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 ...]
The following will appear in this week’s Syracuse City Eagle for my “Miss Syracuse” column.
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“Whisk, whisk!” Chef barked, standing over my shoulder as I incorporated air into egg yolks and a reduction of white wine vinegar. He was watching intently, waiting for me to make a mistake. The béarnaise sauce still looked a little thin, [read more ...]
The following piece will appear in this week’s Syracuse City Eagle.
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“Never with salt season a stock,” I read aloud from the marker board upon entering class last Tuesday. I’ve been a student at the French Culinary Institute in Manhattan for a little over two weeks, so I’m not yet entirely used to my instructor’s way [read more ...]
Brad Farmerie is interesting to be around, in that he is really a rather cheeky fellow, but can’t quite seem to reconcile with that aspect of himself. When he makes jokes – and he does so often – he lowers his voice and eyes, as though he’s embarrassed to be both cooking and punning. But [read more ...]
My street pants were loose and sat low on my hips, so when I unzipped them, they fell easily down to my feet. I felt momentarily sensual but quickly stepped out of them, leaving them in a pile on the floor. I stepped into the black and white checked pants and pulled them up around [read more ...]
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