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Pasta shapes, tomatoes, turnips, boiling water | Good Food

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County Line Harvest at the Santa Monica Farmer’s Market is offering two Japanese varieties of turnips, including the hinona kabu, an elongated turnip which is popular for pickling and has a mustard green top.
Photo by Gillian Ferguson.
Host Evan Kleiman knows her pasta. This week on Good Food, she talks to Dan Pashman, who she has been advising on his quest to engineer a brand new pasta shape. Scott Daigre of Tomatomania! is back with his annual seedling sale just in time for spring. Gillian Ferguson talks turnips at the Santa Monica Farmer’s Market. Professor Alex Susskind discusses how restaurants are embracing operations and learning to shift costs to the consumer. Michelin-starred chef Dave Beran of Pasjoli shares how his menu shifted to takeout for this week’s edition of “In the Weeds.” Finally, J. Kenji López-Alt provides a science lesson on what happens wh ....

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Finding a silver lining in restaurant operations during the pandemic

Professor Alex Susskind of Cornell School of Hotel Administration says this is the most disruptive period he has seen in the restaurant industry. ....

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Pancha's, Yountville's last remaining dive bar and oldest business, isn't going anywhere

To the right ear, the names of the bars that lined the streets of Yountville half a century ago might sound like a chorus of old friends: Claudiaâs. Mexicali Rose. Yountville Saloon. The Whistle Stop. The Two Spot.
At the time, Yountville was mostly dive bars. During the seventies and eighties, the list of town bars stretched at least a dozen long, with the residents of the nearby Veterans Home a vital clientele. Today the list is just a single name: Panchaâs.
It was 1982 when Bobby Solis opened Panchaâs doors. The bar scene just seemed the way to go to Solis, a life-long Yountville resident who had been working as a general contractor. ....

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The Day - The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes

The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes
The meal kit at Pasjoli in Santa Monica, Calif.: Clockwise from top left: roasted cabbage and apples; melted leeks with hazelnut vinaigrette; buckwheat crepe with mushrooms and bean ragout; and pain perdu. (Jenna Schoenefeld for The Washington Post)
Published February 21. 2021 12:01AM
Tom Sietsema, The Washington Post
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Let s walk down memory lane and inhale the joys of Pasjoli, the Santa Monica restaurant introduced by chef Dave Beran in 2019. The stars of the show included a whole pressed duck, delivered atop a teak trolley, and a chocolate souffle graced with fresh vanilla bean ice cream. ....

Cornell School , United States , New York , Santa Monica , Nueva Ecija , Jeremiah Langhorne , Alex Susskind , Donnette Hansen , Pichet Ong , Kristen Hall , Victor King , Eric Ziebold , Dave Beran , Daisy Ryan , Celia Laurent , Los Alamos , Nick Bognar , James Beard Foundation , Cornell School Of Hotel Administration , Rainbow Lodge , Bandit Patisserie , French Inspired Bell , Like Beran , Best New Chef , Does Pasjoli , Before Times ,

The Day - The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes

The Day - The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes
theday.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theday.com Daily Mail and Mail on Sunday newspapers.

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