Posted on March 14, 2012 by lamb before thyme
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.). Continue reading →
Filed under: Food Products, Kitchen Equipment, Pulling the wool off, The Kitchen Table | Leave a comment »
Posted on February 5, 2012 by lamb before thyme
The CVap in its home
The past two months have been crazy at the Kitchen Table. In December we set new records for class sales and gift cards. January has brought tons of eager cooks and wine enthusiasts to our Table. All this has meant the time I wanted to spend experimenting with the CVap oven I won during the 2011 Starchefs ICC has been trimmed.
The oven arrived at my back dock all wrapped in black plastic and on a palette. The delivery guy dropped it off and took off. Continue reading →
Filed under: Kitchen Equipment, Pulling the wool off, The Kitchen Table | Tagged: CVap, jade plancha, Larkburger, Sous Vide, starchefs, Winston Industries | 5 Comments »
Posted on November 15, 2011 by lamb before thyme
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 →
Filed under: Pulling the wool off, The Kitchen Table, Uncategorized, Wine | Tagged: Albarino, Beaujolais Nouveau, Grenache, gruner veltliner, Pinot noir, Tempranillo, Thanksgiving Wines | 2 Comments »
Posted on October 29, 2011 by lamb before thyme
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 →
Filed under: International Chefs Congress, Kitchen Equipment, The Kitchen Table, Travels, Wine | Tagged: CVap, Winston Industries | Leave a comment »
Posted on October 26, 2011 by lamb before thyme
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 →
Filed under: Heavenly grazing grounds, International Chefs Congress, Pulling the wool off, The Kitchen Table, Travels, Wine | Tagged: Francois Chartier, Modernist Cuisine, Pierre Herme, RJ Cooper, Rodolfo Guzman | Leave a comment »
Posted on October 25, 2011 by lamb before thyme
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 →
Filed under: Heavenly grazing grounds, International Chefs Congress, Pulling the wool off, The Kitchen Table, Travels, Wine | Tagged: Daniel Boulud, Enrique Canut, Gilles Verot, Grant Achatz, Heston Blumenthal, Ike Jime, Karen Auth, Laurent Gras | 1 Comment »
Posted on October 24, 2011 by lamb before thyme
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 →
Filed under: Food Products, Heavenly grazing grounds, International Chefs Congress, Pulling the wool off, The Kitchen Table, Travels, Wine | Tagged: CBGB, Daniel Boulud, DBGB, Gilles Verot | 1 Comment »
Posted on July 6, 2011 by lamb before thyme
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 →
Filed under: Bauscher Plates, Food Products, Heavenly grazing grounds, Pulling the wool off, The Kitchen Table, Wine | 1 Comment »
Posted on June 12, 2011 by lamb before thyme
Mark deNettis and Chef Bob from Fuel
I’ve been wanting to attend a Whole Hog Hoe Down at Il Mondo Vecchio for awhile and this past Memorial Day weekend while most were putting their sausage on their grills we were making ours. Continue reading →
Filed under: Cook Street, Pulling the wool off, The Kitchen Table | Tagged: Alex Siedel, Capocollo, Coppa, Fruition, Fruition Farms, Il mondo vecchio, Mark DeNettis, Porchetta di Testa, Salumi | Leave a comment »
Posted on March 12, 2011 by lamb before thyme
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. Continue reading →
Filed under: Bauscher Plates, Favorite Presentations, Food Products, Pulling the wool off, Recipes, The Kitchen Table | 1 Comment »
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