Since launching this blog in January, I have received quite a few emails on the posting subjects. It is inspiring to learn of guests individual culinary experiences, and equally beneficial to hear our culinary associates viewpoints on food. Though I cannot respond to every posting, I thought a compilation of some of the questions I have received might make for further dialogue. Below is the first of three...
My Favorites
Everyone loves gadgets, especially chefs. One of my favorite tools is the simple Microplane graters that come in many different shred sizes. We use these for grating everything from cheese to chocolate. One of those "why didn't I think of that?" tools, Microplanes were taken...
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I had lunch yesterday with a great food writer and blogger at Westend Bistro, the excellent new restaurant by Eric Ripert at the Ritz-Carlton DC. Amanda McClements is a freelance writer...
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I spent a few days recently in Paris, and while there I had a chance to do additional research on my never ending search for the perfect oyster. In fact, I believe actually I found it! It was on the first night, the 14th oyster slurped of the evening, a beautiful girardot splashed with lemon and nothing else. Light and of the sea, fresh and crisp, a perfect oyster. I have been eating oysters all my life, and have a penchant for the varieties of the Northwest, but this was unbelievable. The French love their oysters, and again I was reminded why.
The occasion was a reception in the recently completed Paris Marriott Rive Gauche located on the Left Bank. This was my first visit, and the hotel is stunning...
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As I mentioned in my last posting, I had the pleasure to host Marriott's outstanding chefs of 2006 in Boston. A chefs trip to Boston could not begin without a visit to Sid Wainer and Sons , a specialty food and produce company and stalwart supporter of small local farmers. Touring the New Bedford plant is like taking an amazing journey through...
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