FoodWire, October 2011

FoodWire, October 2011

Food & Drink

FoodWire, October 2011


Vol. 4 Num. 7
FoodWire: What's Going On Today at The Food Channel
 In This Edition: Inside the Smith & Wollensky Experience Hot & Cool Trends
A Flavor-Packed Road Trip Down Route 66 Surfing The Channel
Recipes: Octoberfest of Flavor
About FoodWire

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 KitchensInside the Smith & Wollensky Experience

Editor-in-Chief Kay Logsdon gives Food Channel visitors a glimpse inside America’s premier steakhouse restaurant group, Smith & Wollensky. The company has just opened its newest location at the Boston Atlantic Wharf on Fort Point Channel, part of a stunning revitalization effort in that area of the city. You’ll get an exclusive look at the outstanding eclectic design of the new restaurant created by Peter Niemitz, in this story and accompanying video. Plus, you can be on hand vicariously for the grand opening celebration and rib-eye (vs. ribbon) cutting—executed in grand style with an enormous steak knife. Plus, you’ll want to check out this behind-the-scenes video for a look at the new Smith & Wollensky menu which features choices such as smoked clam chowder and USDA Prime dry-aged steaks, including a new deconstructed rib-eye. You’ll learn the secrets of dry aging and much more.

Food Channel KitchensA Flavor-Packed Road Trip
Down Route 66

Take a trip down America’s Mother Road as we fuel up with some great grub along iconic Route 66 in a fascinating series of on-location reports. Visiting places like Russ’ Ribs, Woody’s and Kuku Burger, we find that you don’t really need a map—you just follow the neon. Then chat up the friendly people and dig into the tasty chow. This video will make you want to hit the road. We recommend you come hungry and turn off the cruise control.

Food Channel KitchensRecipes: Octoberfest of Flavor
In many parts of the country (and world), October offers great opportunities to sample a wide variety of beers. But you need solid food, to go with, right? These hearty Oktoberfest Submarines are the perfect complement to a frosty mug of brew.
Grilled Autumn Harvest Turkey Sandwich
An incredible blending of the flavors of smoked turkey, smoked Cheddar cheese, and crisp apples.
Roasted Fall Vegetables

Yukon gold, red bliss and blue potatoes are combined with fennel, carrots and garlic…then tossed in olive oil and slow roasted.

Guinness Beer Battered Onion Rings

This classic recipe works well whether you’re celebrating Octoberfest, St. Pat’s Day, or the arrival of the weekend.

Food Channel KitchensSurfing The Channel
For the Love of Coffee
We celebrated National Coffee Day with a story that takes you to a coffee plantation in Kona, Hawaii. It details a new system for growing coffee beans that borrows its methodology from wine growers.
Blogger Spotlight: Bleeding Espresso
Amy Rogers Nazarov interviews food blogger Michelle Fabio, an American who visited the small southern Italian town of her great-great grandfather, fell in love and decided to stay—and now writes about the amazing food of that region. You’ll also learn how to make coffee or espresso in a moka pot.
Replacement for All My Children: Something New to “Chew”
Another TV soap has bitten the dust and is getting replaced by what ABC hopes will be something delicious for afternoon viewers. The Chew is a new cook-and-talk show with a cast that features three chefs.
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.

Follow The Food Channel on Twitter.


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.

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.



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