cuisine
From street-food to fine dining, traditional Italian to Asian-Fusion, being well-versed in global cuisine is the first step to culinary mastery.
Marakesh
Tucked away down a narrow side alley just off the bustling South Street, Marakesh has an unassuming front entrance. You have to knock on the heavy oak door for admission, and it feels like you are entering your own personal Narnia as you pass through the heavy drapes and enter the restaurant.
By Angel Whelan5 years ago in Feast
Lucy in the Rye
That's right! I deem Lucy in the Rye as the best breakfast joint in the USA! Found in the small mountain town of Sylva, North Carolina Lucy in the Rye recently opened its doors for the first time, introducing the world to the best combinations of flavor. I have been on many road trips across this country and what that means for me is I have tried many breakfast joints! Is there really anything better than a big plate of eggs benedict or waffles before heading out on an all day adventure? the answer is no. When I was younger my travels were fueled by Denny's and Red Arrow but as I grew older I found more enjoyment picking out the small town diners along the back roads of my journey. From New Hampshire's River House café, Pennsylvania's Squeaky Rail , Urban Egg in Colorado or California's Black Bear Diner there is always a good breakfast to be found... But none are like Lucy in the Rye.
By Mollie Harrison5 years ago in Feast
Dine Out Dates
Dine Out Dates This happened back in the days when dating someone occurred face to face, you found special places to be together, ventured far from the maddening crowds. Sat quietly and partook of wine, occasional glass of Merlot, and food, exchanged small talk across a table. Before on-line-ville, drug addled dance parties, dating sites and being told to …get a room. Not so long ago I decide to ask the man I’d been part of this scene with, several decade ago, what he remembered.
By Karen Lethlean5 years ago in Feast
When The Moon Hits Your Eye.
I've never really been in love with food like I'm about to tell you. But, one day I was walking up and down the hall of fame in the late 80's, young and impressionable, I thought the world is my oyster, I was up for anything, suddenly my stomach began to growl, letting me know that it was time to eat. I looked up and down Hollywood Boulevard and while there were many eateries, nothing caught my eye, until I began to cross Las Palmas avenue I looked to the right of me, nothing. ThenI looked to the left of me going south and there it was, Miceli's an Italian restaurant that has apparently been in business for a long time, so I decided to give it a try.
By Hoyt Douglas Battles5 years ago in Feast
The Best Little Tasty Treats in Orlando
There is a lot to do, a lot to see, and a lot to experience in beautiful Orlando, FL. Theme parks, concerts, International Drive alone is its one sort of amazing tourist attraction . . . but how about our amazing food? I'm not talking about theme park restaurants either. Let go of the hold "Mythos" or "Be Our Guest" has on your minds because I'm only talking about the cream of the crop of local eateries!
By Delise Fantome5 years ago in Feast
“Fresh”est Chef In Detroit
By any means innovation and being an inventor would be an understatement for this Detroit native and known Chef whose name I can't disclose. He goes by the name Chef Fresh of the Chef Fresh Express, and he doesn't make a mere meal. This highly talented Chef creates mind boggling breakfast cuisines, out of this world lunches and evening dinners fit for deities all out of the comfort of his home kitchen. Before I get into more of his mean cuisines, take a dive into his start off in a restaurant Cutterz in the Eastern Market District. Starting his kitchen life off, he began as a dishwasher and helping just prep in a kitchen with his grandfather as the head Chef and main inspiration. Knowing cooking in his blood, he began to search for his purpose and began listening and feeling his heart. It was a tough start but it began with perseverance and dedication by making a name for himself not only in the food industry in Detroit but the neighborhoods he grew inside. The hustle mentality kicked in by his humble attitude by “Keeping his head up, smiling and relaxing”, his words. After bringing his name into spotlight through the city, he began to cook at more and bugger organized even events. Never having to speak highly on his food, he just let their taste buds sing. He took a chance by stepping out of the comfort of his own kitchen and went to run someone else's kitchen. Taking his own steps through the heart of the city, he began mingling and building relationships. A main impact of his networking came through with his food because of his granddad. He was well connected throughout the midtown’s eastern market food industry. Everything was learned and polished from the pricing and everyday quality freshness that he took pride in because no one wants to eat old food. He lived by his own phrase, “If I wouldn't eat it, why serve it?”, strong words from a chef to live by. By revamping and rebranding their kitchen with his help and bringing more clientele in, the business became to in over their head and lost the star of the kitchen. Through all the new experience and new efforts, his food perspective and food culture changed. He began to travel and explore not with just his body and mind but expanding his taste buds. Doing this, his presentations and food preparation go over the top Still making food for the neighborhood and gave the people what they deserved. Fresh never put his head down even though he stepped out his space, but he put his foot down and set a foundation for himself. This is when the hustle became innovative, and rebranded himself by recreating his own environment without the restaurant. Having the keys and insights of the last few years of managing a kitchen by not just cooking, but doing books, inventory, time-management, advertising, and even having workers with equal opportunity to work with amazing pay. It's extremely difficult to do all of this alone but he makes this look like a cake walk. Even becoming great enough to create his own menu weekly, a feeling that made him feel even more of his own top chef. That pushed his creativity to the top, giving the food industry and the neighborhoods with it deserved, fresh and amazing food for a fresh price. Always answering his people because he cooks and gives back to the community. Chef Fresh Express may only be a Detroit famous eatery but in time it will be world wide.
By Ezangelo Anderson5 years ago in Feast
We'll Always Have Paris...in a Cup
A number of years ago, my sister and I discovered the blissful pleasures of high tea at the Empress Hotel in Victoria, Canada. The clinking of fine china, the artfully designed tea sandwiches, the presentation of the food on a 3-tiered porcelain tray and the fragrant floral centerpieces made us feel as if we had traveled back in time to an era when people didn’t rush through a meal and savored the sensual ambiance of the dining experience.
By Lori Bowman5 years ago in Feast
The Food Truck that Never Fails
During the pandemic there has been a scarcity in satisfying take out. This very well may be due to difficulty acquiring ingredients or lack of customers. The task of finding top tier take out has become a daunting one. In my area there are plenty of varieties and options however not many are worth the price. For example, one thing that should be avoided at all costs is sushi, the only guaranteed satisfactory rolls can be found in the tourist attraction towns that lie 20 minutes or more outside of my driving range. Despite being in Maryland I am not the biggest fan of seafood nor crab eliminating many of the surrounding restaurants. Of course there are always the reliable burger joints however, somedays I am in search of extraordinary flavor. In my search for gustatory satisfaction time and time again I have thrown my money away on bland, cold, or just plain mediocre take out.
By Naomi Rogers5 years ago in Feast
