I still can’t get over the great fish stew and whiting plate served by talented home cooks at last weekend’s festival but I am all ready to sample chowder at New Bedford’s annual Chowder Festival Sunday. Yep, I’m going be a judge at that one too so see you Sunday afternoon!
Pearls of wisdom from the author of “The Minimalist,” “How to Cook Everything” and former editor of Cook’s magazine:
I used to say that if I could get everyone in the U.S. cooking rice and beans once a week, my career would be a success. And I was saying that before there was any question of sustainability [in food]. All I meant was that I wanted people to be able to take the simplest thing — beans, rice, and spices — and make a meal, and it costs 30 cents or maybe $1. People don’t know how to do that, and it’s really tragic.
You can read the whole post online at the Village Voice’s Fork in the Road blog.
I have three top reasons for you to visit New Bedford this weekend :
1. If you love fishing boats
2. If you love fish and seafood
3 If you’ve never been to America’s largest commercial fishing port because really, do you want to be that lame?
The annual Working Working Waterfront Festival brings the fishing industry alive on the pier with demos, food, the opportunity to row a whaling boat and endless options to go aboard working fishing boats.
Here’s the schedule and map online. Admission is FREE.
Join us in New Bedford, America’s largest commercial fishing port, to learn about the men and women who harvest the North Atlantic. Walk the decks of a scalloper, dine on fresh seafood, see fishermen’s contests, and watch a cooking demonstrations. Experience the workings of the industry which brings seafood from the ocean to your plate.
And then there’s another great reason to visit. Sir Eatsalot will be on the pier Sunday at 3 p.m. judging the seafood throwdown 🙂 So be there!
If you hanker for dumplings as much as I do, you need to go to this Sunday afternoon. And Joyce Chen gets a stamp to her name.
The Middle East, 472 Massachusetts Ave
Patty Chen’s Dumpling Room, 907 Main Street
Thelonious Monkfish, 524 Massachusetts Ave
Yoki, 485 Massachusetts Ave
Zuzu’s, 474 Massachusetts Ave
This is a month away but I bet the whole world will be scoping for tickets… Some day I will make it there.
Enter to win a pair of tickets to New York Wine & Food Festival Grand Tasting presented by ShopRite Featuring KitchenAid® Culinary Demonstrations presented by MasterCard® onSunday, October 19, 12pm-6pm at Pier 94!
Click HERE to enter to win!
Giant helpings, delicious roast goat, and a feeling that I was dining in a comfortable cafe in a foreign country are the highlights of my experience at Cafe Mimo.
You can read more about the experience online at our weekly supplement Coastin; where the review appeared.
Roger Williams University is getting ready to celebrate its Annual Eat Local Challenge on Tuesday, Sept. 23 – a day on which the campus community comes together to sample farm-fresh foods at the outdoor farmer’s market and feast on regionally authentic dishes in the dining commons, all to celebrate the importance of environmentally responsible food sourcing.
Many of the local ingredients are sourced from family farms and fisherman in RI and Southeastern MA. Check online for a list of the finalists this year.
For this year’s Eat Local Challenge, Executive Chef Reuben Haag and Chef de Cuisine Jon Cambra will highlight Rhode Island’s best with dishes – grilled New England swordfish kabobs, cornmeal cakes with late summer vegetable ratatouille, and a New England fish stew with squid, lobster, mussels, pollock and haddock, among other menu items. The dining commons will also feature a chilled raw bar with Jonah crab sliders, redfish ceviche, Poppasquash oysters and Narrangansett little neck clams. Beef sliders featuring fresh ingredients from Blackbird Farm in Smithfield and local sausages withgrilled potatoes from Maple Wood Farms in Portsmouth will also be featured.
This year, in honor of the 15th anniversary of our Farm to Fork program, we’re giving something back.
We’re awarding 10 Bon Appétit Fork to Farm Grants of $5,000 each to enrolled Farm to Fork vendors (two in each of five geographic regions) that they can use for a specific project to grow their business.
In the lead-up to our companywide Eat Local Challenge Day on September 23, we’ll display the five finalists’ photos and bios in every café in that region. On Tuesday, Eat Local Challenge Day, our teams and café guests will each vote for their top choice.
Two grants will be awarded in each region, for a total of 10 grants. Winners will be announced Monday, Sept. 29.