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FoodWire, June 2012

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June 2012
FoodWire: What's Going On Today at The Food Channel
 In This Edition:
 
About FoodWire
FoodWire brings you a little taste of what's cooking right now at
The Food Channel, with links to our latest recipes and the hottest trends we've spotted from around the world of food. Plus, previews of our newest shows. Welcome!


Food Channel KitchensCooling Off with Watermelon



When summer weather heats up, some may prefer to chill with a tall glass of iced tea, or maybe with two scoops of vanilla ice cream in a waffle cone. But we’re not sure anything tops icy-cold and juicy watermelon on a sultry June day. It’s wonderful just as is, right out of the fridge. But you can also get creative with the red ripe fruit and we’ve got the recipes to prove it. Do you know the secret to picking out a really good watermelon at the supermarket? We do. You’ll find our tips here.




Food Channel KitchensTiny Arkansas Pizzeria Gains Global Fame



Retirement didn’t “stick” with Rick and Jane Mines after they moved to the sleepy small town of Gassville, Arkansas, a few years back. Instead, they bought themselves a little pizzeria and started baking pepperoni pies—pretty darn good ones. Next thing you know, the Mines are competing in the International Pizza Challenge in Las Vegas, and walking away with the title of “USA Best Traditional Pizza.” How’d they do it? With fresh ingredients and a lot of heart and soul. They’re such nice people, too. You really have to read their story, and check out our Editor’s commentary, as well.




Food Channel KitchensSavoring the Scene at Chicago’s Ribfest

Summer’s the time for street festivals, and some folks will tell you nobody does it like Chicago…with plenty of sizzling barbecue, rocking music and happy people. Food Channel contributor, culinary instructor and TV host Camille Parker (“Camille’s Dish”) was on the scene in the Windy City for one of the season’s hottest street festivals, Ribfest. Check out this video for a little taste of the festivities.




Food Channel KitchensHot Summer Recipes

Whether you’re headed out for a romantic picnic for two, or a pot luck family reunion, food is always center stage. We offer up some of our favorites, starting with our recipe for a refreshing Watermelon, Berry and Avocado Salad. It’s cool, it’s colorful. And it just shouts out: Summer’s here!

Watermelon and Shrimp Cocktail Skewers

This makes for an amazing appetizer. Its plate presentation alone will earn you all kinds of kudos.

Southern Style Shrimp and Crab Boil

This is a recipe for a special summer occasion, and a large gathering of hungry people. Crab, shrimp, brats, corn on the cob, artichokes…wow!

Strawberry Swirl Milkshakes


They’re dreamy, pink, ice-cold and full of sweet summer flavor. What’s not to like?







Food Channel KitchensSurfing The Channel
Take a Look “Behind the Dream”

All four episodes of The Food Channel’s original documentary video series, “Behind the Dream,” are now available for viewing. It’s the story of how a group of disadvantaged but dedicated Chicago high school students teamed up to create something really special--something covered in chocolate-dipped jelly beans. The series chronicles “the making of the bean,” in which Chicago’s landmark Cloud Gate sculpture was recreated with Jelly Belly Jelly Bean Chocolate Dips. The project benefits French Pastry School’s For the Love of Chocolate Scholarship Foundation. You’ll see and hear from the organizers of the project, the teachers, and the students themselves—students from Chicago’s After School Matters’ culinary program.



The Rise of the Agrarian

Are you a bit weary of seeing the term “foodie” associated with dishes like microwavable dessert pie and pineapple with cottage cheese? Sick of seeing nearly any type of food product described as “artisan”? Check out this dissertation on the latest buzzwords buzzing about in the culinary arena…and  a suggestion for new term that’s actually quite old: Agrarian.



VIDEO: Cheesy Sausage and Pepper Calzone

The Food Channel’s Cari Martens shows how easy it is to make a mouthwatering, authentic Italian calzone.



The Art of Smoking Fish

The Food Channel’s Michael Cho writes: “The process of smoking our foods has not gone by the wayside; in fact, it has been elevated to an art form.” Cho goes on to describe the magic that happens when smoke is infused in fish, particularly in cold smoked salmon—and he lets you know where you can buy it.



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