Blogs

I know we’re at the Fancy Food Show, emphasis on Fancy. I also know that, at the end of the day, what I craved was a New York style pizza.

So, I’m at Whole Foods over the weekend and wait until the last minute to swing up the bakery aisle. If I start there, I’m likely to fill up my cart with every variety of bread before I even get to my list. And then they go and bring out the hot Ciabatta.

You may have seen it by now. The video clip of the spectacular catch of a foul ball made by a ball girl for the Fresno Grizzlies baseball team? She scales the wall with Spiderman-like steps, leaps, and makes an unbelievable grab. But of course, I believed.

I had the best dinner the other night. Unlike many dinners, it wasn’t about the food. It was about the people.

What other single meat (if that’s the correct terminology) has its own museum, a festival built around it, and a name that evokes both memories and laughter almost universally?

FohBoh, which is short for Front-of-the-House, Back-of-the-House, is adopting the concept behind Facebook and turning it into a very social B2B networking tool. Their mission is to build the world’s most vibrant online restaurant industry community.

This is the time of year when just the thought of a farmer’s market can make me taste fresh veggies. Ripe tomatoes, crunchy full-sized carrots, even masses of zucchini. Read about three favorite locations across the nation.

Grilling today (or so I’m told) means stepping out onto the deck or patio, turning on the gas grill burners, plopping some meat on the grates, and in a few minutes, dinner’s ready. Sounds, um…”efficient.” That ain’t grilling to me.

When I’m not writing about food, eating food, or watching food being photographed, I’m usually making food. That means that my weekends are generally consumed with shopping, chopping, and cooking. But this weekend is Mother’s Day.

All sporting events have one thing in common: the food. Portable, messy, expensive, guy food. Hot dogs. Brats. Chili cheese fries. Popcorn. Nachos. Turkey legs. But when I went to an Indy race last weekend, I got to see how sports food is changing.