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The Inn at Pound Ridge by Jean-Georges

The Inn at Pound Ridge by Jean-Georges


What’s Old Is New Again

by John W. Boland


It’s taken over twenty years for the colonial homestead that once housed the venerable Emily Shaw’s Inn restaurant in Westchester County, New York, to be reborn as a fine dining destination. The building spent over 40 years as Emily Shaw’s Inn, then a decade as The Inn at Pound Ridge, a short chapter as Emily Shaw’s Inn at Pound Ridge, and several periods in between where it sat uninhabited, waiting for someone like chef-restaurateur Jean-Georges Vongerichten to restore it to its former glory. With a farm-to-table theme and an ambiance that is somehow elegant and rustic, modern and colonial, open and cozy all at the same time, it appears he has done that… and then some.

  Continue reading “The Inn at Pound Ridge by Jean-Georges” »



Expedition Brazil

Win a trip to Brazil courtesy of Expedition Brazil.
Or you could win Dinner for Two in the GAYOT.com/Fogo de Chão Giveaway.

Adventure Brazil

Dreaming of a vacation on the beaches of Rio de Janeiro or exploring the bustling nightlife and world-class shopping of São Paulo? How about a cultural tour through the capital city of Brasília and outdoor adventures or a food and wine focused traditional gaucho experience through Southern Brazil?

 

Continue reading “Fogo de Chão and GAYOT.com Facebook Giveaway” »



 

Kohler chocolates

Kohler chocolates at the Fancy Food Show (Credit: Kristan Lawson)

 

Batali, Fieri and Delmonico’s Exhibit Gourmet Foods

The Winter Fancy Food Show, which was recently held in San Francisco, featured thousands of booths representing food and drink companies. It was a great place to check out the next big culinary trends: Put your money on coconut, chia and gluten-free.


One interesting trend, visible in full-force at the Fancy Food Show, finds famous chefs branching out into retail and otherwise expanding their public platforms. Living in the era of the celebrity chef gives us easy access to their genius, even right at home.

Continue reading “The Winter Fancy Food Show Spotlights Culinary Trends” »



Amabito no Moshio

Amabito no Moshio Sea Salt


Mineral-Rich Gourmet Sea Salt


In business since 1926, Mutual Trading Co. imports an extensive range of Japanese beverages and specialty food items into the U.S.


We sampled their artisanal sea salt, Amabito no Moshio, which is made by the Kamagari Bussan Company on the tiny island of Kami-Kamagari in Western Japan.

Continue reading “Amabito no Moshio Sea Salt — Review” »



 

 

Hand-carved Ibérico de Bellota ham from Cinco Jotas

Hand-carved Ibérico de Bellota ham from Cinco Jotas


Ham for the Holidays


Ham lovers will need no introduction to Jamón Ibérico de Bellota, a cured Spanish ham made from Ibérico pigs. Considered to be the finest ham in the world, Ibérico has an exquisite, nutty-sweet flavor that comes from the animals being fed a diet of wild acorns (bellota).

Continue reading “Cinco Jotas Jamón Ibérico de Bellota – Review” »



Ricotta gnudi with walnut butter

Ricotta gnudi with walnut butter


by Anneli Rufus


At Sacramento’s most-talked-about restaurant, The Kitchen, executive chef John Griffiths and chef-owner Randall Selland celebrated the seasonal and the local by adding walnuts to the menu — at the exact same time as walnuts were being harvested in orchards throughout neighboring San Joaquin, Stanislaus and Yolo counties.


“There’s no better time to cook than fall,” Griffiths announced, going on to praise the region’s fruits, vegetables, meats, fish — and nuts, whose rich earthiness he said was intrinsic to autumnal cuisine.

Continue reading “California’s Walnut Harvest Celebrated at The Kitchen” »



Diwali In Times Square

on November 05th, 2013
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05

Nov

Chaat made with smashed samosas

Chaat made with smashed samosas


by David Farley


“This is what it’s like every day in Bombay,” an Indian man said to a wide-eyed red-headed woman in her thirties who looked perplexed and intimidated by the crush of people.


We weren’t in Mumbai, as the Indian metropolis formerly known as Bombay is now officially called. We were in Times Square in the heart of Manhattan. The Disney-fied space was taken over by Indians and Indian-Americans on September 22 to celebrate Diwali, a popular holiday in India known as the “festival of lights.” Diwali wasn’t actually celebrated in India until November 3 this year but that didn’t stop several hundred people from coming out on a Sunday afternoon to be entertained and eat good food.

Continue reading “Diwali In Times Square” »



Cooking with Scott Conant

on October 26th, 2013
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26

Oct

by Sophie Gayot

 

 

 

 

If you have experienced chef Scott Conant’s cooking at one of his five Scarpetta restaurants (New York, Toronto, Miami, Las Vegas, Beverly Hills), chances are that you would like to enjoy some of his dishes in the comfort of your own house.

Continue reading “Cooking with Scott Conant” »



A Chocolate a Day

CACAOCUVEE DARK SECRET Chocolate

CACAOCUVEE DARK SECRET Chocolate


With health benefits ranging from reduced blood pressure to improved brain function, dark chocolate is the new kale chip. But, there’s a catch. In order to be virtuous, chocolate needs to be eaten in moderation and have a cacao content of at least 65 percent.


If you have a hard time regulating your consumption, CACAOCUVEE is here to help. Cited by Oprah as one of her “favorite things” in 2012, the company’s DARK SECRET chocolate is packaged in daily bite-size portions. The handmade, preservative-free treats are crafted from 67 percent cacao combined with all-natural ingredients.

Continue reading “CACAOCUVEE DARK SECRET Chocolate – Review” »


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01

Oct


Beyond Bacon: Paleo Recipes that Respect the Whole Hog

By Stacy Toth and Matthew McCarry

(Victory Belt Publishing, 2013)

 

 

 

 

 

Beyond Bacon


Paean to Pork


Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.

Continue reading “Beyond Bacon – Cookbook Review” »



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