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Chris Shott on Muck Rack

Chris Shott

New York
As seen in: MSN, MSN Singapore, MSN Malaysia, MSN Philippines, The Washington Post, Aol, Flipboard, Observer, Thrillist, YourTango and
Covers:  liquor, drink, fine automobiles, food, restaurants, fashion, culture, wine
Writer, father, superfoodie: Deputy Editor @eatthisnotthat
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Peanuts to Artisanal Peanut Brittle: The Modern History Of Baseball Stadium Food

Peanuts to Artisanal Peanut Brittle: The Modern History Of Baseball Stadium Food

www.foodrepublic.com — Before Camden Yards opened in 1992, your options were pretty basic. There was beer, of course, but mostly watered-down pale lagers. And there were hotdogs, commonly boiled or steamed. And you had some other stuff: pretzels, peanuts, popcorn, nachos and things. Privileged VIPs up in the Diamond Club ate better, but in the cheap seats, you’d be lucky to score a hot sandwich. Big national companies paid big sponsorship dollars for exclusive rights to hawk their wares at stadium concession stands and that’s usually all you got. After Camden Yards, hotdogs and warm beer suddenly had company.
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Green Is The New Gold: The Raw Facts On How Juicing Is Taking Over Our Lives

Green Is The New Gold: The Raw Facts On How Juicing Is Taking Over Our Lives

www.foodrepublic.com — Where this green-themed gold rush may be headed, though, is murkier than your typical kale-apple-ginger-spinach-celery-lemon blend. Is it just some passing fad? Or, a revolution in the way we think and drink?
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This Mezcal Made With Jamón Ibérico Could Make You Squeal

This Mezcal Made With Jamón Ibérico Could Make You Squeal

www.foodrepublic.com — Leave it to the hams at Jose Andres' Think Food Group to find a way to add some fancy Spanish pork to just about anything. Consider "Iberico," the newest label from Del Maguey Single Village Mezcal. The potent 98-proof varietal gets its name and distinctive flavor, of course, from the highly prized black-hooved hogs of the Iberian Peninsula whose meat is among the world's priciest. Del Maguey founder Ron Cooper credits this modern Spanish twist on the ancient Mexican spirit to Andres' deputy Ruben Garcia, the former el Bulli chef who now heads research and development efforts for Think Food.
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Meet George Marsh, the Baltimore Butcher Who Rejects The Word 'Charcuterie'

Meet George Marsh, the Baltimore Butcher Who Rejects The Word 'Charcuterie'

www.foodrepublic.com — In a fancier setting, sliced meats like these - coppa, mortadella, nduja - would merit a fancier menu heading. Amid the candle-lit smug of your average wine-centric corner bistro, this sort of stuff is commonly called "charcuterie" and it typically arrives served on a wood plank with pickles, olives and maybe, if you're truly lucky, a tiny shrimp fork to stab yourself with. Here at Baltimore's Parts & Labor, a former tire depot turned butcher shop and beer hall with a big wood-burning hearth, the language is a little different.
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Hot Doug's Mastermind Doug Sohn On The Only Sausage He Couldn't Sell

Hot Doug's Mastermind Doug Sohn On The Only Sausage He Couldn't Sell

www.foodrepublic.com — Doug Sohn, owner of Hot Doug's, Chicago's most glorified hot dog stand, has sold all sorts of sausages over the years, from the classic Windy City-style Vienna beef dog to the "Tuben," his tubular take on a traditional Rueben sandwich. Sohn's often obscurely titled franks ("The Shirley Hardman," anyone?) span virtually every type of meat in your butcher's repertoire and probably beyond. Only one weird wiener has ever turned out to be a total dud, according to Sohn: the andouillette, which he explains is the French word for, basically, “intestines stuffed with more intestines.”
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Mike Isabella's Fast Cooking The Top Chef star and Graffiato founder could soon have four D.C. re...

Mike Isabella's Fast Cooking The Top Chef star and Graffiato founder could soon have four D.C. re...

www.washingtoncitypaper.com — In less than a year, Isabella has gone from being a TV figure to being a culinary brand, someone whose name gets mentioned among the handful of local kitchen moguls who can access the considerable amounts of capital and hype necessary to administer a restaurant empire. Less present in Isabella’s Jersey-accented patter is the question raised by his rapid rise: What’s the cost? Could his expansion lead to an equally speedy drop in quality? In a fiercely competitive business, it’s easy to imagine people rooting for the arrogant guy they remember from Top Chef to suffer Icarus’ inevitable final act.
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Food Porn: D.C.'s Smuttiest Restaurant Bathrooms - Washington City Paper

Food Porn: D.C.'s Smuttiest Restaurant Bathrooms - Washington City Paper

www.washingtoncitypaper.com — Like a tour of Washington’s marble monuments, an amble through the capital’s lurid bathrooms might begin with Lincoln—the restaurant, not the memorial.
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Molecular Gastro-Economy: Two Dozen Unusual Courses at Rogue 24, One $5 Bite at a Time

Molecular Gastro-Economy: Two Dozen Unusual Courses at Rogue 24, One $5 Bite at a Time

www.washingtoncitypaper.com — In rock terms, if not culinary ones, it’s downright anachronistic. The days of the concept album are long gone. Music has entered the age of iTunes, where a la carte rules. As such, it’s worth evaluating a night at Cooper’s place as a string of two dozen $5 singles—each of them a bite or two—rather than one vastly expensive meal. And so, like a Deadhead-turned-bean counter, Y&H set out to quantify the quality of Cooper’s gustatory jam session.
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Cooking the Books: Choking Down History At José Andrés' America Eats Tavern

Cooking the Books: Choking Down History At José Andrés' America Eats Tavern

www.washingtoncitypaper.com — This precious little piece of Americana, the $14 peanut butter and jelly sandwich with foie gras, is a prime example of how Andrés’ temporary eatery, located in the former Café Atlántico space in Penn Quarter and featuring a menu culled from archival cookbooks, simultaneously delights, enlightens, and perplexes.
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Gettysburg Digress: What Would Honest Abe Think of D.C.'s Lincoln Restaurant?

Gettysburg Digress: What Would Honest Abe Think of D.C.'s Lincoln Restaurant?

www.washingtoncitypaper.com — As an historian, Harold Holzer knows the Emancipation Proclamation about as well as As an historian, Harold Holzer knows the Emancipation Proclamation about as well as anyone. He’s just never seen it all lit up in bright red neon before. “That’s a first,” Holzer says. And that’s why I’ve invited Holzer, a senior vice president of New York’s Metropolitan Museum of Art and a guy who’s written or edited 41 books on Honest Abe and the Civil War, to share a meal and help me critique this bizarre anachronism of a restaurant.
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