Well, I'm in the land of silicone and suntans, but alas there is no sun; I seem to have brought the gray, cold New York weather with me. Nonetheless, I'm enjoying the sight of the beach and the sound of surf (as if work allows me to get anywhere near...
We've been very absent the past couple of days, as it was Beard Awards weekend and we were hopping about town seeing old friends and meeting lots of new ones. Chefs' Night Out at the new Chinatown Brasserie was a blast, with lots of bubbly (and crowds to match), and...
What is taste memory? How does a food experience indelibly etch itself in our minds, evoking triggers sometimes years later?...
I dig fennel. It's one of those ingredients that offers crispness when fresh, and a gorgeous sweetness when caramelized. Granted, many are not fond of its licorice undertones, but I've always been a fan of that particular flavor. We've officially kicked off our May foray into fennel, with morels to...
Did anyone notice where April went? I seem to have misplaced it, because the last time I checked I’m sure it was March....
If you listened to my interview with Chef Jean-Louis Gerin on Food Philosophy, you know that he is very much into exploring sensory stimuli and taste memories. I'm very excitable today because he invited me to go behind the kitchen doors for a peek at a very special tasting dinner...