This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias
70 to 0 in three days, like a reverse Bugatti. Thanks, November. To stave off a late-night case of the flu and use up all of the ingredients in my now-inoperable refrigerator, I whipped up some bacon caramelized onion, ham, and pickled mango arepas the other evening with Masarepa and La Morena pickled jalapenos; easy and very low maintenance. The components are easy, umami-laden, and can be swapped out like any other sandwich- meat, cheese, pickles, vegetables, and a two-minute homemade cornmeal bun. Continue reading
A few weeks ago we descended upon the Capital Grille like two children in tuxedo jackets and stock market shorts and polo shirts taking aim on the Chuck E. Cheese ball pit and ordered a gazillion calories’ worth of food for the sake of science, market research, and to drum up social curiosity about the new and amazing promotion out there, Wagyu & Wine, running until the 22nd. There were burgers, oh, the glorious burgers. But first, let’s order some cocktails on an iPad and talk about the omnipresent table mini-lamp that all restaurants should adopt into their optimal food photo structure. Get ready for some mad mac gifs, baby.
If in 2009, college-aged humans feared a zombie epidemic, in 2015 the mongering has surely turned to the transformation of the basic bitch. And dear readers, with the final sunset dawning over my apartment-turned-Starbucks, I must inform you with deep regret that I, too, have merrily joined the ranks of Lush-purchasing, pumpkin spice-consuming, scarf-adorned basics, and for that, I cannot apologize because I now communicate exclusively in emoticons.A very birthday cake winky face teapot smiling poop to all of you. Continue reading
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
Winter is never, ever coming, and nothing I can do here will coax its existence. No puffer coats, Bean boots, or large, fluffy dogs will compel it beyond 65 and sunny here. I’ve grown content with simulating the chilly snap of mid-November in what I now know as late holiday August by blasting my air conditioner, opening the fridge and making soup in a wool robe. Remember my awesome Hood dinner? And the ensuing e-cookbook? Well, here’s where that soup recipe comes from. The first of my winter soup-a-thon dives into the creamy and dreamy with sherry-spiked corn chowder. The base features sweet corn, caramelized shallots, a little Hood cream, and chives, and I made it my own with some bell peppers and some crispy rendered bacon. Continue reading
It was magic in the middle of September. It was everything I’ve been hoping for and dreaming of for the better part of my adult life- a culmination, of sorts, an ascension into an adulthood that came with an ache in my wallet realizing that I was at the helm of this experience. Just me, the Bedfellow, and Grant Achatz one night for a few brief hours, a reservation made on a giddy whim in the heat of July in a sparsely decorated sublet. Alinea came and went as smoothly as its service. We were seated next to the worst dinner party, as it were, a guy and his three prisoners. Someone asked how many times he’d been there- “Oh, probably a dozen,” before he accosted the sommelier. For Alinea, I would easily do the same.Down the dark red hall, the world opened up into the well-oiled wizardry of the kitchen. I can’t remember a time, not the Macy’s Christmas displays, not Bloomingdale’s, not Sadaharu Aoki or Pierre Herme, that I have pressed my nose up against a glass panel with such wonder like this, and certainly not with a glass of champagne. There we stood watching the orchestration take place before we ascended. Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackAndGo #CollectiveBiasThe Bedfellow does not appreciate my affinity for protein snacks. More importantly, she does not deem ‘paste’ one of the five food groups. Weird, right? In order to maintain harmony in the relationship, I like to go outside of the box and create snacks for her that satisfy her sweet tooth and my compulsive need to combine various flavors of cake. One of these is genius- no, seriously. Continue reading
I’m calling it now; you haven’t eaten like a champion until you’ve had a meal that has been accompanied with food groupies. That’s right- our recent meal at Hash House A Go-Go at Mohegan Sun came with not one, but four food groupies, replete with oohs, ahhs, and cameras flashing from the table next door, eager to see what we were feasting on.
Hash House bills itself as twisted farm food; but you don’t have to be a farmer to eat here. Far from it- we encountered Jets fans, families, and more, all converging around manhole-sized pancakes. Hash House occupies a unique space in the market as it dazzles its guests with enormous portions served up creatively. Thanks to the crew at the restaurant and at Mohegan, we were served up a week’s worth of food and a ton of fun before the BrewFest. Continue reading
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.Remember that awesome dinner I attended in August? Remember the delicious macros I shot for you, and the hilarious selfies that I took? I’m still partnered with Hood on this amazing cream #ad campaign and I have an incredible treat for you. You can now create my evening in the comfort of your own home– all of the steak, delicious peach melba with creamy vanilla bean ice cream, cockles and cod with tomato cream, and more! Perhaps you’re an expert and are already one with the cow or are just dipping your toe into dairy and are looking for some new and fresh ideas outside of the classic favorites. The recipes are minimal, clever, and easy for a budding or experienced chef to recreate from scratch or use as a jumping grounds for inspiration for your own recipes using cream. Hood is releasing an amazing e-cookbook with Chef Chris Coombs of Deuxave featuring all of the recipes from that dinner and more, all with Hood cream. Continue reading
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BOOItForward #CollectiveBiasHalloween is approaching. This means a few key things: your FaceBOOk is going to be bombarded with cutesy memes about the “first day of Halloween”. Stop that. It’s October, and you’re pushing it. This also means candy, parties, and a shockingly stark expose on the most popular costumes of the year, considering that they’re worn for about four hours before being discarded and repurposed as a t-shirt when you haven’t done your laundry. But we all know what the best part of Halloween is- the tricks, natch. I’ve partnered with MARS and Social Fabric to bring you a spooky-sweet can cake that will help you ‘BOO’ your friends this Halloween. Continue reading
Chi-town, we love you so. Following closely on the heels of our first Midwestern journey comes the most important, hard-hitting journalism in life, where to scope out the best donuts in the city (after a 3-6mi. jog and walk). We hit up the holiest of holed humdingers in the city and reported back with the best. Continue reading