FRIED COFFEE

I’ve posted before about flower cookery, and wild foods,  here & here.  This morning I came across a post at Gastronomical 3,  that deserved sharing. It’s a great step-by-step on stuffed squash blossoms.  With photos by  Shaina Maidel.

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Susan Holaday, a good friend, and Editor/Publisher of Foodservice East,  posted on FOHBOH about a recent dining experience at Boston’s L’ Espalier, titled,  “The symphony of a great restaurant.” Obviously Susan enjoyed her experience, but unknown to her and most of the patrons of great restaurants is the unbelievable ballet that is taking place in [...]

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The year 2009 so far: * 4,600 Cases of food borne illness, approx. * 65   Food outlets shut down. * 60  Cases of food poisoning . * 40 Cases involved take-out * 4    Deaths, ages 8, 5, 4,  and 2 Praveen Menon, reporting for The National, brings the seriousness of sanitation in food service to [...]

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There is a lot of attention these days concerning the ingredients used in food preparation in restaurants, and the movement toward government mandated menu labeling. Chef Lenny Russo,  proprietor of Heartland Contemporary Midwestern Restaurant & Wine Bar in St. Paul,  wrote about a recent trip to New York City,  a lawsuit supported by  the Center [...]

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Cycles Gladiator Cabernet Sauvignon  has been torn from the  shelves of  Alabama stores. Furthermore,  restaurants in the state have been ordered to stop serving the wine,  according to an article on MSN Money Central,  because of it’s salacious label. Hahn Estates produces their wines  in the California,  Santa Lucia Highlands overlooking the Salinas Valley. In [...]

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