March, 2010

Uncategorized — No Comments
16
Mar 10

Sheep Station, Park Slope – Brooklyn, NY

First off, I have to admit that although I’ve never been down under, I am fascinated with things Australian. So whenI read last year that Saveur Magazine favored an Aussie Bar in New York with a Burger Mention, and reported on their Shearer’s Burger Recipe, Sheep Station in Park Slope, Brooklyn, NY was on my short list to visit. It just took a while, over a year, to make it in.

Getting to the Sheep Station is a very urban, multi-train NYC experience, which is why it is such an inviting place once reached. Climbing up from the M&R stop at Union Street to 4th St, you don’t know what to expect or which way to go. Cross the street and head north you won’t be disappointed.

Baking / Ingredients / New — No Comments
15
Mar 10

US Sugar High

The US May Rectify High, Quota Induced, Sugar Prices

The Department of Agriculture is under pressure from confectioners and other sugar users to rectify the gap between Global sugar prices and US sugar prices. On average American companies pay 78% higher prices for sugar because of a Department of Agriculture imposed import quota of 1.3 million metric tons. The Department of Agriculture should decide in April, 2010 if they will give in to the user’s demands and raise the quota amounts or continue to protect American sugar producers from Global Competition. We will keep you posted as the issue and decision unfolds.

PChef

Middle Eastern / Restaurants — No Comments
15
Mar 10

Shawarma Invades Camp Pendelton

The Wall Street Journal reported on March 15th that Denize Hazime, a Californian, Muslim woman entrepreneur has opened an Arabic food stand on the largest Marine base on the West Coast. By all accounts, the stand “Dede Med’s Shawarma House” is very popular among Marines on the base whose daytime population exceeds 60,000 people.

Since WWII, U.S. troops have often gotten the first exposure to novel and interesting foreign cuisines. On their deployments many of our service men and women “go native” and long for the same tastes upon their return stateside. Many of our ethnic dining trends can be traced to this process. 

We are trying to figure a way to get a civilian pass to get on the base and try the fare. In the meantime we will have to be content to learn Dede Med’s recipes at http://www.dedemed.com/#axzz0kkNR5JIc   

P Chef

Restaurants — No Comments
8
Mar 10

Return of McGrath

We were excited to hear that Robert McGrath, James Beard Award winning, founder of Roaring Fork, will be returning to the dining scene in Scottsdale. McGrath will be the chef at Renegade Café & Canteen. We are fans of his creativity fusing sophistication & Western Style camp fire cooking. As we find the URL and location address we will keep you posted.