tyson is in the house!...
It can be intimidating to eat with a food editor. They are the ones who know how food should taste, why it tastes the way it does, and what the trends are that led to each dish showing up on the menu. And, as a food editor, I realize that my friends find even my small degree of knowledge intimidating.
We are pleased to announce our recent partnership as AOR for the “quintessential steakhouse” Smith & Wollensky. Known for its dry-aged Prime USDA steaks and filets, the company has a collection of iconic restaurants in Boston; Philadelphia; New York; Washington, D.C.; Chicago; Houston; Miami Beach; Las Vegas; and Columbus, OH.
Well, here we are, in the middle of that great vacation and sweating time we refer to as summer. Families are packing up for the road, heading to the backyard, and every other imaginable way to escape from their lives for just a day or two. What’s interesting is culturally we’ve found ourselves at a point that travel is becoming too expensive to make it worthwhile.
About six months ago The Food Channel released its annual Top Ten Food Trends picks. The forecast usually gets a hefty amount of play in the press, typically in the first few weeks after we post it. But here we are more than halfway through the year and along comes Matthew Jacob, co-author of What the Great Ate: A Curious History of Food and Fame…
