Nearly 85 million Americans eat fast food on any given day, and as of 2016 we averaged 55.6 pounds of beef a year. Given apprehensions about the environmental and health impacts of red meat, there’s plenty of reason to be interested in the new generations of plant-based “meats” … [Read more...]
ART OF SPOONING: Patrick Ponsaty and Davin Waite on the Best Chef in San Diego
Patrick Ponsaty and Davin Waite would have to be on just about anyone’s short list for “Best Chef in San Diego.” Michael and Sheen ask them what they think about that and what it even means. The show begins on Michael Gardiner's Facebook page tomorrow, January 9 at 10:00 a.m.. … [Read more...]
ALL FORKED UP PODCAST: Love and Death – Food Style (S1E10)
Mercy and Michael engage in a surprisingly respectful discussion with photographer and activist Jaime Fritsch and the Specialty Produce Network’s own Vegan Danielle about the importance (or lack thereof) of animal products in our diets and the comparative effect (or lack thereof) … [Read more...]
“RECIPE:” A Guide to Malva Restaurant’s Terrific Take on a “Garden Salad”
When is a recipe not a “recipe?” Perhaps when a dish is not a “dish.” When it may read the same on the menu, and it may actually be the same, though the ingredients as well as the presentation and even the preparation may be different. So it is with Chef Roberto Alcocer’s … [Read more...]
RECIPE: Spinach and Cheese Gateaux with Tomato Chutney, Apple and Dijon Creme Fraiche
The idea came from a free Amuse Bouche offered by Panzano, the restaurant inside the Kimpton Hotel Group offering in Denver, the Hotel Monaco, at the 5:00 p.m. lobby happy hour. It turned into a high end vegetarian dish: Spinach and Cheese Gateaux with Tomato Chutney, Apple and … [Read more...]