Food on film
Films about food
The Week in Ideas, May 20, 2011
The week runneth over with ideas. And no pink donkeys this time. Swipe cards in McDonald’s, cuss jars in a Baltimore tavern and QR codes everywhere. Restaurants had their idea machines on all week.
Chef Cory Bahr passed his crown and the title of “King of Louisiana Seafood” to Chef Keith Frentz of LOLA in Covington, La. at the 5th Annual Louisiana Seafood Cook-Off. The cook-off, held by the Louisiana Seafood Promotion and Marketing Board, was part of the New Orleans Wine and Food Experience, an annual five-day festival.
Few ingredients cross over as many culinary borders as rice. These days, restaurant kitchens have many more types available from which to choose. “It’s important that the variety meets the needs of the foodservice operation and the specific dishes it’s intended for,” says Gary Reifeiss of Producers Rice Mill in Stuttgart, Arkansas.