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WORLD FARE: It’s hard to get a bad meal at Bud and Rob’s

September 19, 2018 mgardiner

                  Louisiana’s Cajun and Creole cuisine has quite the reputation. It is, some have said, America’s only original cuisine. And while its roots, it’s culinary DNA, lay elsewhere (France, Africa and … [Read more...]

Americas, By Region, Cajun-Creole, North America, Publications, Regional American Cuisine, Restaurant Reviews, Reviews, San Diego, San Diego CityBeat, Southern, The World Fare, USA Bud and Rob's, Bud and Rob's New Orleans Bistro, Cajun, Cajun/Creol, CityBeat, Compere Lapin, Crawfish Étouffée, Creole, East Village, Galatoire’s, grilled chicken, gumbo, Herbsaint, jambalaya, red beans and rice, smoked tomato beurre blanc, soft shell crab, World Fare

EDIBLE SAN DIEGO: Finding the Missing Crayons and Moving Beyond the Latke

November 16, 2017 mgardiner

Photography by Jaime Fritsch It’s a question faced in just about every Jewish home come Hanukkah-time: how do we do latkes this year? Of all the things we could possibly make it ends up being latkes every year. It’s as if we always choose to color with the same few crayons in … [Read more...]

Cajun-Creole, Comfort Food, Culinary History, Edible San Diego, History, Styles, Etc., Kosher, Kosher Fusion, Publications, Regional American Cuisine, Slow Food, Southern, USA Anson Mills, Bob's Red Mill, Contemporary Fusion, Edible San Diego, GMO, Gremolata, Hannukah, Hanukkah, hushpuppies, Jaime Fritsch, Kabbalah, Kosher, Kosher Fusion, latkes, Masienda, Monoculture, Remoulade, Slow Food, Smoked Chicken

ALL FORKED UP PODCAST: The BBQ Road Less Traveled

August 22, 2017 mgardiner

In Episode 12, Mercy and Michael interview Gene Goycochea of Cali Comfort BBQ and Chris McAfee of the Smok’d Hog about the BBQ road less travelled.  See the video at:  http://sdfoodtravel.com/wp-admin/post-new.php Hear the video … [Read more...]

ALL FORKED UP, Regional American Cuisine, Southern, USA Alabama barbecue, All Forked Up, All Forked Up Podcast, Cali Comfort BBQ, Carolina barbecue, Chris McAfee, Gene Coycochea, Kansas City barbecue, Kansas City Barbecue Society, KCBQ, Mercy Baron, Michael Gardiner, Smok'd Hog, Texas barbecue

CITY BEAT FOOD ISSUE: Gators and boars and sharks, oh my!

August 10, 2017 mgardiner

I never wanted to meet an alligator in a dark alley, much less eat one. I’ve never really wanted to eat any predator, for that matter. Humans generally don’t. Perhaps it’s a cross between “professional courtesy” and “there but for the grace of God go I.”  Or maybe it’s because, … [Read more...]

Cajun-Creole, Publications, Regional American Cuisine, Restaurant Reviews, San Diego, San Diego CityBeat, Southern, USA alligator, Blue Water, Bud's Louisiana, CityBeat, Crazee Burger, fears, food fears, gator, San Diego CityBeat, shark, wild boar

ALL FORKED UP: “Taking it Low and Slow” (S1E4)

May 2, 2017 mgardiner

The All Forked Up team -- Mercy Baron and me -- interview Brad Cooper of Coop’s and Andy Harris of Grand Ole BBQ about barbeque and San Diego’s emergence as a bona fide Q town. Here's the Podcast: … [Read more...]

ALL FORKED UP, Americas, North America, Regional American Cuisine, Southern, USA All Forked Up, All Forked Up Podcast, Andy Harris, Barbecue, BaronsBBQBeat, BBQ, Bradrick Cooper, Coop's, Grand Ole BBQ, Grand Ole BBQ y Asado, Mercy Baron, Michael Gardiner, Phil's BBQ, San Diego, Specialty Produce, Texas, Texas BBQ

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