The Slow Food St. Louis will hold its annual fundraiser in September
Slow Food St. Louis hosts its annual fundraiser.
Slow Food St. Louis will be holding their annual fundraiser, Art of Food, on September 20 at the Lumen.
Slow Food St. Louis is an international, educational non-profit organization that is dedicated to promoting fresh, local, and sustainably produced food. It celebrates and supports local food traditions as well as biodiversity.
Art of Food will feature the area’s top restaurants and hors d’oeuvres made from fresh, local ingredients. A list of participating chefs and restaurants is expected to be posted to the website shortly. Some local wineries and breweries will have tastings but there will be a cash bar available as well.
This year there will be a street fair set up outside where guests can get to know sponsors and learn more about local food culture. There will also be a silent auction with food related prizes.
Proceeds from the Art of Food fundraiser will benefit Slow Food St. Louis’ production of more than 50 educational films, events, Truck Farm visits and tastings.
It will also help support their Small Farm Biodiversity Micro-Grant program. The program has given approximately $50,000 to local, sustainable farmers to raise more than 250 different heirloom varieties of produce and heritage breeds of animals over the past four years.
Tucked into the Animal Kingdom Lodge’s Kidani Village, Sanaa, which means “Work of Art” in Swahili, is a beautiful restaurant serving a fusion of African and Indian cuisine made with authentic cooking methods like slow-roasting and tandoori oven cooking.
Although the food here is not your typical American fare, even picky eaters will find things they’ll enjoy on the menu.
While Sanaa is a table service restaurant serving lunch and dinner, the spot offers the Sanaa Kuamsha Breakfast in the mornings — a quick-service experience for which reservations are not required.
The best part: the view from the restaurant is of Animal Kingdom Lodge’s Sunset Savanna — enjoy the ever-changing scenery of some of the most beautiful African plains animals you’ve ever seen.
P.S. Don’t miss Sanaa’s Indian-style Bread Service, served with NINE different dipping accompaniments!
Service: Table Service
Type of Food: East African and Indian
Location: Animal Kingdom Lodge, Kidani Village
Disney Dining Plan: Yes, 1 Table Service Credit
Tables in Wonderland: Yes
- We especially recommend dining here for lunch or an early dinner during the summer when the sun sets later. You can’t see the animals after dark. Request a window table for an even closer view of the beautiful animals outside.
- The restaurant is located in Kidani Village, which is about a quarter of a mile away from Animal Kingdom Lodge’s main building, Jambo House. To get there, either park at Jambo House and walk to Kidani Village via the pathway, or park right at Kidani Village. Ask at the guardhouse for directions.
- Sanaa offers Mobile Dine Check-In.
Famous Dishes: Indian-style bread service, Potjie-inspired (the guest’s choice of a meat or seafood curry plus one plant-based option and Basmati rice)
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Strategy #1 – Make Simple Meals That You Like
The single biggest money saver when it comes to a family’s food budget is eating at home, and the simplest strategy for eating at home is to get over one’s fear of the kitchen and simply make your own meals.
Many, many people have the perspective that making one’s own meals at home is difficult and messy and, for the sake of convenience, they just order food, whether takeout or delivery or going to a restaurant.
There are many, many meals that are incredibly easy to make. Pasta meals take ten minutes and require little more than boiling water and pouring some sauce on top of noodles. You can make wraps and burritos by wrapping a few things in a tortilla, and sandwiches by putting some things between slices of bread. Soups involve putting things in a big pot with water and boiling it for a while. Stir fry means tossing some veggies and some protein in a skillet over really high heat and then serving it over rice. Most of those things require maybe ten minutes worth of effort at home. They’re also far cheaper than eating out.
The thing with simple dishes, though, is that the more you do them, the more confident you become in branching out and the easier it all seems. Burritos seem easy? Make grilled burritos on a grill or in a skillet with a bit of oil. Basic soup seem easy? Try caramelizing onions before you put them into the soup. Pasta meals seem easy? Try making your own sauce out of just things you like (I like sauteed mushrooms and onions and green peppers and garlic and black peppers in just a bit of olive oil, for instance, and putting that right on top).
Make really, really simple meals at home, things that you’re sure to like. Make them until it seems comically easy, to the point that you could do it with your eyes closed. Then slowly branch out into more complex stuff.
Before you know it, you’ll be able to make tons of tasty things at home really quickly, really cheaply, and with such ease you’ll wonder why you didn’t do it for yourself from the start.
HOW TO PREPARE FRESH RICE NOODLES
Fresh, wide rice noodles are notoriously difficult to work with, prone to breaking when handled – even before they make it into the wok.
So it’s not a question of ifthe noodles will break – it’s how much they will break. Even Char Kway Teow at restaurants have broken noodles. So don’t expect to see a long noodle pull shot with Char Kway Teow – that photo above is the best I’ve ever been able to capture!
Here are my tips to minimise noodle breakage:
Fresh is best – Fresh noodles break less than dried. Really fresh noodles that have just been made and not even refrigerated break the least. I use refrigerated, packaged fresh rice noodles (I get mine from Harris Farm Markets and Asian stores)
Warm the noodles before portioning out the amount you need and separating the noodles which are stuck together. My chosen method: microwave. Alternative: run under warm tap water.
DO NOT boil or soak in boiling water or attempt to break apart fridge cold noodles. This = noodles breaking into a gazillion tiny pieces.
Minimise handling in wok. I know this goes against the very ethos of wok cooking, but the more they are handled, the more they break.
Toss or gently turn noodles in wok. You’ve always wanted to be a Wok Master and now’s your time to show off! Tossing is best to minimise noodle breakage, otherwise, use a spatula and a wooden spoon to gently turn the noodles in the wok (see video for technique).
Quick food nerd trivia moment:
* Gluten holds noodles/pasta together, and rice noodles have no gluten. Hence the breakage.
* Thinner noodles, like those used in Singapore Noodles and this Stir Fried Rice Noodles hold up much better to wild tossing in the wok.
Tip for making the best Italian Chicken Cacciatore:
Splurge just a little bit on wild mushrooms at the market. Because flavor, flavor and more flavor!
These will change with the the seasons of course, but usually you can find some variety throughout the year. I love using the oysters as a base in this dish, however when I find wild chanterelles at a good price, I’m all over those.
Traditionally you would throw a few black olives on top just before serving, but you know how the BatMan is not on good terms with the olives, so I add some steamed artichokes as a final touch. Your call!
In any case, I know your Italian Chicken Cacciatore is gonna be the bomb, especially if you listen to me and serve it with lots of bruschetta and crostini to soak up that red wine tomato gravy. Or spoon it over a bed of creamy polenta , just because everything is better over polenta, right? Forget about it, Mangia! Florentina xo’s
How To Throw A Virtual Dinner Party
If you've hung out with us before, you know that Delish is built on the idea that food is a means of connection. But recent directives to practice social distancing have made upholding that a little, well, difficult&mdashbut not impossible. Thankfully, it's 2020, and "social" no longer means "sitting next to you."
So, in the face of trying times, we're giving you permission to share your dinners, your happy hours, your birthday parties, and your graduations (even if the actual commencement ceremony has been called off). WiFi is the new long table your phone is the new place setting. We're calling them Virtual Dinner Parties, where you entertain separately but together. These digital get togethers can be just as heartwarming, fun, and wild as IRL ones: You just figure out the tech, prep your place, pick the menu, and&mdashthis part's key&mdashenjoy yourselves. We'll show you how.
There are tons of platforms that support video calls&mdashthese are our favorites.
The platform can host up to 50 people and lets convos drag on for four hours at a time. (You know who you are. )
Zoom's basic plan is free but has a 40-minute meeting limit. Use it if you're just saying hi for a drink and a bite.
Working with just an iPhone or iPad? Prop it up and use good ol' FaceTime. You can rope in up to 32 devices.
On a hangout you can actually see 10 people at once, and you can access it from your phone or computer.
If you're hoping to host a pajama party at your dining table-turned-work desk&mdashor if after a day of managing work/kids/roommates, that's all you have the energy to do&mdashbe our guest. But if you want to pretend like you're somewhere fancy, we tapped entertaining pro Eddie Ross for some tips.
When you're stuck inside all day, a change of scenery is everything. "Try to make the most of all these spaces you normally don&rsquot," Eddie says. Have a meal on the floor in front of your fireplace or in the formal dining room that's typically reserved for holidays.
Turn your home into a quasi-restaurant. Eddie suggests: Pull out sentimental family heirlooms, put some flowering branches from the backyard into a vase, light those never-used candles, iron your cloth napkins, use salt and pepper cellars.
"A throw or duvet cover can have the same feel as a tablecloth&mdashand you can just throw it in the wash after dinner," Eddie says. And if you don't even have a dining table, put some pretty trays on your coffee table and have a modern TV dinner.
Now is as good a time as ever to pop the cork on that expensive bottle of wine you've been saving. "Those special things will enhance day-to-day life," Eddie agrees. His favorite little luxury: "If you're still going to the store, don't pass on flowers."
Here's the plan: Easy-to-make, super adaptable recipes that don't involve too many ingredients or too much time. Choose your favorite and get cooking.
Mash it by hand if you like chunky guac or toss everything in the food processor for something smoother.
These are baked instead of fried, which makes them a little lighter. Plus, the prep is so easy, your kids can help.
Think of this recipe as a template. Don't have pears? Use apples. Not a fan of pecans? Opt for walnuts.
This Mediterranean salad makes dinner feel special. The chickpeas make for a sturdy app that can be prepped ahead.
Save time and cook chicken legs&mdashatop a bed of hearty veggies&mdashinstead of the whole bird.
This super-popular dish can also be made with smaller fillets if you don't have a massive one on hand.
Put the ground beef in your freezer to use in something besides another pot of chili.
You can also make this soup vegetarian, just use veggie broth and plant-based sausage instead!
These chewy cookies won Delish's cookie challenge, and they'll quickly become your favorite, too.
Pour the batter in your slow cooker around lunchtime, and you'll have an ultra-gooey brownie ready by dinner.
Apples make this decadent dessert (which is stuffed with creamy peanut butter and Reese's Pieces) feel a little more healthful.
You only need five kitchen staples to pull these together. (Pro tip for the 21+ club: You can totally spike 'em.)
Millennials, this is your time to shine. You've been upholding relationships via devices your entire life. If communicating through a screen is new to you, though, we've got some thought starters and activities in mind (plus a couple from Eddie, too).
"Have a virtual workshop with your friends that everyone can do in their own home," Eddie suggests. Some ideas: Learn how to make a cool cocktail, plant your favorite herbs, DIY a cookbook of all your favorite recipes.
You'll probably have to forego physical board games, but you can play a lot of classics online with friends, like Scrabble and Monopoly. Or download the Houseparty app, which has a filter to play Heads Up.
You can still chat with friends and family the way you would in person. "Just don&rsquot dwell on what's going on right now&mdashthat's a womp, womp dinner party," Eddie says. Make your convo about happy future happenings.
You can go old-school and try to press play at the exact same time or you can use the new Netflix Party. It synchronizes your video and has a group chat function for that one friend who always has something to say.
Are you hosting a virtual dinner party? Tag us on Instagram so we can see! (Psst: We're @delish, 👋)
Illustrations and Animation by Alexandra Folino
Anova is putting its best food forward to improve our communities and the planet.
- Working together to fight food waste at home
- Eco-conscious product and packaging development
- Helping provide meals to vulnerable communities
Soaring Eagle Arts, Beats & Eats, Oakland County’s Favorite Summer Festival Celebrating Art, Music, Cuisine & Community!
Soaring Eagle Arts, Beats & Eats presented by Flagstar Bank is Oakland County’s celebration of art, music, food and community that take place in Downtown Royal Oak on Labor Day Weekend. Scheduled for September 3-6, 2021, the festival attracts hundreds of thousands for an end of summer celebration not to be missed!
Admission to the festival is $3 before 3pm, $5 before 5pm, and $7 after 5pm.
ANNOUNCING $431,057.83 RAISED THROUGH THE BEATS GO ON PROGRAM!
We’re excited to announce that through the 2020 The Beats Go On Program, Arts, Beats & Eats was able to raise $431,057.83 for local musicians! Full press release available for download here.
Beginning January 1st, we are accepting applications for the 2021 Juried Fine Art Show
Do you see yourself on stage in 2021? Applications for interested bands and performers available January 1st
2020 EVENT RECAP
2020 was a difficult year for so many. We’re so proud we were able to do some good.
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Julia Child’s Beef Bourguignon
This recipe is adapted from Mastering the Art of French Cooking by Julia Child. It’s somewhat of a long recipe, but no one ever said French cooking was easy. Have a glass of wine while preparing this wonderful dish, and the results will be rewarding.
- 3 1/2 tablespoons olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 1 onion, sliced
- 1 carrot, sliced
- One 6-ounce piece of chunk bacon
- Salt and pepper
- 2 tablespoons flour
- 3 cups red wine (burgundy)
- 2 1/2 to 3 1/2 cups brown beef stock
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- A crumbled bay leaf
- 18 to 24 small peeled white onions (about 1″ in diameter)
- 3 1/2 tablespoons butter
- Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
- 1 pound mushrooms, fresh and quartered
Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.
Preheat oven to 450 degrees.
Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon.
Dry beef in paper towels it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.
In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.
Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
Remove casserole and turn oven down to 325 degrees.
Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms.
Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.
Please leave your experiences with this recipe in the comments section below.