Left at the Fork

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Month: October 2015 (Page 2 of 2)

Stone crab season has begun!

25 Stone Crab Claws in 14+ Minutes

October 18, 2015 / / 0 Comments

To mark the long-awaited start to the stone crab season, which begins in Florida on October 15th each year, Keys Fisheries holds a stone crab claw eating contest (open to amateur eaters only). The goal is to eat 25 medium claws in the fastest time. This year’s winner, in the contest held yesterday, consumed his 25 claws in 14 minutes and 20 seconds. Now, to stone crab novices, that may not sound like speed eating, but part of the contest involves cracking the claws to get at the meat, which is no easy task — in restaurants, the claws generally come pre-cracked. Continue reading

Pumpkin spice cake? Not to mention pumpkin chicken wings, pumpkin burgers, pumpkin cheesecake, pumpkin donuts, pumpkin roll, roasted pumpkin soup, ... it must be the Circleville Pumpkin Show!

Circleville Pumpkin Show, Circleville OH, October 21st through 24th 2015

October 17, 2015 / / 0 Comments

Begun in 1903 with an ad hoc October display of pumpkins by the mayor of Circleville, Ohio, the Circleville Pumpkin Show has grown into America’s sixth largest festival, with more than 300,000 visitors expected this year. Admission is free, hence their slogan, “The Greatest Free Show on Earth.” The pumpkin delicacies to be found at the Show are legendary, and far predate the modern fad for pumpkin spice everything. Continue reading

A beautifully browned loaf of that local favorite, semolina bread

Rose & Joe’s Italian Bakery, Astoria NY

October 16, 2015 / / 0 Comments

REVIEW

We both grew up in the suburbs of New York City during the 1960s and have fond memories of the breads turned out from the ovens of our local Italian bakeries. These brawny Italian loaves were destined to be split and layered with cold cuts or loaded with meatballs and Italian sausage for heroes, or sliced vertically every inch or so and spread with garlic butter, then wrapped in foil and baked for ’60s-style garlic bread. Sometimes we’d just eat hunks torn from the loaf and smeared with margarine (or, rarely, butter), leaving the table blanketed with crumbs from the shattering crust. Continue reading

Shake Shack Coming to Dallas

October 15, 2015 / / 0 Comments

Residents of Dallas, Texas will see for themselves if all the fuss is warranted when Shake Shack opens their first branch in the city in 2016. They’ll be moving into The Crescent retail complex in the New Urbanist neighborhood known as Uptown. The Shack currently has a presence in Texas with two stores in Austin. No word yet on the location-specific concretes, which always feature cookies, candies, cakes, and other sweet treats made by local food artisans, for the Big D.

International Rice Festival, Crowley LA, October 15th through 18th 2015

October 14, 2015 / / 0 Comments

They claim that a quarter of the rice eaten in the U.S. comes from Crowley, Louisiana. Who are “they”? Why Crowley, of course! We have neither reason nor desire to question the assertion. Crowley is in Louisiana so, to our ears, it has the ring of truth. Crowley is also host to the annual International Rice Festival (that’s International, mind you, not National!). Rice, an unsexy staple grain, seems an unlikely subject for celebration, which simply serves to piqué our interest in this fest all the more. The party begins this Thursday, October 15th and will run through Sunday, the 18th of October, 2015. Continue reading

Our boxed leftovers: note the high crispy edge and the tomato-centric slices. We love how the cheese gets freckled-toasty.

Rizzo’s Fine Pizza, Astoria NY

October 13, 2015 / / 0 Comments

REVIEW

What exactly is Sicilian pizza? When we were kids in NY, we used to eat it all the time. Its defining characteristic, to us, was the thick, bready crust, sturdy enough to support every topping in the house (except anchovies). So when we heard about the oxymoronic-sounding thin-crusted Sicilian, we became curious: how is it possible? A little investigation turned up the fact that Sicilian pizza as made in the US is not like pizza in Sicily; it’s an Italian-American invention. There’s no reason Sicilian has to have a thick crust. But there are unique Sicilian characteristics beyond the rectangular dimensions. Continue reading

After five years of renovations, Clifton's finally reopened to the public October 1st.

Clifton’s Cafeteria of LA Finally Open!

October 11, 2015 / / 0 Comments

Actual waterfalls, a giant (fake) redwood, a big hunk o’ meteorite, and Jell-O — it’s all back in Los Angeles as Clifton’s Cafeteria finally made its long-awaited return! Andrew Meieran purchased the 80-year-old California landmark that had seen better days in 2010 and promptly closed it for renovations, which dragged on for so long we were skeptical Clifton’s would ever reopen. But the doors were flung open on October 1st and over 12,000 customers were served over the first four days. Check out this series of panoramic photos of the five-story restaurant on the LA Times website.

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