Island Creek Oyster Bar: Senator John Kerry and his wife, Teresa Heinz, gobbling oysters [Herald]
Tresca: Red Sox manager Bobby Valentine, no doubt avoiding fried chicken. [Herald]
Island Creek Oyster Bar: Senator John Kerry and his wife, Teresa Heinz, gobbling oysters [Herald]
Tresca: Red Sox manager Bobby Valentine, no doubt avoiding fried chicken. [Herald]
We didn't realize, as we were collecting and captioning the photos from Pebble Beach Food & Wine yesterday, that the gargantuan, tricked-out, yellow SUV/truck thing that Elizabeth Falkner posed in front of belonged to none other than Guy Fieri. In retrospect, we should have known. As many of you may recall, his other car used to be a yellow Lamborghini, but that got stolen. Way to stay true to your brand, Fieri! [Earlier]
Good news, tapas fiends: Brookline's cozy little Taberna de Haro will expand its digs to include a space next-door to the original restaurant on Beacon Street. Deborah Hansen, who spent eight years living in Spain, opened the restaurant in 1998.According to Facebook (as reported by BRT), the bigger space will allow for "increased dining opportunities." Good news for us, since we've always had to wait for a seat. Hopefully Hansen will expand her luscious patio space, too. [BRT]
Canadian McNuggets, eh.
Fast food is basically one giant salt bomb, which you've probably gathered from years of empirical research at the fringes of a greased-stained bag. But according to a new study conducted by World Action on Salt and Health, not all fast food gets salted equally. For example, researchers found varying levels of sodium while studying an international spread of Chicken McNuggets. The sample from the U.S. contained 1.5 grams of salt per serving, while the sample from typically safe-and-sane Canada contained 1.7 grams, and England's packed less than half of that, with just 0.6 grams of salt per serving. Elsewhere, the McNugget researchers found wavering salt content in samples procured in France, New Zealand, and Australia. So what does the research prove exactly (besides reminding us Yanks that we're still hopelessly unhealthy)?
This looks like it's more than half a peck.Photo: Courtesy of Amis
The only thing that gets those with locavore leanings frothing at the mouth more than the arrival of ramps each spring is their appearance on restaurants’ menus. But who can we blame for the dwindling populations of the precious and most elusive wild spring onion? Smithsonian is pointing fingers at Martha Stewart. In a piece today about the growing scarcity of ramps, and no signs of their popularity or the practice of foraging them from their native habitats letting up, it says that a recipe that appeared in Martha Stewart Living Magazine back in the nineties is a sort of patient zero for the growing problem.
The tribute dinners at Pebble Beach Food & Wine are always star-studded affairs, where the country's best chefs cook for each other (and a room full of people who dropped over a grand to rub elbows). Years past have seen Tom Colicchio, Daniel Boulud, and Jacques Pepin taking turns as honorees; this year the spotlight was on Thomas Keller. And as part of the ceremony, a 16-minute video honoring Keller debuted. World-famous chefs like Eric Ripert, Tom Colicchio, and Daniel Humm all pop up to sing Keller's praises, and Boulud lets slip that he wanted to open a bistro called Bouchon before Keller did. (Keller's response, during a thank-you speech: "Bouchon is mine. Get over it.") We're not 100 percent sure Bouchon Beverly Hills chef Rory Herrmann is kidding when he says Keller makes his chefs caddy for him at least once a month, but the line certainly got the biggest laugh of the night. Watch the whole thing, straight ahead.
Watch out.
You’ve seen the small print on many menus, warning you about the dangers of eating raw fish or meat. Those dangers become greater when the fish or meat is ground up (which increases the chances of bad stuff getting into the food). Granted, ground fish seems like it might be a rare occurrence, but as Monica Eng warns in the Chicago Tribune, Salmonella has sickened many who have eaten scrape, the tuna back meat scraped off the bones and used in “certain sushi, sashimi, or ceviche preparations that call for a chopped or ground tuna product, most commonly spicy tuna rolls.” And now the California supplier of the tuna, which came from India, has recalled nearly 60,000 pounds of funky fish.
Yes, springtime is officially upon us: Redbones Rib Shack is back in business! The lunchtime outpost of the Davis Square original opened yesterday at their 300 Athaneum Street digs in Kendall Square. They've also kicked off their food truck service for the season; shack and truck share a menu. [Globe]
Grub Street learns that the East Coast Grill, now under new ownership, will launch lunch service on Saturdays only, from 11:30 a.m. until 2 p.m. Lunch kicks off on April 28. Executive chef Jason Heard says the menu is inspired by his time in Key West. Here are the tasty-looking dishes for your viewing pleasure, straight ahead.
“Cookin is gooood!”
I'm picky about meatball subs so when I say is good it's really good
“Awsome food and drink”
After spending all your hard earned dollars in the Pru enjoy a few cool one here before you take the T home.
“Absolutely Amazing”
Having worked at Olive Garden for 3 years I guess I never really knew what REAL Italian food tasted like.
