Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her
reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on
Plonk ($12 and under wines) appears on the last Wednesday of the month.
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« August 19, 2007 - August 25, 2007 |
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| September 2, 2007 - September 8, 2007 »
August 31, 2007
Michael Jackson, perhaps the most revered name in beer writing, died yesterday at his home in London. I never met Michael Jackson, but every time I have a question about a beer style, the first place I go looking for an answer is one of his books. And since I became interested in beer and brewing almost 10 years ago, I've heard so many stories about him that I always felt like I did actually know him. He made an impression on everyone who met him, however briefly. From all reports, he had a prodigious capacity for and appreciation of beer, was a great storyteller, and was generous with his time and his knowledge.
Posted by Ann Cortissoz at 08:03 PM
August 30, 2007
 
Starting in November, chef Todd English's food will be sold on Delta Air Lines. According to a press release, a smoked salmon and egg salad croissant; roast beef Cobb sandwich; chicken and avocado wrap; beet, walnut, Manchego, and spinach salad; and Olives' hummus are among the items Delta is considering. Nothing too revolutionary, but sounds tastier than a lot of the other food for sale on planes (a concept that I still find just wrong). And it will be so cool to see English preparing the food in the galley, then wheeling the little cart up and down the aisles! Wait, he is going to be in the galley, right?
Posted by Devra First at 06:10 PM
August 29, 2007
A bad day for food...
...and a good day for food.
Posted by Devra First at 07:21 PM
August 28, 2007
Excerpts from recent food/beverage/hospitality job postings:
Olives: "Must speak some English and not be affraid of a busy line..." Spelling skills optional.
South End Formaggio "is looking for long term PART-TIME assistance, 3-4 days per week, including one weekend day each week. ... Job includes rotating between cheese counter, deli counter and cash register." Tempting!
"The Sausage Guy from Fenway Park is looking for help during the remaining season. Sox games and catering events. Must be responsible, hard-working, friendly, polite, and outgoing. Hours vary weekly from early mornings (6am) to late nights (3:30 am) for Lansdowne St. Male and Female encouraged to apply." Equal opportunity Sausage Guy?
Myers+Chang: "Chef Alison Hearn is seeking high-energy kitchen professionals who know how to move in a kitchen, take fierce pride in their work, learn quickly, and care deeply about food. We offer two blazing hot woks, the best ingredients we can get, sane hours and pay, access to affordable health care, discounted meals and other perks, and the chance to learn, be challenged, and be part of an exciting new project that (we hope) is destined for greatness. ... All kitchen positions, contact, via email only please, alison at: misohearny@gmail.com and tell me a little about yourself!" Alison, we salute you. For treating employees well, yeah, sure. But mostly for having that e-mail address!
"Chili's - Copley is looking for you!!" Run. Hide.
Diesel Cafe: "USE YOUR IMAGINATION. TELL US A FUNNY STORY OR TELL US ABOUT YOUR BEST CUP OF COFFEE OR DRAW US A PICTURE." Awww!
Deep Ellum: "Experienced line cooks needed for a mix of days, nights and weekends. If interested please apply in person at 477 Cambridge St in Allston or respond via email. Thank ya kindly." PTL! Deep Ellum is a cool place with great things to drink. It deserves to have good food, too. Maybe this will help.
"JOSHUA TREE'S NEW LOCATION AT 1316 COMMONWEALTH AVE. IN ALLSTON WILL BE HOLDING INTERVIEWS FOR EXPERIENCED SERVERS, DOORMEN, FOODRUNNERS, AND BUSSERS." Because one wasn't enough.
Masala Art, Needham: "Contemporary Indian restaurant seeks Bartenders & Servers for full-time or part time positions. Earn $$$. Knowledge of Indian food is not required." Huh?
Posted by Devra First at 06:05 PM
August 27, 2007
Makes one serving of a bistro that wants to be Balthazar or Pastis.
1. Combine escargots, pate, moules frites, onion soup au gratin, steak frites, and tarte Tatin. This batter may sound familiar -- it's a favorite for its predictable behavior.
2. Stir in wine by the carafe, a zinc bar, Piaf playing in the bathroom, and a menu in a Gallic font. Mixture may look a bit lumpy, but that's OK.
3. Open cupboard, take out every other French cliche you've got, and throw them in the bowl. Fold together, then wave rubber spatula in the air and sing "La Marsellaise" in a bad French accent.
4. Pour into madeleine pans; bake till dark inside and very loud. When almost ready, get the word out to everyone in the city.
5. Mix plentiful cocktails, grab a stool, and watch the place fill up.
In other words, I went to Gaslight, the new Harrison Avenue bistro, over the weekend. It was packed, and functioning fairly well for a restaurant in its first week. The food, however, was a work in progress: onion soup with a giant lump of cheese floating beneath the bread, threatening to choke a diner with its chewy strands; duck confit that was dry and suspiciously way-too-hot (microwave?); frites that were good in that they looked and tasted exactly like McDonald's; skate in gloppy sauce that resembled airplane food. It didn't seem to matter to the hordes -- everyone was having a blast, hollering at each other over the din and snapping photos. I hope the food will get better. But the place really is a mash-up of just about every French cliche there is. Piaf in the bathroom! At least they don't make the servers wear berets.
Posted by Devra First at 08:03 PM
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