Food
Shucking & Sucking At The NYC Food Film Fest
Colm McAuliffe :: Friday, May 14th, 2010 11:45 am
Eat while you watch! You can now look forward to five days of fantastic food films (29 in total) giving you endess opportunties to gorge yourself on everything from pig’s blood popsicles (perhaps) to an entire evening devoted to oysters as this year’s NYC Food Film Fest takes place from June 23 until June 27 with ticket and VIP sales beginning today (May 14) with Allen Katz as resident mixologist. For those not in the know, Alen Katz knows his drinks. He is the director of mixology and spirits education for Southern Wine and Spirits of New York, the president of the New York chapter of the United States Bartenders Guild, a lecturer, a consultant, and an all-around cocktail aficionado. Click through for further culinary and celluloid curiosities and an all round truly edible vibe.
Food
Get Your Grub On With Rufus Wainwright
Johnny Sanford :: Thursday, April 22nd, 2010 12:45 pm
Ever wonder what it would be like to have Rufus Wainwright wine and dine you, cooking up savory, delicious meals with a trained chef? Well, now your dream has come true, and you can cook along next week on IFC’s Dinner With The Band. NYC Chef Sam Mason will be inviting a host of indie’s finest bands to create culinary masterpieces from his Brooklyn loft, starting April 27th at 10:30 pm. In each episode, celebrated NYC rock-n-roll chef Sam Mason (Tailor, WD-50), invites a band over to his Brooklyn loft where he teaches them how to add his signature culinary spin to their favorite “on-tour” food. Throughout the show, Chef Mason and the artists talk about their music while cooking. After the meal, the bands play a couple of tracks. For a list of other performers/impromtu chefs, click through! MORE »
Food, News
New York’s Finest Potatoes: Pommes Frites
Johnny Sanford :: Thursday, March 25th, 2010 2:15 pm
There are a few hidden gems within this town that will take you to a new level of deliciousness, and Pommes Frites is one of these places. The small hole-in-the-wall Belgian fries joint usually has a line out the door, and the homestyle fries are cooked to perfection. For anyone who hasn’t tried them, put down whatever you’re doing and head out the door. What really takes Pommes Frites to the next level is the list of 25 sauces that add a buck to the $4.50 price tag for a regular “cone.” Wasabi Mayo, Sweet Mango Chutney Mayo and Irish Curry are some of the more exciting ones. And don’t be afraid: regular mayo and these fries go extremely well together. Europeans have known this for years. MORE »
Bands, Food
Wilco Sandwich Shop Begs The Question: What Band Would You Eat?
Amy Rose Spiegel :: Wednesday, March 3rd, 2010 4:30 pm
After perusing the menu of Sky Blue Sky Sandwich Co., a new Wilco-themed sandwich shop in Toronto, and reading about Led Zeppole, a Village-based restaurant that celebrates both powdered confections and classic rock, I began thinking of how five of my favorite bands might be interpreted through food. Below, a list of the music I want to sink my teeth into.
MORE »
Food, Links
Confession: I’m A Vegetarian Who Loves Heart-Attack-y Food Blogs
Amy Rose Spiegel :: Friday, February 5th, 2010 5:00 pm
Recently, I decided to stop eating meat, which is huge for this meatloaf-and-gravy-lover. My newfound vegetarianism basically means that I now eat only pizza and broccoli (never combined, I find that vegetables make pizza too soggy), my favorite meatless foods. Truthfully, I can’t say I’m mad at that. However, I love to live vicariously through food blogs that showcase record amounts of trans fats and what appears to be deep-fried lard. If you’re also a reluctant vegetarian, or maybe just an unapologetically-indulgent eater, I’m sure you’ll love these links, too.
Food, Lists
Growler Prowler: A List
Amy Rose Spiegel :: Wednesday, January 27th, 2010 5:05 pm
It’s happened to everyone at some point or another. You’re at a bar, innocently drinking with friends, when someone starts rattling off exactly why they love their beer in excruciating, technical detail. “It’s the hoppiness that really makes that finish so divine,” or some such.
Yes, my friends, beer culture has essentially become wine culture, replete with its own jargon and condescension. Usually, you can bullshit your way out of a long-winded history of microbreweries and their oh-so-vastly superior output if you mutter a few words to show that you’re in the know. Real past responses I’ve used include:
“Unibroue is by far the best German export, I think. Excuse me for a second, I need to pee.”
“Dogfish Head isn’t THAT overrated. I think I see my friend over there.”
“Uh, yeah…IPAs.” [Don't judge me too harshly here. I was slumped in a corner with no real exit strategy].
