Savoring a Pop Up Izakaya performance by Katsuya Fukushima

Mushimono: Bacon Chawanmushi with sweet corn

Today’s Pop Up was with Katsuya Fukushima.  I was especially interested in this Pop Up as we are both Academie de Cuisine graduates.  I chatted a bit with him before going into the dining tent and it turns out that we also shared the Jeff Buben experience as our first chef to work for coming out of Culinary School.  Continue reading

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.  Continue reading

Michelin list of Restaurants in the Department of the Vaucluse (84)

Avignon

Avignon (Photo credit: LucaXino)

Here is Michelin’s list of restaurants in my old stomping grounds of the Vaucluse a department that includes the town of Avignon and other cities of gastronomic interest .  Click on the link below to see the PDF with all the listings.  It was shocking to see that la Mirande lost its one Star status.

84_GM_2012_par_dept

2011 Starchefs – International Chefs Congress – Day 2

Chris Young one of the authors of Modernist Cuisine and his lab set up

Heading out into the street on Monday had a very different feel to it than Sunday.  The city was bustling with workers.  Wherever I went on the subway, I was fighting the tide of the working masses.  Continue reading

2011 Starchefs – International Chef Congress – Day 1

Day one of the Somm Slam

It was hard getting up by 9am to prepare for the “Blood and Curds” Spanish Wine and Cheese seminar and the calm along 6 Ave. on a Sunday morning made it even harder to get out of the comfortable bed.

In previous years at the ICC the lines to get in were overwhelming and the registration seemed disorganized. Continue reading

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.  Continue reading

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.  Continue reading

Epic Wine Tasting

Screaming eagle

Just the reds from an epic wine tasting

So I have to add another service to my blog homepage.  I can create a Food and Wine experience around what’s in your wine cellar.  This is how it went down.  I had very nice couple who came to two of the classes in my wine series at the Kitchen Table.  At the end of the first class they suggested it would be cool if I were to come to their home to take a look at the contents of their wine cellar and come up with a wine tasting for their friends that would be informative and fun.  Continue reading

Treasures from the Garden

a Caprese salad made with tomatoes from the garden

This past weekend we had 21 close friends and family over for lunch at our house.  This time of year the garden is beaming with produce and begging for simple dishes that exploit the flavors of the summer sun.  I made an awesome Asian slaw and used Vietnamese cilantro from the garden (very unique flavor) to give it that je ne sais quoi (most didn’t know quoi) to the salad.  I roasted a 15lb. beef strip loin from my friend Mike Callicrate on the grill and I served the Caprese salad pictured above made with tomatoes and basil from my garden.  I drizzled some Domaine les Bastidettes Extra Virgin olive oil from les Baux de Provence, spinkled some fleur de sel and drizzled some amazing  Campari aged Balsamic vinegar.  The salad zinged with flavor and bold colors.

We feasted and enjoyed the heat of the day and great company.

Edible garden

Mesclun greens on my front porch

Two week ago, I planted some mesclun green seeds and today I am ready to harvest.  In the past I only planted one of these planters, but this year I planted two.  I can trim one, make a salad and the following day trim the other one.  This rotation should allow me to have beautiful mixed greens every day of the week.  Trust me when I tell you that growing your own mesclun is an amazingly better product than what you can buy at the store and a lot cheaper.

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