Because of my affection for all things cute and snuggly – as well as my possession of a pet bunny – I’m strongly disinclined to eat rabbit. So much so, in fact, that my fellow students in culinary school (and my professor, of course) have taken to teasing me about that ominous day in Level [read more ...]
If you’ve ever gone to culinary school, you understand the maddening difficulty of tournage – the art of shaping vegetables into pointlessly perfect oval shapes.
Okay, that’s a little unfair. I’m really mostly angry that I can’t do it. It’s one thing to wield a knife well enough to debone a duck, but it’s entirely another [read more ...]
After asking if Le Bernardin could squeeze me in for lunch on Monday, I was in turn asked if I wouldn’t mind sitting on a plush striped sofa and waiting. I didn’t mind, so I sat, only to be directed to a table moments later. When I arrived, it was clear why I was made [read more ...]
I don’t typically like take-out food. If I’m going to eat at home, I’m typically inclined to make something myself – and if I don’t feel like cooking, then I’m typically inclined to just snack on cheese and charcuterie until a reasonable “dinner” has been had.
But last night, I couldn’t get take-out Thai off my [read more ...]
The minute I read the recipe for Poisson en Papillote, I knew I’d like it – it calls for cutting a piece of parchment paper into a heart shape! Sure, I had to fillet a piece of bass, cut vegetables into julienne and cook them, make a tomato fondue and mushroom duxelles before I could [read more ...]
Eating at Dizzy’s Club Coca Cola isn’t about the food. It was never supposed to be, and it never will be. Make no mistake – it shouldn’t be. It’s about jazz – sexy, famous, inspiring, exciting, soulful, playful jazz. It’s about the people who play it and the people who love it. It’s about ambiance, [read more ...]
“We didn’t think that there would be so many of you,” Jacques Torres said, his forehead wet with perspiration. He was scrambling to make mini balls of brioche that he’d later fry and stuff with creme anglaise. ”I’m really working hard now!”
I was amused – Jacques Torres, the city’s most well-known chocolatier and pastry chef, [read more ...]
As I was lugging my bags of groceries home yesterday morning, the sidewalk heat really got to me and I started feeling all nostalgic-like. I began thinking about Syracuse, and how lovely it can really be. And of course, since I had 15 pounds of food hanging from my arms, I immediately began thinking about [read more ...]
The following will appear in this week’s issue of the Syracuse City Eagle.
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The kitchen was insufferably hot, so I had been zoning out a little (okay, a lot) during a demonstration at culinary school when I heard my chef-instructor say, with plain indifference, “We are oozing butter with the Gratin Dauphinois.”
Oozing butter? It seemed like [read more ...]
Mary is close to finishing her guest post for SGE and dear readers, I’m just as excited about it as you are. I think she got sick of my incessant “checking in, just to see how she’s doing,” so she gave me this picture to post in the meantime.
Yes, folks, she drew this herself, using [read more ...]
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