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  • Archives: press

    Cook It Raw: Top Chefs in Japan

    05/2012 |

    “Toro! toro!” the chefs are shouting. It’s the middle of the night in the middle of Japan. Location: an old and formerly serene ryokan in a sleepy coastal town somewhere south of Kanazawa. Built for a Meiji-period emperor’s visit, this wood-framed room has welcomed its share of distinguished travelers over the past century or so.

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    The 10 Coolest Things From the Atlanta Food and Wine Fest

    05/15/12 | ZAGAT

    This past weekend Hot-lanta steamed up the food scene with a three day festival featuring wine, bourbon, fried chicken, tacos, barbecue and a whole lot of southern sass coming from cooks all over the region. Chef Sean Brock helped host a dinner at the popular seasonal restaurant Miller Union the first night of the festival, and later sat on a panel to discuss preserving ingenious ingredients.

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    You Don’t Know Jack

    May 11, 2012 | Tasting Table

    Husk Gin and Tonic
    Recipe adapted from Dan Latimer of Husk, Charleston

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    Take Monday Off: Charleston

    May 11, 2012 | The Wall Street Journal

    It’s said that in the late 18th century, nine of America’s 10 wealthiest men lived in the Charleston area. This Southern city is no longer one of America’s richest, but it may well be the most seductive. Horse-drawn carriages still roll past pristine, prettily hued antebellum homes.

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    Top Kitchen Essentials Shops

    May 1, 2012 | Travel and Leisure

    Preservation-minded chefs often partner with local farmers to source hard-to-find heirloom varieties. For Sean Brock of Charleston’s Husk, that partner is Greg Johnsman, who produces stone-ground grits at Geechie Boy Market & Mill (2995 Hwy. 174, Edisto; 843/209-5220). Located on one of the Sea Islands, the picturesque shack provides a lesson in heritage farming. “Grinding corn through a mill that dates from 1945 is like stepping back in time, and Greg’s farm keeps our kitchen full of interesting things, like okra flowers and white peaches,” Brock says. “He’s the next generation of hope for Southern agriculture.”

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    Dan Barber’s Tips for Cooking, Eating and Living Sustainably

    May 1, 2012 | Food and Wine

    Blue Hill chef and sustainable food activist, Dan Barber, joined farmers from Stone Barns Center for Food & Agriculture on Food & Wine’s Facebook page to answer fan questions about cooking and eating locally.

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    Crispy Fried Egg with Ham, Fresh Cheese, and Red-Eye Vinaigrette

    May 1, 2012 | Traditional Home

    This recipe has several components that you’ll need to make ahead. All you’ll have to do before you serve is deep-fry the eggs, warm the ham, and put together the salad. The Pickled Chanterelles and Fresh Cheese are recipes you’ll want to add to your personal repertoire and use again for other dishes.

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    Insider’s Guide To The Upcoming Atlanta Food & Wine Festival

    May 1, 2012 | Forbes

    Southern hospitality, cuisine, cocktails and fine wine are on tap at the Second Annual Atlanta Food & Wine Festival. The three-day event (May 10 -13), which gets its official kick-off with a bourbon toast on Friday morning, promises a buffet of authentic southern taste experiences. It’s also one of the few, if not the only, food and wine events designed and created entirely by chefs, sommeliers and mixologists. Co-founder Dominique Love notes, “Most events are formatted and chefs are told where to plug in, the Atlanta Food and Wine Fest is all about chef inspiration. This year the talent has been unstoppable; there’s so much smart fascinating programming.”

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