North Iowa Air Service, the fixed-base operator at Iowa's Mason City Municipal Airport, says they are "out of space." The company wants to build a new 12,000-square-foot hangar at a cost of about $500,000. While NIAS plans to pay for the project itself, it has to secure a separate lease with the airport. The Airport Commission will consider the issue in June.
North American consumers are well-versed in many regional Italian specialties such as Naples' wood-fired pizzas and Tuscan braises, but many have never tasted the simple, fresh fare of Sicily. That's about to change as more chefs venture to the island to study, and Canadian restaurants are already hopping aboard this rustic Italian trend with dishes inspired by the region's seafood and vegetable varieties.
CIA instructor Stephen Durfee is one step closer to competing against 20 countries in what is called the World Cup for pastry chefs. Durfee was selected to be on the U.S. team for the Coupe Du Monde de la Patisserie in Lyon, France, which will take place next year, after a recent two-day competition where he had to create three unique chocolate desserts based on the theme of communication.
After the 1992 L.A. riots, ethnic eateries shuttered their doors as many locals quit traveling downtown for a bite to eat, wary of what might happen. A few years later, multicultural dining came back stronger than ever. Expatriates, homesick for the tastes of their hometown, had a strong need to bring their culture -- and their cuisine -- back to the city.
Life for chefs who have worked under Noma co-founder René Redzepi is often just beginning when they leave his kitchen. Many of Redzepi's protégés take his intense training and hard-earned lessons to go on to build their own restaurants, such as Blaine Wetzel's locally sourced restaurant on Lummi Island in Washington, or Christian Puglisi's wine bar in Copenhagen.