Food Philosophy #37: La Banca del VinoWe continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility,...
Food Philosophy #37: La Banca del VinoWe continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility,...
The fruity nature of a good ruby port wine combined with sweet red grapes makes a delightful sauce to serve over thin veal cutlets....
This Moroccan-inspired version of a traditional smoked salmon steak is a treat for the palate....
Salmon is a versatile, mild-tasting fish that adapts well to a variety of flavor combinations....
CHIC Podcast #56: Externship Coordinator Jeff SingAn externship comes at the end of a culinary student's term at school. Our externship coordinator, Chef Jeff Sing helps the student find what's best for him or her. I talked with Chef Sing about how students can prepare themselves for this...