Watch Lars Erikson of the Guardian forage with the Noma staff in Copenhagen, Denmark, via Guardian UK.

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Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.

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Taking a breather and have have been eating load upon load of NC clams. So good and so delicious.   The Perfect Way To Cook Clams Use the little guys, little necks or cherrystones. Saute some garlic in a big pot in some butter or oil. Add a cup of white wine and a cup of water (all depends on your pot, you want plenty of steam). Throw in some fresh thyme, dump in your clams, cover and cook on medium high or high. Melt some butter. When the clams open they’re done. If you have a lot, take out the open ones so they don’t over cook. Eat them standing up, dipping clams in butter. If you want, strain the pot liquor through a coffee filter and use to make a clam chowder or Read On »

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One of Ohio’s treasures is a farm called Chef’s Garden, run by the Jones family. Long-time commercial farmers, their crops were obliterated by hail in 1980. They had to decide to try to rebuild or find another line of work. They would keep farming but had to start small. They began selling at farmers’ markets in Cleveland and often got special requests from chefs. Within four years they took a gamble and decided to grow only for chefs, with a focus on special edible plants. Good at growing and uncanny promoters of their produce, they soon enticed some of the best known chefs in America. Charlie Trotter was one of their first and biggest promoters, Alain Ducasse another. Amanda Hesser wrote about them in The New York Times in 2000. They continue to sell great Read On »

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24-Hour Layover is the new Bourdain spin off show that should launch this fall. So more culinary adventures to come, via Huffington Post.

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