We wanted to start off the New Year by reintroducing our friends at GiveBackAmerica (GBA) by providing a little knowledge of what they've been up to. We've been excited to have GBA as a continued partner for our 'Share a Meal & Give Back Program' where for every 5 dishes (or 1 meal) uploaded to dishKarma, we provide 1 meal to Feeding America. Just think about how many meals we could collectively donate?

GiveBackAmerica, better known as 'Your Online Fundraising Partner,' has recently launched a toolbar easily connecting online shoppers to over 1300 retailers and 1200 charities. Once the toolbar has been downloaded, it will automatically tell you when you've hit upon a participating retailer and how much of your spend will go towards the charity of your choice. The coolest part? There is no cost to the end user. The participating retailer pays for the commission and charitable donation on your behalf.

Our partnership with GBA is only the beginning, so many incredible charities can benefit from our everyday online purchases. Here's to making a difference in 2012!

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You’ve probably heard the argument that the Internet is making people less social. This point of view suggests we’re uber-connected online, yet less apt to interact face-to-face.

While this may be true in some cases, at dishKarma we believe the best services leverage technology to enhance real world experiences and relationships.

For instance, there are now a number of online tools helping us crawl, spot, share, chew and review our way through meals. Fortunately, the one thing they all have in common is that the actual eating component must take place IRL (in real life).

This month I tried out a new food and friend discovery tool called Grubwithus. The site launched recently in Boston after gaining momentum in Chicago, San Fran, DC, NYC and LA. Soon they’re adding Atlanta and Seattle to the mix.

Basically, Grubwithus was born when two guys moved to Chicago and found it hard to make new friends. The bars and clubs weren’t cutting it, so they decided to build a service that introduced people over a meal. Their inspiration reminds me of the Ultimate Meal Game and the idea that food has the unique ability to bring people together. 

Needless to say, my first experience with Grubwithus was great. I began by building a simple profile on their site and then browsing the upcoming meals in Boston. There’s a meal almost every night of the week so it’s easy to make this work with your schedule.

I narrowed down my search by checking out the fixed menus attached to each meal and the profiles of those who had already committed to attend. Most users don’t include in-depth personal info, but there’s enough to get a sense of the who you’ll be dining with.

There‘s room for 7-10 people at each meal, and the site does a nice job creating a sense of urgency by posting messages like ‘only 2 seats left.’  There’s also a monetary incentive to commit early, as the price goes up by $0.50 per-person after each reservation.

I decided on dinner at Hana Sushi in Cambridge and paid to secure my spot. Not long after the confirmation email, I received a separate message from the site’s co-founder offering $5 off my next meal purchase if I added a profile picture. This was a smart way to personalize the experience, encourage further engagement with the site and increase the likelihood of a repeat purchase.

I also received my actual ticket via email, which included instructions for redemption, directions, a detailed menu, a name tag and a ‘Food for Thought’ section reading; ‘Cauliflower is nothing but cabbage with a college educations,” Mark Twain. Very cool!

When I arrived there were already two people at the table so I joined them and introduced myself. It’s tough to conduct one conversation with a table of eight people, so we casually broke off into smaller discussions once the full group showed up.

We had a fascinating mix of people at the table including an MIT professor, a woman who coaches people through writers block, a former sky diving instructor who now manages a chocolate factory and a woman who had a successful startup as a teenager halfway across the world and now attends college in MA.

The food was great and my favorite dish was the Green Tea Mochi (pounded sticky rice) Ice Cream, which I just added to my personal menu on dishKarma.

Two days after the meal I received a very nice message from the Grubwithus Development Director making sure I had a good time and asking for feedback. Another great touch.

Overall this was a great experience and I will definitely use the service again. I’m even thinking about booking meals when I visit other cities as a way to meet locals and try new restaurants.

Have you tried Grubwithus yet?

Give it a shot and let us know what you think.

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Housed in a former Lotus car dealership, Chinawhite of Greenwich opened this past weekend.  The preview cocktail reception Saturday night was filled with endless servings of their new menu, a see-and-be-seen crowd and of course signature cocktails.  The large 'garage door' windows in the front and surrounding white walls gives this restaurant a feeling of openness and fills the guests with curiosity for what might appear next from the glass lined kitchen. 

Jody Pennette and the CB5 Group opened their first Chinawhite in Purchase, NY just a few weeks ago.  They're the group well known for Lolita of Greenwich and Boston, Red Lulu of South Norwalk and dozens of other boutique restaurant projects.

I indulged in many of the new menu items they were sampling which included General Tso's Fish, Vegetable Spring Rolls, Chicken Fried Rice, Crispy Vegetable Dumplings, Chicken Chow Fun, and my favorite, the Tangerine Beef.  The presentation was also impressive - many dishes arrived in classic white 'takeout' containers with chop sticks.

If you're in Greenwich and have a hankering for a twist on classic Chinese food, be sure to check out Chinawhite Noodle Bar.

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Some newer facilities have chain restaurants, local delicacies and even sushi bars, but for the most part dinning options at sporting events are fairly limited.  While the same holds true for the concerts in these venues, what happens when music festivals take over non-traditional sites like parks and campgrounds?

In an article for Details Magazine, writer Kelly DiNardo shares her favorite dishes that you can find at some of the most popular music events this summer. Based on her recommendations I’m going to check out The Mighty Cone next time I’m in Austin. This treat was originally created exclusively for Austin City Limits and eventually inspired a restaurant of the same name dedicated to this convenient creation.

Do you have a favorite music festival dish?

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At dishKarma we believe in giving back, that's why we've had a charitable component built into our Web app from the start. For every 5 dishes you share, our partners will make a donation to a food-related charity that provides a meal to someone in need. Currently our efforts support Feeding America thanks to the generosity of our partners at GiveBackAmerica.com.

Beyond our efforts through the Web site, it's always interesting to take part in creative events that share a similar vision. This week I had the pleasure of volunteering at one of these events in Connecticut; 'A Tasting Evening to Benefit the Food Bank of Lower Fairfield County.' This event brings together over sixty restaurants, beverage purveyors, caterers and merchants who provide an amazing mix of sampling opportunities.

I'm really glad I had a chance to help out and fortunately I had a little time to taste a few dishes as well. One of my favorites was the pulled pork and 'fall off the bone' ribs from Bobby Q's. You might remember that we caught up with Bobby this past fall and heard about his favorite BBQ joints in Kansas.

A few others I really enjoyed: Tuscan Oven, Colony Pizza, Rizzuto's and the Mindful Chef.

Special thanks to Scot Weicker for putting on a great event and to everyone that helped make this year's Tasting a success. Looking forward to 2012!

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Fresh off the ALF event with Marc Summers, I had the privilege of attending another great fundraising event this week; the Taste of the Nation in Manchester, NH.
This food and wine event takes place in cities across the country and raises funds for Share Our Strength. We've covered this great organization and their events before, including Justin's visit to the LA Taste last year.

Restaurants from around the region and vintners from around the world provide attendees with an amazing mix of food and drink. However, this year one of my favorite discoveries didn’t come from a restaurant. It was Mitchell's Fresh salsa, dips and tortilla chips. We all have our go-to salsa spots, but Mitchell’s pineapple flavor immediately became one of my all time favorites. Their business is based in NH, but the products are sold through a variety of retailers around the country, including The Meat House, another foodie favorite based in the Granite State.

This year's special guest at the Taste was our old friend Billy Costa. Billy is a great MC and someone who is extremely familiar with the food world. He hosts the popular NECN show TV Diner.

You might remember when we caught up with Billy at the Boston Food and Wine expo where he shared his Ultimate Meal:

Congrats to the Manchester Taste team for another amazing event.

Hit up the Taste when it comes to your city and stay tuned for Justin's report from the CT Taste next month.

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When you were growing up, what were some of your favorite TV shows?

Kids Incorporated, You Can’t Do That on Television, Pee-wee’s Playhouse, Webster, Punky Brewster, Family Ties, Double Dare, Growing Pains, Full House, The Wonder Years, Saved By the Bell, NBA Inside Stuff and Fresh Prince of Bel Air are just a few that stand out in my mind.   

Last month I crossed paths with Paul Reubens (Pee-wee) at SXSW (I hear Soleil, aka Punky, was there too) and this week I had a chance to chat with the former host of Double Dare Marc Summers.

Paul is still doing the Pee-wee thing, but Marc’s career has evolved quite a bit and turned him into a familiar face for foodies. Some say Seacrest is the hardest working man in showbiz, but Summers has been hustling and hosting for a few more years than Ryan.

Over his impressive career, Marc has taken on hosting duties for more than 20 different shows including the Food Network’s Unwrapped, Trivia Unwrapped, The Next Food Network Star and Ultimate Recipe Showdown. If that wasn’t enough, he’s also the executive producer of the Food Network’s Dinner: Impossible.

The night I met Marc he was taking on hosting duties, as usual, but this time as the special guest and Master of Ceremonies for Flavors of Connecticut, a fundraiser organized by the American Liver Foundation (disclosure: my sister Marla is the rock star event planner for the ALF in CT).

The event brings together over 30 chefs from restaurants around the state. Each one prepares an elaborate menu for a small group of guests, creating a completely unique experience for each table. Before the dinner begins every restaurant sends out a few different hors d'oeuvres, and I can honestly say it was the most impressive cocktail hour I’ve ever experienced.

Marc was extremely gracious and took a few minutes to chat with me about the food world. He was digging the dishKarma concept and asked about the specific dishes we tasted during the Boston episode of dK TV. 

It’s always fascinating to meet people you grew up watching on TV, and this was especially relevant given his prolific career in the food biz. I’m hoping to catch up with Marc again so we can capture his official Ultimate Meal, but until then I was able to track down this video where he talks about some of his favorite hometown dishes. I'm thinking we might have to film the Philly dK TV sooner than later.

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It’s been a few weeks and we’re finally catching our breath from an amazing week in Austin.  We’ve decided to keep our recap simple and highlight 7 of the top food-related experiences we had at SXSW.

1. FoodTechConnect - Idea(COMM) at Parkside Restaurant

This was a great event to connect with others in the space while testing out the new Grubster app.  Props to Danielle of Food + Tech Connect, the guys at The NobleRot and Highlands Dinner Club for creating unique collaborations between restaurant chefs and tech apps. #foodtech

2. Foodspotting Street Food Fest

 This event proved to be a great concept with an equally impressive turnout.  We love mixing together different dishes and this event nailed that experience.  iPhone and Android were everywhere at SXSW, but this was one of the only events where we saw Blackberry front and center.  Smart partnership.

3. Squarespace Food Truck

Another food/tech hit was the food truck offering up free eats from four of Austin’s hottest food vendors sponsored by Squarespace and hosted by Dan Delaney.  Dan is killing it right now by dropping a new food video every day and it was great to see a growing tech company hire him for this kind of promo. You may also remember Dan from his dK Ultimate Meal video last year.  Thanks again, Dan!

4. MT BBQ

We joined our friends from Media Temple at Stubbs for an afternoon BBQ and sampled some of Austin’s best.  We know there are many choices for BBQ in and around the city, but Stubbs is always solid and the number of quality bands that played their outdoor venue over the course of the week was ridiculous (Foo Fighters and Duran Duran!).

5. Serrano’s

Just a couple blocks up from Stubb’s on Red River is a Tex-Mex restaurant that’s attached to Symphony Square, an outdoor stage/amphitheater that is unlike anything you’ve ever seen.  Serrano’s guacamole is fantastic, but it’s really the environment that makes this one of the best outdoor music venues in Austin. Fortunately they were able to host ‘the party that almost didn’t happen’ and we have the video to prove it from our friends at Dyn Inc.

6. Pita Pit

Who says some of the best light fare can’t come from a chain?  We haven’t experienced Pita Pit in the northeast yet (although one recently opened in Boston), so it’s extremely refreshing when we hit Austin. If you need a quick meal before hitting 6th, Pita Pit is a great option. We recommend the Local and the Hawaiian is right up there.

7. Gringo’s Tacos

You have two somewhat intimidating options for entering this hole-in-the-wall taco joint.  The first is through a tiny club that is home to some very heavy music, or through a random staircase that leads to an empty apartment/smoke shop, depending on the day (true story, we went twice and it changed mid-week). Regardless of your entry point, it’s well worth the journey!  Service comes with a smile, the tacos are tasty and they stay open late.  Most people aren’t brave enough to roll through these two entrances so you don’t have to wait in a long line either….another rarity at SXSW!

We’re already planning for next year, but in the meantime, what were your favorite food moments at this past SXSW?

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Technology plays a vital role in the food world and it’s increasingly impacting the way we cook, where we dine out and what we consume. While traditional restaurant critics still play their part, and the local newspapers still publish reviews, there are now an infinite number of online resources and tools we can use to help track down a satisfying meal.

There are also a number of events and organizations focused on bringing together the people who are driving this innovation. We recently attended 'Eats & Apps' hosted by a group of entrepreneurs in NYC:  Danielle Gould - founder of Food + Tech Connect, Emily Cavalier - founder of Mouth of the Border and hostess / chef / founder of Midnight Brunch, and Brian Quinn and Jonny Cigar founders of The Noble Rot.  The event served as a great networking opportunity and showcase for those interested in the interplay of food and technology. A few of the featured Apps in attendance were Dinevore, FoodSpotting, FoodNetwork, Snooth and gojee. 

Some of the team members behind Eats & Apps have planned another event that's tied into quite possibly the largest technology conference on the planet:  SXSW 2011.  The goal for this event is to help build a virtual farm to table community and promises to be another fascinating gathering.  The event is called IdeaCOMM: Instant Data Evolves A Community and you can be sure the dK crew will be there.

As we continue working towards the launch of our own mobile application we look forward to participating in events like IdeaCOMM and others focused on the evolving food meets technology space. 

Are you heading to SXSW? We'd love to meet up in Austin so give us a shout - @dishKarma

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We’ve all heard stories about the dinning habits of different U.S. Presidents, and many of us have fantasized about what it would be like to have a chef on call at all times. There’s even a dishKarma post from two years ago featuring some of the favorite dishes prepared at the White House.

Recently we had an opportunity to chat with White House Guest Chef Guy Mitchell and he shared some of the dishes George Bush would order up.

What would you have Chef Guy Mitchell and his culinary team create for you?

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Today we're excited to share Episode 2 of dK TV filmed in the River North Neighborhood of Chicago.  We experienced an amazing welcome from the restaurants in Chicago and we appreciate all of the dishes our users uploaded which made this ultimate meal possible.

Our stops included: Rockit Bar and Grill (Butternut Squash Soup), Aja (18 Vegetable Salad) Mercadito (Guacamole), Lou Malnati's (Deep Dish Pizza) and Tru (Collection of Desserts).

Special thanks to our generous supporters, camera crew, editor and Stunna.

Don’t forget to upload your favorite dishes on dishkarma.com.  Future episodes will be taking place during 2011 in New York City, Austin and DC, your dish could be featured during one of our stops! 

dishKarma – Share Your Pate.

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In 2004 Bob LeRose and his team had the vision to create a welcoming atmosphere serving the kind of bbq one can only find in Kansas City. To our delight, Bobby Q's opened in Westport, CT and has been raved about since. The secret, they say though, is in the sauce.

We caught up with Bobby Q himself who told us his favorite BBQ dishes in Kansas City.

Just about everything, with a red cream soda - Arthur Bryants

Ribs - Oklahoma Joe's

Sauce - LC's Bar-B-Q

Burnt Ends - Jack Stack BBQ

Don't forget to check out Bobby's Q's on Twitter and Facebook if you're a fan of great BBQ.

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Chef Duane Owen has been the Executive Chef at Foxwoods Resort Casino and MGM Grand for two and a half years.  When it comes to knowing the food at Foxwoods - he's your guy.  Duane oversees all operations in Foxwoods Dining including catering and special events - that's quite a job at one of the largest casinos in the world.  In the midst of all the madness, Chef Owen was able to share with his personal ultimate meal.
 

Lobster Madiera Crepe - Chatam Bars Inn - Chatam, MA
Arugula Fennel Salad - Al Dente - Foxwoods Resort, CT
Rack of Lamb - Cedars Steak House - Foxwoods Resort, CT
Pana cotta Dessert - Midwest  - Who serves it best?!

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Chef Jason Santos knew he wanted to be a cook at age 8 watching Julia Child on TV.  With years of hard work and an impressive resume (including facing Gordon Ramsay on Hell's Kitchen), Jason is now the executive chef of Gargoyles on the Square (Somerville, MA).  Outside of the kitchen, he was inducted into Share our Strength's hall of fame and is an active board member of their Taste of the Nation events.
 
We caught up with Jason to hear about his ultimate meal.

Eastern Standard - Boston, MA - Dozen Oysters with a Martini

Toro - Boston, MA - Razor Clams

Blue Ribbon - New York, NY - Escargot

Clio - Boston, MA - Ice Creams made with liquid nitrogen

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We're currently planning our next episode of dK TV which will take place in Washington, D.C.  During our research we've come accross a number of fascinating foodies who are based in the nation's capital.  Today we're excited to feature a guest post from one of our favorites, Lauren of Twenty Something Bites. 

My name is Lauren and I am a 22-year old “young professional” living and working in D.C.  I have loved food and cooking since the age of 7 when I split open an oreo, put a chips ahoy in the middle, microwaved it, and called it an “oreo patty.”  I'm the author of a food blog called Twenty Something Bites, which features reviews of delicious and cheap foods in the D.C. area.  I also post recipes that I have created myself or tried from other chefs that even the most inexperienced cook can make.  I love nothing more than great food, great friends, and great drinks!

Appetizers: 

Chicken Bastilla, Taste of Morocco, Arlington VA

Grape Leaves, Egyptian Pizza, Baltimore MD

Sushi:

Godzilla Roll, Mikado, Cherry Hill NJ

Sushi A dinner, Sagami, Collingswood NJ

Entrées:

Hummus Chicken, home made, recipe

Givetzi, Athena’s, Glenside PA

Gypsy Pasta, Michaelangelo’s, Cherry Hill NJ

Desserts:

Banana Tower, Buddakan, Philadelphia PA

Cherry Cheesecake, Harold’s Deli, Edison NJ

To see more of Lauren's favorites visit Twenty Something Bites or follow her on Twitter - @TSBites

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Celebrity chefs work hard and Tyler Florence is no exception.  He’s published six books, hosted numerous TV shows, launched his own wine, operates a small chain of kitchen supply stores and has designed his own cookware and cutlery line, all while running several restaurants.

Tyler is a master marketer and recently hooked up with the team from “got milk ®” to celebrate the idea that it’s important for families to spend time together around the dinner table.  We caught up with Tyler on the Boston leg of the “Milk the Moment” tour and discussed his ultimate meal, his newest restaurant and a few of the other projects he has on his plate.

If you look closely you’ll also spot TV Diner’s Billy Costa, who shared his ultimate meal with us last year.

Unfortunately we were filming in a dark corner of the room, but we think you’ll like what Tyler has to say regardless of the lighting. 

Have a favorite chef you'd like to hear about?  Let us know!

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Margaret Hicks is a lover of everything Chicago.  In fact, a recent Twitter post from her reads:  ‘Ok all, I leave for Burningman tomorrow. I trust you all to take care of Chicago while I'm gone. Water it, talk to it, prune it, love it.’   That pretty much sums up Margaret’s passion for HER city.

Margaret is a tour guide and owner of Chicago Elevated.  “My goals for Chicago Elevated are to continue to educate Chicagoans and tourists about the history of the city and its people. Chicago Elevated also believes in having fun. These aren’t your grandmothers’ tours! I am an improviser, a performer and a teacher; laughter and history can co-exist.”  Simply put, if you’re traveling to Chicago or even if you’ve lived there for years, you can learn a myriad of fun facts and see which tour is right for you on her site:  Chicago Elevated

Margaret offered up her Ultimate Meal (aka favorite dishes) around Chicago.  I could see a new kind of tour starting here…

Soup:  Beef Noodle – Pho Tai Nam at Hai Yen

Salad:  18 Vegetable Salad – Aja (at the Dana Hotel)

Appetizer:  Jumbo Prawn – Glenn’s Diner

Entrée:  The Famous Hackney Cheese Burger – Hackney’s

Dessert:  Ultimate Sundae – Margie’s Candies

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I loved school lunch.  Pizza, tacos, ziti…..I never missed a day.  It’s funny to think about how the food options in my school system evolved as we got older.  In elementary school the menu was extremely limited.   In Jr. High the options expanded due to the snacks available in the school store.  Then in high school everything changed.  There were at least three different options for your main course each day, along with a serious selection of desserts.  We didn’t have any outside vendors in my high school cafeteria, but I understand many schools now have partnerships with Papa John’s, McDonalds and others.  I can see why the ‘fast food’ option would be popular, but it makes me wonder about the impact this will have on the health of these children.  

In Jamie Oliver’s recent TED speech he launched the Food Revolution, a project focused on educating children about food and empowering people everywhere to fight obesity.  The speach inspired a number of new initatives to tackle this challenge, including Ann Cooper's TheLunchBox.org.  Her site is an educational resource that teaches schools and communities how to revamp the way they feed kids.

Ann, the director of nutrition services for the Berkeley (California) Unified School District, is now taking it a step further by partnering with Whole Foods to create The Great American Salad Bar Project.  Their goal is to raise enough money to install salad bars in 300 schools across the country.

I think this is a great idea, but I wonder if it will be popular with the students.  Would you have appreciated a salad bar when you were in school?  Did you have a favorite school lunch? 

Here is Ann's 2007 TED speech where she outlines some of the issues with the way we currently feed kids in schools:  

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It doesn’t look like downloads will ever make up for the decline in CD sales, so artists now look for unique opportunities to drive non-traditional revenue.  In addition to concert tickets and merchandise, many musicans create unique products and experiences for their fans.  From an artist cruise to branded booze, there are many different ways to increase loyalty, grow a fan base and creatively fund the dream.

This past weekend I had the pleasure of attending a unique pre-show event with the Zac Brown Band in Hartford, CT and I was truly blown away.  Before every show Zac and Chef Rusty, the touring grill master, host a party called the ‘Eat n Greet.’  And, it’s not just hot dogs and chicken wings. I’m talking gourmet food, featuring Zac’s own line of Southern sauces and rubs (which unfortunately for us, are not available at retail yet), paired up with the official tour sponsor LandShark Lager.  You can even take home the band’s Southern Ground Cookbook to make sure your chicken is fried right!  

Know of any other artists that host a dinner with their fans before the show?!  

Get a taste of what CNN has to say about the Eat n Greet here.

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Do you remember the first time Amazon recommended an item that was spot on for you?  The recommendation system was a major differentiator for the site in the early days and it’s still a valuable tool for finding new books, electronics and more.

I’ve been fascinated by this type of suggestion functionality, also known as collaborative filtering, and often wondered why more sites don’t use it.  As we outlined in a previous post, we’re hoping to leverage a similar approach to help you decide not only where to eat, but more importantly what dish to order.

As cliché as it may be, developing a site like this poses a chicken or egg scenario.  How do you get the users if you don’t have the data to fuel recommendations? A few interesting examples of how others solved this problem include Google, Pandora and now Hunch.

Hunch is a recommendation site that aims to personalize the Internet by building a personal taste profile for users.  Basically Hunch works by combining a few key components:

1.    Your social graph – Hunch will pull information from Facebook and Twitter if you provide access.

2.    THAY (Teach Hunch About You) – The site will ask you a series of multiple choice questions that make their algorithm more intelligent.

3.    Social gaming – Do we do anything without earning some form of points or status these days?  Of course not!  Users collect points (called banjos) and badges by providing additional information and feedback.

Recently Hunch posted a fascinating breakdown of food-related preferences based on the user data they have collected so far.  They do a great job slicing and dicing the information and calling out some of the specific findings.  In this case, the data they have could be extremely valuable for restaurants as they build or evolve their menus.  They were even able to provide some validation for Burger King’s recent decision to test beer in a few locations.  

Check out the study and try answering a few THAY questions to see how relevant the recommendations are.  Also, let us know if you find any other unique recommendation engines that we should check out.

Image showing the correlation between french fry and beer preferences - from "A Network of Food Preferences" by Hunch.

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