Food Philosophy Videocast #3: Crab Rolls at Fisherman's WharfJoin me for my first taste of a San Francisco crab roll, complete with the luscious taste of sourdough, at Fisherman's Wharf. If you've heard that a New York bagel cannot be replicated outside of the five boroughs (which is true,...
Food Philosophy #52: Chef Geoffrey ZakarianChefs and lemons and shrimp, oh my! Chef Mark and I speak with Geoffrey Zakarian, chef/owner of restaurants TOWN and Country in New York City.I'm also sharing a bit of behind-the-scenes activity at the Gilded Fork and Culinary Podcast Network, as we have re-focused...
Food Philosophy #51: Rum CocktailsChef Mark and I attended a Rums of Puerto Rico tasting at Country restaurant in NYC, and we were introduced to a whole new world -- from the perspective of cocktails crafted by Jose "Juice" Miranda to the menu prepared by Executive Chef Doug Psaltis.Featured...
Food Philosophy #51: Rum CocktailsChef Mark and I attended a Rums of Puerto Rico tasting at Country restaurant in NYC, and we were introduced to a whole new world -- from the perspective of cocktails crafted by Jose "Juice" Miranda to the menu prepared by Executive Chef Doug Psaltis.Featured...
Food Philosophy Videocast #2: The Chefs of PiemonteI captured some video footage during my Piemonte luncheon at the United Nations, so you can see chefs in action in the kitchen and lotsa pasta -- and one particular chef toward whom the camera just seemed to gravitate.Hear the full audio...
Food Philosophy Videocast #2: The Chefs of PiemonteI captured some video footage during my Piemonte luncheon at the United Nations, so you can see chefs in action in the kitchen and lotsa pasta -- and one particular chef toward whom the camera just seemed to gravitate.Hear the full audio...