Menu Prep With Christopher Zabita, Sous Chef at Restaurant Marc Forgione

Menu Prep With Christopher Zabita, Sous Chef at Restaurant Marc Forgione

By Erica Nonni, Foodable Contributor

Chef Christopher Zabita (34), Sous Chef at Restaurant Marc Forgione in NYC’s Tribeca, is an experimenter, a forager, an open mind, and a rising star who maintains a flair for reconsidering things that is charmingly down-to-earth for such a revered restaurant. He has worked with Chef Marc “Forge” Forgione since before the latter won Season 3 of “The Next Iron Chef” in 2010. Here, Chris shares his ideas about menu creation at one of this city’s most respected restaurant groups.

I sat down in Restaurant Marc Forgione in Tribeca on a late afternoon in September, right after the staff meal and before the restaurant opened for the day. Chris walked over to join me, stopping on the way to hand something small to Chef Forgione, which he popped in his mouth while taking a phone call and pacing the floor.

An approving nod. 

It’s good, right?

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Wild Kitchen: Taking Local to a New Level Through Foraging

Seaside charcuterie plate. Local porcini bisque with creme fraiche. These are just two items on the menu at Wild Kitchen, an underground supperclub in San Francisco that Chef Iso Rabins has been running for nearly six years.

A hopeful filmmaker-turned-forager, Rabins is the brains behind ForageSF, a resource umbrella that contains not only the underground supperclub, but also foraging classes and a co-working space for food, all of which build discovery, education and sustainability around foraging culture.

Watch the full On Foodable Side Dish above to learn more about Rabins’ background, what types of things he forages, and how local consumers are perceiving the event.

3 Standouts: A Tales of the Cocktail Recap

3 Standouts: A Tales of the Cocktail Recap

By Natalie Migliarini, Foodable Contributor

Every year, bartenders, brand ambassadors, cocktail enthusiasts, and distillers come together in the wonderful culinary cocktail capital of New Orleans for Tales of the Cocktail. Various places in city become the host for all things cocktail, including tasting rooms, seminars, pool parties, invite-only parties, spirited dinners, and the renowned Spirited Awards. Given the infamous drinks that have been created in New Orleans, it is the perfect place to host this amazing week-long event. I had the opportunity to attend for the first time this year as a “Tales Virgin,” and it did not disappoint. In appreciation for the event and the city of New Orleans, here are three of the top trends seen at this year’s “Tales.”

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Five Shades of Foraging: From Secret Menus to Wilderness Findings

Five Shades of Foraging: From Secret Menus to Wilderness Findings

The media is being peppered with stories of foragers. Think of foraging as an extreme form of “local.” While the most stringent locavores eat foods produced within 150 miles of their home, foragers may gather food on their own property, local parks or wilderness areas. And while these stories could easily be dismissed, put aside — it would be a mistake. To underestimate a trend and the ripple effects it can create is a rookie mistake. Foragers are brave souls. Not only are they taking the time to educate themselves to seek wild foods, but they are risking illness or death itself to consume their discoveries. You would think foraging would surface during a recession, an economic downturn, because to forage would save money on food. But a Recession is a fearful time, so people are not in a risk-taking mood. Foraging, instead, resurfaces during economic recovery. Foragers are either extremely smart or tremendously crazy. Both types of foragers exhibit confidence and fearlessness, both of which are recovery behaviors.

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