FoodWire
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About FoodWire™
FoodWire offers a monthly update on what’s cooking on
Here’s the trailer for the new video series, and here’s one of the newest how-to videos, showing how to make a Vegetable Frittata—in First Person. Our Food Channel Store is up and running now, so you can “shop like a chef” 24 hours a day. Just click on the SHOP tab at the top of the page and you’re there. Our goal is to hunt down and bring you the best new and useful products on the market, and we’ll try to bring you some of the best deals we can find, too. Right now you’ll find an exciting combo offer on a spiral-sliced hickory smoked ham and premium pound cake on the Ozark Mountain Smokehouse page. You save $25 when you purchase this combo package deal—perfect for your Easter dinner, and available while supplies last through Easter Sunday.
It’s been nearly a year since the Deepwater Horizon blowout in the Gulf of Mexico. The news networks are planning their anniversary special reports, and other interest groups are planning to mark the occasion in various ways. ABC News is asking its viewers to submit questions they’d like to see answered in the network’s upcoming coverage. The Food Channel has dived deep into the subject with a documentary video series coming soon. Get an advance look here. The Food Channel has been keeping readers updated on the region’s comeback for many months, and will continue to do so. Much of our focus has been on the perception problem that exists regarding the safety of Gulf seafood in the wake of the spill. Although the shrimp and other fish have been tested more than any in history—and found to be safe (and delicious)— many consumers remain skittish. One restaurant outfit that’s unafraid to feature Gulf Seafood is the Ralph Brennan Restaurant Group. We recently visited Brennan’s newest venture, the Heritage Grill in New Orleans. Chef Haley Bitterman took us through the steps of making BBQ Shrimp, Cajun style. You can view the video here.
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The Food Channel® FoodWire® newsletter is published by The Food Channel. Editorial comments, advertising and subscription inquiries may be directed to Kay Logsdon at editor@foodchannel.com. Additional food-focused editorial comment and recipes are available at www.foodchannel.com. The FoodWire® newsletter is distributed electronically monthly, or 12 times a year. Its content, in whole or in part, may be copied or reproduced with permission and a credit or link to http://www.foodchannel.com. All quotations must credit The Food Channel® FoodWire® as the source. Comments are the opinion of the editor and do not necessarily represent the views of Food Channel, LLC, its parent company, Noble Communications Company, and/or its subsidiaries or associates. The Food Channel® Foodwire® and The Food Channel® logo are trademarks of, and used under license from, Noble Communications Company. The trademarks, service marks, logos, pictures and other content used herein are the property of their respective owners, and such owners do not necessarily support or endorse The Food Channel, Noble Communications Company or its subsidiaries. References to products or services herein shall not be construed as a recommendation or endorsement of any such products or services by Food Channel, LLC, Noble Communications Company, or its subsidiaries. The Food Channel 33 West Monroe, Ste 300 Chicago, IL 60603
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