4. Some people fantasize about a Kardashian triple-decker. Others, a
spot on the board at 3M. Ever since talking
to Maverick chef Scott Youkilis about his upcoming ham (and oyster)
bar, Hog & Rocks, I've been daydreaming about a tasting platter of
Kentucky country ham, jamon serrano, and prosciutto. Birdsall
5. Tracking the influx of
little NOLA-style restaurants, John Birdsall stumbled upon a corn
maque choux at Tasty's Creole and Cajun good enough to eat all by
itself. Apparently, the chef trained under a "roux master," a title I
never knew existed.
Finally, a note to the food blogosphere: It's
time to stop ewwing about the guy who made breast-milk cheese, which
I'm not even going to link to. If you ignore him, he will go
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