By David Brooks
EDIBLE COMMUNITIES NEWS
2nd Annual Santa Barbara Food & Wine Weekend
Bacara Resort & Spa
VIP Passes include admission to the enclosed events, as well as an exclusive Saturday night reception with Kurt Russell. (Photo: Justin Melnick)
Join the celebration of Santa Barbara County’s best chefs, artisans, winemakers and farmers. Now in its second year, the Santa Barbara Food & Wine Weekend showcases the distinct tastes, sights and sounds of the region while bringing cutting-edge culinary talent from across the country to Santa Barbara.
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From November 1836 Farmer’s Magazine (London) VOL 5 p.328 referencing an Irish newspaper in County Down
THE SOCIETY FOR THE PRESERVATION OF IRISH SODA BREAD. INFORMATION ON THE HISTORY AND PREPARATION OF TRADITIONAL IRISH SODA BREAD AS CREATED BY OUR ANCESTORS..
This site is meant to encourage modern bakers to get in touch with their Irish roots and use the traditional ingredients/recipes when making “traditional Irish soda bread.” Sure, make the fancy desserts for St. Patrick's Day, but save a spot on the table for Irish soda bread to remember how far the Irish have come from the days when it was the only thing on the table to today when our tables are filled with good things to eat and thoughts of the Famine years (An Gorta Mor) are long forgotten.
Flour, Salt, Baking Soda, Buttermilk.… Read More
If you want to read these wonderful magazines, you'll have to do it the old fashioned way!
Here are two samples:
This network of local food publications publishes nearly 100 local magazines from NYC all across North America, including Hawaii and several in Canada.
The Journal of Food and Coulture
This “journal of food and culture” has been taking “food as a starting point to probe timely and necessary questions about the role of food in everyday life” since its inception in 2001.
For more great magazines, read more by: Dan Myers
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Hawaii Governor Neil Abercrombie proclaimed January 22nd, 2014, The Kahala Hotel & Resort Golden Jubilee Day.
As a returning guest of the hotel since the mid 80’s, it’s very exciting to be a part of this years celebrations. When we checked in last week, as the staff says “welcome home”, we were told that in the last five years we had been their guest 22 times, yes our home away from home. The Kahala is a perfect oasis of serenity and elegance, just a short drive outside the hustle and bustle of Waikiki, yet close enough to enjoy the best of both worlds.
We had the honor of being a part of the celebration dinners, held in the beautiful Hoku’s Restaurant, just last weekend April 5th, 2014. The event was called “Remembering the Maile Room” Featuring Kahala Executive Chef Martin Wyss and Hotel Okura Tokyo La Belle Époque Chef Katsuya Yamamoto.… Read More
The North Shore of Oahu, we are staying in a cottage right on the beach at Turtle Bay Resort. Lots to do here, golf, horseback riding, helicopter tours, large gym with ocean views, beautiful spa and lets not forget surfing. We love the cottages because we are right on the beach, like being in your own little private Hawaii.
Below is good night and good morning view from the cottage, with beach beyond the ground cover, so perfect.
We went to Pipeline yesterday, the waves were awesome, even caught a body surfing contest, see below.
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We decided to make a trip to the North Shore of Oahu, check out the waves at some of the most famous surf beaches in the world. More then seven miles long, the North Shore Beaches see the world’s premier surfing contests during the winter months. I love just sitting and watching these amazing waves. Look for photos here tomorrow, we’ll let you know what’s happening.
Below, flying into Oahu.
Imagine a hybrid of Texas and Hawaii, or a cross between Spain and Japan:A remote island paradise with a rich, indigenous heritage, a contentious and diverse colonial history, and absolutely stunning vistas.
Welcome to Guam
Guam Is The Most Interesting Destination In America And Heres Why. for Huffpost/HawaiiRead More
#Chattanooga’s best restaurants according to chef Daniel Lindley
—cooking with Tom Colicchio at Gramercy Tavern. “Working under Colicchio as a 22-year-old cook was likely the best and most inspiring learning environment,” says Lindley. Today, the Chattanooga, Tennessee native mans the kitchen at St. John’s Restaurant, where he has made a name for himself as a five-time-semifinalist for Best Chef in the Southeast by the James Beard Foundation.
Read more by:Kate ParhamRead More