4 to 6, spend time with culinary superstars in an incredible three-day affair hosted by the MGM Grand, Bellagio and Aria. Treat yourself to gastronomic delights, cooking demos, wine classes, parties and dining meet-ups with Michelin-starred chefs and fellow food and wine connoisseurs at the fourth annual Food and Wine All-Star Weekend. The culinary celebration launches at 12:30 p.m. on Oct. 4, featuring the cooking demonstration and sake-tasting event Ten Ways to Sushi with Shibuya Executive Chef Heather Zheng. By 8 p.m., splurge on sample delights and refreshing cocktails at the First Course Kick-Off Party. The All-Star Brunch with celebrity chefs opens the Oct. 5 festivities at 11 a.m. If you have a big appetite, dont miss the poolside All-Star Burger Bash with Joel Robuchon and Michael Mina at 1:30 p.m. If youre a wine lover, check out Syrah That Will Change Your Life, led by Master Sommelier Jason Smith at 2 p.m. Satisfy your epicurean cravings with Six-Course Bliss with Joel Robuchon at 7 p.m., then take home his personally signed cookbook. The weekends highlight happens at 7 p.m. with a specialized menu and exemplary wine pairing in A Harvest Dinner with Michael Mina. The food festivities wrap up by the Bellagio fountains on Oct. 6 at 11 a.m.
The best in airport food and drink
Department of Agriculture provided further guidance to state agencies on funding available for the Supplemental Nutrition Program for Women, Infants and Children (WIC). And it suggests that some resources will be immediately available to states. The upshot is that many states should be able to keep their WIC programs open through October using federal funds and possibly even longer using states funds, Zoe Neuberger, a senior policy analyst with the Center on Budget and Policy Priorities, said in an e-mail about the updated guidance. WIC provides states with grants for food aid, health care referrals and nutrition education for low-income women and children. When the USDA first issued guidance late last week, WIC seemed vulnerable even in a short-term shutdown. States would be able to borrow funds from some sources to keep the program running for a week or so, according to that earlier guidance, but they would likely be unable to sustain operations for a longer period. Even contingency funds werent likely to be enough to get them through October, USDA predicted. Tuesdays guidance doesnt make such predictions, but it elaborated on the available options, including carrying over funds from the fiscal year that ended on Monday or tapping a federal contingency fund. While thats good news for some programs, theres still a lot of variation among the states. Theres no question that its a smart move on their part, but its not a guarantee overall, said Geraldine Henchy, director of nutrition policy for the Food Research Action Center. Apportioning WIC funding is notoriously difficult, she notes.In Utah,all WIC clinics are closed and new WIC appointments have been canceled. Whereas Arkansas negotiated with the USDA to receive contingency WIC funding for program administration and food vouchers for this week. That arrangement will be revisited weekly through the end of the month, according to a state health department spokesman. Other such food assistance is safe for October, too.
Best college for food in America for 2013
Click through to see other winners of the international honors. Napa Farms Market at San Francisco International Airport was awarded for best to-go food. The market, by Tastes on the Fly, also won for “best airport food and beverage reflecting sense of place.” The Red Lion at the London Gatwick Airport North Terminal received the award for best airport bar. Best wine bar honors were awarded to Cru Wine Bar at Denver International Airport. Hartsfield-Jackson Atlanta International Airport’s Concourse F food court took top honors. Shake Shack at New York’s John F. Kennedy International Airport received the award for best quick service dining. HIDE CAPTION Best airport ‘food to go’ Best airport bar Best fast food/quick service restaurant << Four U.S. airports won a total of six awards Copenhagen's airport took home three awards Awards included best coffee shop, best wine bar and best food court (CNN) — These aren't your stereotypical greasy airport burger and fries. Airports from the United States, England and Denmark dominated the Moodie Report 's third annual Airport Food & Beverage Awards, which were announced Wednesday evening in Dubai. "We have been deeply impressed by the volume and, more importantly, quality of nominations this year," said Martin Moodie, Moodie Report founder and chairman, in a statement prior to the awards announcement. The Moodie Report owns and produces the conference and the awards. "There's plenty of innovation and an intriguing reflection of a number of the sector's most notable trends," Moodie said. Best airport coffee shop: Joe & The Juice, Copenhagen Airport Best airport "food to go": Napa Farms Market, San Francisco International Airport Best airport food and beverage sense of place: Napa Farms Market, San Francisco International Airport Best airport bar: The Red Lion, London Gatwick Airport North Terminal Best airport wine bar: Cru Wine Bar, Denver International Airport Best airport casual dining restaurant: Giraffe, London Heathrow Airport Terminal 5 Best airport chef-led dining: Le Sommelier Bar & Bistro (based on chef Francis Cardenau's restaurant in downtown Copenhagen), Copenhagen Airport Best airport food court: Concourse F food court, Hartsfield-Jackson Atlanta International Airport Best fast food/quick service restaurant: Shake Shack, New York's John F. Kennedy International Airport Awards were handed out in 15 categories.
Beer, while very good, was $8 a glass. Whether you’re in an outlandishly expensive country or just want to save money, there are plenty of strategies for stretching your food budget in Europe. Here are some tips: Ethnic restaurants: These places usually offer the cheapest hot meals in town. Almost every night I was in Oslo, I found myself walking down a street called Gronland into the immigrant district for food that was both spicy and affordable. Throughout wealthy northern Europe, immigrant communities labor at subsistence wages. Rather than eat bland and pricey local food, they (along with savvy residents and travelers) go cheap and spicy at simple diners, delis and takeaway stands serving Middle Eastern, Pakistani and Asian food. Cafeterias: “Self-service” is an international word. You’ll find self-service restaurants in big cities everywhere, offering low-price, low-risk, low-stress, what-you-see-is-what-you-get meals. A sure value for your euro is a department-store cafeteria. These places are designed for the shopper who has a sharp eye for a good value. At a salad bar, grab a plate and stack it like the locals do – high. Hungry sightseers also appreciate the handy, moderately priced cafeterias found in larger museums. Institution-affiliated cafes: If your wallet is as empty as your stomach, find a cheap, humble cafeteria that’s associated with (and subsidized by) an institution – such as a university, city hall, church, hospital, charity, senior center, fire station, union of gondoliers, retired fishermen’s club and so on. (These are sometimes called mensas.) Profits take a backseat to providing good food at a good price – and many of these places welcome the public to pull up a chair. Options range from a semi-swanky City Hall cafeteria in Oslo, to student canteens in university towns (such as Salzburg, Austria), to Poland’s dreary-looking but cheap “milk bars.” Bakeries and sandwich shops: Bakeries are a good place to pick up basic sandwiches, tiny pizzas, or something equally cheap and fast but with more of a regional flavor (such as savory pasties in England or a “croque-monsieur” sandwich in France).
Food aid for women and children may last slightly longer in a shutdown than first thought
9Tufts University, Boston Tufts Tufts University, home to the Jumbos, is just as passionate about its academics and athletics as it is about its campus food. With menu items ranging from old-fashioned rolled oats and fresh mozzarella ovallini with roasted red peppers and basil pesto to their delicious roast beef sandwich with crunchy slaw and smoky bistro sauce, students never feel unsatisfied. Intensely committed to environmental initiatives, Tufts is a front-runner for ensuring its students know how to live and eat sustainably. Abiding by their well-known motto, Think Global but Buy Local, Tufts dining services creates an atmosphere where students are amped to embody the slogan. For example, their fall farmers’ markets give students the opportunity to purchase fresh produce right on campus. Tufts serves 100 percent cage-free eggs and sustainable fish, like salmon and tilapia. Patti Klos, the dining services director for more than 20 years, told us their secret: taking immediate action on students needs and desires through menu changes, dining events, and sustainable dining. Talk about top-notch service! 10Yale University, New Haven, Conn. Yale Yales dining program couldnt be more impressive if it tried. With menu items ranging from roasted pork chops to potato pancakes, beer-battered fish and chips, and vegan ravioli, youd be hard-pressed to find a student leaving the dining hall unsatisfied. And why shouldnt they be? They offer so many dining events, like a student culinary competition and a Spring Fling catered meal, not to mention an entire dining series called “Reality Bites” that offers the students programs on mixology, the best wine and meal pairings, and formal dining etiquette. And the best part is that new information is being constantly updated through their mobile app, website, and their dining newsletter, the D.I.S.H. While thats all fun, Yale has very serious values when it comes to sustainability.