The first ever winner of NOLA’s red beans and rice competition is Chef Cedrick Lewis of Cornet. For $14 well worth checking out his handiwork as well as the runner up Avery’s Monday (of course) special for $8.75. Full report here. A New Orleans classic, seasoned with the “Holy Trinity” of spices topped with a green onion smoked sausage and…
This delicious comfort food has become somewhat of a New Year’s eve tradition for us but I can assure you it’s good all year round. chef eric gagnongastronomypieQuebecois foodtourtiere
Époisses is so stinky that it is banned on public transportation in France — a country usually tolerant of such aromas. Unbeknownst to me, my hosts in Bourgogne packed some really ripe cartons into my luggage for me to take back to London: it really was quite noticeable in the Tube but of course I played…
I’ve been on a road trip for a month or so and as such have had the opportunity to randomly sample a cross section of food in several states/regions/price ranges/types of eatery and so on. After some sixty meals the dishes that stick out are as follows: A bowl of chili ($5.50) in Butte, MT…
I chanced across this new item at my off-licence and gave it an enthusiastic go, given the limited selection of bourbons usually on offer there. It is a blend, typically not my usual preference especially for Scotches, not on the grounds of snobbery (blends have 90% of the market and there are superb blends), but because I appreciate the…
On the lookout to bulk up my proposed spaghetti marinara I chanced upon New Zealand Greenshell Mussels in my crappy major chain supermarket. Wow! Unlike the miserable looking packs of cheaper vacuum packed mussels from China, these actually looked inviting and cooked up very nicely despite being frozen on the shell. They weren’t sinewy, they had much “melt-in-the-mouth” flesh and…
These days I have found Ethiopian cuisine to be the most consistently delicious, generous and well-priced than any other. I haven’t been able to find a suitable cookbook yet but here is a series on Ethiopian cooking broadcast on the Israeli Educational Television. While I don’t understand much, it doesn’t matter: it will suffice until I can get my…
Some seven months ago I noted my appreciation of the first season of Chef’s Table. Having just binged out on the second season I’m pleased to report that the standard of outrageous talent and the commitment of the chefs is as high as the first batch. Jointly and severally, the chefs featured in both seasons are a wonderful…
Time for something gastronomical. Without doubt the best pickled Okra I’ve had. Double the price of your standard supermarket bottle, but really worth it. And from Brooklyn! Really smokey, the Islay of pickled veg. gastronomyokrapicklesqualiaRick FieldRick’s Picks
Despite recent rumblings in the chocolate world here is a fantastic pairing. All that is needed to make an outrageously quailic threesome is a Cohiba Behike 52. Dram>Choc>Dram>Puff — repeat. The vulgarity and noise of the world guaranteed to be silenced. Behikedick taylor chocolategastronomylagavulin 16qualiasingle malt
manwithoutqualities 