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Grilled: Spike Mendelsohn, Chef at Good Stuff Eatery in D.C.

In preparation for this week's burger-centric Cook the Book featuring The Good Stuff Cookbook we sat down with Spike Mendelsohn to talk burgers, fries, and why this former Top Chef contestant decided to forgo fine dining and embrace the burger at Good Stuff Eatery in D.C.

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8 Comments | Posted by Caroline Russock, June 21, 2010 at 12:15 PM
Tagged: Good Stuff Eatery, Grilled, Spike Mendelsohn, The Good Stuff Cookbook

Grilled: A Q&A with Artist Robert Bolesta

From A Hamburger Today | Last week Serious Eats's Alaina Browne blogged about Value Pack, the typeface made from hamburger meat. Today, I bring you the man behind the meatfont, Robert Bolesta What inspired you to create Value Pack? It was made for a typography class I was taking at Pratt Institute. The project was to make an alphabet out of any found object. I wanted to do raw meat, and hamburger was the easiest to mold and shape into letter-forms. What, if anything, does Value Pack say to the observer? It was intended to be just a type study, but I suppose there are other levels of meaning, if you choose to read into it. I made it before...

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Post a Comment | Posted by Adam Kuban, April 9, 2007 at 10:30 AM
Tagged: art, burgers, Grilled, Q and A

Grilled: Zoe Hamburger

On Serious Eats burger site A Hamburger Today Zoe Hamburger is this week's Q&A subject. Yes: Zoe Hamburger.. Heh. Q: So you've heard a lot of burger jokes in your life—any memorable ones? What's been the cheesiest? A: Aside from you asking what the cheesiest burger joke has been? When I was younger the cable company sent the bill to Bacon Double Cheeseburger instead of Peter W. Hamburger. My family thought it was hilarious. You have to have a good sense of humor if your last name is Hamburger....

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1 Comment | Posted by Adam Kuban, February 12, 2007 at 4:40 PM
Tagged: A Hamburger Today, burgers, Grilled, hamburgers, Q&As