• Food News

    Massive new food festival brings national culinary stars to Houston

    A massive new food festival is coming to Houston this summer. The eyes of the culinary world will be on Houston from August 21-September 5 when Commune takes over the Heights House Hotel. Organized by the Indie Chefs Community, a Texas-based group known for its multi-course collaboration dinners that showcase up-and-coming culinary talent, Commune will bring over 200 chefs to Houston for a series of pop-ups, dinners, and other happenings. The preliminary roster includes Food & Wine Best New Chefs, James Beard Award winners, former Top Chef contestants, and more. Overall, 45-percent self-identify as female and 40-percent   Read More

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    Skyline Grad and Uchi Sous Chef Trades Hoops for Culinary Life

    ^ Keep Dallas Observer Free I Support Local Community Journalism Support the independent voice of Dallas and help keep the future of Dallas Observer free. Hai Hospitality has a new executive sous chef whose work will show up in Uchi Dallas. Rhonda McCullar will be based in Dallas, and she comes from North Texas, having moved from Ennis to Dallas when she was in eighth grade. “I was an athlete and thought I was going to play basketball the rest of my life,” the 38-year-old McCullar says. But then she started at Skyline High School, where she pursued the culinary   Read More

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  • Food & Cooking

    Food trends for 2021: What will be popular in culinary world

    Predicting food trends is a dubious exercise in any year, but those who dabble in the dark art of culinary prognostication have never faced a landscape harder to read than 2021. Most forecasters agree that the coronavirus pandemic and the stumbling economy will not deliver a year of frivolous food or “breakout” cuisines. There will be no next-gen Salt Bae or CBD-infused poke bowl doughnut ramen tacos to be optimized for Instagram. But innovation and a restaurant rebound will come, eventually. The most optimistic believe that the cork will pop out of the bottle by summer. “If we can ride   Read More

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    Take a Culinary Road Trip With ‘The Roads to Rome’

    Jarrett Wrisley, who lived in Italy, and Paolo Vitaletti, who is from Falcognano, near Rome, and is a chef and partner at Appia, an Italian restaurant in Bangkok, have written a compelling new travel and recipe book. The result of several trips to Italy, it explores the foods that punctuate the Via Appia, the ancient Roman road. They take the reader from Emilia-Romagna south through Tuscany, Umbria, Lazio and down to Campania and Puglia, then back to Rome. Along the way, they summon encounters with local food producers and discuss the often rustic tastes of these regions with a penchant   Read More

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  • Food & Cooking

    Food hacks: The cooking tricks and culinary shortcuts that went viral in 2020

    People really cooked a lot this year — or at least claimed they did on Instagram. But for every person who tried their hands at sourdough bread and whipped coffee, many seemed to be more concerned with gaming the kitchen system. Below are the top viral food hacks of 2020. Opening a wine bottle without a corkscrew No longer will your party whine about not having a corkscrew with this handy hack. All you need to pull it off are the basics that any thirsty oenophile ought to have: a wine bottle, an athletic shoe and (of course) a sturdy   Read More

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  • Food & Cooking

    Roshara Sanders named first Black female instructor at Culinary Institute

    Chef Roshara Sanders is breaking barriers in the cooking world. At 30 years old, Sanders is the first Black female instructor at the Culinary Institute of America (CIA). The prestigious establishment was founded in 1946. “The CIA’s been around since the 1940s, and I’m the first Black woman [instructor] and it’s 2020, and that’s a problem,” Sanders told the New York Post in an interview. Sanders graduated from CIA in 2014 and went on to win a season of the Food Network’s competition show, “Chopped” the following year. While her notoriety in the cooking world is relatively new —   Read More

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  • Food & Cooking

    ‘A Feast of Serendib’: A culinary journey to Sri Lanka is a celebration of diversity | Food

    Central to the cuisine, she writes, is dark-roasted curry powder, goraka (a fruit similar to tamarind, not used, however, by her Tamil family), red rice, plenty of chili heat, curry leaves, coconut milk, shredded coconut, dried Maldive fish and “a touch of tang from vinegar, tomato, tamarind or lime. “We also eat a wide variety of fish, poultry and meat dishes, which I think is somewhat unusual in South Asia, given religious prohibitions, but can be traced to a long-standing multi-ethnic and multi-religious population. “A Feast of Serendib” contains a rich assortment of recipes for curries (everything from Fried Liver   Read More

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