We’ve moved! Update your bookmarks!

Hello Daily Blender readers!

We’ve finally redesigned and uploaded our shiny new website! Please update your bookmarks and head on over to dailyblender.com!

Thank you!

Are Organics ‘Elitist’? And Portland’s Iron Chef!

Posted by Jennifer Heigl

Today, I’m sending you to some of my writings on other favorite food blogs!

First – are organic food stuffs ‘elitist’? On a recent episode of ‘The Daily Show with Jon Stewart’, Jeff Stier of the American Council of Science and Health made some pretty bold statements in regards to the recent planting of an organic garden at the White House – namely, that organics are ‘elitist’ and that the Obamas should, instead, be teaching children how to use pesticides correctly. Does anyone smell funding by chemical companies?

Second – my interview with Portland’s Iron Chef, David Anderson, who poo-poos the idea of becoming a ‘celebrity chef’. Staying true the town that built him, Mr. Anderson says he’ll stay here in Stumptown to build his empire. There might even be a cookbook!

Michael Pollan Talks Processed Food, Organics in MN

Posted by Jennifer Heigl

Food author and activist Michael Pollan, author of ‘In Defense of Food’ is visiting the Twin Cities this week to talk food. Local newspaper, The Star Tribune, had a chance to speak with Pollan yesterday regarding his food activism.

Here are a few of my favorite bits from the interview:

Q: With the recent contamination scares, people may be feeling a sense of security in processed foods, which are exactly what you argue against. How do you respond?

A: A lot of people think processed food is safer because it’s so sanitized, but that really means that everything’s been killed. It’s dead. There’s definitely a fear coming of food grown in the soil, which is really sad. A lot of the problem with produce comes in the processing.

People are relying on companies washing fresh lettuce and putting it in a bag with an 18-day shelf life instead of doing it themselves. The consumer should assume that whenever they outsource food preparation, there’s a certain amount of risk involved. Not that you’re always going to get it right yourself, but the scale of the problem is a lot smaller.

Q: With people looking to stretch their food dollars, is the message to eat organically and locally, which often means more expensively, losing steam?

A: I’ve heard contradictory things. I know Whole Foods is struggling, but I’ve also talked to people who make organic food, and they’re doing just fine. This spring, we’ll see what happens in the farmers markets.

You can read the rest of Pollan’s interview here!

Concerned about your food safety? Check out my tips for keeping yourself, and your family, safe from food contamination.

Boulud To Open New Pan-European Brasserie

Posted by Jennifer Heigl

Oy! The food writing world is all a-twitter with the upcoming opening of super chef Daniel Boulud’s DBGB Kitchen & Bar in NYC!

Grub Street gave us a full look at the menu after a recent foodie preview. Dubbed as a ‘Pan-European brasserie’, the menu includes a great selection of seafood bites, burgers, and sausages, with the occasional veal tongue (take it from me – don’t knock it ’til you’ve tried it!). A full ice-cream cart rounds out the dessert options.

Despite early rumors about the menu, Boulud recently batted down the idea that DBGB is a burger joint. Our friends at Zagat have the video to prove it!

Originally slated to open in late April, Gothamist tells us we should expect an early June opening of the highly-anticipated space with a ‘kitchen supply’ feel, complete with pots and pans donated by fellow master chefs. Eater NY has a great selection of pics of both the menu and the space!

I can’t wait for a visit to DBGB in the fall while I’m in NYC for the 2009 New York Wine & Food Festival! Yay!

New Menu-Labeling Laws Proposed Across US

Posted by Jennifer Heigl

Hot on the heels of new legislation in Multnomah County (where Portland resides), the Oregon House of Representatives recently approved a new menu-labeling bill that would affect food service operations statewide. The proposed bill, similar to ones already passed in King County, Wash., New York City, N.Y., and Philadelphia, Penn., would require restaurants to display calorie counts for each of their food items, with fines up to $2000 for restaurants who do not comply.

New York Governor David Paterson also recently proposed that the city’s menu-labeling law be extended statewide. The New York  legislation ‘would require chain restaurants, supermarkets, convenience stores and mobile vendor operations with 15 or more units nationwide to post calories on menus and menu boards at the point of purchase. Restaurants would also be required to post calories on drive-thru menus.’

“More than half of American adults are overweight or obese and the rates of obesity have tripled in children and teens since 1980,” Paterson said. “This legislation will help New Yorkers make better decisions about what they eat and will encourage more healthful choices, which will have a significant impact in reducing obesity.”

Similar legislation is being considered in Oklahoma, Indiana, Florida, Hawaii, Kentucky, Maine, Minnesota, and South Carolina.

Personally, I’m curious whether the menu-labeling will negatively impact restaurant business (‘Oh my! Look at the calorie count on that dish!’) and/or whether it will impact a diner’s decision.

Would the new laws change the way you eat?

Producers Resort to Saddling Consumers with Food Safety

Posted by Jennifer Heigl

Food writer Ruth Reichl was up in arms last week over a recent New York Times article noting that many food companies are now placing the responsibility of food safety on their consumers.

According to the Times article, companies like ConAgra, who experienced a recent food recall with their Banquet pot pies, have essentially resorted to wiping their hands of food safety responsibility by adding new ‘food safety’ instructions to their packaging. Other food manufacturers, such as Nestle and the Blackstone Group, are taking the same route, conceding that they cannot guarantee food safety in their products.

Consumers, as well as those within the food industry, are outraged by the passive take on food safety.

Dr. Michael T. Osterholm, director of the Center for Infectious Disease Research and Policy at the University of Minnesota, said companies like ConAgra were asking too much. “I do not believe that it is fair to put this responsibility on the back of the consumer, when there is substantial confusion about what it means to prepare that product,” Dr. Osterholm said.

Surprisingly, much of the difficulty in ensuring food safety lies within the food production industry itself. While there has been discussion about developing a stronger ‘food passport’, ensuring food safety at each level of production from harvest to final distribution, some groups within the industry, such as the Grocery Manufacturers Association, feel as though the production information is ‘unnecessary’ and often ‘not practical or possible to provide.’

No wonder Reichl was appalled at these recent developments! It’s absolutely outrageous to assume that it’s the consumer’s responsibility to ensure food safety! Shame shame, big companies.

Be a savvy consumer! How can you ensure food safety within your home?

1. Boycott companies that can’t guarantee the safety of their food products, like ConAgra, Nestle, and others!
2. Utilize locally grown organic and natural food products within your home.
3. If you don’t own one, purchase a food thermometer, and become familiar with food temperature requirements, from storage to cooking.
4. Become an educated food advocate! Learn where your food is produced, how it’s produced, and how you can ensure food safety for yourself and your community!

Ring Ring! Yes, this is the office of Jose Andres…

Posted by Jennifer Heigl

Looking for a job? Jose Andres is hiring!

Not your average job posting! Thanks to MediaBistro.com, we’ve discovered that celeb chef José Andrés is in search of a new Executive Assistant! The available position is located in Washington, D.C. with the ThinkfoodGroup, his restaurant management company with restaurateur Rob Wilder.

Interested? Make sure you have three years of senior level administrative experience, an understanding of Microsoft Office, and a fluency in both Spanish and English. The position does require an average 45-55 hour work week, with occasional nights and weekends – but, come on! José Andrés! Get those applications in to jobs at thinkfoodgroup.com.

Weekly Food Newsbits: Goodbye Bruni, Grow My Restaurant, Bon Appetit Dinner Sweepstakes

Posted by Jennifer Heigl

A few of our favorite weekly foodie newsbits:

Oy! Whatever will we do without Bruni? In case you missed it, the big food news of the week is regarding New York Times and Diner’s Journal writer Frank Bruni. According to the Times announcement, after five years at his regular post, Bruni is leaving to focus on personal writing projects, like his upcoming memoir, and settling into more of a writer-at-large role for the Times’s Sunday magazine. Needless to say, food blogs across the interweb are all a-twitter, not only with the announcement but as to who will be replacing the revered reviewer. It’s a Bruniocalypse, according to Eater New York!

Mega-company PepsiCo announced the launching of a new website to assist restaurateurs in growing their business during these difficult economic times. According to Restaurant News Resource, GrowMyRestaurant.com was developed ‘to assist foodservice operators…by providing information and tools via a one-stop shop that address an operator’s most pressing needs — such as driving traffic, growing average check, managing employees and understanding their customers and competition.’

What could be better than reading Bon Appetit? Having them buy you dinner! The Bon Appetit Now website is currently running a sweepstakes where one lucky winner will win a $250 dinner-for-two gift certificate at the restaurant of your choice! I suppose it could be a dinner for one, or even four, depending on how much you (or your companions) can scarf down! Good luck!

The Last Course: My Final Notes on 2009 Vegas Uncork’d

Posted by Jennifer Heigl

What a weekend indeed! So many wonderful people, so much wonderful food, so many wonderful cocktails! It’ll be hard to top in 2010, but I’m willing to check it out.

My last few pictures and notes from the 2009 Vegas Uncork’d event:

Chef Carlos Buscaglia

1) I had a great time at Friday’s Culinary Workshop: A Passion for Pasta with Executive Chef Carlos Buscaglia of FiAMMA in the MGM Grand. Chef Buscaglia demonstrated a whole host of fabulous pastas, including gnocchi with a black truffle crema, short rib raviolini, and a yummy panna cotta.  The pasta buffet and matching wines were outstanding. My only complaint? That I had to leave most of my food uneaten in order to run to the next event!

Chef Joel Robuchon

2) I couldn’t wait for the Celebrity Chef Blackjack Tournament at the Wynn/Encore, and it definitely did not disappoint. Though most of the celeb chefs were eliminated in the first round, it was quite the sight to see such big names, including Colicchio, Flay, Bartolotta, and Joho, trying their hands at a little 21. Master chef Joël Robuchon took his post at the tables very seriously. Recent James Beard Award winner, Paul Bartolotta, won the whole shebang, for the second year in a row!

3) Finally, you know it’s a party when the Travelocity gnome makes an appearance at every event. Who knew that he actually traveled as much as he does! What a  job!

Many thanks to Bon Appetit magazine, the Las Vegas Convention and Visitors Authority,  R&R Partners, and all of the many hotels and participating chefs! I can’t wait for Vegas Uncork’d 2010!

Chef Tom Colicchio

Chef Guy Savoy

Chef Paul Bartolotta

Chef Daniel Boulud

Master Chef Adria To Dip His Fingers Into Pizza

Posted by Jennifer Heigl

Famed master chef, and owner/executive chef of El Bulli, Ferrán Adrià, has decided to venture into the pizza-making business! According to the Los Angeles Times, Adrià, along with his brother and collaborator, Alberto Adrià, are in the process of developing a new pizzeria to be located in Barcelona. Known for his avant-garde style of cooking, more commonly referred to as ‘molecular gastronomy’, Adrià hopes to create an ‘honest interpretation’ of the popular food.

“We’ll learn to make it well, this national dish of yours,” Alberto told La Stampa, the daily newspaper in Turin, during his recent visit to the city in the northwestern region of Piedmont.

For traditional Italian pizza makers, or pizzaioli, the feelings are mixed on the famed chef attempting his own version of the revered dish.

Giulio Ferrari, owner of Pizzeria La Cozza, said he was thrown by the news of Adrià wanting to get into pizza. “I hope he’s not going to deconstruct it too much and turn it into a foam,” he said.

Some are also concerned about the use of additives in the new pizza creation, noting Adrià’s support of a European Union project to promote synthetic food chemicals.

You can read the complete article from the Los Angeles Times here.