Pamper your body, then feed it right. That’s the mantra behind Tennessee’s culinary resort Blackberry Farm, which beckons wellness seekers with a soon-to-open Wellhouse and not one, but twoJames Beard Awards. Here, we checked in with Corporate Chef Josh Feathers for a few words about the farm’s health-minded cuisine.
Rue La La: How would you describe the cooking at Blackberry Farm?
Josh Feathers: It may sound like every other chef in the country today, but we cook with the very best local, seasonal ingredients we can find. Our dishes are Southern-inspired, meaning our chefs and cooks are inspired by their industry and everything that is happening in it.
RLL: What’s on the menu today?
JF: Our cheese and charcuterie plate features elements from our butcher, preservation kitchen, and cheese maker. Soppressata and Finocchiona salami, smoked onion jam, pickled ramps, Downer Brown cheese, and aged Singing Brook cheese. Just throw in the baker and candlestick maker and there’s your nursery rhyme. Continue reading “Eat Well, Live Well: Behind the Food at Blackberry Farm” »
While Cinco de Mayo is always a cheat day in my book, it’s tough to swallow how many calories the holiday’s signature drink comes with. Until now. Say hello to the under-100-calorie margarita. Total game changer. I mean, do you know how many calories that frees up? Excuse me while I run to the store for another bag of tortilla chips. To make your own, check out the recipe below, courtesy of Women’s Health magazine.
The temptress that is spring is finally showing her face, which means post-office Pilates classes will quickly become post-office martini sessions. Or margaritas. Or sangria. (The options are endless.) Here to help us kick off the cocktailing season? Crystal Palecek, founder and editor-in-chief of Rue magazine. On the lawn, in the kitchen, and on the roof – Crystal shares three fail-safe ways to sip with friends this season.
I admit, I thoroughly enjoy hibernating each winter. But even more than curling up with hot cocoa and a good movie, I love the arrival of warmer weather and the entertaining options that come with it. This summer, I’ll be playing hostess and inviting friends over for happy hour every chance I get – from an alfresco picnic on the lawn to an urban rooftop retreat.
Whether perfecting that hollandaise recipe or cooking pasta al dente, chefs – novice or pro – are only as good as their tools. Now, this doesn’t mean you have to empty your cabinet of every item. Simply stock up on a few key necessities.
Before I traveled to Italy, I was told: Understand how the food works. In Southern Italy, you’ll eat red sauce and olive oil. In the north? Butter. Parmesan cheese. Maybe some truffles. Despite the fact that the country is no bigger than half of Texas, there is no one way to cook Italian. Everything’s completely regional. And if you want to eat through Italy right, you have to know what to get where.
This can be tricky, considering Italy has 20 regions. Rome’s Lazio, Milan’s Lombardia, and Toscana (or Tuscany, as we know it) are some of the most familiar. So, let’s start small – with one of the country’s lesser-known, but no less picturesque, regions: Abruzzo.
Tucked east of touristy Lazio, quieter Abruzzo seems to have it all. Rugged mountains. Forested national parks. The Adriatic Sea. And with its diverse landscape comes a huge range of cuisine.
We’ve all heard of Earth Day, which is celebrated every year on April 22, but other than the basic premise that it has to do with environmentalism, do we really know what it’s all about? Or what we can do to make this day different than any other? Here’s a quick breakdown.
Maybe you’re catching up with old friends over cocktails, watching the play-off game, or recovering on the couch from the night before. Whatever you’re up to, Sundays were made for kicking back. Turn these classic culinary duos up a notch with made-for-each-other combinations.
If you’ve ever been to a bake sale or picnic, you’ve likely made a pie. My time came last Thanksgiving. Having never baked anything more complicated than cookies, it was no surprise when my pecan pie cooled to the consistency of concrete. Some advice? If an event calls for pie, learn how to do it right. And if you don’t have time to perfect your pâte sucrée in culinary school, don’t fret. Enter: Escoffier Online.
Having failed at my Turkey Day dessert, I enrolled in a course on Cookies, Pies, and Tarts, hoping to turn my game around for 2014. Here’s how it played out: