The great part about coffee cake is the streusel topping. Of course, that is only my opinion—Aki...
Month: March 2006
This is not just an award for a food product, but rather it is for a mentality...
Charentais Melon Confit, sake roe, sprouted caraway, Armando Manni olive oil Warmed King Salmon, cumin shoots, apple...
The other day we made a makeshift smoker. As it turns out, I cannot go long periods...
Tonight’s menu: King Trumpet Mushroom, marcona almond vinaigrette, young epazote, fresh wasabi Chilled Day Boat Scallop, cream...
Today we did a lunchtime tasting at Food and Wine Magazine. It was an informal occasion; we...
As a parting gift, the guests at the tastings that we will be cooking for over the...
Last week we finally finished the outlines for our demonstrations and classes for the cruise. So here’s...
Someone asked us to write a few words about our food philosophy. It was an exercise that...
As we get busier, writing about our dining experiences in New York seems to fall by the...
