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Digesting News a la Spike Mendelsohn
Posted at 11:39 a.m. on Feb. 21
Restaurateur Spike Mendelsohn doesn’t just make headlines in this town, he now also serves them up to those plugged into the gastro-themed feeds he’s created for news-sharing upstart Trove.
The media aggregating service tapped the reality-TV-star-turned-culinary-empire-builder — Good Stuff Eatery, We, The Pizza and Béarnaise have all taken root on Capitol Hill — to serve as one of its featured curators. Mendelsohn has, so far, carved out three dedicated channels:
- Hidden Food Destinations: lots of updates on fellow “Top Chef” alumni, as well as tips about noteworthy eats from north of the border (he was born in Canada, after all)
- Farm to Table: observations about how we treat food, and vice versa
- Food Regulations: reports from food policy watchdogs
According to a Mendelsohn aide, the globe-trotting toque learned about the fledgling project from consulting pro Marc Adelman. Once on board, Team Trove showed Mendelsohn how to flag his preferred content — “Those troves were all topics that Spike was interested in and wanted to follow,” Team Mendelsohn asserted — and then let him do his thing.
“With Spike’s busy schedule, there is a huge value in being able to source his favorite news sources and the topics that he personally cares about from his cellphone or iPad,” a spokeswoman said of the mobile-friendly application.
Meanwhile, the budding new guru maintains that he still has much to learn.
“I think that [award-winning restaurateur and Union Square Hospitality Group CEO] Danny Meyer does a great job of keeping up with what is going on in the industry. He has built a successful restaurant group based on listening — to his customers, to trends and to other entrepreneurs,” Mendelsohn said.
He also greatly admires experimental-chefs-turned-award-winning authors Aki Kamozawa and H. Alexander Talbot. “Those two just are full of ideas and know how to push boundaries,” Mendelsohn said.
Mendelsohn urged voracious readers to devour everything they can about local sourcing, environmental sustainability, children’s dietary health and food security issues. “We all need to pay attention to food on a global scale,” he counseled.
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