Imagine being a wholesale buyer
faced with more than 760,000-square-feet of merchandise shown at last
month’s 60th annual Specialty Food Association’s Fancy Food Show (June
29-July 1), and you might start to feel a bit more inspired.
As the sultry, sticky summer days settle in with a vengeance, it might seem all too easy to meet your hunger and entertainment needs by hanging out on the couch in the air-conditioned comfort of your home and ordering pizza — nobody wants to be chained to a hot stove in this weather.
The fourth round of Food Fight at Maribelle’s eat+drink is coming up at 6 p.m. on July 14.
This live, Chopped-style competition was started by Maribelle’s chef/owner Mike Florea to create and maintain camaraderie between restaurant professionals and the public alike. Anyone is welcome to participate. If you would like the opportunity to compete, simply inform the door attendant...
Happy Chicks Bakery owners Jessica Bechtel
and Jana Douglass met in 2001 while working together as exhibit
designers at a local landmark. It was not a pleasant work environment;
the pair was referred to as, “The Painter Chicks,” and it wasn’t a term
By now, the staggeringly high childhood
obesity rates in this country should come as a surprise to no one, and
neither should the health issues that go hand-in-hand with what’s become
the most common chronic childhood disease, affecting more than 30
percent of children in the U.S.
At age 56, chef Jimmy Gibson of Jimmy G’s
is at an age where most chefs have hung up their tongs and high-tailed
it out of the kitchen for a cushier life as either restaurateur or the
occasional expeditor. But not Gibson.
If the thought of being presented with a
multi-page wine list literally drives you to drink with its
scary-sounding words like “appellation,” “biodynamic” and “decantation,”
have no fear — you’re not alone.