Welcome to Dining In

On the surface, the challenge is simple – prepare a meal that consists of at least three courses (appetizer, entrĂ©e and dessert) and write about it. The bigger challenge, however, is to create an eating experience at home that transcends time and place and engages all the senses. It’s a meal that includes great food and wine for the palate and the nose, a sense of anticipation for the brain, a presentation and table that is a feast for the eyes and background music to set the tone.

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Tuesday, March 23, 2010

Oysters and the Chesapeake Bay

A 99% depletion in oysters in the Chesapeake Bay!? For god sakes, fish for something else and give them a chance to come back before they become extinct. I believe in eating locally raised food, but in this case I think we should be boycotting. When it comes to fish, we need to talk about sustainability. Also a great report on the general health of the Chesapeake Bay, which is not so great.

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