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April Donahower on March 12th, 2008
Just about everyone loves Chinese food -or Thai, Japanese, and Korean for that matter - and our workplaces and home kitchen junk drawers overflow with little multicolored condiment packets and chopsticks. The list below is by no means exhaustive, but rather a starting point for a diner's journey through Asia
Restaurant Articles
April Donahower on February 27th, 2008
Mise En Place MarketFormer 2Vine sous chef Kenneth Holenbeck opened Mise En Place Market on February 1 in the space formerly occupied by the South Wedge Green Grocer and Garden Center, at South Avenue and Gregory Street. The market sells produce, some bulk items, convenience-store staples, and specialty foods. Holenbeck
Restaurant Articles
April Donahower on February 13th, 2008
Formal restriction begets a level of ingenuity unknown to less rigorous arts: think of the sonnet. Gastronomically speaking, the same holds true. Take a classic and reinvent it - surprise diners not by straying outside its definition, but by digging within its confines for undiscovered interpretations - and you'll likely
Restaurant Articles
April Donahower on January 30th, 2008
A study reports that "melting chocolate in one's mouth produces an increase in brain activity and heart rate that is more intense than that associated with passionate kissing, and also lasts four times as long after the activity ends."Full disclosure: the above is from Wikipedia. The only way to know
Restaurant Articles
April Donahower on January 16th, 2008
Tucked behind the Cinema in a former nail salon, Muddy Waters Coffee House will, when it opens in late January, fill an empty niche in the otherwise diverse strip of businesses along South Clinton near Goodman. Owner Jake Kane, a sales representative for a Boston publishing firm and 10-year Mulberry
Restaurant Articles
April Donahower on January 2nd, 2008
The art and science of mixology has brought the cocktail into its own, and bartenders here and across the country are updating the classics. Commercially infused spirits have expanded the bartender's flavor palette, and classics like the Rickey, the Old Fashioned, and the Collins have been elbowed off the menu
Restaurant Articles
April Donahower on December 26th, 2007
Last year saw the continued rise of superstar chefs, bolstered by another season of Bravo's "Top Chef" and the Food Network's ever-expanding lineup. Food programming has come a long way from "Yan Can Cook" and "The Frugal Gourmet," and thanks to its glitz and sophistication it's easy to give your
Restaurant Articles
April Donahower on December 19th, 2007
Whether for a last-minute stocking stuffer or a holiday host, here are some quick and delicious ideas for giving and enjoying. Even time-crunched procrastinators can pull together a simple homemade offering, but ready-to-give options are listed, too. So, whether your handiwork or your credit card likes to do the talking,
Restaurant Articles
April Donahower on December 5th, 2007
Wholesale dessert manufacturer Crème de la Crème has moved its facilities from Fairport to the former downtown post office headquarters and opened a new retail outlet there last week. Crème brulee cheesecake, Chocolate Oblivion torte and other signature desserts are available whole or by the slice. This is Crème de
Restaurant Articles
April Donahower on November 21st, 2007
For chefs and home cooks alike, soup resurrects unsold or leftover ingredients, simmering them down and spicing them up anew. Soup accommodates dizzying combinations of ingredients and is a perfect repository for seasonal produce: eat it now or bank it in the freezer.Now that temperatures are plummeting and the holiday
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