Providence Journal Food Editor Gail Ciampa dishes here
The Hood New England Dairy Cook-Off will be at the Rhode Island Convention Center in Providence on Oct. 21 and the deadline for entries is fast approaching.
The recipe contest is open to all amateur cooks from the six New England states - Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. The Grand Prize winner will be awarded $10,000 and be featured in the 2012 New England Dairy Cook-Off recipe book.
The deadline for entry is Sept. 10.
Submitted recipes must be original and include at least one of these products: Hood Milk, Hood Simply Smart Milk, Hood Cream, Hood Sour Cream, Hood Cottage Cheese, Hood Country Creamer, Hood EggNog or Hood Calorie Countdown.
Contestants may enter one or more of five categories: breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entree); and dessert. Cooks can submit their recipe or find out more information by logging onto HoodCookOff.com.
The 2011 Grand Prize winner was Cranston native Dan Rinaldi, for his Surf and Turf Sliders with Maine Lobster Sauce. He was crowned in Portland, Maine, site of the contest until now.
An annual fundraiser dinner for the Little Sisters of the Poor is Thursday, March 15, from 11 a.m. to 9 p.m. at The Grist Mill, 390 Fall River Ave., Seekonk.
The corned beef and cabbage dinner includes soup, salad, dessert and a beverage. Tickets are $15, $7.50 for children and can be purchased by calling (401) 305-4001.
The new "Kitchen Nightmares" episode airing Friday, Oct. 21 includes a return to DownCity Restaurant as chef Gordon Ramsay makes a follow-up visit to the Providence eatery he worked to makeover nearly a year ago.
The show airs at 8 p.m. on the Fox network, WNAC, Channel 64, and will feature two other restaurants made over last season.
The episode is billed as a return to the "restaurant whose lack of leadership and business savvy ignited into some of the most dramatic and emotional moments in 'Kitchen Nightmares' history."
Owners Rico Conforti and "Nightmares" star Cabral said they are excited about seeing the show in which Ramsay evaluates how well they have made out with the changes since the episode aired last spring.
I saw two clips for the episode on the Fox media site and I'd say results will be mixed. One clip shows what appears to be an immaculate walk-in freezer. This would be a dramatic improvement over what Ramsay saw the first time.
But the second clip reveals Conforti confiding in Ramsay that while Cabral no longer erupts against her employees; she is taking out her frustrations on him as co-owner.
The restaurant at 50 Weybosset St, is taking reservations and expects to be sold out for the viewing celebration tonight.
Zombies are big, big, big these days and what better occasion than Halloween to bring them home. Only in a sweet way of course.
Dr. Dreadful Zombie Labs produce gross and gummy treats that kids (7-years-old and older) can create themselves while playing mad scientist at home.
With little fanfare, homemade slimy spiders, bubbling zombie brains, zombie skin, barf, ear wax, snot shots and more can be yours. (As a food writer, there are some words in there I never thought I'd write.)
Suggested retail price is $9.99-$24.99 and you can find the labs anywhere toys are sold, including Walmart, Target and Toys R Us.
Rachael Ray's magazine Every Day with Rachael Ray is being sold by the parent company of Reader's Digest to Meredith Corp., publisher of Better Homes and Gardens, Family Circle, Parents and Fitness.
The January issue will be the magazine's first under Meredith. Readers will not see an interruption in their subscriptions.
Ray, in an email, called the change "a very happy transition."
The magazine is being sold by Reader's Digest Association as part of a larger realignment by that company.
Reader's Digest magazine, a fixture in many American homes for decades, has struggled to reinvent itself in the digital age. It hasn't seen the same precipitous declines in advertising that other magazines and newspapers have suffered, but its circulation has fallen. Still, it remains one of the world's most-read magazines, with an average circulation of 5.7 million in the first six months of this year, though that's a decline of 8 percent from a year earlier.
Reader's Digest Association sought bankruptcy protection in 2009 and emerged early last year after shedding some debt.
Every Day with Rachael Ray had a circulation of 1.7 million in the first half of 2011, an increase of 2 percent from the same period the year before.
The current editor-in-chief of Ray's magazine, Liz Vaccariello, will remain at Reader's Digest in a newly created position as chief content officer and editor-in-chief for the Reader's Digest community, the company said in a statement. Vaccariello's new position is designed to ensure "a unified creative voice for the Reader's Digest brand," the company said.
Reader's Digest Association also announced that Peggy Northrop would no longer be its global editor-in-chief but would remain at the company in an advisory role as international editor-at-large with a focus on the international magazine business.
We'll have more coverage, including Guiducci's column on the events, in an upcoming issue of Thrive. For more information, go to the Food Day RI Facebook page, or www.foodday.org.
PAMELA REINSEL COTTER
Esquire magazine unveils its annual list of Best New Restaurants of 2011 in its November issue, on newsstands October 18. Esquire Food and Travel Correspondent John Mariani has named his 20 best new restaurants in America (plus another eight not-to-miss spots), including "Restaurant of the Year."
Here's the magazine's recap. Three are in Boston, New England's only ones on the list.
THE BEST NEW RESTAURANTS OF 2011 (by city):
Glenwood Springs, CO
Los Angeles, CA
Sotto - Sotto is a pretension-free room of rough wood, old caged light bulbs, and an open kitchen. Back there work Steve Samson and Zach Pollack. Neither chef is full-blooded Italian-American, and for that they are doubly admirable for getting so close to the heart of southern Italian cooking. Their repertoire is culled from Puglia, Abruzzi, Campania, and Calabria, which becomes obvious upon your first bite of the roast friarelli peppers.
Miami Beach, FL
New Orleans, LA
New York, NY
Boulud Sud - Any chef can have ideas, but Chef Daniel Boulud's inspirations are deeply personal and thus recognizably his, and that makes them exciting. He proves this at all of his restaurants from the ultradeluxe Daniel, to DBGB, where he elevates sausage to new heights. What's left to prove? That he is also one of the canniest interpreters of Provençal and Mediterranean food outside of Marseilles and Marrakesh, and he does just that at Boulud Sud.
Lincoln Ristorante - Part of Lincoln Center's grand restoration, Lincoln is a glittering wedge of glass suspended above the clamor of Manhattan street life, where chef Jonathan Benno creates vivid interpretations of la cucina italiana moderna. The menu changes every night, but recently, his terrine of octopus and pork belly, played off the tanginess of pickled vegetables, dazzled.
Millesime - Not since the opening of Balthazar in 1997 has New York seen a true brasserie like the enchanting Millesime, which exalts classic French seafood, but with an added American flair from chef Laurent Manrique.
Salinas - A casual place with a patio out back and a tapas bar up front, Salinas offers a menu that begins with slices of salty-sweet jamón Iberico, moves on to rosejat rápida - crispy noodles, chicken breast, chorizo, and cockles with saffron aioli - and culminates with porcella, a meltingly soft suckling pig with grilled peaches and a PX sherry reduction.
San Francisco, CA
El Rey - Houston, TX
Sachin Chopra, All Spice, San Mateo, CA - Chopra marries a northern-Cal sensibility to Indian food culture with dazzling, novel results.
Scott Anderson, Elements, Princeton, NJ - If Anderson had merely given Princeton its one great eatery, he'd be a hero, but he is in fact in the vanguard of modern global-American cuisine.
Todd Richards, Café at the Ritz-Carlton, Buckhead, Atlanta - Following European masters at the Ritz, Richards, an American, shows his own sumptuous style in dishes like foie gras with huckleberry gastrique.