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Jennifer Matthewson

Jennifer Matthewson

Jennifer Matthewson is a writer and editor based in the Pacific Northwest. She is a freelance journalist, founder and managing editor of Daily Blender, and author of "Career Diary of a Caterer."

Arts and Culture, Celebrated Chefs, Event Coverage, Food, Wine, and Spirits

Culinary Celebrities, Great Food: NYC's Wine & Food Festival

Oy! Between the outstanding food and drink at this weekend’s NYC Wine & Food Festival…

Celebrated Chefs, Food, Wine, and Spirits

Time for the 2008 NYC Wine and Food Festival!

If you haven’t secured your tickets to this week’s first annual New York City Wine…

Food, Wine, and Spirits

Entree Misfire, Awkward for All

Yesterday on the Bruni blog, Frank Bruni fielded a readers question pertaining to the protocol involving the…

Celebrated Chefs

A New Restaurant for Tom

While celebrity chefs fight their way from stove to camera like spawning salmon heading upstream,…

Food, Wine, and Spirits

Bocuse d'Or USA Semi-Finals

The Bocuse d’Or USA Semi-Finals were held this weekend with French Laundry chef Timothy Hollingsworth trimming out…

Arts and Culture, Food, Wine, and Spirits

Newman’s Own Paul Newman Dies at 83

A sad day indeed, not only for the world of acting, but also for the…

Food, Wine, and Spirits

A New Film Promises to Expose the Food Industry

The Toronto Film Festival finished up last week with a new documentary by producer/director Robert…

Celebrated Chefs, Event Coverage, Food, Wine, and Spirits

Schrager’s Suggestions for the 2008 NYC Wine & Food Festival

A mere three weeks until the New York City Wine and Food Festival, and I’m…

Celebrated Chefs, Food, Wine, and Spirits

Bourdain Stops By Kansas City

Igniting our interest in all things celebrity chef just in time for the upcoming 2008…

Food, Wine, and Spirits

Meyer Scores Another with Williams-Sonoma

Refined dining, sandwich shops, ballpark fair and now cocktail mixes; one of the countries most…

Celebrated Chefs, Food, Wine, and Spirits

Words From a Master

He opened his essay with a concession; “When I was learning to cook, I never…

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