Screw You, Buffalo Wild Wings
[photo: Romulo Yanes/GQ]
Need inspiration for a good game day spread? I bugged chefs Sang Yoon, Kyle Itani, and Dale Talde for Asian alternatives to the Buffalo wing. Food porn is available in this month’s GQ, and the recipes are online now.
At First Bite: Honey Salt
[photo: Christopher Smith, Desert Companion]
Las Vegas now has one of its first self-described “farm-to-table” restaurants for local diners. Read my review of Honey Salt in this month’s issue of Desert Companion.
It’s been a while since I’ve updated this site. Here are a few things you may have missed on newsstands or on the web:
- A homemade mustard recipe in the November issue of GQ
- Marc Murphy tests food processors with me for the November issue of Men’s Journal
- My picks for Desert Companion’s Annual Restaurant Awards
- Gift guides for the locavore, homesick, and home cook on Food Republic
Hope there’s more to come in 2013.
Q&A: Scott Winegard
[photo totally lifted from matthewkenneycuisine.tumblr.com]
I loved Texas is the Reason as a teenager, and it was a wild coincidence that right after I left my post as the pastry chef of Pure Food and Wine, the band’s bassist was hired as the restaurant’s executive chef.
Scott Winegard eventually moved on to become director of culinary operations for Matthew Kenney Cuisine. His latest project is overseeing the opening of M.A.K.E.—a new raw vegan rest in Santa Monica. I fired a few questions at him this week for Food Republic. See what he has to say about mock meat and Californian eating habits.
Post-Teflon Nonstick Pans
Here’s one I forgot to mention: the July issue of Men’s Journal included my round-up of green non-stick pans. It’s no longer on newsstands, but that’s no reason to keep that old, scratched-up, crummy fry pan in your kitchen. Upgrade, stat!