Food in the News by Shelley Lance, Blog Editor
Interesting article in yesterday’s New York Times about more diverse crop production on Hawaii’s The Big Island. “Though agricultural production has been geared largely toward industrial export and plantation-scale production over the last century and a half…that mindset is shifting.” The shift has in part been stimulated by demand from Alan Wong, Peter Merriman and other local chefs who founded the Hawaii regional cuisine movement. Reporter, Bonnie Tsui, visits the 12 Trees Project, a garden which began with a list of 12 trees the chefs said they wanted for cooking, such as the tree tomato, poha, and loquat, and expanded from there. Tsui also visits the Hilo Coffee Mill, which grows artisanal small-batch coffee beans, and The Big Island Abalone Corporation.
British wonder chef, Jamie Oliver, is planning to open an international chain of Southern-style BBQ joints with New York chef, Adam Perry Lang, of Daisy May’s BBQ. By the way, Adam Perry Lang is a nice guy, and a friend of Tom’s who contributed a recipe ( Frito Pie Crab Cakes!) to our I Love Crab Cakes book.
On the cover of the Seattle Times NW Ticket this week: a picture of Palace Kitchen’s goat cheese fondue! Nancy Leson, in a review of Seattle’s best restaurant fondues, says of our version “fabulously frothy, lighter than it looks and delicious drizzled over the slices of tart apple slices provided.”
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