We’re Number 1!!
The ugliest building in the world? Boston City Hall! We’re number 1. We’re number 1!
The Leather District Gourmet
Dispatches on food and drink posted by a recovering attorney in an old leather manufacturing loft…usually late at night…near a snoring husband and two sleepy cats…
Who is the Leather District Gourmet?
What’s she up to now?
- Twittering @LDGourmet
- Cited as food journalist with expertise offal here, on Finding Dulcinea's Tripe, Other Organ Meats Could Become Favorites During Recession
- Povo Panelist
Books from Powell’s – great gifts for you or your friends
Click here to see what's on my Powell's Bookshelf.
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Visit me on Inked-In
The soc-net site for writers, artists and musicians Visit Inked-In
Sustainable Salmon and the Virtual Gourmet
Noted food and wine author John Mariani ran my article Salmon and the Sustainability Zeitgest. Click here to read it!
Wild Women Don’t Get the Blues…
They get green - as in conservation green. These wild women - my new girl crushes - The Haphazard Gourmet Girls are getting on board the sustainable seafood event.
Read what they have to say about it here,"Something Fishy".
Noshes, Notes, News
- Pigalle is at it again! Prix fixe for $35!
- Finalle is looking for some fan love on YouTube. Get dessert for life if you win! Visit Finale Desserts for Life for the sweet details. Entry deadline is October 31.
- Tuesday Night Supper Club at Persephone (283 Summer Street, Boston, 617.695.2257) is a chance to enjoy a seasonal, home-style meal. Guests gather around one communal table. Tonight’s family-style dinner of warm roasted local carrot and arugula salad and grilled pork shoulder with Brussels sprouts, apples, and bacon. Reservations are available at 6 and 8:30 p.m. and cost $40; wine pairings are an additional $20
- On the further decline of Tony Bourdain...see the scathing reviews of his short-lived dinner-talk show here on Grub Street.
Take Me Home
Recent Posts
- Come find the Leather District Gourmet in her new home-
- Potato Leek Soup, Fun with Joomla (the new website update), S/O/L/E Food Tuesday
- Best Pizza in Boston is in Cambridge
- We’re Number 1!!
- Jewels and Cocktails
- French say Fromage; Spanish say Queso; I just say Yes!
- The Other Side, the Raw Food Trend, Fakin’ Bacon
- Blind tasting – oof da.
- Do you have a “white thumb?”
- Matt, Kitty – does this count as “fleshing out?”
What I’m Writing About Elsewhere:
- Sustainable Sushi Gets a Boost
- Culinary Events Calendar for October
- Black Foods, Healthy Trend in Gourmet Foods
- Miso-Marinated Sablefish
- Child of Cleveland's West Side Market
- Cold is the New Hot
- Fish Without a Doubt
- Home-Cured Salmon
- Best New Bistro in Boston: La Voile
- Shagbark Hickory Syrup - Food Fashion Trend
- Cochon , in New Orleans
- Guanciale Essence of Pork
- Homemade Spice Rubs
- Mercury and Maguro
- Vichyssoise with Mache
- Mole Coloradito
- Beauty of Braising
- O-makase Sushi Dinner
- Salt Crust Roasting
- Holiday Gifts for Cooks
- Chocolate-Orange Cookies
- Teachable Moments, Race, Spoarts and MLK
- The Mayweather v. Hatton Fight
- Santana Trade Musical Chairs
- Check out GoNomad.com here New Orleans Back and Better than Ever
- Dining Options at Logan Airport on Airfare Watchdog
I’m Sorta That Way…
Feed Me! (Subscribe in Reader)
Email me!
My Sally Field Moments:
- About my thoughts on Ferran Adria, Tanya Steel Epicurious Editor said:"well written and persuasive"
- And my Confessions of a DiningIn 12-Stepper piece: "This is a hilarious blog posting and a great blog!"See her comments here.
- Mark Rovner, Sea Change Strategies President called me "Remarkable" for orchestrating the "Teach a Man to Fish" Blog Event drawing attention to sustainable seafood.
- According to experts in the matter, I can now officially say I am an "award-winning" writer. The Monterey Bay Aquarium has awarded me a full scholarship to their annual big to-do, Cooking for Solutions. The award stems in large part from the success of my "Teach a Man to Fish" sustainable seafood blog event.
Sploggers and Scrapers Stop Here!
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Your food pictures look amazing! I’d love to know how your setup is when picturing your food.
Charles
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