FoodWire, April 2011

FoodWire, April 2011

Food & Drink

FoodWire, April 2011



FoodWire by The Food Channel

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FoodWire offers a monthly update on what’s cooking on
The Food Channel®, as well as a quick preview of what’s coming soon to our menu. The latest recipes, the hottest trends—it’s a quick and tasty buffet you can scan at a glance.

Food Channel KitchensCooking Videos from a New Perspective

First Person CookingVisitors to The Food Channel are now starting to see new “how-to-make…” cooking videos that let you watch a recipe come to life from a different yet familiar perspective: yours. It’s called First Person Cooking and the concept enables the viewer to feel as if he or she is dicing the bell pepper or sautéing the shrimp. Inspired by the technology behind first-person shooters and other video game genres, First Person Cooking trades in the video gun or machete for a knife—a paring knife—or a spatula or other kitchen utensil. You really should check it out. After all, “The eye is the best pupil.”

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.

Food Channel KitchensA Smoking Good Deal at The Food Channel Store

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.

Gulf Update: A Year After the Spill

First Person Cooking

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.

Food Channel KitchensEasing Into Easter
We’re trying to make your Easter dinner as delicious and stress free as possible, starting with a ham recipe that’s so simple, it almost doesn’t qualify as a recipe. You need do little more than heat up the fully-cooked ham, add the glaze that comes with it, and serve.
Asparagus with Chopped Eggs
Our recipe for Asparagus with Chopped Eggs delivers a handsome plate presentation and a tasty way to use some of your leftover Easter eggs.
Walnut Oil Vinaigrette
Want a special dressing for your spring salad? Try this Walnut Oil Vinaigrette. You’ll love the light nutty flavor and so will your guests.
Easter Pound Cake For a holiday-worthy dessert, you can’t go wrong with this Easter Pound Cake. The addition of fresh raspberries gives it maximum flavor and eye appeal.

Food Channel KitchensSurfing The Channel
Vote for Mixologists and Singer/Songwriters
Food Channel readers have two opportunities to be part of the star-making machinery thanks to stories on the site right now. You can help pro and amateur mixologists earn a trip to next month’s National Restaurant Show in Chicago to compete for the $5,000 “Star of the Bar” competition, by voting for your favorite signature cocktail presented in the bartenders’ videos. And you can also vote online for the ten singer/songwriter finalists in the Folgers Jingle Contest. The best part of this contest is voters have a chance to win, too—a daily prize of a $100 grocery store gift card, plus a chance to win the grand prize of $10,000.

VIDEO: An Interview with Top Chef Rick Bayless
You’ve seen him on cooking shows like Top Chef and maybe own one of his cookbooks. Chef Bayless took the time to visit with us on The Food Channel and encourage people to grow their own recipe ingredients in their backyards this summer. And he demo’d a new Rick Bayless recipe for Chipotle Shrimp. You can also check out our review of his cookbook, Everyday Mexican, as well as a review of his newest Chicago restaurant, XOCO.

Ralph Brennan Group Opens Heritage Grill
Check out the latest venture from the renowned New Orleans restaurateur.

Food Channel Facebook page
Feeding Your Facebook Appetite
Network with fellow foodies from around the world. Check out the Food Channel’s Facebook fan page.

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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 Additional food-focused editorial comment and recipes are available at 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 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.

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