2008-10-14 Washington Post

Making the French Laundry's List

YOUNTVILLE, Calif. -- Corey Lee decants a stream of olive oil into a wineglass and holds it up to the light. It's a bright spring-green color and slightly...

2008-08-23 The Wall Street Journal

Dining With the Delegates

Don't even think about eating elk at Denver's Buckhorn Exchange next week unless you're a Democratic Party conventioneer. Delegates and their checkbook-toting pals have taken over the 114-year-old saloon and taxidermy museum for private...

2008-08-17 The Idaho Statesman

Suite new views at the Stueckle Sky Club at Boise State

The Boise State athletic department has replaced a shack with a mansion. 'It's really so shocking to go from what we had to this,' football coach Chris Petersen...

2008-08-17 The Idaho Statesman

Suite new views at BSU

The Boise State athletic department has replaced a shack with a mansion. 'It's really so shocking to go from what we had to this,' football coach Chris Petersen...

2008-07-19 KRON4

Award Winners Announced at the 2008 Annual American Culinary Federation National Convention

ST. AUGUSTINE, Fla., July 18 /PRNewswire-USNewswire/ -- The American Culinary Federation, Inc. (ACF) honored more than 110 chefs, culinary industry professionals and foodservice establishments at the 2008 ACF National Convention in Las Vegas, July 14...

2008-07-18 KTRV Fox 12

New Fine Dining Restaurant Opens in Nampa

Nampa, Idaho-- Nampa has a new fine dining restaurant featuring global cuisine by two well known chefs. Market Limone has hired Patrick Rolfe, a former contestant on 'The Next Food Network Star' reality show and owner of a chef service in...

2008-07-11 The Idaho Statesman

Best fine dining

Indulgences abound at Chandlers Steakhouse on the ground floor of Hotel 43 at 9th and Grove streets in Boise. From the starters to the Martini Bar where master mixologist, Pat Carden, creates the Ten-Minute Martini, guests have come to expect top-quality fare from Idaho and around the...

2008-07-05 Inq7

What's Cooking?

MANILA, Philippines - Last year, Charlie Trotter, the renowned American chef whose restaurant in Chicago is considered to be the best in that neck of the woods, declared that he would no longer be serving foie...

2008-05-19 New York Magazine

Not-So-Grand Hotel

South Gate's bar. (Photo: Brad Paris) Ambitious five-star hotels have been showcases for grandiose cooking ever since the great chef Auguste Escoffier took up residence at the Grand Hotel, in Monte Carlo, over a century...

2008-05-13 Wsoctv.com

5/28 2005 Bordeaux Pre-Sell Dinner & Tasting @ Bonterra Dining & Wine Room

2005 ChÃ¢teau La Louviere Pessac Blanc Smoked Salmon on Dill Blinis Sundried Tomato & NiÃ§oise Olive Tapenade Barquettes ~ First Course ~ 2005 ChÃ¢teau Brondeau Bordeaux Superior Steak Tartare Yucca Chipsâ |Poached Quail Eggâ |Tabasco Aioli ~ Second Course ~ 2005 ChÃ¢teau de Barbe Blanche Lussac-Saint...

2008-05-11 North County Times

American Kobe-style beef has replaced the real Japanese thing (98)

A herd of Wagyu Kobe cattle run through a pasture at a Yama Beef ranch in Trinidad, Texas on Tuesday, Nov. 29, 2005. For the first time in four years, a gourmet extravagance _ authentic Japanese Kobe beef _ is allowed back into the...

2008-05-08 Seattle Post Intelligencer

Quinn's - Gourmet Food With Good Beer; At a Price

There has been quite a bit of buzz around Seattle about the new 'gastropub' up on Capitol Hill, called Quinn's. The owners of the well-regarded Restaurant Zoe recently opened this restaurant that focuses on pairing good food with good...

2008-05-06 Yonhap News

Majority of S. Koreans want U.S. beef deal renegotiation: survey

By Shin Hae-in SEOUL, May 7 (Yonhap) -- A majority of South Koreans want their government to renegotiate the Seoul-Washington beef import deal, a poll showed Wednesday, indicating escalating concerns here over the mad cow...

2008-05-06 STLtoday

SLeeK, a restaurant in the new Lumière Place casino on Lacledes Landing, is renowned chef Hubert Kellers high-class steakhouse , with prices to...

2008-05-02 Centre Daily Times

Steak: Grass-fed beef is gaining in popularity, but grain-fed still has its backers

Oh, the decisions. It used to be easy to decide which steaks to buy. You based the purchase on which cut you preferred and whether you wanted to pay the premium price for beef labeled 'choice' (a grade that notes plentiful fat streaking called marbling) or, if you could find it, 'prime' (a grade with even...