Chris McAdams, Author at Culinary Culture

24.04

Restaurant Review: Kemuri Tatsu-Ya

Kemuri Tatsu-Ya Review IRASSHAIMASE! Or, “Welcome to our place,” (roughly translated at best) is how every diner is enthusiastically greeted at Chefs Aikawa and Matsumoto’s new restaurant, Kemuri Tatsu-YA. Originated from the Japanese word for smoke, Kemuri is a thoughtful blend of Texas fare and traditional Japanese izakaya plates. I was particularly excited to dine

10.04

Chef Tip: Saving Wilted Vegetables

Chef Tip How To Save Wilted Vegetables It’s happened to all of us. As we rummage through the crisper we find that bunch of wilted vegetables or herbs we forgot all about. As enlightened culinarians, we are swept by an initial feeling of regret over the neglect of these cruciferous crusaders and the resentment of

27.03

Food Trend Series: Free the Fire

Food Trend: The Flavors of Fire Reign Supreme Today’s introduction of the food trend series looks at fire and smoke. It would seem that the love of smoke and fire have finally been accepted by the mainstream. Need proof? Check out Little Caesars latest release of the Smokehouse Pizza, topped with brisket, pulled pork, and

13.03

Food Truck Series: Kebabalicious

Kebabalicious Modeled after the European style Doner Kebab carts, common street food through the U.K. and greater Europe, Kebabalicious successfully brings that savory flavor to Austin. Listed on Eater as a one of the “20 Essential Food Trucks in Austin,” Kebabalicious maintains similar accolades on Do512 also. For this reason, and the fact that I ate kebab

13.02

Good Eggs: More Than A Name

Good Eggs: More Than A Name Founded in the summer of 2011, Good Eggs is an online market that delivers local, organic, sustainable foods and groceries to the San Francisco Bay area. With same day and next day delivery options, Good Eggs aims to connect people who love food directly with the people who make it.