Move over Amar’e Stoudemire.

Carmelo Anthony is joining forces with ... Woody Allen?

That’s right. Just as they did for the screwball writer/actor/director, the Carnegie Deli has built a sandwich for the newest Knick.

The behemoth is composed of corned beef, pastrami, salami, bacon, lettuce, tomato and Russian dressing served on rye bread.

"The inspiration for the sandwich was that we may have a championship team in New York," said the
famed restaurant’s owner, Sandy Levine.

The $22 creation went on sale Tuesday as news of the trade between the Nuggets and Knicks broke.

Let’s hope the marriage between Melo and the Big Apple works out. The Carnegie Deli isn’t afraid to drop celebrities off its menu as quickly as it adds them. Just ask King James.

Last May, as LeBron considered where to take his talents, Levine created a sandwich in his honor to sweeten the deal. It was a foot-high monstrosity filled with turkey, pastrami, corned beef, brisket, American cheese, lettuce, and tomato parked on rye. But the midtown Manhattan staple dumped the “LeBron” as soon as he dumped New York with The Decision.

Now it's counting on the former Syracuse star to bring home a championship like he did in college. Whether he can deliver for the title-starved city remains to be seen.

In the meantime, anyone hungry for more than a ring can stop by the Carnegie Deli for a “Melo.”

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This isn’t just any rice.

The 360 guests at the La Paulée Gala Dinner in New York already know that.

It’s laced with chives and minced black truffles. And there’s an extra tray of it just sitting off to the side of the kitchen, next to a sauce made from an intense chicken stock and emulsified with foie gras.

One wouldn’t expect anything less from a team of culinary all-stars like Daniel Boulud, Michel Troisgros, Daniel Humm and Tom Colicchio. But now everyone in the kitchen is focused on the next course.

Well, almost everyone.

Garrett Weber-Gale can’t help himself. He pours the sauce all over the rice and just starts chowing down. The taste is unreal. But he’s quickly interrupted by a look from down the line that says, “Time to get back to work.” La Paulée is one of the finest wine and food events in the world. This isn’t the place for that.

But he isn’t being admonished. The look comes with a hint of a smile.

After all, Weber-Gale isn’t a chef. He’s an Olympic gold medal swimmer.

-- Click here for the complete story of Garrett Weber-Gale's journey from the gold-medal stand to an elite culinary circle.

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New York Yankees pitcher CC Sabathia reported to spring training Monday in Tampa telling everyone who would listen about his off-season weight loss, which the 6-foot-7 ace said totaled 25 pounds. How’d he do it?

No more Cap’n Crunch.

“I used to eat that stuff by the box,” he said.

Sugar is the second leading ingredient in Cap'n Crunch -- roughly 40 percent of the content, depending on the variety. Assuming that Sabathia actually ate a whole box every day as he claimed, nixing the Cap'n Crunch would've saved him from consuming more than 2,000 calories and nearly a full cup of sugar a day.

Despite Sabathia’s size –- he’s listed at 290 pounds and admits he has played well above that -– he has been very durable, but he needed surgery this winter to repair a torn meniscus in his right knee. Weighing more than 300 pounds might not have been the primary cause of the injury, but the stress of carrying that weight could have contributed to it.

After surgery, Sabathia aggressively rehabbed his knee. He changed his diet, ridding it of the sugary kids’ cereal he so craved. He did his usual weight training and added a double dose of cardio each day. And in the three and a half months since the Yankees season ended, he lost 25 pounds.

But Yankees GM Brian Cashman, who had heard about Sabathia’s new regimen, seemed disappointed upon setting eyes on his star pitcher.

"He obviously has worked very hard to rehab his knee and he's lost some weight, but he's still around 300 pounds,'' Cashman said. "Clearly, he's a tremendous athlete and he can handle it, but it has to be managed so it doesn't become a problem. I just think 30 pounds would have been a lot more noticeable.''

Sabathia isn't the first professional athlete to try a new approach to eating.

Chicago Bulls guard Derrick Rose hired a personal chef before this season to fight his weakness for candy and fast food, and has increased his scoring average by four points from last season.

Milwaukee Brewers slugger Prince Fielder became a vegetarian in 2008 and tied for the National League lead in RBIs in 2009.

Tight end Tony Gonzalez became a vegan in 2007 and caught 99 passes that season, the second highest total in his 14-year NFL career.

NBA star Caron Butler once lost 11 pounds during the summer by kicking his six-Mountain-Dew-per-day habit.

Denver Nuggets forward Carmelo Anthony gave up meat and soda for a good chunk of January.

It remains to be seen how much Sabathia gains from his reported weight loss, but he seemed ecstatic with his accomplishment.

“I’m actually what it says on the back of my card,” he joked.

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Any NFL player who publishes a cookbook should be prepared to take a little flack from his teammates.

Unless you’re Jared Allen.

“I didn’t get too much ribbing,” the Vikings defensive end said. “Nothing at all really.”

Understandable when you’re one of the most feared and respected guys in the league.

Allen recently published “The Quarterback Killer’s Cookbook” -- a surprisingly personal narrative about growing up, his love for hunting and plenty of recipes for all the wild game he bags. Each section of the book starts with a story, whether it’s hunting bear in Idaho or stag in New Zealand.

“They’re all special, but one of the most exciting was wild boar hunting in Texas,” he said. “The guy gave me a knife and was like, ‘Go get'em.’”

Allen learned to hunt at an early age with his dad and grandfather. He had a very visceral reaction to watching his father gut a deer when he was about 6. It upset him, but he learned an important lesson about hunting: you should eat what you kill.

“That’s where cooking and hunting come together for me. I’m not a big trophy guy,” Allen said. “I don’t hunt something just for its head.”

Since Allen does a lot of hunting, he does a lot of cooking too. There are recipes for deer, duck, buffalo, elk, trout, rattlesnake and more. He’s well known on the team as being a foodie and once even jokingly introduced himself as a graduate of the “Culinary Academy” before a game.

His sense of humor has also gotten the ire of some gullible teammates. Allen once convinced some guys to try his “Norwegian Stewedeweisser.” That’s hot dishwater flavored with his sneakers.

Allen is serious about food though. “I had some quail the other night that was frickin’ to die for,” he said. That’s not something you expect to hear from the QB killer.

The book is filled with one-liners, none better than Allen’s defense of sporting an apron -- “Anyone who thinks that cooking isn’t manly, probably is an offensive lineman.” He’s obsessed with the Food Network and would love the opportunity to learn from some of its stars. “I’m a big fan of Emeril. Bam! And I love Italian food too. Mario Batali. He’s one of the best. I’d love to cook with him.”

It’s difficult for Allen to choose a favorite out of all the different game meats. When pressed, he said there’s nothing like a fresh venison tenderloin. But he has no problem picking out his favorite recipe from the book. That would be Pheasant Nuggets. Think popcorn chicken taken to a whole new level.

“My dad liked to bird hunt," he said. "And my mom always made mashed potatoes and country gravy to go with it. That’s tough to beat.”

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The Super Bowl is known for great comeback stories.

There was Montana to Taylor at the end of Super Bowl XXIII, Adam Vinatieri’s last-second field goal to upset the Rams in Super Bowl XXXVI, and Ben Roethlisberger's threading the needle to Santonio Holmes for the game-winning touchdown in Super Bowl XLIII.

Now we have another Super Bowl fable for the ages:

The story of Yum Yum Food Truck.

The city of Fort Worth established a temporary “clean zone” downtown for the week of the Super Bowl. It prohibits the sale of food visible from any public street, public property or sidewalk, except by brick and mortar restaurants. That means no go for food trucks. And the ordinance cites “good order and aesthetic quality” as the reason why.

The mobile food revolution that started in Los Angeles a few years ago has had a tough time emerging in north Texas. Truck owners were made to jump through so many regulatory hoops that very few gourmet food trucks exist in the area. The idea of 100,000 hungry tourists flocking to the area gave truck owners a lot of hope. But because of the “clean zone,” they were going to be left out in the cold.

Then something kind of amazing happened. When Yum Yum owners announced the ban on their Facebook page, fans were outraged. They wanted their breakfast tacos, Mexican favorites and (for the very brave) 10-lb. burritos. Dozens of people called the mayor’s office. The Yum Yum permit to operate was reinstated, at least for one of the two trucks.

Brandon Bennett, Fort Worth Code Compliance director, says there was simply a paperwork issue. Yum Yum had filed for a permit to operate in the clean zone and it had gotten lost in the shuffle. Funny how that works.

But Yum Yum will be the only truck operating this week in downtown Fort Worth during the Super Bowl festivities. Everyone else is out of luck.

The city of Dallas hasn’t clamped down nearly as much as Ft. Worth, but food trucks will be prevented from taking advantage of gameday foot traffic in Arlington for other reasons. There is a roughly one-mile clean zone extending in each direction around Cowboys Stadium. Michael Siegel, owner of the Green House Truck, says on top of that, his business was priced out of the area.

“Spots are going for up to $900,” Siegel says. “We were contacted by several companies that wanted to set up tailgating parties before the game. The truck concept works perfectly with that scenario. However, when you start to calculate how many spots you need to hold the truck, plus a group of 100 diners, tables, heaters, barricades, and other necessities, it becomes quite expensive.”

Hunter Johnson, of the popular City Street Grille truck, agrees. When asked if he was planning to set up near the stadium, he simply said, “No way.” Outside of the costs associated with getting space nearby, there’s the logistical nightmare of actually getting the truck there, which could take hours. Still, both Siegel and Johnson are hoping to capitalize on the big weekend even if they can’t be near the stadium.

Instead of curbside service for walk-up customers, Siegel and Green House chef Ben Hutchison have turned the truck into a mobile catering operation for the week. They’ve already provided food for Super Bowl-themed parties and have booked several other private events. “Most of the people requesting our services are searching for the ultimate tailgate,” Siegel says. “The image, as well as the utility of the truck, work with this

Johnson and his girlfriend, Jessica Smith, who owns the City Street Grille truck, plan to stick with street service around Dallas all week. They’ve been selling a variety of wraps, including a Greek wrap, Philly cheesesteak wrap and Cuban wrap since they first rolled out roughly nine months ago. They’ve built a cult following with a late night favorite -- their steakhouse burrito. It has scrambled eggs, skillet potatoes, caramelized onions, sliced prime filet and peppercorn gravy, all wrapped up in a flour tortilla.

They’ll be taking the City Street Grille truck to Highland Park Village, their old stomping grounds, for a few days before ending the week, including Super Bowl Sunday, parked in downtown Dallas.

“We might not be able to catch people at the stadium, but they’re still flooding into Dallas, so we hope to get them here.”

They’re also flooding into Fort Worth. Ice and snow shut down the Yum Yum Food Truck earlier this week, but owner Randy Elledge says he is back open for business and ready for Sunday.

Not even Mother Nature can stop Yum Yum.

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Ben Roethlisberger. The Black Eyed Peas. Jerry Jones. And the Cake Boss?

Yep, Chef Buddy Valastro of the hit TLC reality show “Cake Boss” is coming to Dallas. He’s a special guest at Taste of the NFL, a charity event that has combined football greats with some of the country’s top chefs for two decades to raise money for Feeding America and its affiliated food banks. The “Party with a Purpose” is always held the night before the Super Bowl in the host city.

Valastro will be creating a special cake to celebrate the 20th anniversary, and he couldn’t be more excited.

“This is such a great honor to be asked to be a part of this," Valastro says. "I’m a big advocate of giving back. We always give to homeless shelters around the bakery in Hoboken and Jersey City. It’s just hard to imagine that today in America, there are people starving.”

Valastro has never been to Dallas. He’s a huge Giants fan, and even though his team didn’t make it and the big game is taking place in the house of his division rival, he’s eager to check out the sights.

“I’m looking forward to seeing the new stadium. Jerry Jones and Dallas are kind of like the Yankees of football,” he says. “I’m sure it’s all pimped out.”

When the Giants failed to make the playoffs, Valastro started rooting for the Jets, hoping that maybe a New York team could win it all. Now he’s leaning towards the Steelers. But before he can even think about the Super Bowl, he’s got a lot of work to do. Tickets for the event cost $500 each, and Valastro is committed to help giving guests their money’s worth.

Since the event started in Minneapolis in 1992, Taste of the NFL has raised more than $10 million, and it’s easy to see why. Not only is it for a great cause, but the signature party boasts more than 32 stations, one for each NFL city, where guests can sample amazing food and meet some of their football heroes.

Andy Russell, Steve Largent and Jack Youngblood are just a few of the NFL greats who will be in attendance. There will be plenty of culinary royalty as well, including Tom Colicchio, Todd English and Nancy Silverton, who were all part of the first ever Taste of the NFL.

It’s an important night for an important cause, but that doesn’t mean there isn’t time for a little fun on the side. There’s a tradition of a friendly wager between the chefs whose teams are in the Super Bowl: Sanford D’Amato hails from Wisconsin with a spiced Wisconsin cranberry broth with crispy walnut cranberry turnover and maple cream; Anthony Zallo will be repping Pittsburgh with his gnocchi with exotic mushrooms, gorgonzola and toasted walnuts.

(Pause to wipe away drool.)

They’ve been a part of the event for nine and five years respectively. Although the bet isn’t official yet, D’Amato said he’d put up some Wisconsin cheese. Zallo is offering some traditional Steel City pierogi.

The two chefs will have to wait until Sunday to see who prevails, but Saturday night has plenty excitement of its own. That’s when Buddy Valastro will unveil his confectionary masterpiece.

The design for his 20th anniversary cake is being kept under wraps, but he’s not afraid to tease just how grand it will be.

“It’s going to be a really big cake because we’re going to Texas. Go big or go home,” he says. “It’s going to be something mind-blowing. It’ll be Cake Boss worthy.”

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