Food Media Omnibus #541: On Keller’s Pop-Up And Advice For The Chefs Of Tomorrow
by Claire Lassam | Presenting Scout’s weekly Food Media Omnibus, a collection of links to the local and international food stories of the day…
The New York Times discusses the merits of cookbooks becoming ebooks.
The Globe and Mail takes on the gender of condiments.
The Georgia Straight gives you every tip to make this Thanksgiving easy.
The WE dreams up the restaurants Vancouver really needs.
Learn to cure your own pork at Foodists.
The world’s most influential chefs pen a letter to tomorrow’s chefs on Butter on the Endive.
The Guardian raises an eyebrow at a pub getting 2 Michelin stars.
Grace Bonney (who may or may not be my idol) gives tips on home entertaining at Bon Appetit.
Energy drinks get political in The Province.
The Ethical Kitchen gets its organic meat recalled in the North Shore News.
Thomas Keller chats about the process of opening a pop-up French Laundry in London.
If you’ve ever eaten those beautiful micro greens at a high end restaurant, they probably came from the Chef’s Garden. Psst! You can grow them at home.
Claire Lassam is a baker, blogger, and freelance writer based in East Van. She has been cooking and baking her way through the city for nearly five years, working in restaurants ranging from Cioppino’s to Meat & Bread. She currently toils at the soon-to-open Cadeaux Bakery in Railtown and runs the baking blog Just Something Pretty.