snack

snackology: Lest I confound you…

Leonard Lopate asked me,"What’s snackology?" Granted, all my snack-ism may not be as easily identifiable as I think they are, so I’ve broken them down in the following brief glossary.

Babysnack discusses things for babies.

Hotsnack is news, usually of the breaking, you-read-it here first variety.

Liquidsnack is for all things beverage related.

Papersnack is about books and print.

Partysnack features party reports.

Planesnack is about travel.

Snack60 is one minute video clips.

Snackfile is my archive blog.

Snackingaround is a menu of links to some of my favorite things.

Snackmade has recipes. (A new category, coming soon).

Snackology is for announcements on snack business.

Snackshot is for photo albums.

Snackspot is about restaurants.

Snackstuff will tell you about things you should buy.

Snackwire is for press releases.

Tvsnack is for television.

Unsnack is for everything else beyond food.

snackology: jet lag

I am en voyage - visiting beans in Costa Rica. Regularly scheduled posting to resume later this week. Here's a little something until then. A bientôt.

snackology: snack love

Given the electro-format of a blog, it’s impossible to send a bound galley preview to the culinary glitterati so that they’ll give you a back-of-the-book endorsement, like publishers do. Now that I’ve been serving up Snack for a few months, everyone’s had the opportunity to give it a taste. Seems everyone loves a good snack.

"Jennifer Leuzzi is one of the best connected, hooked-in bloggers in the foodie jungle--and Snack is compulsory reading. Of course I'll take these words back if she ever writes shit about me." --- Anthony Bourdain

“JL is my go-to gal for all insider info on hot food and wine scoops. She is smarter, funnier and cuter than any blogger I know.” --- Mario Batali

“If Coco Chanel married Escoffier and you threw in a little rock and roll, the result would be Jennifer Leuzzi---informed, beautiful, and she can do mise en place like noboby's business.” --- Peter Kaminsky

“The peripatetic Jennifer Leuzzi uncovers today’s and tomorrow’s dining gossip like a sleuth on caffeine.  She has a stealth-like way of gathering inside information from chefs and restaurateurs that is the journalist version of one of those magicians who removes your watch without your even knowing it.” --- Danny Meyer

“Is Jennifer in cahoots with the government wire tapping forces? I wonder because her information is always spot-on, timely and interesting. I turn to her blog all the time for the latest news…” --- Eric Ripert

snackology: the sun shines on morimoto

Today the sun shines on Morimoto - the Iron Chef and the new restaurant in New York City.

snackology: i heard it on the radio

What does Ruth Reichl think about blogs? As editor-in-chief of Gourmet, author of three food-centric memoirs and former restaurant critic for the New York Times, she reigns in print. Does she read the food blogs? I don’t know. But I’ll be sure to ask when we chat on Leonard Lopate's radio show tomorrow, on WNYC at noon(EST). Bloggers from The Food Section and Gastropoda will be there as well. Stream it online or pick up a podcast if you can’t get to a radio. It will be at least as good a use of your time as reading blogs.

snackology: forecast - sunshine

In another nod to livelihood did you see the Sun yesterday? In case you missed my meditation on molecular gastronomy and Paul Liebrandt, it shines eternal here and here.

snackology: rising sun

Many have asked, “What does snacking pay?” Well if you can subsist on pr swag and party drinks and nibbles, it pays fabulously.  But as I’ve had a hard time getting my dry cleaner to swap pressing for press kits, I direct your attention to the New York Sun. No – don’t look up in the sky. Go to the newsstand.

And here.

snackology: the study of the snack

Today I introduce a new category: snackology. What the…is snackology, you ask? It’s the catch-all for snack announcements on new features (yes I’ve got a little somethin’ somethin’ planned for later), newsy things and opinions on the blog. I’ll also answer all your queries*, like…why don’t you review restaurants on snack?

Excellent question. Bien sûr I dine in restaurants frequently and am fairly opinionated. Seemingly, meal + opinion = review. But it’s not simple math, there are exponential factors. To be specific, (meal + opinion) ÷ (the comp + VIP) = a great free meal the average person will never have.  Lest we forget the John Mariani Esquire brouhaha, readers would surely sackcloth and ash me for putting forth ‘reviews’ under such conditions.

Example: Barça18. I had two dinners at the Hanson/Ripert big-room tribute to tapas on Park Avenue South. I have been to Barcelona and found many of the same flavors and certainly the lively spirit of the city present all through the meal. I sampled close to every dish on the menu, Spanish wines, Sangria, cocktails - all from a big red banquette in the back of the room. Service: Excellent. Food: Delicious. Overall: Fabulous. I will go back to partake and enjoy.

That’s almost a review…yes? But that niggling voice of ethics will not be quieted until I say I have no idea if it’s a good value for the money because I never saw a menu and I never paid. The chef simple sent food, the sommelier poured and our happy band ate. So you see…I cannot review. But I don’t need to review either. Restaurant criticism has indeed reached critical mass. The good places will be found and lauded. The bad places will self-sabotage and take care of themselves.

So what do I do with all my dinning experiences? All the elements go into the hopper and turn out as trends and news on concepts, ingredients, whatever. And when asked, I have no problem recommending* restaurants. But don’t ask what my favorite is because that’s far too general. Be specific with a cuisine and a price point, please.

*I direct your attention to the email me link up there on the right.