Archive for December 2011

Five Paths to a Better Restaurant Experience

Dec 16th, 2011 | By | Category: show tips, the show

Dining out isn’t rocket science, but there are ways diners can make the restaurant experience more pleasurable, and memorable. Mike Sutter of FedManWalking.com shares his Five Paths to a Better Restaurant Experience.



Meet Mike Sutter

Dec 16th, 2011 | By | Category: guest bio, the show

I’ve enjoyed Mike Sutter’s restaurant reviews and views since he was a restaurant critic at the Austin American Statesman. And if it is possible to like his work more now that he’s undertaken his own venture FedManWalking.com, then stick a fork in me–I’m guilty.



Roaring Fork’s Green Chili Pork

Dec 16th, 2011 | By | Category: blog, cook something, meat and poultry

You’ll find food journalist and restaurant critic, Mike Sutter, at fine dining establishments and dives, savoring menu items from each with equal appreciation and criticism. While some people in Mike’s position might be reluctant to name favorite dishes, when asked, he was candid about what delights his palate.



Fed Man Walking (podcast)

Dec 16th, 2011 | By | Category: Featured Articles, podcast, the show

As the former food critic for the Austin American Statesman Mike Sutter knows his way around everything from fine dining to dives, and writes about each with objectivity, wit and humanity. Today he crafts restaurant reviews for his website FedManWalking.com



Duck Liver Terrine with Porcini

Dec 10th, 2011 | By | Category: blog, cook something, meat and poultry

When I asked charcuteir, Lawrence Kocurek, of Kocurek Family Charcuterie in Austin, Texas, if he’d share a recipe for the Field & Feast website, he gladly provided me with his Duck Liver Terrine with Porcini.



The Cure for What Ails You

Dec 10th, 2011 | By | Category: show tips, the show

It’s common to see charcuterie plates on the menu at fine restaurants, and given the availability of fine artisanal charcuterie products in the Central Texas area, including from Kocurek Family Charcuterie, putting together the perfect plate is a snap.



Charcutier Lawrence Kocurek

Dec 10th, 2011 | By | Category: guest bio, the show

Lawrence and Lee Ann Kocurek are a team–in life and in business. They’re both chefs and together they are Kocurek Family Artisanal Charcuterie.



Beauty in Charcuterie (podcast)

Dec 10th, 2011 | By | Category: Featured Articles, podcast, the show

About four or five years ago the word charcuterie wasn’t one the majority of us used a whole lot, or really even knew what it meant. But that’s changed, and in a big way.



Local Licks (and sips) at their Best

Dec 2nd, 2011 | By | Category: show tips, the show

Whether you want to experience urban farms up close and personal, eat locally raised and spit roasted pigs with seasonal side dishes, nibble locally produced chocolates or sip locally roasted fair trade coffees, or vote on the next official drink of Austin–or just eat some great food at area restaurants–Edible Austin’s Eat Drink Local Week is for you.



Eat Drink Local Week (podcast)

Dec 2nd, 2011 | By | Category: Featured Articles, podcast, the show

While the term “foodshed” seems twenty-first century trendy, it’s actually been part of the lexicon for more than eighty years; W.P. Hedden coined the term and concept in his 1929 book, How Great Cities Are Fed.

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