Basking in the glow of Mario’s orange clogs

A fresh leg of Iberico ham being trimmed

After Katsuya’s Pop Up, I watched the last few minutes of Jordan Khan decorating a tree limb with food elements on the main stage while being accompanied by a five string ensemble.  Very bizarre and yet totally mesmerizing.  Continue reading

Starchefs ICC 2012 – Thinning out the herd

Fresh Fish presentation by True World Foods

I arrived at the congress shortly before they opened the doors to the public.  Upon entry I noticed that they had changed the way they conduct the private seminars and classes on the floor of the products fair.  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

Choosing the right wine for Thanksgiving

The selection for my upcoming class on Thanksgiving Wines

The great annual celebration of Thanksgiving brings all our families together over a table with more food than any of us could possibly eat.  So much thought and effort goes into producing the food, but very little thought goes into which wines to pair with this abundant meal.  Beaujolais Nouveau often makes its debut as the first wine of the season and can bless our tables with a snapshot of the French vintage. Beaujolais Nouveau is rarely more than a bubble gum style wine and though very quaffable is hardly deign of gracing the table for the whole meal.

There are no hard and set rules to pairing the right wine with this traditional meal, but I will try to offer you some good tips on choosing the wine style appropriate to the celebration.   Continue reading

2011 Starchefs – International Chefs Congress – Day 3

Ground Zero

This morning we were able to catch up on sleep as I wasn’t expected to be at the Congress until 12:30pm.  We took the opportunity to head down to ground zero.  Continue reading

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

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