Is the art and craft of regional shore food dying?
Posted 04 May 2003 - 08:46 PM
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
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Posted 06 May 2003 - 11:43 AM
Your comments are precisely why I wrote the NE Clam Shack Cookbook. Homogenization is the enemy! Vive la difference! Give me a humble little clam shack, lobster pound, or chowder house any day over pretentious restaurants with over-priced mediocre food! Use my book as your guide, and add to the list with your own favorite places you find along the route.