Blinded by produce at the Union Square Farmers Market

On my last day in the City, I decided to head downtown and catch the farmer’s market in Union Square.  I was blown away by the quality of the produce. It reminded me of France and it gave me hope for the direction of food in our country.  Great cooking is mostly about great product and this is on par.

Starchefs ICC 2012 – Back to the Future

I knew I would run into the man of steel here

Once again my annual pilgrimage to NYC for the Starchefs International Chefs Congress came through at the last-minute.  I was selected as a judge for the Somm Slam a few weeks before the conference and quickly made plans to get to NYC. 

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

The logo and theme for this year's Starchefs ICC Congress

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……………

Taming the fire for some long burning coals

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

Hot pork puns, Hot pork buns

Hot pork buns from the Momofuku Book

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

Charlie Palmer extols the virtues of duck

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 duck and foie gras theme.  Some very traditional and some more innovative (think the legal smoking device used to infuse smoke flavor into the foie gras).

2010 International Chefs Congress Workshops: No blood no glory

Brad Farmerie of Public

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 put some together and I love tradition. So why not.  Scary enough I was the first in line to get in to the workshop.

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

The uber panel Michael Rhulman, David Kinch, Thomas Keller and Dan Barber

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 left with a still open question. Does this craft belong in the arts?