What a season! It was a long road to the finale in a season that put a group a talented culinarians to the ultimate test in Texas. Sarah shined throughout, creating incredible dishes to the very end. Word from judges was that it was the toughest decision yet- "as close as it could get". Sarah's menu wowed everyone, but in the end Paul Qui claimed the top prize. Congratulations to Sarah on a terrific run! Read the Eater interview with Sarah and get the dish on the final show.
Basketball fanatics will converge on Orlando’s Amway Center for a weekend of All-Star festivities. No party is complete without amazing food and Chef John Nicely and his all star team of chefs are making it rain with delicious food from the suites to concessions.
Fulton’s Crab House and Portobello will be well represented offering the Premier Seafood Tower, Crab Claws and authentic pasta dishes made with the freshest ingredients. It’s a good thing the All Star break lasts all weekend so there is enough time to taste everything!
As Wingfest 2012 approaches, the reigning champion, Jake Melnick's, stalks the ring with muscles flexed. Gearing up for the competition, the team at Jake's is working overtime to get ready for the great flavor battle on February 26. For two years running, Jake's has claimed top honors at the event and though we never underestimate the competition, Serious Eats recently declared Jake's the Best Buffalo Wings in Chicago. Can you say three-peat?!
Heading into week fourteen, the "cheftestants" were whittled down to 4, until "poof!" in popped Kim after battling her way back into the competition. Winning the quickfire challenge, our very own Chef Sarah seized the golden opportunity to grab a spot in the final four and sit out the elimination round and enjoy a shot of tequila with mentor and Top Chef Master Chef Tony Mantuano. A well deserved break from the heat of the kitchen! Click here for a full recap.
As NFL fans descend on Indianapolis this week, nothing fuels the excitement more than great food (oh yeah- and football too!) At the center of the Super Bowl Villiage is The Huddle, a place for fans to get warm, refreshed and full of great tasting food! The Indianapolis Star raved about the food this week. Check it out.
Walk the plank up to Fulton’s Crab House grand riverboat restaurant for a dining experience unlike any other. A treat for the tastebuds and Disney history buffs, (Fulton’s was originally named the Empress Lilly, a gift from Walt Disney to his wife Lillian.)
The menu is packed with delicacies from the sea and Fulton's seafood tower is a perfect selection of fresh chilled seafood, including lobster, king crab shucked-to-order Blue Point Oysters and poached shrimp with classic cocktail sauce. Pair this great seafood experience with a glass of Fulton's private label white wine by Palmer Vineyards or a pint of Florida Larger brewed in nearby Melbourne. If you can’t make it into Fulton’s in the near future, we recommend you pair a crisp Sauvignon Blanc with fresh seafood at home!
The official Super Bowl host committee of Indianapolis honored Levy Pastry Chef Alvin Clark as one of the Super Bowl XLVI Faces that embody the integrity, passion, strength, and heart of the City and its people. Learn more about Alvin on the XLVI Faces web site. Congratulations Alvin!
This time of year, as the snow piles up and temps drop, it is easy to get a little stir crazy. In fact, we have a case of Meatball Mania sweeping the nation! Feast your eyes on our latest taste creation. It's a stack attack of six flavorful meatballs cooked to perfection and dressed in the savoriest of sauces. One order includes two of each: the Thai Pork Meatball with a zesty ginger-soy barbecue sauce, the Latin inspired Chicken Meatball with green chile verde and the classic Beef Meatball with marinara. Nosh on one at a time, nibble away at each or divide and conquer with friends. The choice is yours. Look for them at a venue near you!
After weeks of indulging in dozens of buttery cookies, savory roasts and sweet potatoes in every form imaginable, it is time to get things under control. The New Year is upon us and it is a great time to take a break from rich sauces and gooey cheesy things. At least for this week.
The welcome return to crunchy veggies and wholesome snacks can happen for those folks heading to big games this month too. In fact, several of our locations were hailed as the Most Vegetarian Friendly NFL Stadiums by PETA. So if your body needs a break from rich foods, check out the vegetarian and gluten-free options at our venues around the country.
During the holiday season, Americans enjoy more champagne than any other time of the year. Given that Italy is the largest consumer of Champagne after France, to prepare for this season of bubbles, we are pleased to share some tips from the experts. Here are some great parings from Spiaggia:
Wood roasted diver scallop and crispy dewlap served with the Marcato Lessini Durello from the Lessini Mountains in the Veneto region of Italy. This wine sits on its lees for 36 months before disgorgement giving it a creamy texture that compliments the richness of the scallop. The piercing acidity of the Durello cuts through the fat of the scallop beautifully leaving your hungry for more.
The classic pairing of Champagne and caviar is a timeless one. Spiaggia’s Petrossian Royal Osetra Caviar with Pugliese burrata cheese is matched with the René Geoffroy Cuvée Empreinte Brut. The savory, slightly herbaceous bouquet and round voluptuous nature of this wine translates effortlessly to the cream of the burrata. The wine is predominately pinot noir sourced from the Vallee de la Marne which is known for its flavors of lusty brioche and minerals notes of graphite.
Lastly, Spiaggia pushes the traditional by coupling more full flavored dishes with champagne, like the wood grilled prime strip loin and Roman style oxtail with the 2001 Coeur de Cuvée Brut by Vilmart & Cie. It is sourced from 50 year old vines and is aged in new and used French barrique. The wine is full-bodied and consists of predominately pinot noir with chardonnay. It is a panoply of flavors starting with biscuits, butter and essence of roasted chestnuts. The wine moves towards more woodsy flavors of mushrooms before finishing with high tones of orange blossoms and Christmas spices. The decadent journeys of flavors of this champagne most certainly stand up to the complex marbled layered prime beef and the acid of the roman style oxtail.
Sparkling wines can be much more than great beginnings; they are truly fine wines that just happen to have bubbles. So it’s always a great time for a little bubbly!