(Gerry Furth-Sides) As if the sumptuous “Market Table”ever needed refreshing, internationally prominent Brazilian steakhouse, Fogo de Chão, will feature new, fresh spring items for a limited time geared toward summer’s warmer temperatures. The idea is that “Brazilian cuisine focuses on harvesting and...
(Gerry Furth-Sides) While the news during the past two years is that Kosher restaurants have been opening up and thriving in totally unexpected places in many Italian cities (read not very friendly to the Jewish populace), kosher products have been produced in Italy and exported internationally without any fanfare for decades no...
The public is invited to EATING HIBERNIA, an Irish cooking demo and book signing with Chef Geraldine Gilliland. The event takes place on Saturday, March 16, 2-3:30 PM at the Pacific Food & Beverage Museum, 731 S. Pacific Ave., San Pedro, CA 90731. According to Gilliland, Irish food is “not all green and fortifie...
Irrepressible, outgoing southerner, Nancie McDermott has rightfully been described as a world-traveling, culinary-history-exploring, recipe-wrangling, mystery-unraveling and dot-connecting author of 14 books. Her newest slim volume, “Fruit: A Savor the South Cookbook”, packed with historic, nostalgic and esoteric inform...
Just when I was wondering how to store cheese, along comes the book, The Little Book of Cheese! Debbi Dubbs turned out to be the perfect answer to my current questions about storing this gem of a food product. The short guide gives tips not only in purchasing and storing cheese but how to make cheese […]...
(content and photos courtesy of Certified Grassfed by AGW) Recognizing the importance of consistent, transparent labeling and the growing demand for grassfed products, A Greener World (AGW) is now making its ‘Certified Grassfed by AGW’ label available across the globe. The first-ever grassfed seal with a meaningful a...
(Gerry Furth-Sides) As globalization alters our relationship to food, photographer Gregg Segal has embarked on a global project asking kids from around the world to take his “Daily Bread” challenge. Each child keeps a detailed journal of everything they eat in a week, and then Segal stages an elaborate portrait of them surro...
(Gerry Furth-Sides) Owner and Operator Joshua Kopel and Executive Chef and Partner Sammy Monsour host Preux & Proper, DTLA capitalize on the holiday associated with their southern cuisine at this Mardi Gras 2019 event on Fat Tuesday, March 5th. (Photo Credit: Ziv Sade)Preux & Proper will donate 100% of the ...
New opportunities to “sip, savor, and sightsee” in 2019 incorporate experiences for active and adventurous travelers throughout Nova Scotia. Producing a quarter of Canada’s seafood and boasting a billion-plus dollar fish and seafood export industry annually, Nova Scotia offers a multitude of diverse signature culinary e...
(Gerry Furth-Sides) The Gourmandise Cooking School with experienced instructor John Pitblado stayed focused on his professional tips, Fried Chicken class. A thorough if quick demonstration of cooking additional items to make a complete dinner. John’s well-tested recipe was augmented with tips for “finishin...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 