Me, I went for the mezcal and to check out the peeling-paint pastel décor and to warm up a bit after a few chilly Brooklyn weeks. I wouldn’t say I had some religious enlightenment due to the trip, but I will say that my limited time in Oaxaca just totally blew me away. (Scroll down for recommendations based on my visit and research.)
The hospitality of my hosts, Mezcal Unión, and their extended family of farmers and like-minded colleagues, made me even more ashamed of my home country’s offhanded dismissal of the Mexican people than I had been before. Led by Alejandro Champion Gutierrez, who everybody just calls Champ, Mezcal Unión is a sort of collective that stretches from Mexico City to palenques (mezcal distilleries) out in the foothills 70 or so kilometers in some direction I didn’t catch, with stops in an around Oaxaca City. It encompasses restaurateurs, agave farmers, DJs, mezcaleria owners, an 8-piece teenaged marching band from out in the desert, chefs, urban farmers, a real estate genius or...
If there’s one thing New York City hotels all need, it’s a friendly, concise, expertly curated guide to the neighborhood’s best eats. Lower East Side mainstay The Ludlow is handing out these cool little maps to make sure you end up exactly where you want. Here’s the map’s legend — check out all these great spots with expert “good to know” tips!
The map’s creators, longtime friends Maryse Chevriere and Yasmin Fahr, are veterans of the food media industry. Chevriere is a sommelier and freelance food and beverage writer who was most recently the Wine Director at Dominique Crenn’s acclaimed San Francisco restaurant, Petit Crenn. In 2016, she won the James Beard Award for humor for her Instagram account, @Freshcutgardenhose. Fahr is the founder of travel site LokaPack, and a food and travel writer with more than a decade of experience writing about hundreds of restaurants and hotels. This is the team you want giving you dining recommendations.
“Whenever I checked into a hotel, especially in a new city, I always wished there were a curated list of cool and interesting things to do nearby available in the room,” says Fahr. “Something that was put together by...
There’s just one last table available at Noma’s re-opening night on February 15! And it could be yours for as little as $10.
Noma is partnering with Omaze to offer a trip for you and a guest to Copenhagen to dine at one of the world’s best restaurants. But it gets better! Return the next day for coffee and to check out their funky fermentation labs, all on the house. Simply donate at least $10 to MAD, and you’ll be entered for a chance to win. The René Redzepi–backed non-profit organization started out as a symposium dedicated to educating groups about the importance of foraging, sustainable cooking and more.
Reservations for opening night sold out in less than 24 hours and the waitlist is over 35,000 long. Deadline for entries is January 31, with winners announced on February 7. Still need to be convinced? Check out the video below. We know we’ll be entering!
The post How To Dine At Noma’s Last Available Reservation For As Little As $10 appeared first on Food Republic.
The creator of Everybody Loves Raymond loves food, but you may have known that if you caught James Beard Award-winning I’ll Have What Phil’s Having, Phil Rosenthal’s first venture into food television. He’s back with Somebody Feed Phil (a Netflix Original produced by Food Republic’s parent company, Zero Point Zero Production) and he’s here today to tell us all about it! The six-episode series is now available on Netflix and follows Rosenthal to Bangkok, Tel Aviv, Mexico City and more. Also today, Bad Yelp Review of Good Restaurants in Post Bites. But first the news.
Pop singer Justin Timberlake is a woodsman now, everyone! If the album art for his latest release, Man of the Woods (out February 2nd), didn’t tip you off immediately, the menu for yesterday’s launch party in New York City should do the trick.
The AP reports that partygoers enjoyed “ants coated in black garlic and rose oil, and grasshoppers,” among other bug and non-bug treats whipped up by chefs from Copenhagen’s culinary mecca, Noma.
— Brian A. Hernandez (@BAHjournalist) January 17, 2018
“The outdoors is the inspiration for a lot of these songs. That’s the main idea,” says JT in an Instagram video. “The tour will be able to bring the outside in.”
Well yeah, bringing the outside in is totally how you get ants.
The post Justin Timberlake Served (And Ate) Insects At His Album Launch appeared first on Food Republic.
Film and television award season is upon us, which got us thinking about all the movies we saw in 2017. We also got excited for the documentaries and television coming in the near future. We’re also getting on some winter travel: New York wasn’t cold enough for us so we checked out some of the finest restaurants in Minneapolis. For an actual escape, we headed down to Oaxaca to learn all about roasting agave for mezcal. We also thought of a million reasons to not do the Tide Pod Challenge, but settled on just 12 snacks to make instead. All that and more on this week’s Hot Topics.
Happy National Popcorn Day! Find out which movie theater in Brooklyn is celebrating with a fancy bowl. Heading out to the Women’s March tomorrow? There’s a bar is hosting a charity happy hour! Looking to celebrate the Grammy’s return to New York City? Chef JJ Johnson knows exactly the place. All that and more in this week’s slew of events.
We know, we know. You were about to say, “Good steak doesn’t need sauce.” But you’d be missing out on an extra tasty, spicy, funky sauce if you didn’t marinate and dress your beef with homemade Korean ssamjang. Our friends at ChefSteps partnered with Portland, Oregon chef Gregory Gourdet on this recipe for sauced-up steak to make our lettuce wrap dreams come true. The steak can be ready in as little as half an hour, depending on your sous vide settings. With that in mind, the simple recipe is a perfect candidate for weeknight classics.Ssamjang Steak
2 hours; serves 6
When it comes to gas for heating your home and cooking, you’re pretty much tied to the utility company. HomeBiogas is a new home biogas converter and digester Kickstarted by 677 backers who pledged nearly half a million dollars to bring the idea of a waste-reducing independent fuel supply into fruition. What’s more, perks included donations to areas in need of steady cooking and heating gas supplies, in order to help house and feed conflict and climate refugees.
Check out the HomeBiogas 2.0 in action and decide if it’s time to compost while also cutting the gas line. Metaphorically speaking, of course. The unit sells for $520 and ships this coming spring, right in time for prime gardening season.
The post Finally, A Home Biogas Converter That Won’t Break The Bank appeared first on Food Republic.
David Chang, the man behind Momofuku and subject of the first season of Food Republic parent company Zero Point Zero’s Mind of a Chef, is back on screens. Ready for his new show, Ugly Delicious?
Premiering on February 23, the eight-episode series follows Chang as he travels, eats and hangs out with notable food personalities like Jessica Koslow, Sean Brock, Peter Meehan, Fuchsia Dunlop, Massimo Bottura, Chris Shepherd and actor/comedians like Nick Kroll, Eric Wareheim, Alan Yang and others.
Check out the teaser where comedian Ali Wong reasons why Yelp isn’t the best vehicle for finding the best restaurants below.
The post Coming To Netflix: David Chang Gets Ugly Delicious appeared first on Food Republic.
Flynn McGarry has cooked at some of the country’s top restaurants like Alinea, Alma and Eleven Madison Park, created supper clubs and hosted numerous pop-ups in Los Angeles and New York City all before the age of 17. Now at 19 years old, McGarry’s back in the headlines, this time to star in the documentary Chef Flynn. The film will open at the Sundance Film Festival on January 23, with subsequent screenings on January 24-25 in Park City, Utah.
The film follows McGarry’s rise from the inside thanks to previously recorded footage from his family. McGarry started cooking before he hit his teens, starting a supper club at the age of 12. He’s since been featured on the cover of The New York Times Magazine and had his New York pop-up, Eureka, reviewed by the likes of Adam Platt and Steve Cuozzo.
Director Cameron Yates, producer Laura Coxson, McGarry and his mother will be attending screenings. For more information and updates, check Sundance’s website. Check out the trailer below.http://www.foodrepublic.com/wp-content/uploads/2018/01/Chef-Flynn-Eureka-Pop-Up.mp4
The post Child Prodigy Chef Flynn McGarry Documentary To Debut At Sundance appeared first on Food Republic.
So here I am looking for lasagna-related news, a regular day at the office, and I come across a recipe for peppermint white chocolate lasagna billed as a “delicious winter treat.” Not only does this sound like as much of a winter treat as a polar cyclone bomb (or whatever it was we just survived), there’s no such thing as dessert lasagna, it’s definitely not all the rage and what on earth has happened to dessert?
I feel the way about this trend the same way I feel about dump cakes, poke cakes, garbage cakes and every other mean thing you could call a cake. Like dessert lasagna, for example. Some recipes for dessert lasagna call for actual lasagna noodles. That’s like calling doughnuts “sugar bagels” and serving them dusted with dehydrated onion fragments. Layered desserts already had names that weren’t living insults to another country’s well-known baked pasta dish. Use an existing term for formally or casually layered confection — parfait, trifle, tiramisu, mess, millefeuille, Napoleon, fool, even “bake” — or just make up a new word entirely. “I brought brownie brittle and strawberry loopnova,” and “let’s get this Oreo cheesecake bopster into the fridge,” would be welcome phrases to hear at any dinner gathering.
Now I get that this sounds like an extended game of “tomato, tomahto.” I also realize that I’ve staunchly defended calling the vegan versions of things by their mainstream names. Loading hearts of palm salad into a hot dog bun, however, is not the same as...
Did you know that we have tons of hearty lamb recipes that need a new home in your kitchen? Nearly every meat-consuming food culture around the world has a plethora of preparations for this flavorful, nutritious protein, and we’ve been collecting them for years. Take a deep dive into our rib-sticking lamb section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire. Here are a few of our recent favorites:Recipe: Middle Eastern Lamb Nachos
Real party food is the sort of stuff you just have to keep going back to, emboldened by the booze, and against the judgement of others. That’s true in my case, anyway. But these really are sensationally good, and so different from the boring old chips ‘n’ dips you’d expect to stumble upon at a disco spread. The idea is, based on the chapter title, that these are for sharing with a crowd, but this recipe would make a lovely midweek supper too.Recipe: Kale And Feta Stuffed Roast Leg Of Lamb
Australian chef and author Billy Law’s new release, Man Food, is an ode to all things, well, man food. And real men make their “epic burgers” out of Wagyu beef (plus,...
Ever wonder what Jesus ate or how Chinese mantou made its way to Turkey to become manti? The first-ever magazine about food history, Eaten (formerly Repast), can provide some insight to those questions. The first volume is now available to order online and at select bookstores nationwide.
The current edition is themed “The Food of the Gods,” and covers subjects like Tibetan butter sculpting, pulque, spirituality’s relationship with vegetarianism and even poetry about fasting for Ramadan.
According to editor-in-chief, Emelyn Rude, the second volume, “Roots,” is set to publish in March.
The post World’s First Food History Magazine, Eaten, Is Now Available appeared first on Food Republic.
Looked at from a broad perspective, Japanese food has been increasing in popularity for years. It was not too long ago — during the 1990s — that the majority of American diners first became acquainted with the most basic of Japanese culinary terms. California and spicy tuna rolls were as sophisticated as it got at the time, while...
Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get out of your lap in one sec), you persevere. If you tag your masterpiece with #FRavorites, we’re going to see it, ogle it, show it around the office and maybe, just maybe, post it to our feed. As you can clearly see above, a gooey, stretchy bowl of extra-cheesy macaroni and cheese will get you everywhere (but we also accept towering ice cream cones, glistening sushi, loaded lobster rolls and other “soft currency”).
Keep it up, friends. You’re doing great.
The post Food Republic’s Latest, Greatest Instagram #FRavorites appeared first on Food Republic.
If you haven’t already, prepare to fall in love with Action Bronson’s singularly wonderful food prose and recipes. His new book, F*ck, That’s Delicious, is everything you’ve ever wanted from the food-obsessed rapper, chef and TV host (and much more). Take a peek into the mind behind the munchies, and discover which of these five favorite bagels around the world takes the cake.
No matter where I am, I’m always drawn to bagels, as I am under their spell. Each year I continue my journey of trying to figure out who does the better bagel. But perhaps that doesn’t matter — perhaps I should just enjoy the whimsical enchantment of each. Either way, here are five special bagels in my life.Utopia Bagels: Flushing, Queens
The best bagel in New York City used to be from Bagel Oasis,* a twenty-four-hour place on Horace Harding Expressway not far from where I grew up in Flushing, Queens. I was raised on these bagels, and people come from all over the place to get them — as they’ve been doing since 1961. Then I found Utopia Bagels on Utopia Parkway. They hand roll, slow proof, boil-then-bake — these bagels take thirty-six hours to make and are chewy, dense. Utopia Bagels has been going since 1981, but it just doubled in size right before I went the first time. These bagels are fire — the very best in the city, in my opinion. Now I...
After watching Oprah Winfrey accept the Cecil B. DeMille Award for outstanding contributions to the world of entertainment during Sunday’s Golden Globes ceremony, I found myself wondering: How would President Oprah impact the food scene? It turns out I wasn’t alone: mere hours after the awards show concluded, the New York Times and other major publications included the phrase “President Oprah” in morning headlines. Could this all but confirm a run in 2020?
Clad in a black gown representing solidarity with the #Metoo movement and most likely smelling like rosewater and warm laundry, Winfrey railed against corruption, injustice and inequality with the kind of confident eloquence and powerful authority that makes you envision the words “Madam President” on a flashing marquee. If you haven’t watched her show-stealing acceptance speech, it’s nine minutes very well-spent:
Winfrey does in fact seem primed as a contender for president in the 2020 election, particularly if one of the hurdles to clear is, as has been suggested, simply being more famous and influential than the current deal-in-chief. And with just 1028 short, easy-to-live-through days to go*, here are 10 things we can envision happening in the food world during the Winfrey Administration. Oh dang, that feels good to say.
*The author wept through this sentenceThe Garden State
Winfrey loves gardening. She loves it. She looooooves iiiiiit! In addition to providing healthy, nutritious produce for her home kitchen, her garden is also a good source of low-impact exercise, fresh air and killer social media fodder seen by, oh, 41.2 million followers. It wouldn’t surprise us if she got...
The New Yorker welcomed an expansion of its food coverage yesterday. Hannah Goldfield will become the restaurant critic with James Beard award-winner Helen Rosner contributing reported features. Up until now, The New Yorker has had occasional food features and restaurant reviews in Tables for Two in the front of the book. This move will mean an added push online with their coverage, presumably with many of the stories appearing in print as well.
Rosner will lend her pen as food correspondent, having already written a piece about Mario Batali’s sexual misconduct cases. According to her Twitter, she’ll be working on essays about “restaurants, chefs, books, cooking culture, business, history, trends, identities, feelings and memories.” She’s previously written and edited at Eater, Saveur, New York and more, while Goldfield returns to The New Yorker from an editing gig at T: The New York Times Styles Magazine.
I’ll be writing essays and reported pieces about restaurants, chefs, books, cooking, culture, business, history, trends, identities, feelings, and memories. I’m SO EXCITED. And @hannahgoldfield is goddamn dynamite; I’m thrilled to be the reporter to her critic.
— Helen Rosner (@hels) January 8, 2018
The food media world is already crowded with new magazines coming out what seems like everyday. Some may wonder why The New Yorker is late to the game. Nevertheless, we’re still excited to see more material like these alternatives to avocado toast.
New York native Michael Fiorelli swings back to the East Coast from Los Angeles to talk about his Italian restaurant, Love & Salt, Long Island and more. His passion for grains leads to a discussion about pasta making. We also ask him about his controversial whole roasted pig’s head dish. To wrap up, we see if Scott Conant really hates red onions. But first, the news: