The Jersey Mud, a worthy vehicle for Marshmallow Fluff.



Photo:

ALEX LAU FOR THE WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY BETH PAKRADOONI

JUST WHAT IS the problem with Marshmallow Fluff? It gets zero respect these days. I suppose that brand name doesn’t help. “Fluff” is, after all, the word we use for anything not to be taken seriously. So I’ll begin here by shifting to the generic term for this foodstuff that food snobs scorn: marshmallow creme. There. Does that sound French enough?

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The Coast Is Calling

A culinary duo most recently of Lunch and Supper are set to bring life to the shuttered Urban Farmhouse space in Scott’s Addition. Look for Pinky’s to debut on Wednesday, July 21, bringing coastal Mediterranean-inspired vibes including tapas, plenty of seafood and a massive patio. (Richmond magazine)

Building Back Better

After a fire last year burned down the entire facility, local seafood processing plant and wholesaler Dickie’s Seafood has rebuilt with one goal in mind: sustainability. The over 40-year-old company is in the final stages of reopening with new water- and electricity-saving equipment, compostable packaging and

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With the fourth coronavirus wave growing worse in many localities, resulting in lockdowns and travel restrictions, five-star hotels across Vietnam stand near empty. Though room prices have been reduced by up to 60 percent, current occupancy rates remain at less than 10 percent. Without revenues, five-star hotels have been forced to offer luxury services to local tourists to remain afloat.

Culinary tour

The Sofitel Legend Metropole Hanoi is offering a culinary tour of the world called “Tour du Monde”, with dishes combining typical flavors from Morocco, the Middle East, America, the Mediterranean, Europe, Cuba and Southeast Asia.

The facade of Sofitel Legend Metropole in Hanoi. Photo courtesy of the hotel.

Sofitel Legend Metropole

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FROM LEFT: Chef and co-owner Dan Burns, chef and co-owner Casey Riendeau, and manager and co-owner Leigh Riendeau. - YOUNG KWAK PHOTO

Young Kwak photo

FROM LEFT: Chef and co-owner Dan Burns, chef and co-owner Casey Riendeau, and manager and co-owner Leigh Riendeau.

With how difficult the last year has been, Dan Burns, co-owner of Gordy’s Sichuan Cafe, says the fact that the restaurant has survived is reason enough to celebrate.

Making it into the Inlander Best Of Hall of Fame? That’s icing on the cake.

“We just feel a lot of gratitude for our customers,” Burns says. “It means a lot to win the award, but just to stay open and be back to normal

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