Here is Iron Chef Masaharu Morimoto throwing the opening pitch at a Mets/Phillies game in Philadelphia this week.
He doesn't do a very good job (apparently) and neither did the Phillies: they lost 7-4. Perhaps Morimoto should stick to sushi and Iron Cheffing? In any case, here is the video. He doesn't seem too cut up about his pitching skills.
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Hey rich people: thinking about investing in restaurants? The New York Times has some advice for you. Be patient, and use your head over your heart: "The profit margins will be what they are — and they're not great with restaurants...There's going to be some patience required, and it's not going to be perfect on Day 1." [NYT]
Loading comment form... Here's a short film from George Motz on Brooklyn pizza that debuted at the 2008 NYC Food Film Festival. Behold three renowned Brooklyn pizzerias — Totonno's, Grimaldi's, and Di Fara's — make a pie start to finish, set to music. (Yes, Motz is known for his burger expertise, but everyone needs to switch it up occasionally.) Pizza porn ahead:
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"I will never again make the mistake of letting a sommelier choose something suitable for dinner without giving him a price range. #$104!" — DC restaurant critic Tom Sietsema is tightening those ($70,000 per year) purse strings. [Twitter]
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[R. Lopez]
Tom Sietsema gives 2.5 stars to DC tapas restaurant Boqueria, where the servers "talk in exclamation points." And in Miami, Victoria Pesce Elliott gives 3.5 stars to Jean-Georges Vongerichten's J&G Grill, which "is a testament to the talent and attention to details Vongerichten and his team bring."
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What happens to a restaurant after Guy Fieri eats there? Sales can double or even triple. Fieri apparently warns the owners — "When Guy was filming he came up to me and said, 'I'm real sorry I'm here'" — but what happens when the restaurant's prepared for the onslaught? Or, in the case of some, when they "stand on the beach and scoff at the coming storm"? [DO]
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Georgia chef Hugh Acheson's just won a Beard Award for his first book, and he already has a deal for a second one. Acheson tells Eater Atlanta, "[It's] meant to answer the multiple questions I get from people around the contents of our local CSA box... the most common being, 'What the heck do I do with kohlrabi?'" Out from Clarkson Potter, Fall 2014. [Eater Atlanta]
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Congratulations to Food Network man Robert Irvine, who married his girlfriend professional wrestler Gail Kim (who apparently used to be known as "La Felina") in the Napa Valley. Naturally, Guy Fieri did their rehearsal dinner, about which Irvine tweeted, "guests were blown away awesome." [People, @robertirvine]
Loading comment form... Time to check in with those crazy kids at Alinea in Chicago, where Grant Achatz and his crew are dishing up Lamb 86. As you will see in the video below, Lamb 86 is a dish with 86 individual components — cilantro, bay leaf, fennel, fig, etc. — placed precisely on a grid on a glass plate and served along side lamb. It's kind of nuts:
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While LA chef Roy Choi has really, truly gone vegetarian (as promised), he doesn't want everyone to panic: "Now everything I do, I’m trying to cook in vegetable state of mind, and if meat flies in meat flies in...I’m like a boxer tying one arm behind my back, to see if I can knock you out." Also: "You can still get the chewy pork belly any time you want." [New Yorker]
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[Photo: Hooters / Facebook]
The fast-casual celebration of women Hooters thinks you and your mom will have a great time eating at their restaurant on Mother's Day. In fact, they're willing to sweeten the deal by offering every mom that comes in ten free boneless chicken wings "tossed in their favorite sauce." Wow, your mom must go to Hooters a lot if she has a favorite flavor of their wing sauce.
Hooters also thought it was a great idea to bring your Valentine's Day date in for wings, and offered the same deal. Hooters: it's romantic, and also a family restaurant. Anyway, it's only in participating locations. Here's the complete statement from the restaurant:
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[Photo: Food Republic]
In an interview with Food Republic during the recent Austin Food & Wine festival, Bizarre Foods host and D&G man Andrew Zimmern had some things to say about copycats. Specifically, unnamed shows that have tried to knock off the formula of both Bizarre Foods and Anthony Bourdain's No Reservations.
After saying some very complimentary things about Bourdain and his show, Zimmern says "I do think that everyone who came after us is extremely derivative." Calling the knock-offs "embarrassing," he also says the "theatrics and fantastisizing" of some areas of food media (particularly the bug-and-intestines eating areas) has the potential marginalize "people of the world who don't have as much as we do in America." The full quote, below; the rest of the interview over on Food Republic. Said Zimmern:
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LA's famous Roscoe's Chicken and Waffles has renamed their Country Boy Special Obama's Special: three wings with a waffle, potato salad or french fries for $8.90. That's what Obama ordered when he visited the restaurant in October; he's the first president with his own special at Roscoe's. [TMZ]
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The 17-year-old who is accused of stealing Guy Fieri's fancy/expensive/rare/bright yellow Lamborghini would like to be tried as a juvenile, please. Also at a court appearance today, "he repeatedly smiled and smirked in apparent amusement at the large media contingent in the room," which does sound pretty juvenile. [Marin Independent Journal]
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