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Recreating David Chang’s Pork Buns; The Food Network Renews What Would Brian Boitano Make?

• The usually reserved Carolyn Jung of Food Gal recreates David Chang’s famed pork buns from Momofuku, and writes “they are pretty f***ing good.” [Food Gal]

• Talking with the winemaker behind Free Flow Wines, whose wines on tap have been flowing at Out the Door and Salt House. [Tasting Table]

McTeague’s Saloon is hosting a Date Auction Fundraiser featuring a free, um, nacho bar. [Uptown Almanac]

• UCSF’s Moffitt Café is getting a $5 million overhaul, including a new pizza oven and a Mixt Greens-style salad station. [SFoodie]

• The Food Network has renewed What Would Brian Boitano Make? for a second season. Kristi Yamaguchi will cameo! [Eater]

• The gay and lesbian museum in Washington wants Art Smith’s kitchen rebuilt there the same way Julia Child’s is rebuilt at the Smithsonian. [Chicago Tribune]

• Most Americans don’t organize their refrigerators efficiently and only clean them once or twice a year. [WSJ]

• Brazilian farmers are profiting from the newfound worldwide popularity of açaí. [NYT]

• Sazerac has reintroduced Herbisaint, an absinthe with a formula dating back to 1933. [NYT]

Recreating David Chang’s Pork Buns; The Food Network Renews What Would Brian