Rice and Bones

Mission:Food made such a stunning version of our Steak and Stout skillet pie that we just had to share the masterpiece here. Job very well done Victoria! Wish we had a bowlful right about now. Today's dusting of snow practically begs for one.

Very wise words (and bloody brillant math) from our friends, Workhouse Coffee, across the pond. We too agree that staff meal possibilities are as varied and wonderful as the cooks who make them.

Very wise words from our friends, Workhouse Coffee, across the pond. We too agree that staff meal possibilities are as varied and wonderful as the cooks who make them.

A great review of Vermont staff meals in the Burlington Free Press. We're also pleased as punch to be mentioned in the same paragraph as Ferran Adrià's book The Family Meal. Especially since he is writing the foreword to our upcoming cookbook!

While this is not the first time we've heard of past staff meals foreshadowing future success but it's always a story we love to hear. 

Good eats, and pretty servers, at a restaurant in London. Bone marrow and trotters anyone?

Presumably well-fed Maine food blogger, Portland Food Coma, does a commendable job of highlighting Miyake's staff meals in a two part post. We especially dig the descriptive label at the bottom of Part 2.

Check out CJ's cameo (around minute 3) in this snappy little staff meal video from The Phantom Gourmet. He's a driver for the Island Creek Oyster company and times he route to hit up the best staff meals in Boston including  L'Espalier and Sel de la Terre restaurants highlighted here. Rumor has it he eats up to six staff meals a day. Clever guy!

A lovely article on staff meal from the San Antonio Press.

We had the incredible opportunity to talk at length with Ferran Adria yesterday about his zeal for the staff meal. We cannot wait for his cookbook about the topic!