Food Jobs of the Week: April 8-14, 2013

By on Thursday, April 11th, 2013

It’s been awhile since our last job roundup! The outlook seems brighter somehow. Here are a few interesting opps we rounded up this week:

Tiverton RI executive chef at Hemenway’s Seafood Grill and Oyster Bar.

Executive Chef Chris Windus is looking for “confident people, seasoned, with chops to keep up” at Todd English’s bluezoo.

Dinner Lab, a unique site pairing chefs with consumers with interesting dining venues, is looking for talented chefs de partie in Austin, Texas. The hourly isn’t the highest in the world but as they say, it’s a good place to test your chops and only one year of experience required.

Cocktails at Home: The Daiquiri

By on Thursday, April 4th, 2013

You say DAK-ery, I say DYE-kery. However you pronounce it, daiquiri practically screams tropical venues with palmetto fans, thatched rooftops and a sapphire-blue sea. In the past 40 years, this once-unassuming daiquiri somehow morphed into a cliché umbrella drink, served slushy and sweet with chunks of pineapple in a piña colada glass.

Photo © Guzzle & Nosh/flickr

It was the date drink of choice at UCLA whenever couples had enough money to go off campus and eat out. Chart House, Gladstone’s, Monty’s Steakhouse, all of them served up a fancy daiquiri with all the trimmings.

Cocktails at Home: Algonquin

By on Friday, March 22nd, 2013

Good cocktails should be enjoyed from home just as easily at they are at the hands of a capable bartender. Never before have we had better access to quality ingredients, good recipes and expert how-tos than we do now. There’s simply no excuse to drink crap.

Starting with the As, and zigzagging from there, join us on our adventures in home-crafted cocktails.

The Algonquin

Ever fancied yourself part of the Round Table? Not that round table, of Lancelot and Arthur. No, the real one, at the Algonquin Hotel on West 44th Street. The place where in the 1920s famous people like Dorothy Parker, Robert Benchley and Herbert Ross once sat for hours every day where they quaffed illicit highballs, critiqued each other’s work and even launched The New Yorker.

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