Judith A. Stock | Food Newsfeed
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Judith A. Stock

The Fundamentals of Fish to Fork

Robert’s Maine Grill, in Kittery, Maine, used to toss all its oyster shells into the trash can behind the restaurant to be carted off to the local landfill. Not anymore.“We were approached by the Coastal Conservation Association (CCA) of New Hampshire and the University of New Hampshire in Durham to join in an oyster-shell recycling program,” says Jeremiah Fitzgerald, marketing manager for the restaurant.

Curating Culinary Excellence

Museum restaurants provide an optimum venue for displaying the artistic attributes of cuisine. From Manhattan’s Guggenheim Museum to Virginia’s Museum of Fine Arts in Richmond to the Modern Art Museum of Fort Worth, a number have struck the perfect blend of food and design.

Hunt, Gather, Sauté

From the earliest recorded history, our ancestors were hunters and gatherers who foraged for their foodstuffs.Centuries later, we’ve come full circle and chefs are getting back in touch with their ancestral roots through the practice of foraging to create flavorful culinary dishes served to patrons who prize freshness, local ingredients, and seasonal dishes.