Whether you’re headed to Louisville to celebrate this year’s Kentucky Derby or simply want to gather your friends for an excuse to don fancy hats and drink mint juleps, we’ve got a party for you.
Barnstable Brown Party
For more than two decades, the most elite of all Derby events has been the Friday evening Barnstable Brown Party. Co-hosted by twin sisters – and famed Doublemint twins – Patricia (“Tricia”) Barnstable Brown and Priscilla (“Cyb”) Barnstable, their mother, Wilma (“Willie”) Barnstable, and Tricia’s son, Chris Brown. The black-tie gala raises money for programs supporting diabetes research, treatment and education at the sisters’ alma mater, the University of Kentucky. You’ll find numerous celebrities at the party – The Jonas Brothers and Miranda Lambert are among confirmed attendees for this year. Tickets are $1,000+, and available here.
Night of Silk Party
Derby Evening, party with the jockey’s themselves at the first-ever Night of Silk Derby Party at the Galt House Hotel. The first ever Night of Silk will feature signature cocktails, full open bar, a decadent menu and indulgent desserts including dry-ice chocolate and a life-sized chocolate horse. Tickets are $375 per person (buy tickets here) and will benefit the Permanently Disabled Jockey’s Fund.
Los Angeles Soiree
West Coastsers can celebrate the “Greatest 2 Minutes In Sports” with a unique Kentucky Derby Viewing Party called “Hold Your Horses” at the Los Angeles Athletic Club. Taking place in the LAAC’s main game room, the races will be shown on multiple TV, live music will take place from Gypsy Jazz band Icy Hot Club, equine-inspired games such as indoor Horse Shoes there will even be a Derby.com room where guests can log onto the Kentucky Derby site and place bets on the races. For the Derby guests who hedge their bets more on the fashion of the event than the horses, designer Charlie Altuna will be onsite showcasing some of his original hat creations. There will also be a whisky tasting hosted by Maker’s Mark and a specialty Kentucky-inspired cocktail menu. The party will take place from 1 – 4 PM and is $25 per person, including food. The first 50 reservations will get a complimentary Maker’s Mark glass to take home. To make reservations, call 213-630-5200.
Derby Day in DC
The Willard InterContinental’s historic Round Robin Bar host an “Afternoon at the Races” event on Saturday with its annual Bonnets and Bow Ties Kentucky Derby Party. Join the fun at the Round Robin Bar, a favorite of locals, celebrities, and politicos. The $75 entry fee includes a southern-style buffet featuring country baked ham with baby soft rolls, Kentucky coleslaw and potato salad, a display of international cheeses and Derby pies, including a thematic variation on the pecan pie with a healthy measure of Maker’s Mark and two of the bar’s famous Henry Clay Southern-Style Mint Juleps. Each drink is individually handcrafted and served in the official keepsake 137th Kentucky Derby glassware. To make a reservation, visit the hotel website.
2010 was the Year of the Food Truck, with cities from Seattle and San Francisco to D.C. taking it to the streets, literally. While street food and taco trucks have long been a part of U.S. culture in places like New York, Los Angeles, and Oakland, health regulations have historically made it considerably more difficult in other parts of the country. Eatocracy reports that Atlanta–despite its tight mobile cooking laws–now has a “hybrid” approach that enables food trucks to exist, albeit in a different form. Could 2011 become the Year of the Mobile Farmers Market?
For the uninitiated, street food technically refers to food that is prepared (cooked, if applicable) and sold from a street cart, stall, or permanent stand. Food trucks are essentially mobile street food, and can change location from day-to-day, or remain parked in a stationary spot. These are not your “lunch” trucks of old, selling flabby sandwiches and processed, grab-and-go items. Today’s food truck offers food prepared from seasonal produce and other ingredients likely sourced from local family farms.
Until recently, state and county health departments largely prohibited street eats due to fears regarding potential foodborne illness. It’s harder to regulate things like sanitation and temperature control in a non-stationary kitchen, but far from impossible. Thanks to the open-mindedness of city officials across the country, enterprising chefs and other food industry professionals have been able to give mobile food operations a shot, the most successful of which have gone on to achieve national acclaim. Portland, Oregon, has been so supportive, there are now permanent designated locations for food cart clusters.
But even as we’re becoming more of a food truck nation, it’s still an uphill battle. Eatocracy states that Chicago is just one city making it next to impossible for actual cooking to be done on-site. Instead, food must be pre-packaged, which is a buzz-kill for many budding entrepreneurs. Atlanta requires convoluted logistical wrangling (trucks selling cooked-to-order food must change location every half-hour, nor operate at more than two locations a day) as a deterrent. One local farm’s solution: focus on the raw ingredient, not the end product.
Riverview Farms of Ranger, Georgia, has created a mobile farmers market that brings sustainably-grown produce to various locations in Atlanta. As creator Elmer Veith puts it, “We’re going to bring the farm field to the neighborhood, so you don’t have to come to us.”
Veith retrofitted a Mac Tools truck to create Riverview’s Farm Mobile. Customers enter the truck from the rear, and pay before exiting at the front. The sides are outfitted with shelves for produce, as well as the farm’s cornmeal and grits. There’s a freezer for Riverview’s grassfed beef and heritage Berkshire pork. Other offerings may include bread, pasture-raised chickens, free-range eggs, and cheese from other local food artisans and farms.
Customers get updates on Farm Mobile’s location and that day’s product via email, Facebook and Twitter. The social media aspect is a key part of the success of today’s food trucks. Yet Farm Mobile is subject to less regulations, because they’re not selling prepared food. They are, however, licensed by state authorities, and require permission from property owners to park on their land. If outfits like Farm Mobile (or Richmond, Virginia’s Farm Bus) catch on, can we expect to see more markets on wheels servicing urban areas? Greg Smith, President of the Atlanta Street Food Coalition, hopes so.
“Street food adds life and vibrancy to the city,” he says, predicting that in the future, “There will be multiple ‘food truck lots’ around the city and the trucks might move on a daily basis from lot to lot.” The Coalition, which seeks to help entrepreneurs break into the industry, is yet another sign that mobile eating is here to stay. TruxMap is an iPhone app that lets users hunt down their favorite food trucks, while dedicated sites such as Food Carts Portland are attracting legions of fans. The best way to show support, however, is to start eating on the street. Check out Eater.com, to see if there’s a food or farm truck (coming) near you.
In May, Virgin America will begin flying to Chicago O’Hare from Los Angeles and San Francisco. To celebrate their service to an airport traditionally dominated by legacy carriers, Virgin is rolling out a social media contest to entice travelers to “put the smack down on everyday air travel.”
The contest invites Chicagoans to submit a photo or video via the Virgin America Facebook fan page that will be voted on by fellow Facebookers. Entrants will receive a two for one offer on the new routes, but the top ten vote-champions will receive a whole lot more.
The votes will be tallied to crown the top five videos and top five pictures. The winners of the vote will receive complimentary air travel for two from Chicago to Los Angeles or San Francisco on a competitor airline and return airfare on Virgin America’s inaugural flight to Chicago. The winners will be challenged to contrast the stale environs in the legacy cabins of the competition to Virgin’s neon aesthetics, clean lines, and personal touch screens.The winners will also be put up for three nights at either the posh Mondrian hotel in Los Angeles or the modern Clift hotel in San Francisco. For the cherry on top, Sir Richard Branson will welcome the winners on the red carpet for their return to Chicago O’Hare airport.
So get creative and upload some shots. Who knows, maybe come May you will be soaking in the pool at L.A.’s Mondrian wondering just how your life got so sweet. The contest ends on May 11. Virgin America will donate $5 per entry to Stand up for Cancer.
Even when I was a finicky kid subsisting on Kraft Macaroni & Cheese, I was intrigued by offal. No way in hell would I have eaten what are politely known in the food industry as “variety meats,” but they sure looked intriguing.
As with most of my weird habits, I blame my dad for my fascination with animal guts. Growing up the daughter of a large animal vet, I spent most of my formative years raising livestock, assisting with surgeries and necropsies, and working cattle brandings, so I’ve never been squeamish when it comes to animal innards.
Not until I began working in restaurants, however, did I learn that offal, properly prepared, is absolutely delicious. Many of us were forced to eat liver cooked to the consistency of jerky as kids because it was “good for us.” When I ate my first tender, caramelized calf’s liver, however, the interior creamy and surprisingly mild, I actually enjoyed it. Ditto fried pig’s brains, calf testicles, smoked cow’s tongue, grilled chicken hearts…
In most of the world–Asia, the Middle East, Europe, and Latin America–offal has always been a dietary staple due to poverty, and the need to utilize as much of the animal as possible. Glands, organs, and other bits and pieces fell out of favor in America in the late 19th century due to cheap meat (muscle cut) prices. Today, offal is gaining popularity in the States, thanks in part to the increasing emphasis on sustainable food production and supply. British chef Fergus Henderson’s The Whole Beast: Nose to Tail Eating has done just as much to inspire American chefs to get in on the offal revolution this side of the Atlantic.
Following the jump, my picks for some of the best restaurants in the United States to specialize in or honor offal (having the occasional sweetbreads or tongue on a menu doesn’t count). Read on for where to find these temples of, as one chef put it, “offal love.”
Incanto, and SPQR: San Francisco
It’s hard to turn on the Food Network these days without seeing Incanto chef Chris Cosentino’s mug. The “Iron Chef” contestant also appears on a handful of other shows, but he’s best known for his obsession with offal. At Incanto, you’ll find Italian-rooted local cuisine heavy on variety meats. Lamb fries (testicles) with bacon and capers; kip (veal) heart tartare Puttanesca style; creative endeavors with cockscombs. If you want to discover how good esoteric offal can be, this Noe Valley spot is it.
SPQR–sister restaurant to the wildly popular A16–is a bustling little sweet spot on boutique-and-restaurant heavy Fillmore Street. The name, an acronym for the Latin version of “The People and Senate of Rome,” is a tip-off that rising star chef Matthew Accarrino’s menu is littered with animal parts. Look for delicacies like a delicate fritto misto of offal (liver, tripe, and sweetbreads), and braised pig ears deep-fried, and served with pickled vegetables and chili oil.
Animal: Los Angeles
As you will see, this round-up is unwittingly a tribute to Food & Wine magazine’s Best New Chefs, past and present. But a great chef is a great chef, and it just so happens that 2009 F & W winners Jon Shook and Vinny Dotolo love them some animal parts. At their first restaurant, Animal, the down-to-earth duo–former culinary school classmates and longtime co-workers–serve up fancified down-home, finger-slurpingly good treats like pig tails, “Buffalo-style,” with celery and Ranch; pig ear, chili, lime, and fried egg, and veal brains, vadouvan (a spice mixtures), apple sauce, and carrot.
Clyde Common, Porland (Oregon)
The menu isn’t always bursting with offal, but this lovely communal dining spot in downtown’s Ace Hotel knows its way with variety meats–it’s where I first fell in love with tongue. Savor Euro tavern-style treats like chef Chris DiMinno’s chicken-fried chicken livers with cress, cucumber, and lemon aioli; pig trotters, or hearty charcuterie boards with excellent (heavy on the bourbon, gin, and rye) house cocktails.
Amis, and Osteria: Philadelphia
Arguably one of the nation’s most talented chefs, Marc Vetri trained in Italy, and now runs a three-restaurant (and growing) empire with his partners in Philadelphia. The award-winning chef’s restaurants Amis, and Osteria, are heavy on the offal, in two very divergent ways. At Amis, chef/co-owner Brad Spence turns out earthy, Roman trattoria specialties, including a menu section called “il quinto quarto.” In ancient Rome, this “fifth quarter” refers to the four quarters of an animal that were butchered and split up amongst the noblemen, clergy, and soldiers. Peasants got the fifth quarter (also known as “what falls out of the animal). Expect hearty fare like trippa alla Romana, Roman tripe stew.
Jeff Michaud, chef/co-owner of the industrial-farmhouse-styled Osteria, turns out intensely rich dishes like Genovese ravioli stuffed with veal brain, capon, and liver, served with a braised capon leg sauce; crispy sweetbreads with Parmigiano fonduta and charred treviso, and grilled pork tongue spiedini with fava beans and pancetta.
The Greenhouse Tavern, and Lolita: Cleveland
Chef/owner Jonathon Sawyer of downtown’s The Greenhouse Tavern is more than just a 2010 F & W Best New Chef. He’s a man who isn’t afraid to make “Roasted Ohio pig face” one of his signature dishes. Granted, this is a hog gussied up with Sawyer’s signature Frenchified gastropub style: cola gastrique, petit crudite, and lime. But Sawyer, who lived briefly in Rome, also pays tribute to the eternal city of love by serving a daily-changing il quinto quarto “with tasty bits.”
the Publican: Chicago
Spicy pork rinds; blood sausage; headcheese; neck bone gravy with spaghetti and Parmesan; sweetbreads with pear-celery root remoulade. the Publican executive chef/co-owner/award-winning chef Paul Kahan is innovative with more than just offal. He uses scraps, blood, and bones to create charcuterie, as well as elegant, “beer-focused farmhouse fare (his father owned a deli and smokehouse; no wonder).” Chef de cuisine Brian Huston leads the show, carrying on the tradition.
The Spotted Pig, New York
Having just received its fifth Michelin star means this Greenwich Village hot spot will continue to be nearly impossible to get into. But it’s worth the wait for chef/co-owner April Bloomfield’s (yet anotherF & W Best New Chef alum) soulful gastropub cuisine. In the never-too-much-of-a-good-thing category: Calf’s liver with crispy pancetta and house-made bacon.
I’ve only tapped the surface of what talented, creative chefs are doing with offal in the United States. Have a favorite restaurant doing something noteworthy with bits and pieces? I’d love to hear about it!
The La Brea tar pits, just 7 miles west of downtown Los Angeles, have been a treasure trove for paleontologists for decades. Producing more than a million bones since their discovery, the sticky ponds that trapped living creatures tens of thousands of years ago are still pumping out history.
Work over the past few years has involved sifting through 23 boxed deposits and some 16,000 bones reports the Associated Press. Chief curator Dr. John Harris and lead excavator Carrie Howard have been going through the find, discovered in 2006 during the construction of an underground parking garage close to the tar pit location.
“We’re still trying to piece everything together” Harris said estimating it would take five
years to sort through, so long that work has been stopped on another area, Pit 91, where scientists have been working since 1989.
Pit 91 measures 28′ x 28′ and about 14 feet deep. 3′ square grids are used for excavation and after fossils are excavated, they are cleaned, identified, labeled, catalogued and put in storage where they have been made available for research by professionals and students from around the world.
Called Project 23: New discoveries at Rancho La Brea, the Page Museum, part of the Natural History Museum of Los Angeles, believes this find has the potential to double their collection by three to four million specimens.
Gadling listed the La Brea Tar Pits as one of the World’s Strangest Natural Wonders and it looks like the La Brea tar pits will still be pumping out history for some time to come.