Latest news with #AmericanCuisine
The Sun
a day ago
- Entertainment
- The Sun
Snoop Dogg reveals shock plan to open BURGER VAN at iconic UK football stadium and says ‘fans are gonna love it'
RAP legend Snoop Dogg wants to bring the sizzle dizzle to Celtic Park. The West Coast icon is keen to teach the Scots a thing or two about greasy American sports cuisine. 2 2 Snoop is a Celtic fan and has previously hinted at investing in the Glasgow giants. And after bringing out his own cookbook, the rapper wants to offer punters more than just Gin and Juice. Snoop has big plans for the Next Episode of his remarkable career. The 53-year-old wants to open his own burger van outside Parkhead on matchdays. Snoop claims he will use his signature "secret spices" as he rustles up gourmet patties for hungry supporters. "But that ain't got to be the case. "People know that Snoop is a cook, and I would love to bring a pop-up burger to a sports stadium to show fans that food at stadiums can be good. "It's got to be Celtic Park man, I mean, where else am I going to bring it." Snoop claims to already have celebrity chef and Scot Gordon Ramsay on board. The diggers move in as Celtic Park pitch is dug up And he says he'll be there in person to serve Celtic fans their matchday grill. He continued: "The secret to a good burger is the love in the preparation. "The ground beef has got to be mixed with some secret spices, then add a good-quality cheese and some maple-cured bacon. 'The Celtic fans are gonna love it. "And to make sure they are just right, Snoop is going to be serving them himself." But those on the blue half of Glasgow are set to miss out on Snoop's grub. He added: "Am I going to bring my burgers to Rangers as well? "Nah, I think we will give that a miss."
BBC News
2 days ago
- Entertainment
- BBC News
From Tabasco sauce to Taiwanese Tex-Mex: Felicity Cloake's American odyssey
For her new book, Peach Street to Lobster Lane, British food writer Felicity Cloake cycles across the US from coast to coast in search of a definition for its national cuisine. Gordon Ramsay famously credits his success in the US to Americans knowing nothing about good food. Felicity Cloake begs to differ. In her new book, Peach Street to Lobster Lane, the award-winning British food writer sets out to challenge the stereotype of American food as deep-fried and cultureless. "On this trip, I'm determined to find this unicorn, cover it with ketchup and pickles and have it for lunch," she writes. Over the course of 10 weeks and several thousand kilometres, she cycles coast to coast across the US, discovering independent restaurants, fusion cuisine and an attitude towards food she's seen nowhere else in the world. Her food-filled obsession takes her from San Francisco's most refined sourdough to the home of the hamburger in Columbus, Ohio. Along the way, she explores the source of Tabasco on Avery Island and feasts on crawfish on an accidental stop in Houston. Her mission? To discover what, if anything, ties American cuisine together and to celebrate the creativity, history and heart she finds everywhere she goes. We caught up with Cloake to talk about the good, the greasy and the gloriously surprising food that fuelled her adventures. Why did you decide to write a book about American food?I don't think my publisher will mind me saying that they were a bit reluctant, because the theme is a bit tricky. If you don't already love America and its cuisine, it's difficult to see beyond the top-line stereotypes of McDonalds, KFC, ridiculous eating competitions and too much on the plate. It doesn't sound very attractive. But I was thinking about the amazing Mexican food and all the different immigrant cuisines there. There's much more of a sense of possibility, fun and flexibility when it comes to cooking in America. They don't feel so hide-bound to tradition for a lot of things as we do in Europe. And that was so exciting to me; uncovering this really playful attitude to food that manifests in potentially fun but unhealthy things like, you know, a cheeseburger that has doughnuts instead of a bun. There is some fantastic food and fantastic produce in the US, but it just gets sort of swept under the carpet because we only see this cartoonish version. For me, there's always been a glamour about America, which I find hard to shake. It's a sense of "wow, everything's like it is in the movies". And it is! You spent 10 weeks cycling across the US in search of the best food. Why did you decide to travel by bike? I thought: I've cycled in Italy, I've cycled in France. How different can it be? And then when I got closer to the trip, I was more concerned. Everyone I knew tried to put me off. But I actually found that it was a great place to cycle. I did end up riding down a six-lane freeway in LA, but there are lots of little roads too. It's a bit like France in that way; because the country is so vast, the smaller roads tend to be quite quiet. It gave me access to a side of America that I hadn't seen before because I'd always been in a car, passing through at speed. Did you discover a culinary style that is distinctly American? Yes! I think it centres around the idea of playfulness and a lack of concern for tradition and the "right" way of doing things. That's what annoys so many people from the more established and conservative food cultures about American food; that's why they are so dismissive. It's a fun place to eat and they've got some great produce. They don't overcomplicate it either. I had some brilliant farm-to-table food in New England in particular. When American food is good, it's up there with the world's best. People need to look beyond the American businesses that are on their local high streets to find real American cuisine. It's a very fun place to eat. What was your favourite meal? I find mashups of unexpected food cultures really exciting. My best meal was at a restaurant in San Antonio where a Taiwanese American chef was making the Tex-Mex food she had grown up with, under Taiwanese influences. So it was things like an orange chicken fried steak and mochi hush puppies. I found that exciting because it's not something that you would ever find somewhere else. Tex-Mex is seen as a mash up in itself, and to add a third culture to the mix just feels mind blowing. There was so much creativity and fun, but it was also delicious. It was clever cooking but it was light-hearted as well, and I love that. What surprised you most about the trip? America is expensive! Ten years ago, travelling in America was very cheap. Food was cheap, motels were cheap. But that is no longer the case – and it was a bit of a shock to the system. I bought a grapefruit in Ohio that cost $2.99 – it would have cost 60p in the UK, and it had surely been grown in Florida. So that was extraordinary. Then the whole tipping culture thing… it's just a really expensive place to struck you most about the differences between English and American food culture?It was difficult getting food that wasn't processed in some way. It's not that people aren't health conscious, it's more that the stuff being marketed as health food is at odds with what I would regard as healthy food. It's very processed, it's packaged. I found it hard to find an unprocessed fruit or vegetable. More like this:• The truth about the US' most iconic food• Is the future of French cheese at stake?• Tucson: The US's ancient, underrated culinary capital Then the throwaway nature of everything really bothered me. It's hard to recycle there. And I don't get the same enjoyment from eating from a plastic plate. There are a few issues surrounding food that made me proud of how much British food has changed. What was your biggest learning from the trip? I hadn't appreciated that all stereotypes of American food in my mind – the hotdogs, burgers and ice cream sundaes – were all imports as well. I had thought about Mexican food and Korean food, and then the rest was American food. But I realised that no; all the food bar Native American food heritage – which is being reclaimed these days – all of it is an import. I would love to go to the Lakes region and learn more about that food culture. There's popcorn, jerky and wild rice, although that's more of an ingredient than a dish. Overall, it's a much more exciting cuisine than I imagined it would be. As different waves of people come in and mix, there's more to see and try. It's evolving and changing – it feels like boundless possibility. Is there anything you'd do differently if you had the chance to do it again?I do slightly regret that I didn't eat any really trashy fast food that we don't get here yet. There is a lot more that I could have found. Another odd regret is that I didn't eat more. I was obsessed with the idea that I was going to die if I didn't eat enough vegetables. I ate a lot of salads out of the bag. I think I might have been a bit overanxious with that, looking back. And if it wasn't for my dog, I would have gone for longer. I would have liked to have spent more time in Texas, for sure. There's so much more to explore. Peach Street to Lobster Lane: Coast to Coast in Search of American Cuisine by Felicity Cloake, is published by Mudlark and is released on 5 June 2025. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
New York Times
22-05-2025
- General
- New York Times
Tuna Salad, but Make It Pasta
It took me a while to come around to macaroni salad, and I'm still learning to love potato salad. But I don't remember ever not liking tuna salad. Something about that salty fish-creamy base combination has always clicked with me; it must be the same alchemy behind smoked salmon on cream cheese, or sardines on buttered toast. For years, my deli order was a tuna salad sandwich on whole wheat with pickled peppers, a Dr. Brown's cream soda and a small bag of Cape Cod reduced fat potato chips. (The reduced fat kind are crunchier. I cannot explain this.) So as we look to Memorial Day weekend and the delicious food it may bring, I'm earmarking Lidey Heuck's tuna pasta salad. Lidey adds peas and dill (or parsley) for extra pops of freshness, and the requisite chopped celery and red onion add crunch. Greek yogurt, mustard and lemon juice add plenty of tang to keep things interesting, and you can use whatever small pasta shape you like. I'm partial to small shells for any pasta salad where peas are involved; getting a little pea nestled into a little shell is so satisfying. Featured Recipe View Recipe → Jalapeño grilled chicken breasts: When Eric Kim described his new recipe to the New York Times Cooking team, he declared these the juiciest chicken breasts he's ever made. A cast-iron or grill pan (plus the hood vent and some open windows) will work just fine if you, like me, don't have an outdoor grill. Sheet-pan paneer tikka: 'A one-pan meal of sweet, crunchy veggies and luxuriously spiced paneer in under 30 minutes' is how Zainab Shah describes her dish. 'Really ridiculously good' is how Caro, a reader, describes it. Browned-butter rhubarb crisp: I make a point of eating as much rhubarb as humanly possible while it's in season. Share this simple but luxe Yossy Arefi dish with friends at your next cookout (don't forget the vanilla ice cream), but keep the leftovers for yourself to eat with yogurt for breakfast.
Hospitality Net
06-05-2025
- Business
- Hospitality Net
DoubleTree by Hilton Unveils ‘piebird,' Newest Dining Concept From StiR Creative Collective
Celebrating the rich traditions of American cooking, the approachable American restaurant perfectly complements the brand's signature warm hospitality and caring service Today, DoubleTree by Hilton announced an original restaurant and bar concept, piebird, which will begin to roll out to properties across the United States later this year. Created, concepted, and designed by Hilton's global, in-house consultancy, StiR Creative Collective, piebird is anchored in Americana nostalgia and will offer a contemporary take on American classics and specialty pies, capturing the warmth of a home-cooked meal for hotel guests and locals alike. The first piebird location is anticipated to open in fall 2025 at DoubleTree by Hilton Hotel Nanuet, in Nanuet, New York, with a second location at DoubleTree by Hilton Hotel Asheville – Biltmore in Asheville, North Carolina, in early 2026 – with additional locations to follow. For over 55 years, DoubleTree by Hilton has been a symbol of comfort for travelers worldwide, offering warm hospitality and caring service, and piebird is poised to continue this tradition by capturing the essence of home – rooted in nostalgia and familiarity. Through StiR Creative Collective, we'll bring this innovative concept and scalable brand to life in DoubleTree hotels across the U.S., ensuring that guests enjoy exceptional culinary experiences that feel like home. Shawn McAteer, brand leader, DoubleTree by Hilton StiR Creative Collective, Hilton's in-house food and beverage development arm, is reimagining hotel food and beverage for both affiliated partners and independent hospitality operations in the Americas as well as Europe, the Middle East, and Africa (EMEA). In the last two years, the collective has debuted several, leading-edge projects, including Leonessa, a sophisticated aperitivo rooftop bar at Conrad New York Downtown; Ayda, an eclectic, Mediterranean brasserie at Waldorf Astoria Cairo Heliopolis; five bespoke restaurant and bar concepts at Conrad Orlando (Ceiba, Sophia's Trattoria, Papaya Club, Apero, Little Spoon); and several elevated dining experiences at Signia by Hilton Atlanta and Canopy by Hilton Toronto Yorkville. piebird exemplifies Hilton's commitment to delivering exceptional dining experiences across all brands and categories. As a pioneer in the industry, our team at StiR Creative Collective brings a wealth of expertise and creativity to every project, ensuring that each concept, from innovative restaurants to bespoke cocktail bars, is meticulously crafted to provide a memorable experience. piebird blends culinary excellence with the comfort and warmth of DoubleTree by Hilton, creating a truly unique dining destination. Adam Crocini, senior vice president and global head, Wellness, Design and Food & Beverage Brands, Hilton piebird Chicken Pie — Photo by Hilton Concept Inspiration piebird takes its name from the ceramic figurines used to vent steam from covered pies as they bake, helping form a flaky crust and evenly cooked filling. piebird celebrates the rich tradition of American cooking, an expression of ingenuity and creativity born from the heart and heartland. Menu Classic preparations will take modern inspirations, with a balanced menu that will have something for everyone. Inspired by American diners, guests can find breakfast dishes ranging from light to soul-satisfying, including the piebird Quicheand Monkey Bread French Toast. For lunch and dinner, sandwiches and salads like the Knife and Fork Caesar and Tomato Jam Grilled Cheese act as lighter fare. In addition to beloved favorites like the signature Chicken Pot Pie, piebird's menu also highlights regional cuisines in the United States, like Southern Comfort and Tex-Mex through dishes like Biscuits and Gravy and the Southwest Cobb. piebird Breakfast — Photo by Hilton Anchoring the dining experience, desserts focus on hallmark pies that will change seasonally to highlight fresh flavors. The signature piebird Pie features a chocolate custard topped with chocolate malt balls and will be a menu staple year-round. The Cookie Martini, which pays special homage to the signature DoubleTree chocolate chip cookie that has become synonymous with the brand's welcoming hospitality, will also be a featured item. Additionally, piebird will offer a signature cocktail, the piebird Palmer – as well as classic cocktails that have been reimagined with new flavors, like the Banana Daquiri or the Mandarin Mango Margarita. piebird Desserts — Photo by Hilton Design Inspired by DoubleTree's unique positioning, piebird's design will reflect the feeling of being in a comfortable, relaxed setting connecting with loved ones. Warm, natural textures paired with a calm color palette will put visitors at ease and prepare them for a casual yet elevated dining experience. Pops of floral wallpaper interject personality, which will be paired with carefully curated, vintage-inspired artwork and objects, to make guests feel as if they're dining in a familiar home. To learn more about StiR Creative Collective and piebird, please visit To learn more about DoubleTree by Hilton, visit About Hilton Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 24 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms, in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World's Best Workplace by Great Place to Work and Fortune and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years. Hilton has introduced industry-leading technology enhancements to improve the guest experience, including Digital Key Share, automated complimentary room upgrades and the ability to book confirmed connecting rooms. Through the award-winning guest loyalty program Hilton Honors, the nearly 190 million Hilton Honors members who book directly with Hilton can earn Points for hotel stays and experiences money can't buy. With the free Hilton Honors app, guests can book their stay, select their room, check in, unlock their door with a Digital Key and check out, all from their smartphone. Visit for more information, and connect with Hilton on Facebook, Twitter, LinkedIn, Instagram and YouTube. View source
