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Category Archives: Food Influencers
Deh-Ta Hsiung – The Quiet Revolutionary
When Deh-Ta Hsiung walked down the gangway of the P&O ‘SS Corfu’ and came ashore at Tilbury on Boxing Day in 1949, he was young man arriving in the right place at the right time. He was just 17 and that time … Continue reading
Posted in Alcohol, Burgundy, Chicken, Classic Rice Dishes, Dim-Sum, Fish, Food Influencers, Foraging, Game, Ginger, London Dining, Memories, Onions, Pork, Real Chinese Cooking, Rice, Traditions at Table, Vinegars, Wines
Tagged 'Lady Precious Stream', Ballymaloe Co Cork, Bean Sprouts, Chinatowns, Cognac, Deh-Ta Hsiung, Dim-Sum, Dylan Thomas, Festival of Britain, Kai-Lu Hsiung, Ken Hom, Ken Lo, Oxford, Peking, Rice Wine, Ridley Scott, Royal College of Art, Sherry & Port, Shih I Hsiung, Slade Art School
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Press(e) on to Bresse
Eurostar to Paris, a noisy RER to Gare de Lyon, then a drink for old time’s sake in the crowded salon of Le Train Bleu and lastly, as night had fallen, onto the two tier TGV to Dijon – that’s how my trip … Continue reading
Posted in AOC, Blue Collar Gastronomy, Burgundy, Capon, Caponisation, Chicken, Foie Gras, Food Influencers, Food Marketeers, French Markets, French Regional Foods, French supermarkets, Great Chefs, New Chefs, No Compromise Shopping, Pigeoneau, Poulet, Poulet de Gournay, Poulet Fermier, Terroir
Tagged AOC, AOP, Bourg-en-Bresse, Bourgogne Tourisme, Caponisation, Chapons, CIVB, Gastronomy, Henri IV, La Gauloise de Bresse Blanche, Le Poule au Pot, Les Glorieuses de Bresse, Louhans, Montrevel-en-Bresse, Pont de Vaux, Poulardes, Poulets de Bresse, Volaille de Bresse, White Maize
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‘In Search of TASTE’
I’ve some big news to share with all – and especially those who doff their hats to Blue Collar Gastronomy and have followed my writing these past two years since I kicked off in an icy Pont de Vaux (Bresse) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food Scams, Food travel, Ingredients, Memories, Nature, No Compromise Shopping, Techniques, Terroir, The Food Business, Traditions at Table, True Innovation, Wine Making and Viticulture
Tagged 'In Search of TASTE', 'The Art of Eating', Blue Collar Gastronomy, British Media, Columnists, Food Writing, Gareth Jones, Keith Reeves, Savennieres, St Chinian, Wine writing
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First in Britain – ‘Le Grand Maitre’ at Our Table
A text message pings in from Arnaud, a guy I’ve never met – “meet me on Smithfield Market in the morning at 06h00″ he wrote. Arnaud visits London once a month to look after the affairs of Loué, my favourite poultry … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Cazuela, Chicken, Fonds and Jus, Food Influencers, Food Marketeers, food politics, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, IGP, Label Rouge, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Risotto, Salad, Simple Food, Stocks and Stock Making, supermarkets, Terroir
Tagged Bastille Day, Blue Collar Gastronomy, Genetically Modified Foods, Henri IV, Hybrid Chickens, Jasnieres, July 14, LDC, Le Gout, Le Mans, Loue, Maine et Loire, Monsanto, Pays de Loire, Poule au Pot, Poulet Roti, Quatorze Juillet, Sans OGM, Sarthe, Savennieres, Smithfield Market
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Marco’s ‘Blonde on Blonde’ at 33
There’s one thing about interviewing a superstar; there’s quite another when you discover such acreage of common ground it gets as scary as it is exciting. So I stood back, drew breath and took inspiration from what I knew and … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Coffee, Food Influencers, Great Chefs, Gull's Eggs, London Dining, New Chefs, Simple Food, Wild Food
Tagged 'Blonde on Blonde', Anthony Blake, Blue Collar Gastronomy, Bob Dylan, Channel 5, Charles Barrier, Chef's Tea, Chris Corbyn & Jeremy King, Ferdinand Point, French Foreign Legion, Great Chefs of France, Gull's Eggs, Jacques Pic, Marco Pierre White, Marco Pierre White's Kitchen Wars, Paul Bocuse, Plover's Eggs, Prosecco, Quentin Crewe, The Caernavon Arms, The Caernavon Arms Highclere, The Wolseley, Troigros Brothers, Wheeler's of St James
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Art and The Gimlet
Film Noir, the thrilling, chilling genre of the 40s, was one of Art Siemering’s loves. He spoke engagingly about how Film Noir and food inter-acted at the 1999 Oxford Food Symposium (look it up on Google). Art was a very special … Continue reading
Posted in Alcohol, American Dishes, Blue Collar Gastronomy, Cocktails, Food Influencers, Food travel, Margarita, The Gimlet, Uncategorized
Tagged 'Psycho' (1960), Art Siemering, Augustina Porter, Blue Collar Gastronomy, Bogart, Boston Shake, British Merchant Navy, British Royal Navy, Carole Lombard, Chicago, Film Noir, Food Channel, Hitchcock, Hotel San Carlos, Joe Allen, Joe Allen (London), Kansas City, Limes, Limies, Mae West, Margarita's, Marilyn Monroe, Martini's, Noble & Associates, Phoenix Arizona, Pizzeria Bianco, Plymouth Gin, Portland, Portland Oregon, Rose's Lime Cordial, Scurvy, Simpson's-in-the-Strand, Slow Food, Spencer Tracy, Tanqueray Gin, Tequila, The Benson Hotel (Portland), The Gimlet, The Oregonian, The Savoy Hotel (London, Trend Wire
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Me Pesto in Me Mortar – with Love from Genoa
Like many great dishes, Pesto means no more than the wooden pestle and marble bowl it’s traditionally made in – a pestle and mortar. Paella, Casserole, Marmite (the pot, not the other divisive stuff – literally ‘barrel scrapings’), Jugged, Griddled, Broiled, … Continue reading
Posted in Archaeology and Food, Basil, Blue Collar Gastronomy, DOP, Food Influencers, Food of the Ancients, Food travel, Ingredients, Ligurian, Nonna's Cooking, Real Italy, Techniques, Terroir
Tagged Genoa, haricot fines, Liguria, Liguria's Terroir, Palatifini, Parmesan, Pecorino Sardo, Pestle and Mortar, Pesto, Pesto al Mortaio, pinenuts, trenette, Trofie, World Pesto Championships 2012
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