“This box really stinks!” These are not the words I want to hear out of the mouth...
Month: August 2005
(We’re a bit out of order here, but we really enjoyed this menu and wanted to share...
We were finally able to get around to making chicken gnocchi. Our fish gnocchi have been well...
King Salmon Tartare black truffle ponzu, preserved perigord truffle, manni olive oil Grilled Spiny Lobster plum molasses,...
Some terrific spiny lobsters arrived at the door today. I have a fond memory of eating spiny...
Beef, specifically. Let me start by saying that I personally am not a fan of Kobe-style beef....
I began with cheese. I wanted to make hot sheets of Pierre Robert cheese, and so the...
I am constantly taking notes; these days on post-it notes. These little yellow stickies are scattered over...
Flavors are carried, formed, altered, and enhanced in fat—from butter to olive oil, duck fat to lard....
Contrast for the palate is the initial reasoning for our use of crusts and toppings. In order...
