31 Aug Lobster Stock
Making the stock from scratch adds a dimension of flavor to a completed bisque that you really can’t achieve from a store-bought brand....
Lobster Stock
30 Aug Honey-Coated Heroes
Posted at 07:02h
in Kitchen Sink
It is human nature to seek inspiration from the world around us, whether it be found in nature or mankind; and while it is rare to find things like perfect tomatoes, it is even rarer to encounter heroic men. I refer not to the archetype of caped crusaders running...
29 Aug CPN – ReMARKable Palate Podcast #54
Posted at 21:49h
in Kitchen Sink
ReMARKable Palate #54: Chef Wes Martin on Music, Food Styling, and working as a TV Chef Chef Wes Martin has taken an unorthodox path in the food business. From waiting tables while studying music in College, to writing cookbooks and styling food for photo shoots, Chef Wes has...
29 Aug CPN – Eat Feed #54
Posted at 09:41h
in Kitchen Sink
Eat Feed # 54: Portable FoodKavita Sreedar, founder of Annadaata, explains the philosophy behind her food delivery services and details the office lunches from north and south India that she provides around the Bay Area. Then, Yvonne Lockwood, the curator of Folklife in the Michigan Traditional Arts Program...
29 Aug Food & Philosophy: The Anthology
Posted at 06:26h
in Kitchen Sink
I've been spending some time in a figurative ivory tower as of late, preparing the draft of my essay for the upcoming anthology Food & Philosophy by Blackwell Publishing, which is part of a trilogy that also includes Beer & Philosophy and Wine & Philosophy. I'm honored to take part...
29 Aug Vanilla Bean Vinaigrette
Slightly sweet and tangy, this sexy vanilla vinaigrette gives life and flavor to a boring salad....