Instagram Spotlight: @dailyfoodfeed

If you’re on Instagram, you NEED to follow @dailyfoodfeed. It’s literally a feed of delicious food. Need I say more? A guy named Edmond runs this particular gram feed and he was kind enough to answer a few Qs about it!

Where did the inspiration to start this instagram come from? How long has it been up and running?

 

I actually run a marketing agency called Taste Marketing Strategies. I manage my clients’ Instagram accounts daily, but I wanted a foodie account with my own voice, and not my clients’. I also love keeping up with food trends and new, interesting eats so I can be a resource to my clients on their menus. Because of this, I look through A LOT of food photos on Instagram and wanted to give my favorites a home where I can repost and refer back to them. The main inspiration for @dailyfoodfeed is my absolute love of food. Here’s the crazy part… I only started @dailyfoodfeed about 9 weeks ago and have about 9,500 followers. I never expected such a large following so quickly!

 

How do you think you’ve gained such a large following so quickly?

 

Being such a new account, I’m still figuring this out every day, but also used my experience with my clients’ Instagram accounts I manage in the strategies I used to help gain a following. There isn’t an exact recipe, but I think it’s a good combination of things that help make @dailyfoodfeed successful. One thing I know is important is a good user name. Then, of course, there are the photos! I strive to post really engaging photos that get people talking and tagging their friends. We also further edit photos, if necessary, to fit the overall image and quality my followers expect from the feed. I also think my captions help. I like having fun with them, but I also make sure that my followers get all the information they may want.

 

Another big thing I’ve found that has helped has been connecting and networking with other great foodie accounts. I’m finding it to be a great community of Instafoodies!

 

Are all of the posts your own? Do you take submissions?

 

Most of the posts are not my original photos and we do absolutely take and welcome submissions. I post the occasional original photo here and there, but I really wanted this feed to be about the interesting eats you can find throughout the world of Instagram. Unfortunately, I can’t just pick up and travel around taking Instagram photos of an interesting burger I know of in New York (We’re based in Orange County, CA)…. YET 😉 So, in the meantime, I research some of the foods I’d like to feature and also, now, have a great community of Instagram users who use the hashtag #dailyfoodfeed to be featured.

 

You post SO so many delicious looking foods, but do you have a favorite that stands out? 

 

That’s hard to pick because every day I post a pic, I think there is a favorite in there. My most rewarding are, of course, the originals we produce, but I also love the reposts we have done from accounts that don’t get a lot of exposure and go completely viral and reposted by other accounts because of us. It’s really cool to see this happen!
Originals I love:
Reposts I love:

 

Is there any food you absolutely don’t like/won’t try?

 

I’d literally try ANYTHING.  I have this weird hate for black olives, but still don’t mind it if it makes a dish better.
Many thanks to Edmond! Happy eating, y’all!
Spread kindness and cheer, xo
Jackie

Milkshake Maven

Milkshake Maven

If you know me, you know I love a good milkshake. My love of milkshakes dates back to my childhood when my mom would make me her ‘signature’ chocolate-banana shake topped with whipped cream and sprinkles. I thought it was the best thing ever and it had to be healthy because there was a banana in it…right?? Milkshakes are totally my comfort food. Happy? Sad? Meh? MILKSHAKE!

I discovered a fellow adorer of milkshakes through Instagram: @idrinkmilkshakes. Sam, who started this Instagram about a year ago, is based in Perth, Australia and he’s on a mission to try a milkshake in every country. He now has nearly 7,000 followers which he attributes to people of the world having a passion for milkshakes like he does. I reached out to him and he was kind enough to answer a few questions via email.


What is the BEST milkshake that you’ve tried?

S: The best milkshake I’ve had is from Whisk Creamery in Perth. It has really set a benchmark that I haven’t been able to top!

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Sam went back to Whisk Creamery a few months later to find this on the wall:

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Pretty cool stuff! Excuse me while I plan a trip to Perth immediately…

I then asked Sam what the most UNIQUE milkshake he’s ever had was:

S: The most unique “milkshake” I’ve tried was from Serendipity 3 in New York. Although not technically a milkshake, the frozen hot chocolate was the most interesting flavour, texture and presentation.

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I have always loved milkshakes! Milkshakes bring about a feeling of childhood for me and I definitely feel nostalgic when I drink them, depending on the flavour. – Sam

 

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Do you have a milkshake bucket list?

S: Yes, I do have a milkshake bucket list! I got to tick some off the list when I went to America in February – one of them was the Shake Shack in New York (sadly, it disappointed me). I want to try some milkshakes in the UK eventually because I have a lot of followers and recommendations from there. One specific place I can’t wait to try is the Vogue Cafe in Sydney – luckily I’m going there in August.

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Did I mention Sam even has a TATTOO of a milkshake on his leg!? He got it while stateside at the Dolorosa Tattoo Company.

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Sam’s Milkshake Tattoo

That is love my friends. Pure love of the shake that is milk…and ice cream.

Spread kindness and cheer, xo
Jackie

NYC Restaurant Week: Isabella’s

NYC Restaurant Week: Isabella’s
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Brett!

Conveniently located near the Museum of Natural History, Isabella’s is a Mediterranean restaurant that’s been serving folks on the Upper West Side for over 24 years. Having walked by Isabella’s several times, Restaurant Week was the perfect opportunity to finally try it out… so I invited my college buddy Brett to wine and dine!

Appetizers:

Brett went with the warm winter panzanella, while I opted for the parmesan bisque with bacon, sourdough croutons and chives. The bisque was really good and surprisingly not too salty given it was made of cheese and bacon.

Entrées:

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Arctic Char.

I went with the oven roasted arctic char with farro (a whole grain similar to couscous, quinoa and rice), cauliflower and a citrus beurre blanc.  Our waiter (who was really friendly – the entire staff was great) recommended the fish be cooked medium, like salmon would best be served. He was right – the arctic char was cooked perfectly with a really crispy crust. Arctic char is a meaty, mild fish and it was quite filling paired with the farro.

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Pappardelle.

Brett ordered the braised short rib ragu pappardelle and said it was good. The dish included some mixed vegetables, not all of which he could discern but that’s the joy of a culinary adventure!

Dessert:

What’s a restaurant week dinner without dessert? I’m normally a chocoholic but I went with the lemon tart while Brett chose the caramel chocolate torte. The lemon tart, served with a raspberry sauce, was light and not too sweet. The chocolate torte, a flourless chocolate cake, was served with a toasted almond gelato. I had a taste and it was delicious! Two very different desserts — if I had to choose again though, I’d go with the chocolate torte because…chocolate.

Spread kindness and cheer, xo
Jackie

NYC Restaurant Week: Let’s try some kangaroo…

NYC Restaurant Week: Let’s try some kangaroo…

Alas, NYC Restaurant week is upon us (until March 6th) which means food that’s normally “$$$$” is now accessible to us peasants at $38 for a three course dinner (not including drinks — can’t have it all, dude).

My friend Chelsea and I decided to embark on an Aussie Adventure and take a trip to Burke & Wills on the Upper West Side. The name of the restaurant comes from the folks Robert O’Hara Burke and William John Wills who led an expedition in the late 1800s and trekked 2,000 miles across Australia. Yay exploration! Speaking of which, let’s get on to exploring the food…

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Chicken Roaster.

Chelsea and I walked in, past the long slim bar area, passing the kitchen window and a chicken roaster on the way, to the rear of the restaurant where tables and booths circled the room and framed photos filled the walls. If you look up, you’ll find a lovely skylight ceiling. The area where we sat definitely had a more sophisticated vibe than the bar area which appeared to be very laid-back and, well, Australian.

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Butternut Squash Soup.

Ok, food time! For starters, I went with the Butternut Squash Soup which featured a chestnut vinaigrette and brioche croutons. It was one of those charades where they bring you the bowl and then pour the soup in front of you…faaaannncyyy. Let me tell you, this dang soup was absolutely DELICIOUS. I wish I could just have a constant IV drip of it. It tasted like Christmas in a way I can’t really explain other than perhaps the chestnuts in it…

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Roasted Scallops.

Chelsea opted for the Roasted Scallops and, again, they were DELICIOUS. If you’ve ever watched anything on the Food Network/Hell’s Kitchen, you know how hard it is for people to cook scallops correctly. It’s like the food that everybody inevitably screws up. I’ve had many a scallop (thinking they were good) but now I know I’ve only ever eaten ‘screwed up’ scallops, because the bite I had (that Chels so graciously offered) was perfection. A bit crispy on the outside and then tender and fresh and PERFECT in the middle. Go. Run. Get those scallops.

Main course: KANGAROO BURGERS, Y’ALL! There was really no other option. When in Rome Australia New York (pretending to be in the land down under)…

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Chelsea!
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Getting excited to try some ‘roo!

 

I wasn’t sure what to expect in terms of taste and I’m not even sure how to describe it now that I’ve tried it. Chelsea said it was a bit ‘gamey’ — we both enjoyed it though! It was served with “triple fried chips” which were basically very large, thick fries which came with a spicy dipping sauce. The burger itself was topped with a tomato jam and pickled onions.

 

 

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Bombolini.

 

For dessert, I asked for the waiter’s recommendation to which he immediately offered the Bomboloni and, with that, I was sold. Served as four little cinnamon sugar donuts with a dulce de leche filling and vanilla ice cream, it was the perfect note to end my Aussie Adventure.

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Pavlova.

Chelsea went with the more traditional Australian dessert, Pavlova. A passion fruit curd, fresh berries, and whipped cream all stacked between these unique melt-in-your-mouth crispy wafers.

Now that I’ve had a taste of Australia, I’m ready to book a flight! Who’s with me?!

 

 

Spread kindness and cheer, xo

Jackie