Watch the Chef Daniel Klein of the Perennial Plate catch, butcher, and prepare bullfrogs in Arkansas, via the Perennial Plate.

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Modern foragers are impacting restaurants menus across the world.  Foraging is gaining popularity both in rural and urban settings, via WSJ.

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March 30- July 3 dine at The Cube.  A pop up restaurant that travels across europe; is set up in incredible locations & with top chefs cooking, via Eletrolux.

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I spent the first week of March in Manhattan digging into the work of writing The Bouchon Bakery Cookbook with Thomas Keller and executive chef Sebastien Rouxel, whom Keller calls “easily one of the 10 best pastry chefs in the country.” This project is especially exciting to me because I’ve spent my whole culinary career on the savory side and in hot kitchens and my knowledge of pastry is rudimentary. It’s very exciting to be able to explore a whole knew culinary world, and to do it with someone as knowledgeable as Sebastien and his team. Get ready for the opening of their stand alone bakery next month at Rockefeller Center—it’s frigging gorgeous, design of course by Tihany. In addition to the interviews and discussions with I had about the book with chefs Keller and Read On »

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