Well, I survived the weekend with fingers intact, and have emerged with no (new) burns. Being back in a professional kitchen reminded me of two important things: (1) I *really* enjoy being in there; and (2) it is hotter than Hell's lowest circle. By my third day, I noticed the...
Last night Park Place's traffic was (thankfully) somewhat subdued, so we were able to do a "dress rehearsal" and get used to the new menu. Of course, this also gave me ample time to ask a million questions, and Chef Erik was wonderfully accommodating in replying to every last one....
Three hours until blastoff. I confess I'm a bit nervous, as I'm not sure how busy the restaurant will be tonight. They are opening after a three-week break, so it could potentially be packed. Nevertheless, I shall steel my nerves and head in like a trouper, in the hopes that...
Well, call it sadistic, but I've decided to don my kitchen clogs once again and head into a professional kitchen. My dear friend Joseph Cimino from Park Place Restaurant in Goshen, NY is re-opening tomorrow after a summer break, and the kitchen staff just gained a body. Let's hope the...
Who knew a farm could be so enthralling? I spent Saturday touring the Rogowski Farm in Pine Island, NY, and was agog at the variety of delectable goodies growing in their fields. I discovered fruit and vegetable varieties I didn't even know existed, from cornhusk cherry tomatoes to watermelons whose insides...
Since summer doesn’t last forever, but the desire for the rich infusion of basil’s flavor seems endless, try this vinaigrette variation for autumn’s root vegetables, or for store-bought vegetables late in winter that aren’t quite at the top of their game....