I am loving being in NYC in this glorious fall weather, but work (and the city’s nefarious distractions) keep me from posting. After three wonderful, indeed humbling, events in Chicago and Milwaukee to promote the new book, The Book of Schmaltz, and the new and updated version of Charcuterie, I’m no longer dreading the many events scheduled for fall. I’ll be back next week with a proper post on NYC (and a fab new restaurant I lucked into), but in the meantime, here’s a list of where and when I’ll be this fall, often with that charcuterie maestro, chef Brian Polcyn. Full Events List on Facebook (or scroll down to see more detailed info). Hope to see as many of you as possible. Happy cooking! In Cleveland, yay! Appearing at Le Creuset Signature Store, Legacy Read On »

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To help us enjoy our 50th and 51st birthdays, our friend Ingrid sent us some exquisite oysters from Maine. After we’d eaten them, perhaps still delighting in the pleasure, Donna became enthralled with the shells. Me too, and I just wanted to put this photo up. Because. In October, Brian Polcyn and I will be traveling to Ingrid’s territory for demos and cooking of the noble pig, not only to promote the new and revised edition of Charcuterie, but also to benefit Ingrid’s Island Culinary & Ecological Center. Can’t wait! If you have access to pristine oysters but have never shucked before, you will need a shucking knife (about the cost of an oyster and widely available), and this good video shows how to do it. If you liked this post, read: My past post on Read On »

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