Entries tagged with 'Meet and Eat'
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On last night's episode of Chopped, contestant Joe Bayley cooked his way through two mystery baskets before facing his final challenge: creating a coherent dessert out of an avocado, some coffee liqueur and a honeycomb. His avocado and ginkgo mousse with coffee ganache and lime-infused honey impressed the judges and sent his opponent packing. Bayley collected the $10,000 prize money—but not before yelling "Ten Gs, baby!" into the camera. I caught up with the Chopped champ—a dear friend and FCI classmate—during a rare moment on dry land, as he headed to a bar in Juneau to watch his own victory. Name: Joseph Bayley Location: Afloat in the Gulf of Alaska Occupation: Chef on board the Island Spirit How long...
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"The thing to think about, most importantly, is to match the weight of your wine with the weight of your food." This week we chat with Matt Skinner, an Australian wine writer and enthusiast, most recently the author of Heard It Through The Grapevine: The Things You Should Know to Enjoy Wine. Name: Matt Skinner Location: Melbourne, Australia Occupation: Wine writer, consultant, and educator How did you become involved in the wine industry at such a young age? I didn’t know at age 17 what I wanted to do with my life. I got a job in a bottle shop, like a liquor store, in Australia. They specialized in selling cases of beer and boxes of wine, nothing glamorous. We...
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Note: There's another intern in our midst! Chichi Wang has already impressed us with the first installment of her Serious Eats series, The Nasty Bits, and we're expecting a whole lot more. Say hello to Chichi! Name: Chichi Wang Location: New York City Occupation: I eat, I write, I repeat. To make money and get health insurance, I work for a corporation I’d rather not discuss. URL: chalkboardfridge.blogspot.com Guilty pleasures? I don’t think there’s such a thing. In moderation, all pleasures are by nature good for one’s well-being. That being said, I have a huge weakness for fried dough in large quantities—beignets, Chinese cruellers, sopapillas—if it’s fried and contains flour, I’m there. Describe your perfect meal. Pounds of live Dungeness...
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Note: Grace interned with us earlier this year but now that school's out of session, she's back for more! She'll be here over the summer to help us blog, eat, and reclaim her title as Ed's diet buddy. Her first contribution to Serious Eats this summer? Sharing rainbow cookies from a bakery near her home in Long Island! Ah yes, we do love Grace. Please give her a warm welcome! Yes, that's a crown of peeps. Name: Grace Kang Location: New York Occupation: Student Guilty pleasures? Lemon curd straight out of the fridge, cold pancakes, champers. When I was younger I loved microwaved ham and Swiss cheese rollups; kind of gross, but amazing at the time. Describe your perfect meal....
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Note: Make way for another member of the Serious Eats family. Tressa is a recent Wesleyan University graduate who will be interning with us for the summer. We sort of hazed her yesterday by making her sit next to a platter of pastries from City Bakery. She was a fan of the pretzel croissant (she passed the test). Say hello to Tressa! Name: Tressa Eaton Location: New York Occupation: Full-time intern looking for a full-time job Guilty pleasures? Ordering Green & Black's 85% Dark Chocolate by the case. Roasted chicken skin—if you don't watch me, I'll denude your chicken in a flash. Good chocolate pudding. Bread with cold Irish butter. Pork products of all kinds. I don't know if I...
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Note: Please say hello to Cook the Book contributor Caroline Russock! Every week she sifts through our bookshelf for cookbooks to spotlight, picking recipes each day from cream cheese pie to Welsh rarebit. After graduating from the Pratt Institute with a fine arts degree, Caroline worked in restaurants everywhere from San Diego to Sicily. Without further ado, let's get to know Caroline! Name: Caroline Russock Location: Brooklyn, New York Occupation: Serious Eats Cook the Book contributor, and restaurant server Favorite comfort food? I have a soft spot (literally) for anything mushy. Nothing makes me happier than polenta, risotto, and grits. Guilty pleasures? Bar food. Wings, chicken fingers, burgers. I think it might have something to do with my weakness for...
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Editor's Note: We have another awesome intern in our midst—please welcome Lizy Yagoda to the Serious Eats team! She first appeared on our site in January with her Prague burger review on AHT, at the same time revealing her love for burgers. During her month at SE HQ she'll help us blog up a storm and hopefully eat burgers. Say hello to Lizy! Name: Lizy Yagoda Location: New York/Philadelphia Occupation: Student Favorite comfort food? Fried over-easy eggs, bacon, potatoes, and white toast. Guilty pleasures? Chocolate pudding with peanut butter mixed in. Sometimes I add crushed Oreos, but only if I'm feeling wild. I also indulge in peanut butter and fluff sandwiches with juice boxes. Describe your perfect meal. A burger...
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Editor's Note: It's time to introduce another new and predictably awesome intern, Kerry. When she's not concocting orange and black Halloween recipes for us, she's making whimsical fondue and beignets over on her blog French Revolution. Kerry is taking a gap year between masters at Oxford to work on a cookbok of French recipes, a novel, and a children's book. Please say hello to Kerry! Name: Kerry Saretsky Location: New York City Occupation: I am a writer and a student taking a gap year between masters (literature and business) at Oxford—and, most importantly, a Serious Eats intern! URL: frenchrevolutionfood.com Favorite comfort food? French fries, with a side of hot and bubbly, fresh mac’n’cheese. Guilty pleasures? Macarons, in all the floral...
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Editor's note: Please say hello to one of our newest all-star interns, Allison. She is already on fire, photographing and blogging. We are so happy to have her—especially when she picks up ice cream en route to work from the Bent Spoon in Princeton, New Jersey! Thanks again for that chocolate Earl Grey flavor, Allison! Name: Allison Hemler Location: Jersey City, New Jersey Occupation: Caffeine supplier, cookbook cataloguer, intern at Serious Eats, and future library science student. URL: notenoughspoons.wordpress.com Favorite comfort food? Though it's cliche, my mom's homemade marinara sauce. There are times I don't even need to eat it, just existing in a room with the smell of canned tomatoes and Italian seasoning permeating the air is enough. Outside...
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Editor's note: Another Meet & Eat today with the folks behind Serious Eats. Today we're pleased to introduce Shane Lyons, Sunday night's dismissed contestant on The Next Food Network Star. His cereal-crusted chicken didn't make the cut, but he put up a good fight all season. —Erin Name: Shane Lyons Location: Colorado Springs, CO Occupation: Cook URL: thebluestar.net Favorite comfort food? I LOVE Buffalo wings with thick and stinky blue cheese. Guilty pleasures? Ben and Jerry's Cinnamon Buns ice cream. What food won't you eat? Soy butter. What would you like to try but haven't yet? Haggis. Favorite food person? Alton Brown....
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