Foodie Fight! Something to get your mitts on

Last year, I sat next to Joyce Lock at the IACP awards dinner in Seattle and she was all excited about a food game she was creating.  This week it landed on my desk:  FOODIE FIGHT! It's a version of Trivial Pursuit for foodlovers and it's a great idea and great fun to play.   

There are a bunch of endorsements from food celebs on the box - Mario Batali, Lidia Bastianich and Chuck Williams weigh in - but my favorite comes from Jacques Pepin, who says:

"Finally, a trivia game that I am interested in and knowledeable enough to play!"

My sentiments precisely.

Here are a few questions I picked at random:

• Which fish has the highest fat content - Chilean sea bass, halibut or catfish?
• True or False: A rich chocolate dessert should be paired with a wine of greater sweetness, such as a French Sauternes, or the wine may taste thin and bitter?
• What American artist is known for his paintings of cakes and pies?
• When do you not raise your glass during a toast?
• What chef's trick will hold a cutting board steady, or keep a mixing bowl from traveling, when both hands are busy pouring and stirring?
• Which cut of food is smaller - minced or chopped?
• How many minutes past the slated time will a restaurant reservation be honored - about 10 to 15 minutes, 20 to 25 minutes, or 30 to 35 minutes.

There are 1,000 questions, six playing boards and hours of fun in store, and I think FOODIE FIGHT would make a great gift when you're heading to someone's house for dinner.  Come Christmas, it could be a super stocking stuffer.  But be warned:  You can only stuff a sturdy stocking: the box, with its neat magnetic close, packs as much heft as a porterhouse steak!

Comments

[Jennifer Cheng]

I agree with 1hotchef on the halibut, the side-towel trick, and minced being smaller than chopped. Didn't have a clue about the others.

But I'd bet large amounts of money answer to the 3rd question is definitely Wayne Thiebaud. He has oil paintings of mouthwatering, succulent-looking confections and pastries in museums nationwide. And he did the cover and interior illustrations for the hardback edition of Lindsey Shere's _Chez Panisse Desserts_ cookbook!

[Tonya]

Neat! Must put this on my Christmas list!

[Dorie]

Obviously, I know the answers -- I cheated and read the backs of the cards. I'll post the answers on Friday.

[Amy]

Whoah! I just checked nutrition info on the fish and I was suprised!!

[Amy]

I'm voting for seabass. And you don't raise your glass when you are the one being toasted.

[1hotchef]

My Answers to the trivia questions:
- Halibut
- True the wine should be sweeter than the dessert ither it will taste bitter.
-Norman Rockwell? (no clue)
-When you don't like who is toasting? (no clue)
- You use your side towel underneath the cutting board or roll it into a circle to hold the bowl in place
- minced
- 10 to 15 minutes

This sounds like a fun game although I know none of my friends would ever play with me. Most of them think an Aioli is a type of Italian dessert.

[breadchick]

This is SOOO on my wish list for Christmas...and I'm hoping Christmas comes early!!

[S. from The Student Stomach]

This is so great! I'm definitely going to get my hands on one of these!

[Danielle]

Oh, neat! I can think of a few people who will enjoy receiving this when the holidays swing around.

[Bonnie]

This looks like such fun. I just ordered it from Amazon. Thank you!

[Lydia]

Thanks for the heads-up! I'm making my holiday gift list now....