In search of culinary Nirvana
Restaurant Eugene and Linton Hopkins, as well as a slew of Atlanta area restaurants, have come under fire from activists over their use of foie gras, a highly contentious liver dish. It’s really been a few years since the debate over the cultivation of foie gras was a focal point of the food system; however, …
Continue reading “The Foie Gras Battle Continues In Atlanta [Politics]”
New York’s Serendipity 3 is known as a glorified hot dog restaurant featuring a potpourri of bites. While fairly economically by NYC standards, it does have a habit of producing some expensive grub (anyone got $25,000 for dessert?). Case in point, this $69 hot dog: It should come as no surprise that dog includes several …
Continue reading “Serendipity 3’s $69 Hot Dog [The World’s Most Expensive Hot Dog]”
It’s been a while since I last mentioned Dan Barber, the über talented chef/owner of Blue Hill & Blue Hill Farms. The first time I brought Dan up on this blog, he was chatting up ethical foie gras. The video in that post came from Ted.com, one of the best websites out there for video …
Continue reading “Dan Barber On Sustainable Fishing At Ted.com”
Dan Barber is a respected chef. He’s very big into sustainable food and Blue Hill, his famed restaurant, is actually a part of Blue Hill Farms. Last year, Barber spoke about Foie Gras, the much maligned cuisine that has taken a beating in the press (and for good reason). His talk appeared on TED, one …