The components of a Chicago style hot dog do vary in the Windy City, via Serious Eat Chicago.

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TSA restricts passengers from carrying on culinary finds like wines and oils a change is needed, via The Daily Meal.

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Features the food culture of Maine with Joe Ricchio & Joel Beauchamp, via foodcoma.tv

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A couple weeks ago Tuesday, I was lucky enough to score an early rez at the restaurant Animal, the much-hyped LA restaurant run by chefs Vinny Dotolo and Jon Shook (Vinny’s the bushy one, photo courtesy of Animal). A few weeks earlier, in town for a gig at the Los Angeles Chamber Orchestra (bet you didn’t know I played the cello!), a friend took me to their second restaurant Son of a Gun. I told this friend I loved it and that it reminded me of The Greenhouse Tavern, because it did the same kind of food. (Only of course it didn’t really–Greenhouse doesn’t sell alligator schnitzel!–so what did I mean? Fabulous dish, that schnitzel.) It wasn’t till I ate at Animal with my friend the writer Dan Voll and our kids that I realized Read On »

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Michael is currently on the West Coast touring colleges with his daughter.  After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach.  The last leg of his trip leads Michael to New York.  While in New York, he will be preparing his Carolina BBQ from Twenty  and Michael Symon’s pickled chillis with help of the amazing Ariane Daguin of D’Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd. By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category.  Great work you two! Originally posted on March 4, 2009 More than a year ago, I Read On »

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