Welcome to the first week of March. While it’s still sub-freezing at Kitchensurfing HQ, in a few weeks time we’ll be talking about springtime herbal cocktails and preparing to forage for ramps.
Here’s a look at a few trends we’ve seen so far in early March:
1. Oscar Parties
Sunday marked the 86th Academy Awards, and several Kitchensurfing customers brought in supporting chefs for their celebration — and not just in Los Angeles. If eating and watching’s your thing, check out or set of themed "TV Dinners" from Chicago chefs.
Last week, we covered the basics of how to make ramen with New York chef Sung Kim. Over the weekend, we saw a few feasts including noodle soups, including a full-on how-to lesson from Boston chef Mark O’Leary.
3. Japanese Food (that isn’t ramen)
For whatever reason, this has been a big week for Japanese food, especially in New York, Los Angeles, and Boston. From chef Timothy Fahy’s regional tasting survey, to Mirijana Ujkic’s bespoke local sushi and sashimi tastings.
4. Passover and Easter
Even though both holidays are more than a month away, we’re starting to see interest in seders and brunches by Kitchensurfing. Now’s the time to find your chef.
It’s not time quite yet, but chefs are starting to release their spring 2014 collections. It’s kind of like fashion week. Chef Dante Giannini has a full set of featured menus including spring ingredients from New York’s Hudson Valley.
Want to stay on trend? Use Kitchensurfing to find a talented local chef to cook for you. Find your chef.
This past Sunday, there was a very big and important football game in New Jersey. And while the game may have been less thrilling than originally forecasted, the food was still on point.
To celebrate the big game day, we gave away 4 awesome parties complete with Kitchensurfing food and beverage in Boston, NYC, Chicago, and LA. Let’s see how it all went down, shall we?
Boston: Chef Stephen Coe + Joshua K.
Chef Stephen Coe prepared Confit Chicken Wings, Sesame Tuna Nachos, Philly Cheese Flatbread, Bacon-Wrapped Shrimp, Buffalo Chicken Wontons, and Lamb Sliders.
From Joshua: Chef Stephen was Amazing!!! He showed up with everything he needed and the food was all prepared in time for the party. He made more than enough food for everyone, all the guests could not get over how good everything was. When Stephen left I looked into the kitchen and I could not tell there was a party, everything was cleaned and he even did the dishes! After having him come to my house I can not imagine hosting a party any other way!!!
NYC: Chef Lance Kindberg + Alexandra W.
Chef Lance prepared Buffalo Wings, a Nachos Platter, Beef Chili, Skillet Cornbread, Pulled Pork Sliders, and Tequila-Soaked Watermelon Balls.
From Alexandra: Chef Lance was absolutely superb. He and his family delivered the food to our home, exactly on time, and helped set up all of the food. He gave very clear instructions for how long to heat certain items, and how to make the food last for quite some time. Most importantly, all of the food was delicious. In particular, Chef Lance made corn bread with cheddar and scallions, and not a piece was left at the end of our party. Another highlight, pulled pork that was moist and fatty and perfectly delicious. We have only the highest regards, and cannot recommend Chef Lance enough.
Chicago: Chef Richard Mancini + Elizabeth A.
Chef Rich prepared Cheesey French Bread, Tomato + Basil Bruschetta, Pulled Pork Shoulder, Marinated and Grilled Veggies, Tomato and Onion Salad, and Assorted Desserts.
LA: Chef Ryan Rondeno + Ashley C.
Chef Ryan prepared Spinach Crab Dip, Chopped Salad with Bacon, Buffalo Chicken Wings, Pulled Pork Sliders with Asian Slaw, Four Cheese Mac & Cheese, Potato Salad, and Honey Jack Daniels Bread Pudding.
9. French Onion: You’ve taken a wrong turn at the crudité, abort! abort!
8. Buffalo Chicken Dip: Yo dawg, we heard you like buffalo chicken, so we put buffalo chicken in your buffalo wing dip so you can buffalo chicken while you buffalo chicken. Go Bills.
7. Ranch Dressing: Just step up to Blue cheese already.
6. Sweet Chili: Sweet and tangy with just enough heat to make it interesting. Will require extra wet naps, however.
5. Extra Buffalo Sauce: A must have for the Buffalo purist. For when one layer of sauce just doesn’t have the kick you need.
4. Mango Yogurt Dip: It’s different, alright. But the taste checks out, and it’ll cool down even the hottest of wings, so it gets a pass.
3. Creamy Garlic: Either you love it or hate it, but it certainly earns a place in the dip pantheon if only for variety’s sake.
2. Chipotle Mayo: The smokiness and mild spice of a good chipotle mayo make a superb, and underrated, wing companion.
1. Blue Cheese: Classic, creamy, potent. It’s possible that Blue cheese exists solely to create the perfect tempering agent for a fiery hot wing.
Still working on your wing situation? Find your game day chef on the Kitchensurfing homepage.