soupnancy

Global interest in Poutine - it won’t stop

This is not something I’m ashamed of as a Quebecker; c’mon, pumped up or not, poutine is delicious.  Personally, I like it ‘normal’ - as in fries, sauce and squeaky (kwi-kwi in French) cheese.  I do not object to a better real stock based sauce and home cut fries, and savoury additions, but please leave the squeaky cheese alone.  And no seafood.  Oh one more thing for Vancouver, why put it on pizza?  I guess we all take inspiration from other cultures and do what we want with it, but funnily, when it’s a part of our own heritage, we tend to like it more or less left alone.  http://www.theglobeandmail.com/life/food-and-wine/poutine-quebecs-accidental-delicacy-becomes-global-haute-cuisine/article1578242/

Haute stoner cuisine?  I don’t doubt that altered states have inspired certain chefs’ creations, and for sure, flavour forward food that is salty, sweet, greasy and umami rich, ie. Tasty! can be associated with munchie food, but..  That same food is just as tasty to anyone in an indulgent mood, and many people enjoy a relaxed setting with no fancy tableware or courses (no need for drugs to enjoy all of the above).  I just cringe at the stretch here; why do we have to label everything?  If it makes us better understand one another ok; who knows I might end up using this term too if it lasts long enough to mean something.  Who knew that ‘nouvelle cuisine’ or the despised ‘foodie’ word would end up sticking around.  http://www.nytimes.com/2010/05/19/dining/19pot.html?ref=dining

Patrice Demers and Normand Laprise on the roster at the StarChefs intertational conference in Septemper  http://www.starchefs.com/events/icc/2010/html/index.shtml

Increasing allergies:  Several experts give their opinions  http://roomfordebate.blogs.nytimes.com/2010/05/16/the-squishy-science-of-food-allergies/?ref=dining 

Fair trade- a reminder of the importance to seek out the logo when it comes to coffee, chocolate, tea and etc.

http://www.gremolata.com/Articles/972-Fair-Trade-101-A-Shoppers-Guide.aspx

Chia seed oil– a new super food on the market http://www.gremolata.com/Articles/970-Chia-Not-Just-Your-Little-Green-Pet.aspx

Food writer gets kicked out of Marc Forgione’s NYC restaurant for scolding the chef for yelling at a waiter

http://dinersjournal.blogs.nytimes.com/2010/05/11/why-i-got-kicked-out-of-a-restaurant-on-saturday-night/

Although most people seem to think he did the right thing in standing up to the chef, I disagree; I like what Rulman had to say.  Even if the guy is a jerk, and blasting your staff in earshot of customers is definitely unprofessional, it is out of place for the customer to walk into the kitchen and tell the chef how to do his job.  Who knows what was going on there.  Said customer can still be rightly displeased with his experience and register a complaint or walk out, and blog about that. 

http://ruhlman.com/2010/05/restaurant-workers-restaurant-patrons%E2%80%94disconnect-remains.html

A spotlight on Canada in Food and Wine:  Montreal’s DNA sommelier Alex Cruz, Philippe de Vienne’s spice shop, the ultimate locavore dining experience at Stadtlander’s, an Ontario chef prodigy, best eats in Montreal, Vancouver and Toronto, and more...  http://www.foodandwine.com/articles/canadas-wine-and-food

Environmental causes for cancer, the evidence mounts; but in the food realm, it’s easy enough to avoid by choosing natural, whole, unprocessed foods.  http://www.foodpolitics.com/2010/05/presidential-panel-says-choose-organics/

The oil spill and seafood in Louisiana, devastating – for the fishermen and for eaters.  For now there is a rush on local seafood, no one knowing what the future holds.  http://www.nytimes.com/2010/05/07/us/07food.html

The complete rundown on the oil spill, politics and all  http://www.grist.org/article/2010-05-07-gulf-of-mexico-oil-spill-angst-edition-bp/

Protesters target Thomas Keller  When are the animal rights activists going to find something better to do than harass the best, most conscientious chefs just because they have a little foie gras on their menu, when so many hack restaurants and fast food operations are committing way bigger ethical crimes?  None of these chefs touch feedlot beef or pesticide ridden vegetables.  For quality and taste and principle, and at a substantial cost to their business, they don’t source from the industrial food chain like most restaurants and superstores and average families.  I bet if you dug into pantries, these protesters would have more to be ashamed about than Thomas Keller.     http://ny.eater.com/archives/2010/05/foie_gras_protestors_turn_to_per_se_bouchon_french_laundry.php

James Beard Awards: Daniel takes best restaurant, another Daniel best chef (Twelve Madison Park) http://ny.eater.com/archives/2010/05/new_yorkers_sweep_all_major_awards_at_the_james_beards.php

James Beard food book and media awards :  Among the highlights: Colman Andrews won the award for Cookbook of the Year for his The Country Cooking of Ireland, and Thomas Keller's Ad Hoc at Home by won for General Cooking. Serious Eats took home the award for top food blog, best Newspaper Food Section went to The Washington Post, and CHOW won for best website.http://www.thefoodsection.com/foodsection/2010/05/2010-james-beard-foundation-awards-winners.html