Food Republic

Food Republic

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Eating. Drinking. Living. Tag #FRavorites 👻 foodrepublictv

Food Republic

@foodrepublic


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Comment from Food Republic:


From yesterday's @mets CitiField food preview. Mozzarella sticks by @bigmozznyc. A seriously great ⚾️ snack. 🎥: @rmtimbre

1 Days ago

Food Republic

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Comment from Food Republic:


Next up on OffTheMenu: @faun.nyc gets about a dozen ducks from Crescent Duck Farm every week. Upon arrival, Chef Brian Leth pricks the skin with thumbtacks to render out the fat. Then the duck is blanched, hung in the fridge for six days and then roasted and glazed with lavender-infused honey. This week it's served with a fennel salad. Book in advance! FRavorites

2 Days ago
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Food Republic

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Comment from Food Republic:


Tuna tartare can oftentimes be monotonous at restaurants. Not this version at @florabarnyc, located at NYC's @metbreuer museum. @themostcuriousgeorge thoroughly enjoyed the crunch of flax seeds and fried shallots, mixed with potato and truffle, in this take at @ignaciomattos's new spot. fravorites

3 Days ago

Food Republic

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Comment from Food Republic:


Before leaving New York to become a Californian, FR's @dannycarnaje had to pay his respects to the Peter Luger burger. WE. BOW. DOWN. FRavorites

3 Days ago

Food Republic

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Comment from Food Republic:


I am obsessed with this salad!! It's called puntarelle and in Rome it comes with an anchovy dressing and its a little salty and crunchy. So tasty! I'm @dueladroni which is another traditional Roman restaurant where I've also got spinach, artichoke and a broad bean soup. Thank you so much for tuning into my Roman takeover. It's only a just the tip of the iceberg of Rome has to offer but hope you've enjoyed it. Follow me @antoninaparker for recipes and culinary adventures. Love Nina x FRTakeover

5 Days ago

Food Republic

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Comment from Food Republic:


Giolitti is a street away from Grom and also does some incredible gelato. It a beautiful classic ice cream parlour and Its says it has been around since 1900!!!! The queue moves quite fast so don't be alarmed and it's totally worth it. I went for gianduja which was totally amazing although it was so rich that it needed a chaser of vanilla to cut through it. Que buono! ( @antoninaparker FRTakeover )

5 Days ago

Food Republic

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Comment from Food Republic:


Ciao! These guys are everywhere and I highly recommend trying some of their roasted chestnuts. You can smell them coming a mile away, and it's pretty sweet. The perfect thing to munch on while walking around, especially Via Margutta which is great for some beautiful interior shops. ( @antoninaparker FRTakeover )

5 Days ago

Food Republic

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Comment from Food Republic:


@labuvetteroma is a cute little restaurant on Via Vittoria which is just off from the Spanish Steps so you can do it for lunch or dinner. They always have a lasagna of the day which I had to go for of sausage and broccoli. They also had a good salad Caprese and the interiors have an French bistro-feel with wood panelling and leather banquet seating. ( @antoninaparker FRTakeover )

6 Days ago

Food Republic

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Comment from Food Republic:


Here is an artichoke cooked Roman-style. These are found on most menus and are gently boiled and then covered in olive oil, lemon juice and chopped parsley or oregano. They are wonderfully soft and delicate to eat. The other way of eating them is Jewish-Roman-style which is when they are deep fried in oil. Both are pretty delicious. ( @antoninaparker FRTakeover )

6 Days ago

Food Republic

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Comment from Food Republic:


There are some amazing vegetable markets in the piazzas and you bump into them all the time. Puntarelle (a sort of crunchy, bitter vegetable perfect for salads) and artichokes always feature and are two of the top Roman veggies. Visit the Campo Dei Fiori Market which is one of the oldest and most popular markets in the Piazza Campo de' Fiori. Open everyday except Sundays. ( @antoninaparker FRTakeover )

6 Days ago

Food Republic

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Comment from Food Republic:


Buongiorno! I've been staying @palazzodama who have the most amazing Italian interiors which is the perfect setting to enjoy a cappuccino with fresh fruit salad, yogurt and honey. If you are looking for some more good coffee then Tazza d'oro ( by the Pantheon) is the place to go where you can devour a 'Granita al caffe con Panna' or just a good quality expresso. ( @antoninaparker FRTakeover )

6 Days ago

Food Republic

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Comment from Food Republic:


Still at Matricianella and in a food coma but there is always room for sweets. When in Rome....so I went for a tiramisu which was the perfect end to a wonderful evening. Apparently there is a famous takeaway tiramisu place called Pompi Tiramisu on Via della Croce, 82 which is also worth checking out. Buona Notte ( @antoninaparker FRTakeover)

7 Days ago

Food Republic

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Comment from Food Republic:


Matricianella ticks all the boxes for me. It has a cosy atmosphere with brown checked tablecloths and friendly service. It’s been doing something right as it’s been open since 1957 and still going strong. I was recommended to have amatriciana pasta which came with bucatini and was amazing!! Lots of crispy pancetta and tomato sauce with a hint of chilli. Their spinach alla Romana with toasted pine nuts and raisins was so simple but put spinach to new levels. ( @antoninaparker FRTakeover)

7 Days ago

Food Republic

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Comment from Food Republic:


Next stop is @Pierluigiroma which is a restaurant situated in a cute piazza off a main shopping street. Eat outside for lunch and order deep-fried courgette flowers stuffed with mozzarella and anchovies, parmigiana and their pasta with clams, mussels, pancetta and a rich tomato sauce. ( @antoninaparker FRTakeover)

7 Days ago

Food Republic

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Comment from Food Republic:


Hello! I’m chef Nina Parker ( @antoninaparker) and I’m taking over the @FoodRepublic Instagram all the way from Rome. I’m going to be showing you all the Italian hot-spots, starting off with some gelato from @gromgelato . This is quality ice cream made from all natural ingredients and I went for some torrone/nougat. FRTakeover

7 Days ago

Food Republic

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Comment from Food Republic:


We bravely went for the green-hued bagel to celebrate stpatricksday. Pretty lucky, we guess. 🍀 fravorites

8 Days ago

Food Republic

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Comment from Food Republic:


At the end of a grueling day, there was food. Of course there was food. @beardfoundation Boot Camp for Policy and Change wrapped up with attending chefs cooking a collaborative meal for each other and invited guests. @chefmarjie and @ksbraga got to working hard on their dishes. When it was all over, the payoff for the day was a great meal, empowerment, inspiration, and our well of fucks refilled. jbfimpact chefslead Thanks again for allowing me to invade your space. FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


We're chefs; we're passionate, sometimes confrontational, we're driven, and don't really have a clue how to make a persuasive argument to an elected official. One of the discussions had @bearfoundation Boot Camp for Policy and Change was how to actually craft an effective message that people will listen to. Nothing is more dangerous than a chef with a soapbox. FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


As a part of the advocacy training to reduce food waste, @beardfoundation found it vital to become more acquainted with where our food comes from - and that means getting up close and personal with the death of an animal for food. @spottedtrotter chef Kevin Outz and @manyfoldfarm owners Rebecca and Ross Williams speak to us about the slaughter process before taking us to see a sheep dispatched. Let's face it, if one is that in contact with the steps of bringing meat to the table, one's gonna think twice - or maybe four times - about wasting a single bit of that animal. jbfimpact chefslead tamparefinery FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


As part of the training exercises, chefs attending @beardfoundation Boot Camp for Policy and Change broke into teams to decide on a policy action to lobby some governmental agency for related to the topic of food waste. @theFarmhouseBar and @chefjaninebooth explain their concept of a lending library, of sorts, The Giving Fridge - a hypothetical place where people can donate un-wanted or soon to expire food and people suffering from food insecurity can, in turn, take what they need. tossnotwantnot jbfimpact chefslead FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


We're chefs, what the hell do we know about the legislative process? Schoolhouse Rock gave us a watered down version of this chart, where any bill can fail any one of the steps and go all the way back to the beginning. @bearfoundation Boot Camp for Policy and Change walked us through this as a warning to the complexity of the process we were about to embark on. jbfimpact chefslead tamparefinery FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


The main topic tackled at the @beardfoundation Boot Camp for Policy and Change was targeting food waste. It only made sense that we start the journey at a farm, where the real rock stars of the food world do what they do best. Serenbe is a sustainable community that features a working farm. Here we meet Farm Manager Matthew Clayton as he describes the sustainable practices that take place on the farm. jbfimpact chefslead FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


Why do chefs think that we have a right or reason to be vocal on food policy issues? Well, here's some knowledge to drop on ya, courtesy of @beardfoundation . Who am I to argue? jbfimpact chefslead FRTakeover by @greg__baker

9 Days ago

Food Republic

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Comment from Food Republic:


I'm @greg__baker , Chef and Co-Owner of @tamparefinery. You may know me from previous @foodrepublic contributions such as "A Pissed Off Tampa Chef Expounds On Everything He Hates..... Well, I've been given control of the Instagram account today, documenting my weekend at the @beardfoundation Boot Camp for Policy and Change. After ranting about various issues long enough on the internets, I decided to take steps to actually effect change at the policy level from local to federal governments. The JBF provides advocacy training for just this very thing and I was one of 15 chefs invited to attend the boot camp at the Inn at Serenbe earlier this week. I mean, I could sit around and bitch some more, or in the words of old Hank Rollins I could Do It. So here we go - just be warned, this weekend wasn't about cooking, but it was certainly about food, in a greater sense. There's not going to be any food porn shots forthcoming. As way of introduction, this is myself, @justinseverino @chefmarjie @beastandbottle and @chefmendin taking a break on hour 14 of the bootcamp. jbfimpact chefslead FRTakeover

9 Days ago

Food Republic

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Comment from Food Republic:


Thanks to my incredible team at Nostrana and everyone who made this a weekend to remember. Slide through the photos to see all the people who contributed to our meatsterpiece. See you next year! FRTakeover @cathywhims

10 Days ago

Food Republic

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Comment from Food Republic:


There are two parts of the loin 1) the short loin that contains the porter chop or T-bone and 2) the rib loin that provides the bone-in ribeye steak. We ate both! But here is Rob holding the porter chop, sliced and ready to be served. FRTakeover

10 Days ago

Food Republic

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Comment from Food Republic:


All the dishes we served tonight are inspired from Dario’s restaurants in Panzano, including the Tenerumi-in-Insalata: marinated fresh vegetables with slow simmered beef shank and tendon. The cool thing about this dish is that it utilizes the tendon, a part of the cow that is often discarded. Dario believes strongly in using every part of the animal, as we also do here at Nostrana. FRTakeover

10 Days ago

Food Republic

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Comment from Food Republic:


Having Dario here with us the past two days has been infectious. To be in his presence is to be overwhelmed by his romanticism for food and his passion for life, which to be paraphrased is: “Vino, Carne, Love…and Rock n Roll.” @cathywhims @dariocecchinimacellaio @nostranapdx

10 Days ago

Food Republic

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Comment from Food Republic:


Today, Dario is joining us at Nostrana for a special dinner featuring Bistecca Alla Fiorentina, the symbolic dish of his beloved Tuscany. He likens it to a flag that represents Tuscan cuisine. His recipe for grilled Bistecca alla Fiorentina is as follows: 1) Before lighting the grill, drink two glasses of good red wine. “No one wants a rational grill master. They’re much better a little tipsy” 2) When the fire is ready, stand the chops upright on the grill for 15 minutes 3) Grill each side for 5-10 min, always moving the chops around the grill so they don’t burn) 4) Remove from flame and allow to rest on a cutting board for five minutes 5) Serve at a table full of friends …just like we are doing tonight FRTakeover

10 Days ago

Food Republic

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Comment from Food Republic:


Dario and Kim (Dario’s wife) share some wisdom at the end of a great feast in the @montinore wine cellar. Dario always speaks from his heart with a passion that is palpable. Words to live by. Tune in tomorrow as we host a celebratory dinner at Nostrana in honor of Dario. Next up: Bistecca Fironetina and lots of horn blowing @dariocecchinimacellaio @nostranapdx @montinore FRTakeover

11 Days ago

Food Republic

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11 Days ago

Food Republic

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Comment from Food Republic:


In butchery, old world traditions still reign supreme. The tools of the trade have remained the same for centuries and the craft continues to be passed down from generation to generation. Dario is the eighth generation butcher in a family that has been butchering animals for 250 years. Next month, @nostranapdx whole animal butcher Rob Roy @robroypdx will go to Panzano to apprentice with Dario @dariocecchinimacellaio @proletariatmeat FRTakeover

11 Days ago

Food Republic

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Comment from Food Republic:


All hands on deck as I share my potato gnocchi knowledge. At @nostranapdx we are known for our Gnocchi Thursdays or 'giovedi gnocchi' as it’s known in the Roman tradition. My gnocchi tips: use only flour and potato, no egg; use a tasty variety of boiling potato, boiled in their skins, peeled while still warm and pressed through a potato ricer; the proportion is 1.5 pounds boiling potatoes to up to 1 cup All Purpose flour; don’t overwork the dough; poach formed gnocchi in salted water in stages; don’t overload the pot! FRTakeover @cathywhims

11 Days ago