federation for the bead on what we can expect at restaurants in 2011. Things haven’t changed much since last year. Locally sourced ingredients and sustainability top the restaurant trends projections for 2011, and the rest of the Top 20 trends have…
Continue reading “TRENDS: Chefs Predict 2011 Restaurant Trends”
Calling all truffle lovers: Registration is now open for the Oregon Truffle Festival, January 28-30, 2011—a fantasy for fans of the fabulous fungus. Activities include: Truffle and wine dinners Cooking classes and seminars Winery luncheons Truffle hunt Farm tours A fresh truffle marketplace to bring home a truffle “souvenir” or two The sixth anniversary…
Continue reading “GOURMET TRAVEL: Oregon Truffle Festival”
Classic French toast. Photo courtesy MackenzieLtd.com. November 28th is National French Toast Day, celebrating one of our favorite foods (we prefer it to pancakes and waffles). French toast isn’t French; it was actually invented in ancient Roman times. In early French recipes it is called pain à la romaine, or Roman bread. This eggy fried…
Continue reading “FOOD HOLIDAY: Easy French Toast Recipe”
THE NIBBLE’s Kids & Family Editor, Cricket Azima, says that if you haven’t settled on a pumpkin dish for your Thanksgiving dinner, these South African Pumpkin Fritters are a snap. You can also serve them for dessert with ice cream or whipped cream, or make them for brunch over Thanksgiving weekend. And they’re delicious any…
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The Sweet Flour Bake Shop in Toronto is at the vanguard of something we haven’t seen before: cookies and muffins custom-baked with your choice of mix-ins, prepared while you wait—in as little as two minutes. You can create just one cookie or take home a dozen. Do the math, and you get 15,000 different combinations—a…
Continue reading “TREND: The Next Thing In A Fresh Cookie?”
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