Fogo de Chão and GAYOT.com Facebook Giveaway

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” »

The Winter Fancy Food Show Spotlights Culinary Trends

 

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 Sea Salt — Review

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” »

Cinco Jotas Jamón Ibérico de Bellota – 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” »

California’s Walnut Harvest Celebrated at The Kitchen

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” »