illustration: Gerry Selian
The Super Bowl is one of the few events in American athletics that manages to attract the attention of the entire nation, including those who aren’t big sports buffs the other 364 days of the year. Even if football isn’t your forte, there’s plenty else to draw in viewers, depending on your taste for entertainment the ads, the halftime show, the Buffalo wings, the beer. Or, the wine.
While beer is the obvious choice for Super Bowl celebrations, there’s no rule that says you can’t drink wine instead (or in addition). In fact, it might be an ideal choice: Wine is made to go with food, and is less likely to fill you up, thus saving precious stomach space for snacking.
Jan 5, 2018 at 2:50pm PST It means a stronger, wilder flavor, Toups added. If you’re used to eating domesticated animals, then you can taste the difference right away. The animal is often stronger, and the protein leaner in fat. If you were to kill a wild elk, it would be nearly fat-free. But the intensity of the flesh is so strong, you need to know how to properly cook it.
Chef Daniel Volponi says gaminess, like so much in life, boils down to diet and exercise. You have a very distinct, almost metallic flavor in game that can be the result of a higher iron content. Anything that is wild and not farm-raised is going to have a more active lifestyle, with a more active heart rate.
My New Orleans
01/20/2021
NEW ORLEANS (press release) – This Valentine’s Day weekend, Jack Rose, Hot Tin and Bayou Bar will be offering a series of festive lunches, brunches and dinners beginning Friday, Feb. 12, and running through Sunday, Feb. 14. The restaurants will all feature Valentine’s Specials curated by Chef/Owner Brian Landry, in addition to the signature a la carte menu. Specials follow:
Galentine’s Day Dinner Specials: Saturday, Feb. 13
Steak & Eggs – wagyu flank, crispy potatoes, salsa Verde
Shrimp & Grits – étouffée sauce
Valentine’s Lunch & Dinner Specials: Friday, Feb. 12, and Sunday, Feb. 14
Veal Sweetbreads – Meyer lemon verjus, coriander, shallots
A wild-hog country ham from Auburn, Alabama, chef David Bancroft.
In at least one respect, it’s a pity we aren’t French. If we were, few would sneer, or snort, or wrinkle their noses and push back from the table when presented with a serving of rich, cognac-colored
daube de sanglier. But place a crock of wild-hog stew on most American tables and that grating sound you hear might be chair legs scraping hardwood.
That’s changing, and in ways that should delight hunters, cooks, and others who have embarked on this most postmodern of culinary journeys: the path to loving the wild hog. That feral hogs are an overpopulated blight on the South and beyond is undisputed. That they have an emerging place in both restaurant and home kitchens is an increasingly accepted truth. Rich and robust, wild hog meat can span the flavor spectrum, from sweet to earthy, as the animals tend to take on the terroir of their environs, be they acorn-rich hardwood ridges and bottoms or cornfields border
John Fontenot, 73, a world famous waiter for 53 years at Galatoire s on Bourbon Street in New Orleans, returns to work for his first Friday Lunch shift, June 19, 2020. Fontenot contracted the coronavirus in March. His first day back to work was on Wednesday.(Photo by David Grunfeld, NOLA.com, The Times-Picayune | The New Orleans Advocate)
David Grunfeld
Staff photo by Ian McNulty
Staff photo by Ian McNulty
Staff photo by Ian McNulty
Staff photo by Ian McNulty
Staff photo by Ian McNulty
Staff photo by Ian McNulty
Photo by Frankie Prijatel, NOLA.com | The Times-Picayune
Staff photo by Ian McNulty
Staff photo by Ian McNulty