Dining and Restaurants / Eating / Food and Cooking

2011 FOOD TRENDS: Teaching butchery; Pickled hops shoots; ‘Peppier’ rejected; The anti-locavores; The art of opening an eatery

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff Reported at: http://eatocracy.cnn.com/2010/09/08/chefs-with-issues-a-plea-for-butchery-classes-in-school/ Frank Bonanno, owner/chef of Mizuna, Luca D’Italia, Osteria Marco and Bones in Denver, makes a plea for butchery: I was invited to break down a fish on a local morning show last … Continue reading

Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Personalize your jerky; Visit the Prosciutto Museum; Take Bacon-Jalapeno Marmalade into space

Reorted at http://www.tastingtable.com: SlantShack Jerky, a New Jersey-based outfit, offers create-you-own jerky and walks you through choices of meat (grass-fed beef), marinade (hot and smoky), rub (Smoky Sanche’s dusty trail) and glaze (none) for chewy snacks (starting at $10). Reported at http://www.guardian.co.uk/travel/2008/aug/09/travelfoodanddrink.festivals: The 10th annual Parma Ham Festival (festivaldelprosciuttodiparma.com), runs every weekend throughout September in … Continue reading