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Challenging Elements: Ginger
It doesn’t pop.” That’s what Drew Honness keeps saying as we walk out of his bright, friendly ice cream shop in downtown Louisville.
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food
Eatery News August 2011
Openings/Closings The 503 International Café at 503 South Public Road, Lafayette, opened in July as well as Slice’s Pizza and Subs at 149 Briggs St., Ste. 105., in Erie.
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45 Top Deals, Steals and Shopping Thrills
Couponers can keep their crazy savings, you’ll take your time, sanity and dignity right to the full-price rack. Even so, knowing where to find the best deals on local favorites means more money left over for more local favorites.
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Low and Slow
If you watch the Food Network, read foodie magazines or find comfort in websites such as Epicurious or Serious Eats, you probably know that barbecuing—competitive barbecuing, specifically—is on fire.
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Seven Steps to Grilling Mastery
Ask a professional pit master how he or she barbecues a steak and he or she may just show you where you can stick your rib-eye. Professional Cooking Tip: A common mistake is to add sauce too early. Do not…
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Curating Craftsmanship
I’ve heard the food at The Pinyon in Boulder described as “casual comfort food,” but I think that undermines what chef Theo Adley is doing, in a way.
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Challenging Elements: Mead
Happy Noodle’s Executive Chef Sam Proia taught us this month that the mantra “save bees, drink mead” extends even to brining scallops in the age-old booze.
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Erie Town Fair turns 15
Picked in our Best of the West as showing stellar small town pride, the Erie Town Fair is a favorite for families living east of 287. And on May 21, the East County community will once again celebrate with hot-air…
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Feeling Out of Sorts?
We owe a great debt to the printing arts, and I don’t mean what gets sprayed onto precisely sized sheets of bleached dead trees as it lurches its way out of that plastic box on your desk when you click…
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Move Over, Cupcake
“If I had one trend—one trend—of the year that I could predict, that’s why it’s in the No. 1 position, this would be the trend for pie,” Andrew Freeman of Andrew Freeman & Co. said.
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