See what we’ve been up to this week at Fork in the Road:
Making a strawberry is actually possible — kind of. We attend a “flavor lab” and bring back the molecular recipe for making a basic strawberry flavor.
Fork in the Road is starting up a new weekly column on beer. We’ll be reviewing the appearance, aroma, mouthfeel, and overall experience of NYC’s beers.
Iron Chef Marc Forgione talks to us about steak and his new Atlantic City project.
Robert Sietsema gives us Parish Hall’s best five dishes.
Make your own dry martini. We speak to Tanqueray brand ambassador and martini expert Angus Winchester.
Jobs for foodies. We give a list on 12 careers created or transformed by the age of foodism.
A photo essay on lunch ($74) at Eleven Madison Park.
Sietsema eats junkie fries at Pizza Junkie: “Once inside, I spotted the junkie fries on the chalkboard and had to have them. They were cheap and abundant, and the coating of herbs and canned Parmesan wasn’t awful. It wasn’t too good, either. Just the thing for a junkie to eat, though. Washed down with Slim-Fast, one assumes.”
Fork in the Road heads out to Streecha, a hidden Ukranian kitchen in the East Village and orders almost everything off the menu.