Where Chefs Eat, Schwenk It Up, David Lynch Pretties Up Your Champagne, and Harajuku Bangers

Flavorful World’s Friday Fourplay offers up a bite-sized tidbit of info on each of the four food- and drink-related things we found most interesting each week.

Photo credit: Washington Post

Chefs Feed app

If anyone knows a thing or three about good food and where to find it, it’s the chefs who cook your favorite meals, right?  Ever wondered where they like to eat when they go out?  Wonder no further. Now including Washington, D.C., Chefs Feed is a free phone app (and a recent newcomer to our “Foodie Phone Apps” page.  Have you been?) that gives you the what and where on choice chews in multiple cities, enabling you to eat like a professional.

Via Washington Post

Photo credit: The Salt

The Schwenker

The word is applicable to a section of tasty, tasty meat (Oh, get your mind out of the gutter; with mine already down there, it’s too crowded!) as well as its preparer and the apparatus used to grill it.  Of German origin, this swinging grill suspended from a tripod is used to wring transcendent levels of deliciousness from an increasing variety of foods reaching far beyond the traditional cuts of pork.  While usage of the word “schwenking” may earn you the odd inquiring look, this is a method of cooking that seems worth becoming familiar with.  But only if you enjoy generous helpings of grilled awesome.

Via The Salt

Photo credit: Food Republic

David Lynch’s Dom Pérignon Bottles

If you’re like me, you’ve often wondered “How, oh how can I make my champagne-drinking experiences trippier than they’ve been?” Filmmaking polymath David Lynch has designed the answer, and it arrives in limited edition this October.  Created with torches and crystals, with smoke and special effects lighting, this exclusive design for the makers of Dom Pérignon promises that anything poured from such a bottle will taste just like surrealism.

Via Food Republic

Photo credit: The Japan Times

Gourmet Hot Dogs in Japan

The Harajuku section of Tokyo has a new claim to fame, and its name is San Francisco Peaks.  Sausages seasoned with a wide range of flavors and seasonings like Santa Fe Jack and Wild Rosemary are made available in pork, chicken, lamb, venison, or beef.  And just when you’ve settled on which delectable meat to taste first (because I honestly cannot imagine anyone stopping after just one), the variety of available toppings rises to start your decision-making process all over again.  The menu also offers some American diner classics.

Via Japan Times

*Mention of a product, good, or service in a Friday Fourplay posting should not be interpreted as an endorsement either from Anthony Beal or Flavorful World food and drink blog.  Vendors are not notified ahead of time that their products/services will be featured, thus Flavorful World will at the time of posting have had no related interactions with said vendors or any sample of their products/services by which to judge them.  As such, we have no idea what these vendors are like to work with, or about the quality of their merchandise and are unqualified to vouch for them as reputable.  Our Friday Fourplay lists are posted in the simple spirit of our having come across something that looks and sounds engaging, and thinking that perhaps our readers will think so too; no more, no less.  With that in mind, patronize these establishments and vendors at your own risk.

2 thoughts on “Where Chefs Eat, Schwenk It Up, David Lynch Pretties Up Your Champagne, and Harajuku Bangers

  • August 27, 2012 at 9:33 AM

    Thanks, Frank. I’ll certainly be paying more attention to Chefs Feed now that I’m aware of it.:) I’d love to taste a meal prepared on a Schwenker sometime, and I think it’s awesome that your parents have had one for many years.

  • August 20, 2012 at 3:08 PM

    What a great post. I like the chef’s hang out website: Chefs Feed. Talking about a Schwenker, my parents have one at home since I was a junior. These grills are very popular in Germany and in my opinion much better than regular charcoal grills, since the griddle is always moving.

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