Comments on: Food Is Sexy (And Here I Prove It)

By: Kate

Kate — Sat, 06 Feb 2010 15:20:55 +0000

Loved the article! Go Kat and Ben!

By: Ben

Ben — Fri, 05 Feb 2010 17:45:05 +0000

accessible when it comes to questions.

Thanks again for thinking of us when it came time to write that story!

Oh and I thought Flay was pretty unengaging at the SunFest. I know the guy goes non-stop with his shows (I read they’re taping the Next Food Network Star now), he’s got another BBP opening in Philly, another book coming out, so I should probably cut him some slack but he said very little when people were trying to talk to him. A huge line formed at the end of the night for autographs and he signed about 3 or 4 then got whisked away without acknowledging the crowd. I thought a simple ‘I’m sorry guys, I’ve got another engagement, I’ll be at my restaurant later if you still want a picture’ would have acceptable. At least he signed my ancho.

By: Ben

Ben — Fri, 05 Feb 2010 17:35:26 +0000

Your article came out really great, and I’m not just saying that because I was in it! I remember telling you about a news blip I read that said enrollment at culinary schools had been skyrocketing, sales of cookbooks at the major bookstores were some of their best selling items, etc., and I think it’s definitely due to the ‘Food Network culture’ that’s been expanding over the past 5-10 years. There’s food programming for everybody – whether you want something instructional, cultural, historical, competitive, or just fun and entertaining.

It’s a really fun hobby, one that makes me laugh when I think about what a fussy eater I was going up. And it’s more than just cooking – it’s trying new restaurants, the wine-tastings, the food festivals, the fun blogs and recipe sites. Most of the major chefs all have their own websites and are sur prisingly

By: Pam

Pam — Fri, 05 Feb 2010 02:11:01 +0000

Not only do Kat and Ben seem fun, they are also good-looking

By: Pam

Pam — Fri, 05 Feb 2010 02:09:53 +0000

Great story!

By: Sexie Food Lover

Sexie Food Lover — Wed, 03 Feb 2010 10:10:52 +0000

I have to share a great story about oysters. Talk about sexy food. My (now) wife and I operated a restaurant on Hamilton Island in the Whitsunday Islands on the Barrier Reef in the late 80′s … yeah I know … do the math. Well living on an island isn’t that easy so any opportunity to do something extradordinary is snapped up. One of my mates on the island owned a light airplane and also had a friend around Sydney, who farmed Sydney Rock Oysters. Trader (his nick name) called and said he was flying 50 doz live oysters in, and asked if one of my chefs would shuck them for him. I agreed, but the tariff would be to share a few doz out on the deck (overlooking the harbour) and I would provide the Moet. What was supposed to be a couple of doz sampling with some French bubbles, ended up in 40 doz consumed between four of us and several bottles of the French bubbly…

Now the kicker is this… nine months later our first beautiful daughter was born .. and any way we did the math, it all pointed back to that lunch! What can I say….