As chefs became our new rock stars, “I want my food TV” turned out to be a truer slogan than “I want my MTV” ever was. Michelin stars, it seemed, were less the goal than TV appearances and way sexier than the craft, no doubt. How, then, does a chef like Jean-Michel Diot and his … [Read more...]
SAN DIEGO CITYBEAT: Help needed — Bourdain’s impact will be felt forever but larger industry questions linger
© 2018 Photo illustration by W. Scott Koenig Original published article at http://sdcitybeat.com/culture/features/help-needed/ It’s a quintessentially human response to tragedy: look for meaning. Faced with a death, whether a beloved family member, a hero or even sometimes a … [Read more...]
ALL FORKED UP PODCAST (S1E14): The impending Pinoying of ethnic cuisine in America
Mercy and Michael interview D.J. Tangalin of Bivouac Ciderworks and Anthony Sinsay of Jsix about the rich history of Filipino cuisine, the consensus “America’s Next Big Food Trend.” Check out our 14th episode … [Read more...]
WORLD FARE: Think outside the ‘berto’s at Corazon de Torta
It’s a running joke told when someone suggests going out for take-out tacos: “Roberto’s, Rigoberto’s, Adalbertos? Which ‘bertos?” And it’s not all in the name: they all seem to have the same menu. Corazon de Torta (2490 Commercial Street, Sherman Heights), on the other hand, does … [Read more...]
WORLD FARE: Great hotpot at Sister Ma’s Kitchen (or whatever it’s called)
There is an elemental and sensual pleasure in cooking meat tabletop in a bubbling cauldron of broth. And when that broth is of the Sichuan variety there’s a bit of adventure to go along with it. Anthony Bourdain discovered that in the Chengdu episode of his CNN program Parts … [Read more...]