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Food

A French Fry Gets Soggy in 5 Minutes. This Company Wants to Keep It Crispy for 60.

NYTimes Dining and Wine - June 29, 2018 - 5:24am
Lamb Weston fires potatoes into metal blades at 75 miles per hour to make your fries. But when your delivery driver is slowed down by traffic, how will they hold up?
Categories: Food

Bites: From Wine to Sweets, Greek Goodies at a New Athens Market

NYTimes Dining and Wine - June 29, 2018 - 5:00am
Yoleni’s, a food emporium in the upscale Kolonaki neighborhood, is all about showcasing the gems of Greek gastronomy.
Categories: Food

Welcome to Summer!: Things to Do in NYC This Weekend: MoMA PS1 and Quad Cinema

NYTimes Dining and Wine - June 28, 2018 - 2:55pm
If you happen to be one of those New Yorkers who appreciates good multitasking, have we got plans for you.
Categories: Food

Wine School: The Aligoté Defense Rests

NYTimes Dining and Wine - June 28, 2018 - 12:33pm
A single bad experience, or reading boilerplate wine wisdom, can forever color a point of view. But before dismissing wines like aligoté, try them.
Categories: Food

Wine School: 3 Frappatos to Drink Right Now

NYTimes Dining and Wine - June 28, 2018 - 12:33pm
This fresh red from the Vittoria region of Sicily has gained in popularity over the last 15 years as consumers have gravitated to indigenous grapes rather than international varieties.
Categories: Food

Hungry City: At Makina Cafe, Ethiopian Takeaway With Buoyant Injera

NYTimes Dining and Wine - June 28, 2018 - 11:10am
The chef of the bright yellow food truck hopes to turn the food of her childhood into an American staple.
Categories: Food

Ethiopian Cuisine on Wheels

NYTimes Dining and Wine - June 28, 2018 - 10:45am
The truck’s owner, the chef Eden Gebre Egziabher, has injera delivered fresh every morning to the truck before it sets out for lunch service.
Categories: Food

Chobani, the Greek Yogurt Maker, Reclaims Control of Its Finances

NYTimes Dining and Wine - June 28, 2018 - 12:01am
In 2014, Chobani took $750 million from a private equity firm. Now Hamdi Ulukaya, the company’s founder, is taking back nearly full control of his company.
Categories: Food

Is America Ready to Love Cottage Cheese Again?

NYTimes Dining and Wine - June 27, 2018 - 3:54pm
After languishing in yogurt’s shadow for decades, cottage cheese is back, sporting new flavors and small-batch appeal.
Categories: Food

Eat: How to Unlock the Secret Flavor Hidden at the Apricot’s Core

NYTimes Dining and Wine - June 27, 2018 - 1:56pm
With seductive aromas of almonds, vanilla and lilies, the fruit’s kernel adds a delight that is simultaneously familiar and indescribable.
Categories: Food

What to Cook: What to Cook Right Now

NYTimes Dining and Wine - June 27, 2018 - 10:30am
Tonight, make katsudon, curried tofu or our no-recipe recipe for hot sage and sausage over pasta.
Categories: Food

Cowboys’ Wasai creates his own legendary career

NRA News - June 27, 2018 - 9:41am

The food and beverage director for Legends Hospitality never imagined that his first job in our industry would lead to the rewarding career he has today.

Categories: Food, News

Association execs tackle harassment, advocacy issues

NRA News - June 27, 2018 - 9:21am

Steve Danon, our senior vice president of public affairs, led a discussion on legislative and regulatory challenges seen at the state and local levels.

Categories: Food, News

In This House, Everyone’s Welcome

NYTimes Dining and Wine - June 27, 2018 - 5:00am
HealHaus, a new wellness studio and cafe that just opened in Brooklyn, is creating space for people of color.
Categories: Food

A Guide to Soft Fresh Cheeses: Cottage Cheese, Mascarpone and More

NYTimes Dining and Wine - June 26, 2018 - 12:19pm
Learn the difference between cottage cheese, mascarpone, ricotta, quark and other common soft, fresh cheeses from around the world.
Categories: Food

Off the Menu: Kings Co Imperial Extends Its Reach to Manhattan

NYTimes Dining and Wine - June 26, 2018 - 12:11pm
A new branch of Rosemary’s Pizza; the latest from Oded Brenner, founder of Max Brenner, Chocolate by the Bald Man; and other restaurant news.
Categories: Food

Restaurant Review: A Brooklyn Favorite for Jamaican Food Beats the Odds

NYTimes Dining and Wine - June 26, 2018 - 11:48am
The Islands, a beloved hole-in-the-wall in Crown Heights, escaped the wrecking ball and kept its cooking intact.
Categories: Food

City Kitchen: A Crowd-Pleaser With the Right Stuff

NYTimes Dining and Wine - June 26, 2018 - 11:47am
Trading the red sauce for a lighter pesto makes for stuffed shells that are as delicious as they are satisfying.
Categories: Food

A Second Life for a Jamaican Kitchen

NYTimes Dining and Wine - June 26, 2018 - 11:23am
The Islands in Crown Heights has transferred to a brighter, larger space a few blocks down from its original, tiny location.
Categories: Food

Now Here’s a Fresh Idea

Planet Cheese - June 26, 2018 - 11:00am

From Turin, Italy, to San Francisco is 6.000 miles, a long journey if you’re a cheese. Fresh cheeses like ricotta and mozzarella have to travel by air, which makes the cost spike. Border inspections or missing paperwork can delay entry, further shortening the precious selling time. So here’s one Italian company’s solution to the fresh-cheese challenge: produce it in California. Northern Italian know-how meets West Coast milk. 

The first California cheeses from Alta Langa — makers of the popular La Tur—are showing up in retail stores this month, five years after the company hatched the idea. You’re going to love them.

Margherita (pictured above) and Caprino, the debut cheeses from Alta Langa Fresco—that’s the American arm—are produced at a facility in Modesto that mostly makes Hispanic cheeses. Alta Langa’s cheesemaker traveled to Modesto to work with the team there and fine-tune the procedures. Both Margherita and Caprino are simple recipes but new ones—not reproductions of cheeses Alta Langa makes in Italy. The big hurdles were bureaucratic, not technical. Whole batches had to be tossed after the California Department of Food and Agriculture reviewed labels and said, “You can’t call it that.” Welcome to the U.S.

Caprino is a fresh six-ounce disk made of pure goat’s milk, drained for about 48 hours before it is placed in its tub. Notice the surface markings from the draining rack. Caprino is an individual cheese, not curds pumped into a tub. It is light on the tongue and creamy, not remotely fudgy or gummy, with a clean, bright, lemony flavor. 

Margherita is a mixed-milk cream cheese, although CDFA won’t permit that term. (Cream cheese has to be entirely cow’s milk.) Jesse Schwartzburg, Alta Langa Fresco’s representative here, says the blend is roughly 10 percent sheep’s milk, 15 percent goat’s milk and the remainder cow’s milk, including some cow’s cream. 

What a luscious result. Packed in an 8-ounce tub, Margherita is so fluffy it seems whipped. It has a lovely sour-cream flavor, a buttery note and a slight tang. It spreads like frosting. Schwartzburg suggests using it on focaccia with avocado and Marash chili. I’m going to be spreading it on everything in sight. Scrape a little fresh garlic into it, slather it on levain toast and top with sliced tomatoes. Lunch is served.

Availability will improve, but for now, look for Alta Langa Fresco Caprino and Margherita at these Northern California retailers: Franklin Bros. Market (Berkeley), Market Hall Foods (Berkeley and Oakland), Star Grocery (Berkeley), Mollie Stone’s (Greenbrae), Woodlands Market (Kentfield), Fisher’s (Larkspur), Gambrel and Co. (Redwood City), Petaluma Market (Petaluma), Rainbow Grocery (San Francisco), Staff of Life (Santa Cruz), Sunshine Foods (St. Helena), Atelier (Yountville). The Truffle Cheese Shop in Denver should have Margherita.

Categories: Food