ReMARKable Palate #79Happy Chinese New Year! I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. After the meal, I spoke with master brewer George...
Culinary Roundtable #6We're back! The foodcasters will be back in full swing with new episodes in the coming weeks, but today it's just me, Chef Mark, with a literal roundtable. I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the...
This rich and silky soup highlights the sharp flavor of a nicely veined blue cheese. It starts with a velouté made with roux and chicken stock, a foundational technique useful for many classic sauces....