It may already be booked for this season, but you need to check out Martin Picard’s place, via Canane a Sucre.

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Charlie Trotter will be closing his doors at his restaurant in August 2012, via NYT. 

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One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends. When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was the Cheshire Cat of chefs, perched high on stacked stools, who taught us that “Cooking is alchemy, cooking is magic!” And she was right. Righter than I knew, in fact. I’m heading to her native city, Charleston, South Carolina, and so she’s been on my mind. When I wanted to do a butter-poached shrimp for Ruhlman’s Twenty, I naturally wanted to pair it with grits. Who did I call for grits finesse points? Chef Felder. In the editing process of Read On »

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How high end professional chefs have translated their craft to the home cook and how to make home cooked food well, via NYT.

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This week the food issue for the New Yorker is released, read about king’s meals, food politics, foraging, etc, via New Yorker.

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