Still slammed after weeks away. Part of todays work is going over 2nd pass proofs of Salumi, now scheduled for August 27th publication. First pass illustrations all out of place. Also need to check all salt concentrations. Very important! The above was taken sampling American and smuggled Italian salumi after a trip there. —MR Originally posted June 24, 2010 On our trip to Italy, Brian Polcyn and I saw a lot of new cuts we weren’t familiar with, so as soon as we returned, we made plans to break down a couple of pigs Italian style, bringing in chef Jay Denham, who was recently back from five months staging in Italy.  We wanted to see how he broke a half animal into primals and we also wanted to learn the culatello cut.  Jay had spent Read On »

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Chef Melissa Kelly’s recipes for sweet risotto fritters and strawberry rhubarb compote, via Food and Wine.

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Features the food culture of Maine with Joe Ricchio & Joel Beauchamp, via foodcoma.tv

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A couple weeks ago Tuesday, I was lucky enough to score an early rez at the restaurant Animal, the much-hyped LA restaurant run by chefs Vinny Dotolo and Jon Shook (Vinny’s the bushy one, photo courtesy of Animal). A few weeks earlier, in town for a gig at the Los Angeles Chamber Orchestra (bet you didn’t know I played the cello!), a friend took me to their second restaurant Son of a Gun. I told this friend I loved it and that it reminded me of The Greenhouse Tavern, because it did the same kind of food. (Only of course it didn’t really–Greenhouse doesn’t sell alligator schnitzel!–so what did I mean? Fabulous dish, that schnitzel.) It wasn’t till I ate at Animal with my friend the writer Dan Voll and our kids that I realized Read On »

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I’m very proud the Cleveland Public Library is bringing two extraordinary individuals in the food world to Cleveland, photographer Penny De Los Santos and Dan Barber, chef of Blue Hill in Manhattan and Blue Hill Stone Barns in Pocantico Hills (former Rockefeller estate), to talk about what matters most to them. The event is FREE! and OPEN TO ALL! I’ll be speaking and moderating, but basically you will see images from one of the most thoughtful photographers working in food and travel journalism today and hear one of the best chef story-tellers I’ve ever encountered (I hear he’s a good cook, too). If you don’t believe me have a look at Penny’s site, or listen to one of Barber’s amazing stories. (Penny’s not so shabby in the TedTalk Dept. either!) Penny shot the above image Read On »

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