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...
ChefsLine@Five #18: Virginia Ham How To Listen now to Chef Cary’s instructions on preparing your ham. Cary has lived in Virginia for over twenty years and prepares these hams often for guests.Following is a simple mustard butter recipe that compliments the salty ham.Mustard Butter1 stick butter, softened2...
CHIC Podcast #74: Making your own Beer One of my students, Ryan O’Keefe, told me about his beermaking exploits and I thought you might like to hear more. He talks about what kinds of beer you can set out to make, the...
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...
ReMARKable Palate #92: The Girl and The FigThis week, we speak with John Toulze, Executive Chef of The Girl and The Fig in Sonoma, CA about their focus on fresh produce, and their jarred products. Next I cook an Herbed Quinoa Medley for you in my kitchencasting segment,...