Pastry Chef Michael Laiskonis shares his thoughts on travel tips. One idea is to use food as a compass when visiting a new city, via Huffington Post.
Posts Categorized: Article
Even more reasons why Japanese cuisine is amazing. Celebrating 36 micro seasons, eating 30 varieties of food each day, and many other culinary philosophies, via The Atlantic.
Searching for mushrooms in the forest with Greg Marley can be very rewarding, you just need to know which mushrooms are safe, via Boston Globe.
Update 9/13/07: Chicago Tribune writer Kevin Pang and anonymous reviewer are first to review the dish. I personally will not rest until this dish makes it onto The Cheesecake Factory Menu. Yesterday I received a heartening email about my plea to rid the nation of the tragedy called the Chicken Caesar Salad and my suggestion for a protest replacement. It wasn’t from an esoteric ADD freaking madman cook putting rooster tops on romaine. It was a man of the heartland, a relative unknown, a cook who’s spent a plenty of time in corporate chefdom. His name is Mark Mavrantonis and he’s the chef at Mike Ditka’s suburban outpost in Oakbrook Terrace, a half hour outside Chicago. (You gotta trust a chef who goes after his own king crabs.) It’s proof that some of these guys Read On »