Burgers Galore: The LA Times reports that burgers have taken over Los Angeles, with souped up versions appearing at higher end dining establishments all over town. Kobe, wagyu, duck breast, brie, carmelized onions, monkfish – If it can be made you bet it will make its way into a burger. Personally you’ll never hear of me growing weary of this food trend, even if that means having to wait a little longer behind botoxed foreheads at the Counter.
Bits & Crumbs: Sara Dickerman of Slate Magazine ponders the state of Gourmet Magazine’s covers. She calls them somber, I call them quiet. But I must admit a few red flags were raised when my current issue arrived recently; a big crumbly cobbler. Nothing else.
If anything, it seems like an attempt to separate itself from the other food publications out there, and to just put a simple cobbler on the cover? Takes balls, that’s all I’m sayin’.
Speaking of Gourmet, I might actually be persuaded to approach the boss and attend the Gourmet Institute’s 4th annual weekend of seminars, tastings and behind-the-scenes glimpses of Gourmet Magazine. If only Bobby Flay wasn’t there. I’m not saying another word.
Everything Down Under: I’m gearing up for a promotion focusing on the land down under for G’Day LA, also known as Australia Week here in Los Angeles and New York. Australia Week is January 11-20, 2007, and it’s an event produced by The Department of Foreign Affairs and Trade, Austrade, Qantas Airways and Tourism Australia. It’s always a blast to promote anything Australian, and the people I’ve met and will be working with are some of the most amazing people I know.
Unfortunately, I have never been to Australia (even though my Aussie sister-in-law keeps begging us to visit), so if you’re reading this from down under don’t be surprised if I email you and ask you some questions. All in the name of research!
Two words I would practically sacrifice my life for: TIM TAMS.
Sticker Shock: A scientist in Arizona has developed a sticker for fruits and vegetables that changes color when the food is ripe and ready to eat. Excellent idea. However, I’d like to see a sticker that:
• Reminds me that I have 3 minutes left to eat an $8 organic heirloom before it melts away completely.
• Signals that the pint of figs I purchased will not make it another 12 hours before becoming a soggy banquet room for a gnat family reunion.
• Lets me know that the hunk of aged Parmesan in my fridge I forgot about has dried and become a doorstopper or paperweight.
• Gently reminds me that 6 cups of coffee daily is no substitute for pure clean water.
• Scours and cleans my shower daily.
O! how I faint when I of you do write! Since starting mattbites only a few months ago I’ve been invited to a few openings, received quite a few cases of swag, had some dinners comp’d, talked to a few publications, had articles translated into Italian and Japanese, been interviewed 3 times and judged a photo contest. Whew! I only do this because of my passion for food, but the extras? Oh my god, totally unexpected and fun.
But the best part? Finding out a friend I lost touch with 10 years ago has been reading for some time and just emailed me. Kate, I love you and have missed you so much and I’m glad the world of academia has found you. Even if you are an expert on some balding playwright who wore funny collars and made dirty jokes.
I’ll never forget your tales of working on an orchard and having a chicken fall in love with you and following you around the field. Knowing my Kate it’s easy to see why Emily Chickenson was so enamored of you.