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Jason Ross


2012 Food Trends, 2013 Predictions

Here's a list of the three food trends I see coming, and three others I wouldn’t mind seeing fade away.

Consider a Little Garnish

Use garnish with purpose and it can add another dimension to your meal without much extra effort.

The Place With The Retractable Roof Throws An Awesome Party

Union, the newest restaurant in the ever-expanding Kaskaid Hospitality Empire, is ready to impress.

How to Attack a Pomegranate

Pomegranates are a nice addition to your regular fruit intake, but beware of syrup or anything trickier than straight-up eating.

How to Get Your Chestnuts Roasting

'Tis the season—but follow these tips for buying fresh chestnuts and roasting them to perfection.

Big Crowds for a Briny Feast

St. Paul's Peter Street was packed for Meritage's 2nd Annual Oysterfest yesterday.

SurlyFest Brings Out Beer and Diehards

Surly Nation was out in full force over the weekend—and will be again tonight, releasing Wet beer at Ice House.

Attieke, a “New” Staple

Meet a new couscous-like staple, attieke.

Technique Welcomes a New Team Today

Technique, a student-intern run restaurant at Le Cordon Bleu, resets every 12 weeks, introducing a new crop to the restaurant world.

Caramel Panna Cotta Courtesy of Pastry Chef Adrienne Odom

Creamy and decadent and perfect for summer, from a pastry mentor.