Getting the Blues – Mini Guide to “Blue Cheese”

If you want to understand the wide world of blue cheese, start by getting to know these four classic, flavor-forward styles. IF YOU SEE SOMETHING labelled simply “blue cheese,” don’t trust it. Just think: If someone handed you a sandwich filled with “meat,” or your glass were poured high with “alcohol,” you’d recognize you were [...]

2018-06-13T13:21:58+00:00 October 8th, 2012|The MANifesto|0 Comments

A New York Cheese Shop Is Making 2,600 Pounds Of Fresh Cheese For You To Watch

If you love cheese as much as I do, then you will really enjoy this video on artisanal cheese -Alexa —- Beecher’s Handmade Cheese, a Seattle-based cheesemaker and cheesemonger that just opened a flagship store two blocks north of Union Square in Manhattan, wants to change the way America eats. It’s doing it by teaching [...]

2015-01-03T18:57:15+00:00 August 22nd, 2012|The MANifesto|0 Comments

Chefs Pick The Best Restaurants In America

Chefs Pick The Best Restaurants In America Chefs know good food. And where they choose to eat in their time off says something about the quality of the restaurant and the food: that it’s delicious, excellent and chef-approved. Newsweek recently came out with their list of the  101 Best Places to Eat Around The World,  based on [...]

2018-06-13T13:22:04+00:00 August 9th, 2012|The MANifesto|0 Comments

Counter Intelligence: Lazy Ox Canteen

A look at Lazy Ox Canteen in Little Tokyo. The restaurant has a new chef, Perfecto Rocher. Just a few words about Michael Cardenas, the proprietor of Lazy Ox, and the Cardenas brothers, who I know well from my restaurant days and when I was running Rhino Chasers Microbrewery.  The Cardenas brothers are brilliant restaurateurs.  [...]

2018-06-13T13:22:14+00:00 July 1st, 2012|The MANifesto|0 Comments