According to the Porkchop Express, May is National Hamburger Month! PE visited DB Bistro Moderne and writes about the meal and the history of the burger. Who knew it was National Hamburger Month? And now it's the final day, so it will be hard for me to cram in all the necessary celebrations. But I will try.
These recipes for garlic scapes sound interesting, though I'm not sure they necessarily highlight the scape. The scape "is the sprout of the garlic plant, a thin, green stalk that curls above the ground and is more tender and sweeter than the cloves that lie below."
Looking for a bad-ass gift for a chef in training? Ask.Metafilter has ideas for you. My suggestion was a gift certificate for an amazing restaurant. Sure, a good knife is useful, but a meal at a great restaurant can blow your mind.
For a current account of war food, check out Operation Kabob, AKA: Food on Deployment in Iraq. I didn't realize they had Burger Kings and Subways (and Pizza Huts) at the Forward Operating Bases. I don't know why that seems crazy to me but it does.
A Q&A with Nina Planck, the woman behind the new beyond greenmarkets from New York. Apparently they'll be called Real Food Markets and will open June 17th. They will feature food from co-ops and will be "lengthening the food chain a tiny bit."
News about the new beyond greenmarkets set to open in Manhattan. While I'm all for more markets, I'm not sure I'm interested in buying "guacamole made from Costco avocados." Guess we'll have to wait and see how it turns out.
wd-50 in six dishes is a thorough, thoughtful review of a recent meal at wd-50. I've been once, it makes me interested in returning again.
Four years ago today, I wrote about my meal at the French Laundry. Can it have been that long ago? I still can taste the "Oysters and Pearls." I can still smell the flowers in the garden. I can still recall the first taste of foie gras on my tongue as years of vegetarianism evaporated in one bite, never to return again.
There have been other meals, even other amazing meals, but there's never been a meal like that one at the French Laundry. I doubt there ever will be again. I no longer even consider it in my "top ten meals" because it can't compare to anything I eat now. That's not to say what I eat now isn't as good, but rather that the French Laundry meal was a point in time long ago, and I was a different eater then. I had never spent so much on food before (nor had I ever saved up for a meal before). I'd never eaten foie gras before. I'd never ordered Champagne without knowing its price — though I'll admit to a serious heart palpitation in the garden after we order our Champagne and I realized I had no idea how much it would cost.
The meal at the French Laundry was a turning point for me, a sea change in my culinary life. I started eating meat and dairy again, and I rediscovered my passion for cooking and for food. You could say the meal at the French Laundry has led me right to where I find myself today: passionate about food and spending as much time as I can learning and writing about it on this site. So thank you Michael Ruhlman for introducing me to Thomas Keller with The Soul of a Chef: The Journey Toward Perfection and thank you Chef Keller for sharing your perfection with me for one night.