Opinion is divided regarding the Food Network on cable television these days.
Some complain that it has gotten away from its roots. Instead of a real chef in a real kitchen cooking real food, critics grumble, we get Rachael Ray scrunching her nose at the camera as she dumps a can of mushroom soup over a frozen chicken breast and exclaims “Yum-O!”
Continue reading A Modest Proposal
If you are growing weary of hyper-descriptive menus making implausible claims about the ancestry of their radishes, you are not alone.
I too have noticed this escalating trend, which results in turgid descriptions like the following:
Cruelty-free adolescent Kookaburra Prawns chaperoned by Free-Range Incan Corn Fritters laved in Virgin Chiapas Avocado Must upon a Matrix of Hickory Smoked Ice. (Québécois Paddlefish Caviar $100 supplement). $87 Continue reading Source This!
There’s only one bad thing about Ghyslain on Market.
It’s so busy that it’s hard to get in there at all! But, according to Ghyslain Maurais himself, a new restaurant is coming to Westport Village to serve the East End crowd that doesn’t always go downtown.
Continue reading Ghyslain to open 2nd location; group declares intentions for L&N site
If you have a business that would benefit from reaching more people than you have ever met, you might want to consider Food & Dining Magazine. We are small business priced, with big business reach. Continue reading Did you know that over a half million people read Food & Dining magazine each issue?
The little girl who learned to cook in her grandmother’s New Mexican kitchen has grown up to bring a sophisticated option to the candy connoisseurs of Louisville Metro.
A few years ago, 29 year-old Erika Chavez-Graziano was working on her economics degree in Binghamton, New York and making truffles for “friends, family, pot lucks . . .” When she moved to Louisville for the sake of a relationship, she thought she might be able to earn a living making truffles. Soon after, she opened Cellar Door Chocolates. Continue reading 365 Days of Chocolate