Michael is currently on the West Coast touring colleges with his daughter.  After the college tour, he heads back home to Cleveland for a few days and then is off to Palm Beach.  The last leg of his trip leads Michael to New York.  While in New York, he will be preparing his Carolina BBQ from Twenty  and Michael Symon’s pickled chillis with help of the amazing Ariane Daguin of D’Artagnan who suggested an American charcuterie dish at the International Association of Culinary Professionals (IACP) awards on April 2nd. By the way I need give a big congratulations to both Michael and Donna for being nominated for the James Beard Foundation Award for Twenty in the General Cookbook category.  Great work you two! Originally posted on March 4, 2009 More than a year ago, I Read On »

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Donna talked me into a little pre-holiday NYC splurge with Claudia and Michael (Chef Pardus if you’ve read Making of a Chef) this past weekend and we truly indulged, did nothing but eat and drink and nap for 24 hours, and oh man did I learn something from three of the city’s best restaurateurs. Our room was not ready when we got in, so Donna and I strolled over to Beacon where wood roasted oysters were the perfect accompaniment to a Hendricks martini.  The city air was cold and fresh, and the holiday lights made the dark afternoon feel festive and hopeful. Our first dinner was at Minetta Tavern, a place I’ve wanted to go to for months, being a huge huge fan of Keith McNally restaurants, Balthazar and Pastis especially.  Being in a McNally Read On »

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