The Ultimate Food Network Halloween Party!

A Halloween double header from Sarah East.  First the pixieish host takes us through craziness that is the Food Network during Halloween on FN Crazy:

Next Sarah gives us hints to make that costume party Halloweenier:

Food Network Shows Fail

Sarah East tells us what she thinks the top rejected Food Network shows were and you can visit www.foodvu.com for the complete list of rejected shows.  The top 5 are here on FN Crazy:

Mobile Greek Fest 2008

Originally published on the Azalea City Food Blog on October 26, 2008.
Each year the good folks at the Annunciation Greek Orthodox Church on Ann St. have reminded Mobile of just how important the Greek community has been here.  The restaurant scene in this town was once dominated by Greek restaurantuers who gave the city credablity with fabulous seafood dishes and defined Mobile’s unique spin on the Greek salad.  These days the only old school Greek restaurant is Rousso’s and almost as rare is a true Mobile style Greek salad (try Mars Hill Cafe or Papa George’s Supper Club).  While part of the past has fallen to the wayside, part of it is still alive at what is easily the most anticipated festival in the city, Greek Fest.
Here’s the What’s To Do List:
Eat – the menu provides the best of Greek food…and it is very tasty!  Stop by the Kafenion under the big tent for a tasty cup of strong Greek coffee. While there, step over to the next booth and purchase a plate of freshly cooked Loukoumades. soaked with honey and topped with powdered sugar, they are the perfect compliment to a good cup of Greek coffee!  They also offer lots of other boothes selling Greek wine, gyros, leg of lamb, calamari, sausage, chicken, and more.  Inside the church you can purchase a complete Greek dinner or trays of desserts.
Dance – enjoy the friendly Greek way – dancing – toe-tapping music – the colorful costumes from all over Greece.   The fabulous Nick Trivelas and his special production will be one of the many highlights of the Mobile Greek Fest 2008.  This live band will be playing all three days throughout the day and the evening.  You have to see and hear him live. Hear the quaint sound of the bouzoukie as Nick Trivelas entertains you along with the rhythmic toe tapping music of the live Agean Greek band.  Let the music play; dance in spirit with the authentic attired Hellenic Dancers as they entertain you again this year with their fine repertoire of over 200 traditional Greek dances from different areas of Greece, Cyprus and Asia Minor.  You will feel the urge to jump up and dance along with the dance troupes as they dance the Tzambeko, Sirto and Kalamatiano.  Let’s Dance … OPA!
Shop – Take a stroll among the Greek marketplace vendors, called the Agora:

• Greek Treasures. Imports and souvenirs from Greece presented by Annunciation Greek Orthodox Church.
• Bakaliko – Olive oil, olives, cheeses and other Greek imported foods.
• Vanna Jewelry: Silver, Greek Style Jewelry.
• Victor Orloff: Russian Imports
• Athanasi Vergos Greek CD’s and Oil paintings.
• Maria’s Jewelry Greek Style Gold jewelry.
• Whimsical Treasures with Myia & Brad.
• Ken Hursit: glass hanging lanterns and Greek items
• Caravan Gifts: linenes and hand inlaid wood items
• Ricamo International- Handbags, Scarves, Jewlery and other greek items.

Last year our own resident chef, Stuart Reb Donald shot an episode of his popular Internet cooking show at the Greek Fest so take at look to get a taste:

 

The Art of Making Fermented Sausages

Just in time for the holidays:

Outskirts Press Announces The Art of Making Fermented Sausages, the Latest Highly-Anticipated Food Science Book from Seminole, FL Author Stanley Marianski, Adam Marianski:

Seminole, FL, October 24, 2008 –(PR.com)– Outskirts Press, Inc. has published The Art of Making Fermented Sausages by Stanley Marianski, Adam Marianski, which is the author’s most recent book to date. The 6.14 x 9.21 paperback in the Food Science category is available worldwide on book retailer websites such as Amazon and Barnes & Noble for a suggested retail price of $19.95. The webpage at www.outskirtspress.com/makingfermentedsausages was launched simultaneously with the book’s publication.

About the Book (Excerpts & Info)

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.

Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

Deftly constructed at 254 pages, The Art of Making Fermented Sausages is being aggressively promoted to appropriate markets with a focus on the Food Science category. With U.S. wholesale distribution through Ingram and Baker & Taylor, and pervasive online availability through Amazon, Barnes & Noble and elsewhere, The Art of Making Fermented Sausages meets consumer demand through both retail and library markets with a suggested retail price of $19.95.

Additionally, The Art of Making Fermented Sausages can be ordered by retailers or wholesalers for the maximum trade discount price set by the author in quantities of ten or more from the Outskirts Press wholesale online bookstore at www.outskirtspress.com/buybooks

ISBN: 9781432732578
Format: 6.14 x 9.21 paperback
SRP: $19.95

For more information or to contact the author, visit www.outskirtspress.com/makingfermentedsausages

About the Author

Stanley Marianski was born in a war-raged Poland, but left at the age of twenty to begin a series of voyages that took him to South Africa, Argentina, Chile, Mexico, the Caribbean and Europe. Such a varied lifestyle helped him master five languages, and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents. Now, living in the USA he passes his knowledge to his sons.

Adam Marianski continues the family tradition by making sausages, cheeses and his own wine. In addition he runs the popular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of two popular books: Meat Smoking and Smokehouse Design, and Polish Sausages: Authentic Recipes and Instructions.

About Outskirts Press, Inc.

Outskirts Press offers turn-key, custom book publishing services for authors seeking a cost-effective, fast, and flexible way to publish and distribute their books while retaining all their rights and full creative control. Available globally at www.outskirtspress.com and located on the outskirts of Denver, Colorado, Outskirts Press, Inc. represents the future of book publishing, today.

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Outskirts Press, Inc., 10940 S. Parker Rd – 515, Parker, Colorado 80134
http://outskirtspress.com 1-888-OP-BOOKS

Two-for Tony Bourdain

Originally posted at Edible TV on October 22, 2008.

Last Monday night, the Travel Channel kicked off the new season of No Reservations with two hours of Anthony Bourdain.

First was a great show reminiscent of MOJO’s After Hours with Daniel in which Tony was joined at WD-50 by celebrated writer Bill Buford, “Nightlife Queen of New York” Amy Sacco, food writer/TV personality Ted Allen, and magazine editor and former gossip columnist Chris Wilson. The twist on this show was that it was part talk show and part privileged New Yorkers enjoying an extraordinary meal from the genius mind of Wylie Dufresne.

On topic for the evening was whether or not the “celebrity chef” trend was good or bad for America, in which Tony begrudgingly admitted that life post-Rachael Ray is better than life pre-Rachael Ray. Another of Tony’s topics was a poll to determine if, in light of current economic conditions, he should feel ashamed for dropping nearly $1900 on dinner for two at a Manhattan sushi bar. The consensus was, “No.” Repeatedly on the show and in his blog, Tony has stated that this is not a new series but a one time thing. Well, it should be and if Tony doesn’t want to host it, I sure will.

Meanwhile, on a special No Reservations, Tony returned to his old restaurant, Les Halles. The episode was the finale of last season and had the chef-turned food writer-turned-TV host cooking two busy shifts in the kitchen he used to rule. It was an amazing look at what actually goes on during the course of a day at a busy NYC restaurant and ended with Tony proclaiming that being a line cook is a young man’s job.

Photo from Wikipedia.

ICA: Symon v. Cosentino – Battle Offal

Chris Cosentino is no stranger to Kitchen Stadium.  Chris Cosentino is no stranger to Michael Symon as Symon beat Cosentino among others to become The Next Iron Chef.  So, with a gaggle of experience on his side Chris Cosentino returns to Kitchen Stadium tonight to square off against Symon one more time.  So here’s a little about Chris Cosentino from his web site, offalgood.com:

 

Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into one colorful gastronomy. Creating good food was a family tradition, as Cosentino’s maternal ancestors, the Eastons, were the founders of Newport’s beloved Easton’s Sausage Company.  Today, as executive chef of San Francisco’s Incanto, where he cooks in an earthy rustic Italian style, Cosentino is proving that a penchant for meats may just be hereditary. Cured, raw or roasted; traditional cut or offal, meat is his muse. Incanto’s lauded charcuterie selection, all cured in-house, ranges from mortadella to fragrant fennel salame to a sweetbread terrine and an intense salt-cured pork liver. Cosentino also has an abiding passion for offal, and is currently at work on a definitive cookbook on the subject. At Incanto, he features offal on his daily changing menu as well as in an annual Head to Tail dinner, and in a Quarto Quinto, or fifth quarter tasting menu.

Yet this meat-loving chef does not ignore produce. California is a giant garden, he says, and indeed, he can be spotted at San Francisco’s Ferry Plaza farmers market every Saturday morning, rain or shine. His curiosity does not stop at the farm, and Cosentino is an avid researcher of cooking techniques, equipment, and culinary lore through the ages, which he is eager to share with his customers. Everyday I have the opportunity to educate people, just as each day is ultimately an education for me, he says.

Cosentino’s formal education took place at Johnson and Wales. Upon graduation, he worked at Mark Miller’s Red Sage in Washington, DC. “This was the best first kitchen job I could have had”, he recalls, because I learned from Mark that food is deeply rooted in history and is not just something that a chef merely creates out of thin air. He credits Miller with sparking his love of reading and research through the access he gave him to his prodigious cookbook library.

After Red Sage, Cosentino worked at Kinkead’s before moving to San Francisco to work under Traci des Jardins (who also competed on The Next Iron Chef) at Rubicon. He was then tapped by Drew Nieporent to open The Coach House on Martha’s Vineyard. Cosentino returned to California to work briefly at (Alice Water’s) Chez Panisse, as well as the three-star Belon as sous chef, and as a chef/consultant at Michael Mina’s Aqua group, opening Nob Hill in Las Vegas.

One weekend while working at a gala event in Napa Valley, Cosentino found himself cooking alongside Jean-Louis Palladin. The meeting formed into a friendship that lasted until Palladin’s death, and deeply influenced Cosentino’s outlook on cooking. Jean-Louis taught me never to cook for reviews, but for my diners and myself, he says. An avid hunter, Palladin also taught him to be realistic and respectful about the path an animal takes from farm or forest to plate, sparking his interest in offal cooking.

At Incanto, Cosentino makes his Executive Chef debut. He took over the helm of the one year-old restaurant in 2003, immediately garnering a three-star review from SF Chronicle’s Michael Bauer, the first of many critical accolades.

In addition to spending time with his wife and young son, Cosentino’s other passion is endurance cycling. In between restaurant jobs, he was a professional cyclist, putting his single speed mountain bike through its paces in 24-hour ultra endurance mountain bike races through some of the most punishing terrain in North America. Today he takes his bike around Northern California’s mountainous terrain, always on the lookout for wild edibles.

The Green Muse & Recipes You Can Use

Five unique cocktails created to honor the return of a French bohemian classic.

PURCHASE, N.Y., Oct. 2 /PRNewswire/ — There may be nothing better than a taste of the forbidden. Pernod Absinthe now makes its United States debut, bringing with it an incomparable air of mystery and a spirited tradition all its own.

Pernod Absinthe, infused with the classic herbs anise and wormwood and inspired by the centuries-old original recipe, was commonly enjoyed as a leisurely aperitif — a cocktail routinely enjoyed before a meal. However, it has also made its name as the liqueur of choice for the French bohemian set. Since the beginning of its rich history in the early 17th century, Pernod Absinthe has inspired artistic endeavors from still life paintings to bohemian poetry. “We are excited to have created a spirit unrivaled in flavor and authenticity,” remarks Brian Eckert, Brand Manager for Pernod. “We hope that Pernod Absinthe will spark the imagination of a new generation of artists.”

To herald its much-anticipated release, Pernod Absinthe has collaborated with the newest artist on the scene — the mixologist. Five of the country’s most notable bartenders created signature cocktails, inspired by notable absinthe drinkers. The cocktails below are a reflection of both the old artist and the new, and embrace not only the tradition but also the untamed and ever-changing reputation and spirit of Pernod Absinthe.

La Canne Creuse

Muse – Henri de Toulouse-Lautrec was rumored to carry around a hollow cane (or canne creuse) filled with absinthe.

Created by Jeff Hollinger

• 2 parts calvados
• 1/2 part Pernod Absinthe
• 1/2 part dark Italian vermouth
• 2 dashes bitters
• Orange twist

Combine ingredients in a mixing glass. Add ice, and stir until well chilled. Strain into a chilled cocktail glass and garnish with the orange twist.

Charmides

Muse – Oscar Wilde’s epic poem about an Athenian ruler, Charmides uses natural imagery such as juniper and grapes, which Marcos Tell drew upon to create this cocktail.

Created by Marcos Tello

• 1 part Pernod Absinthe
• Seedless green grapes
• 1 dash bitters
• 1-1/2 parts gin
• 3/4 part ginger syrup
• 1/2 part fresh lime juice
• Soda water
• Candied ginger

Muddle grapes. Pernod Absinthe and bitters. Add gin, ginger syrup and lime juice. Shake and strain into an ice-filled Collins glass, top with soda water. Garnish with grapes and candied ginger.

La Berceuse

Muse – Struck by the color and surreal perspective of Vincent van Gogh’s La Berceuse, Jim Ryan created a visually stunning and delicious cocktail.

Created by Jim Ryan

• 1/2 part Pernod Absinthe
• 1-1/2 parts tequila blanco
• 1/2 part raw organic blue agave nectar
• 1 lemon, halved
• 3 strawberries, hulled and quartered

Muddle strawberries and agave nectar. Add the juice of one half lemon, spirits and ice. Shake and strain into a tall ice-filled glass and top with seltzer.

#26

Muse – Published in 1926, Ernest Hemingway’s iconic novel The Sun Also Rises was the inspiration behind this cocktail. The incorporation of fresh citrus recalls the tropical setting of Key West, where Hemingway spent much of his life.

Created by Marko Knezevic

• Red grapes
• 1 part Pernod Absinthe
• 1 dash sweet vermouth
• Squeeze of lime
• 1 dash simple syrup
• Orange juice

Muddle six or seven grapes. Add ice, lime, syrup and spirits. Shake and strain into an ice-filled highball glass. Top with orange juice and garnish with fresh grapes.

About Pernod Ricard USA

Pernod Ricard USA is the premium spirits and wine company in the U.S., and the largest subsidiary of Paris, France-based Pernod Ricard SA.  In July, 2008, Pernod Ricard completed the acquisition of the iconic ABSOLUT(R) Vodka brand from the V&S Group, and Pernod Ricard USA is now the second-leading company in the U.S. by sales value.

In addition to ABSOLUT(R), Pernod Ricard USA’s leading brands include such prestigious spirits as The Glenlivet(R) Single Malt Scotch Whisky, Chivas Regal(R) Scotch Whisky, Jameson(R) Irish Whiskey, Wild Turkey(R) Bourbon, Seagram’s Extra Dry Gin(R), Beefeater(R) Gin, Martell(TM) Cognac, Malibu(R) flavored Rum, Kahlua(R) Liqueur, Hiram Walker(TM) Liqueurs, Pernod(R) and Ricard(R); such superior wines as Jacob’s Creek(R) and Brancott Estate(R); and such exquisite champagnes and sparkling wines as Perrier Jouet(R) Champagne, G.H. Mumm(R) Champagne and Mumm Napa(TM) wines.

The company is based in Purchase, New York, and has roughly 1,000 employees across the country.

Pernod Ricard USA urges all adults to consume its products responsibly and has an active campaign to promote responsible drinking.  For more information on this, please visit: www.acceptresponsibility.org

SOURCE  Pernod Ricard USA

Review: 3 Bandera’s Restaurant

Originally posted at the Azalea City Food Blog on October 21, 2008.

I spent most of the 90’s in Nashville, TN and one of the things I have been missing since returning to the Port City is real South of the Border food.  As many a Texan can tell you, Mobile’s Mexican scene is poor.  Most of the places we think of as being “traditional Mexican” restaurants are actually Tex-Mex, bad Tex-Mex at that.  They all have the same menu and their food tastes pretty much the same.  They rely mostly on precooked foods that they microwave – even ground beef which comes pre-cooked in one gallon cans.  Yes cans.

There are a few chains like Chili’s and El Chico’s but they are actually what is termed “Gringo Mex.”  Gringo Mex is a super watered down form of Mexican.  Not bad, mind you, but far from authentic.  The few shining lights in town have been La Cocina on Airport which is this town’s lone authentic Mexican (ask for the Spanish menu – it’s different) and Armando Rodriguez’s three eateries Aztecas and the two Hacienda San Miguel locations which all put out stellar Tex-Mex.

Now there is a new source for serious Latin flavors, 3 Banderas is classic Central American food.  You know, pupusas!  You don’t know pupusas?  They are kind of like corn flour pancakes that are stuffed with anything from cheese to roasted pork.  Top them with a little curtido (Salvadoran vinegar-based slaw) and you are set from some tasty and cheap eats (less than $3).  For dessert I recommend the empanada de platanos, from plantain and pudding concoction that is battered and fried.  Be sure to wash it down with one of their flavored waters like agua de melon (water and cantelope) or horchata (rice milk with cinnamon and nutmeg).  For you iron-clad gringos they do have chips, salsa, and many of the other dishes we mis-associate with Latin cuisine.

3 Banderas Restaurant is located at 7765 Airport Blvd at that dense Schillinger’s Road corner.  Call for directions (251) 607-7502.

13th Annual Boston Vegetarian Food Festival Plans for a Sweet Finale

Get it Ripe author, Jae Steele, will give attendees a midday boost, with a demonstration on whole foods to energize you throughout the day, while the author of My Sweet Vegan, Hannah Kaminsky, promises a sweet ending to the festival with a 5:00pm demonstration on cake decorating.

Boston, MA, October 25, 2008 –(PR.com)– This year’s Boston Vegetarian Food Festival promises to be bigger and fresher than ever, with over 100 exhibitors, free food sampling, and cooking demonstrations from emerging young vegan authors. Get it Ripe author, Jae Steele, will give attendees a midday boost, with a demonstration on whole foods to energize you throughout the day, while the author of My Sweet Vegan, Hannah Kaminsky, promises a sweet ending to the festival with a 5:00pm demonstration on cake decorating.

Kaminsky will share baking tips and demonstrate the practical art of frosting and decorating a cake using her own frosting recipes. She plans to share the luxurious, finished cake with those who attend her demonstration. Copies of My Sweet Vegan will be available for sale and signing after her talk, and at her table in the exhibitor room, where she will also be offering dessert samples throughout the day.

Admission to the Boston Vegetarian Food Festival, parking, and food samples are all free.

Date: Saturday, November 1, 2008
Festival Time: 10am to 6pm
Cake Decorating Demonstration: 5pm
Location: Reggie Lewis Athletic Center, 1350 Tremont Street, Boston Massachusetts
Event Website: www.bostonveg.org

My Sweet Vegan is an extensive collection of dairy-free, egg-free, dessert recipes. Each recipe is accompanied by a full color photo, taken by the author herself. Copies of My Sweet Vegan are available to purchase via Amazon.com, Farmusa.org, Barnes & Noble Bookstores, and other major booksellers. Visit www.MySweetVegan.com for more information.

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25th anniversary Barbecue Festival comes to uptown Lexington Saturday

Singer Lee Ann Womack is a big attraction at this year’s Barbecue Festival in Lexington.

The 25th annual Barbecue festival comes to Lexington this weekend.

By Susan Shinn of salisburypost.com.

sshinn@salisburypost.com

LEXINGTON — A festive atmosphere last month opened the media luncheon for the 25th annual Lexington Barbecue Festival.

Held at Richard Childress Racing headquarters in Welcome, the event featured balloons, country music — even a stilt-walking, fire-eating juggler.

(I didn’t get too close).

The festival — a beloved Davidson County tradition — started way back in 1977, the brainchild of Joe Sink, former Dispatch publisher, and promoter Kay Saintsing.

This year’s 25th anniversary edition is set for Saturday, Oct. 25, in uptown Lexington.

The festival has grown over the years to include a variety of events and hallmarks — art, wine, racing and barbecue included.

Lexington artist Bob Timberlake and vineyard owner Richard Childress have again teamed up this year to again produce Fine Swine Wine.

Timberlake created the label and Childress Vineyards created the wine, a merlot blend.

(I’ve never had red wine with my barbecue before but what the hey.)

More than 300 vendors will be on hand for this year’s event. The festival includes appearances by country music stars, along with special attractions such as a sand sculpture, car show, the Hogway Speedway, and much more.

Nickelodeon character SpongeBob Square Pants will make special appearances at 10 a.m., noon, 2 and 4 p.m. at the Barbecue Carnival, a family-oriented area with children’s games, music and activities. It will be located on South Main Street between Second and Fourth Avenues.

Six stages of music will feature Latin, beach, swing/jazz, gospel, children’s and rock ‘n’ roll tunes. Eddie Miles, Chairmen of the Board and The Bahama Mamas are some of the scheduled acts.

The month of October has been filled with barbecue festival events, including the Tour de Pig bike race, a golf tournament, a tennis tournament, the 5K Hawg Run and the Pepsi Pig Tales writing contest.

In a town known for its barbecue, the festival features ‘cue from seven local restaurants: The Barbecue Center, Jimmy’s Barbecue, Stamey’s Barbecue, Smokey Joe’s Barbecue, John Wayne’s Lexington BBQ, Whitley’s Restaurant and Speedy’s Barbecue.

After Kay Saintsing died suddenly in 2002 at age 53, her daughter, Stephanie, took the reins as executive director.

The luncheon, she explained, was “one large thank-you event” for the participating restaurants, sponsors and volunteers.

Following the luncheon, a live auction of four pottery mugs, a pottery bowl and the first bottle of Fine Swine Wine raised more than $1,000 for the newly opened Childress Institute for Pediatric Trauma at Wake Forest University Baptist Medical Center.

Silver Eagle Distributors is a 25-year sponsor, and Stephanie Saintsing noted that the Budweiser Clydesdales would be at this year’s festival.

Pepsi has released 3.8 million cans of the soft drink with a commemorative label.

Appearing at the popular Guitar Pull sponsored by 104.1 WTQR are Randy Hauser, Adam Gregory, Jamie Johnson, The Lost Trailers and Lee Ann Womack, who takes the stage at 1:30 p.m.

A grand finale fireworks show will conclude the festival at 9 p.m. Saturday.

Organizers have established remote parking areas and a shuttle transportation service to accommodate festival goers from the Wal-Mart Super Center parking lot off I-85 exit 91, Childress Vineyards on U.S. Hwy. 64 and the Davidson County governmental complex on North Main Street in Lexington. Round trip tickets will be $2 per person and free for children 12 and under.

For more information, go to www.barbecuefestival.com.

Which Food Network Chef Are You?

Which Food Network Chef Are You?  That’s the question Sarah East poses on the latest episode of FN Crazy.  Check it out:

Tory McPhail Teaser

A few weeks ago I was blessed with an interview with Chef Tory McPhail of the world famous Commander’s Palace.  Chef Tory has just put out a new cookbook of wild game called Commander’s Wild Side.  McPhail is the fourth chef that the famous Brennan family has hired since purchasing the landmark eaterie back in 1974.  The first three?  Well, McPhail took over for his former mentor Jamie Shannon who passed prematurly from cancer at the age of 40.  Shannon had been the assistant to the previous chef, a guy named Emeril Legasse.  Legasse had been hired to replace the some dude named Paul Prudhomme.  Here’s an excerpt from that interview which will published over at Papaer Palate on October 27, 2008.

Recently McPhail has ventured into a new profession, cookbook author. Along with (Ti Adelaide) Martin, he has produced a collection of rugged recipes straight from the most famous kitchen in New Orleans. Commander’s Wild Side is a chrestomathy of recipes from “America’s bayous, streams, mountains, and back-country.” According to McPhail it was developed during the 13 months that Commander’s Palace was closed following Hurricane Katrina.

Not long ago I had a little chef-to-chef with Tory McPhail and chief among my questions was Why wild game?

Well, shoot. Why not?

I think the book really reflects kind of a yester-year when people were forced to go out and hunt and fish and do what they needed to do to survive. I think that over the last five years there’s been a huge push country wide and certainly here in the South to do the whole farm-to-fork movement. In New Orleans and especially at Commander’s we like to take things a couple of steps farther. So instead of just getting it right from the farm it’s much better to go out and shoot what you want and bring it back to the table.

Later this month you are scheduled to guest chef at Aaron Deal’s Tristan in Charleston. Will you be preparing anything from Wild Side?

Yeah, lots of stuff. We’ve got wild black bear on the menu; we’ve got quail; we’ve got rabbit, turtle soup also. What we’re really trying to do is have fun and teach them how easy it is to enjoy wild caught product.

Read the full article HERE.

More FN Crazy

This time dainty debutante Sarah East ponders why there aren’t many Asian chefs on Food Network:

Hope Tops Chef Jeff’s Menu at Food Network

Recently, my fellow Edible TV blogger, Colleen Fischer, wrote this great piece on chef Jeff Henderson of Food Netowrk’s The Chef Jeff Project.

Just in case you missed the incessant promos (and if you did, well, what brings you to a food TV site?), Food Network’s latest prime-time series, The Chef Jeff Project, premieres this Sunday at 10 p.m./9 p.m. Central.

Are you ready for a heaping helping of inspiration alongside your order of Rachael Ray and Iron Chef?

The show will follow Jeff Henderson, formerly of Vegas’ Café Bellagio and Caesars Palace, as he reaches out to six at-risk youths. He brings them into his catering company in hopes of helping them turn around their lives through cooking, much like he did while incarcerated for selling drugs as a teen.

The Chef Jeff Project sounds similar to Jamie Oliver’s show Jamie’s Kitchen, a series originally produced for British television that aired on Food Network in 2003. Will the new show feature quite so much conflict? The promos offer no hint of the frustration that can arise in molding people who, whatever their drive and desire, carry a lot of baggage. Only five of the 15 youths mentored by Jamie Oliver went on to careers in cooking; can Chef Jeff do better?

Bob’s Blog does let on that Chef Jeff’s task is not without struggle. He also admits to tearing up while screening the first episode. Better stock up on tissues.

If you’re interested in learning more about Jeff Henderson’s rise from the mean streets, you can pick up a bargain copy of his autobiography, Cooked, right now at Barnes & Noble’s online store (or amazon.com).  Also, stay tuned to Edible TV, as we have a personal interview with Chef Jeff coming up tomorrow.

Photo: BarnesAndNoble.com

At the Table With Anthony Bourdain

From the Travel Channel Website:

Tune in Monday, Oct. 20, at 10 p.m. ET

 

As you’d expect from an Anthony Bourdain vehicle, opinions fly and no topic is off limits as Tony hosts a no-holds-barred dinner with four featured guests. Joining Tony around the table are celebrated writer Bill Buford, “Nightlife Queen of New York” Amy Sacco, TV personality Ted Allen, and magazine editor and former gossip columnist Chris Wilson. They’ll debate the ethics of an $1,800 dinner, and Tony will reveal how he always, secretly hopes the waiters like him. Food and travel stories will run wild from Wylie Defresne’s restaurant wd~50 in New York City. Anything goes “At The Table With Anthony Bourdain.”