Saturday, Jan. 28 – El Bulli: Cooking in Progress Like a lot of innovations, molecular gastronomy is easily parodied – and admittedly, the cuisine’s foams, airs and colloids, produced with chemicals and tools never seen in a home cook’s kitchen, can tip over into laughable rather than delicious when too much attention is paid to...
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Cheerwine, the “Nectar of North Carolina” since 1917, is seeking a new Miss Cheerwine 2012 – and it could be you! Visit the Facebook page of the utterly delicious, extra-effervescent, cult-fave cherry soft drink to find out how to apply. Interestingly, the press release we received very carefully stated that Cheerwine is looking for “an...
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Still looking for a last-minute Christmas gift for that difficult-to-buy-for foodie in your life? Well, look no further: Orlando’s own Homegrown Co-op is looking to expand — and it needs your help. The group is in the midst of a membership drive to expand its reach and to improve “access to local food,” according to...
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Saturday, Nov. 19- Sunday, Nov. 20 Winter Park Harvest Festival As the final garnish for Slow Food Orlando’s Eat Local Week (read “Local heroes,” Oct. 6), this fest stirs the locavore pot with Saturday’s Harvest Conference with Slow Money founder Woody Tasch and a garden-side Farm to Table Dinner starring chefs from the Ravenous Pig and Fatto...
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Faiyaz Kara sits down for 10 questions with Bostonian bon vivant chef Todd English and hears what's new in the world of foodie indulgence, fast cars and Formula One racing
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Just think of the second annual Food & Wine Classic, held at the Walt Disney World Swan & Dolphin Resort, as a fest within a fest. It’s held during the Epcot Food & Wine Festival, but unlike the larger, budget-busting gourmand-a-palooza, the Food & Wine Classic won’t hit your wallet as hard. A mere $65...
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So this is a thing that exists, I guess. But how does it taste?
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The heavens opened, angels sang, and I think I just pooped my pants.
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How far would you go for free chicken?
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Our intrepid restaurant reviewer, Faiyaz Kara, bit the bullet, ate his way through this dinner crafted by five local James Beard Award-winning chefs last week and lived to tell the tale. Here's his account of the evening:
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