Misc Stuff
Food Trends
By Tom Maicon at October 14, 2009 | 11:53 am | 0 Comment
Will we go beyond burgers and pizza anytime soon? People have already begun discussing typical end of year stuff, like food trends. It’s seemingly the food topic food geeks want to talk about most as we exit one year and enter another. Before I pull out my trusty crystal ball to give you a glimpse into the future of food, I must also take one very important factor more...
Eat More Korean Food
By Jimmy Gatt at June 18, 2009 | 11:48 am | 0 Comment
[caption id="attachment_346" align="alignright" width="270" caption="Photo by Mike Stock"][/caption]I love Korean food. If I had to pick just one cuisine that befits a column called “Strongly Flavored”, then Korean food wins. Recently I sat down with James and Leslie, husband-and-wife owners of Tofu Village, a terrific Korean restaurant that I frequent. It pains me more...
Queen of the Spices
By Anna Fishman at March 9, 2009 | 11:43 am | 0 Comment
“What’s this,” enquired my co-worker, eyebrow raised as he thoughtfully chewed. “It’s a peanut butter cookie… with cardamom,” I mischievously replied. “Carda-what?” “Car-da-mom.” “Never heard of it.” “Do you like it?” “No comment,” my co-worker replied, reaching for a second helping. Nine months ago, while perusing more...
Restaurants Deal with Sudden Surge in Crime
By Tom Maicon at February 18, 2009 | 11:33 am | 0 Comment
Atlanta – The restaurant and bar community was shaken by the senseless slaying of 27 year-old John Henderson, bartender at Standard Food & Spirits, who was shot and killed during a robbery on January 7 of this year — after complying with robbers’ demands. The Grant Park community gathered for a vigil outside the popular neighborhood eatery to pay respects and morn more...
Blowfish, Anyone?
By Tom Maicon at February 18, 2009 | 11:28 am | 0 Comment
Suwanee – I believe special thanks are due those who first dare certain foods. For example, sea urchin roe — or uni, as it’s known in Japanese cuisine. Imagine the fearless soul first to scoop the rich, orange roe from this prickly orb, only to be surprised by its briny nuances and sweet undertones. Ironically, I reckon it was probably easier for the first more...
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