Food Philosophy #21: Beer and Food PairingWho knew that beer could be such a lovely complement to a multi-course meal? Well, now *I* do, but it took some convincing -- and tasting. In Part I of our double-whammy of beer (Part II will be on the next ReMARKable Palate),...
CHIC Podcast #38: Dining TrendsThe folks at Benchmark Hospitality International put out a list of trends for each year. They manage over 30 award-winning hotels, resorts, conference centers and condominium resorts all over the world and these are the most popular trends that they have observed in 2006....
If any of you subscribe to BusinessWeek, I'm in the September 18th issue in the Fall 2006 Small Biz section. The article is entitled Hitting the Books, and questions if an MBA is needed to be successful as an entrepreneur.From the article (following a section about the courses to choose...
ReMARKable Palate #56: Kate Zuckerman on The Sweet LifeChef Mark speaks with Kate Zuckerman, the award winning pastry chef at Chanterelle in TriBeCa about her upcoming cookbook "The Sweet Life: Desserts from Chanterelle". She tells us about her inspirations, her seasonal approach, and how she balances career and...
CHIC Podcast #37: Chefs on CookbooksWe all use them to one extent or another. Cookbooks are a essential help in getting us started in cooking. They also provide us with some ?jumpstarting? ideas even when we have been cooking for a long time. Chef John Fuente and...
Cuisine From Spain #13: NatillasMarina prepares one of the most classic deserts on the Spanish menu - Natillas - a delicious cinnamon custard.www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, natillas, Cuisine From Spain, Culinary Podcast Network, Gilded Fork...