Leafing through the Modernist Cuisine Collection

I’m hardly the first person to write about receiving the Modernist Cuisine Cookbook Collection and I am sure all of you that have been coveting this collection have already heard all the stats about the book (lbs. of ink, 2,438 pages etc.).

2011 Starchefs – International Chefs Congress – Amuse

Sometime in August I got an email from Starchefs to fill out their industry survey and become eligible for a drawing for a free ticket to attend this year’s Congress.  Midway thru September I was informed I had won free entrance. 

You say Asado……………

After many changes in direction and detail, the day of the Asador came.  It all started like this. 

Hot pork puns, Hot pork buns

I could go full hog on this post and turn a sows ear into a purse but I am too busy bringing home the bacon to feast on the trough of puns available to me.  Just the mention of pork belly makes most women recoil with fear as they visualize themselves in their summer bikinis. 

Putting some Chang Shui in my cooking and other strange Kombu-nations

I recently borrowed this book from work and have been enjoying it completely.  First of all it is a very fun read. I especially like the part where he talks about how he came up with the name of his restaurant “It is no accident that Momofuku sounds like motherfucker” he states.

2010 Star Chefs International Chefs Congress, Day 2 Dan Barber’s Culinary Evangelism

Would you mess with this man? Charlie Palmer, the Emperor of a considerable culinary empire, flanked by the presence of his five generals from all parts of the nation formed a formidable presence on the main stage.  His protégés took turns at the helm of the presentation and each did their own variation on the [...]

2010 International Chefs Congress Workshops: No blood no glory

During my time at the Congress I attended two workshops (well three). The first on Day 1 was Blood the Essential liquid with Brad Farmerie from Public in NYC. Now I am not a big fan of boudin noir or black pudding, but I figured if my dad digs it maybe I should learn to [...]

2010 International Chefs Congress, Day 1: Will the real artist step forward?

Art vs. Craft the theme of this year’s congress came to an inconclusive pause at the end of the opening panel’s debate facilitated by Michael Rhulman.  By the end of the debate by this fine panel of our nation’s gastronomic leaders (couldn’t it have been more international considering the title of the congress) we were [...]

You say tomato, I say tomatillo

This spring I decided to plant a tomatillo plant.  The last time I tried this it failed miserably (pre-automatic sprinkler system).  This year I have a bumper crop.  I decided to make some Mexican Salsa Verde.  I was introduced to making Salsa Verde by my dishwasher when I was working at Culinary School of the [...]

Dog and Pony show

The past week has been filled with activity.  The garden is pumping out beautiful produce and we have been of course feasting on the bounty.  Just finished cooking a Greek casserole called Pastitsio (dubbed Greek lasagna by Saveur) using mostly what I had in the garden. Last night I decided to finally attempt to grill [...]