THAT MOMENT WHEN A SIMMERING STOCK HAS FINALLY MET YOUR EXPECTATIONS!
Let Them Have Stock!! #groovestockfever #firstandlastgifpost
March 6, 2012
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A cool little cheat sheet from the Northwest Atlantic Marine Alliance.
March 4, 2012
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Facts…cold, hard, scary, yet inspiring Facts. It’s amazing how this country has cooked and fed without a conscious for so long.
(Source: minusmanhattan)
February 24, 2012
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Herbed Pommes Puree’ Napoleon.
Messed around with some leftovers tonight and ended up with this cool side presentation and amazing photo.
February 17, 2012
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February 15, 2012
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Golden Beet-Orange Curd. Shortbread. Poached Dried Berries. Coriander Meringue.
I secretly aspire to become a pastry chef.
February 15, 2012
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February 15, 2012
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Hen Galantine. Herbed Chevre Stuffed Hen Leg en Croute. Pickled Golden Beets. Red Onion Jam. Macadamia Jus.
Impulse bought a cornish hen while making a milk and bread run and this is what came of it. This was an effort to redeem my culinary school dorm days of butterflying, lemon peppering and proceeding to George Foreman the poor thing with my giant Johnson & Wales textbook crushing down with all it $35,000 per year pages of wisdom (HAHA YEA RIGHTTTT) to speed up the process before smoking us out. Finally I feel like I’ve done the hen good.
February 9, 2012
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Next vs elBulli Trailer | Chills!
Same! Our game plan is to try for season tickets when they go on sale (which is pretty much the only way out-of-towners are going to get into elBulli) buuuuut I am cultivating a state of gratitude however it pans out. Gratitude that we got a taste of two courses — far more than most people shall — and gratitude that Emily and Simon, two very well-deserving friends, will be going this Saturday (!!!) (and reporting back, ya here me?!).
PS: Someone on Next’s Facebook page did the math — when those season tickets go on sale they stand to make like $1.25 - $1.5 million in a matter of hours. Crazy.
PPS: But that money certainly won’t be squandered. Did you know they’ve brought many elBulli chefs over from Spain to cook with them??
February 6, 2012
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Interested in food + events + technology + social media?
Live in New York?
Kitchensurfing is looking for a kickass intern!
Calling all articulate, hard-working food lovers: want access to amazing food and the people who make it? Kitchensurfing is seeking an intern to help with community management and event planning.
What is Kitchensurfing? We’re a new startup that aims to change the way people think about ‘where to eat’ — we don’t think it should just be about restaurants, but also healthy meals custom-prepared in a home, work or event-space. That said, our site is a marketplace for finding kickass chefs and amazing venues for food events.
Hungry for more? Keep reading!
Responsibilities:
- Prepare and manage social media content
- Help organize special events (e.g. lunch & dinner meetups)
- Work with chefs to improve site profiles; setup events and photoshoots if need be
Qualifications:
- Love good food and good ingredients
- Available at least 2 days a week
- Articulate with strong writing skills
- Well organized and energetic
This is a paid internship, and we are currently based in NoHo.
January 31, 2012
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Duck Rillette, Pickled Pearl Onion, Mache, Clementine, Orange Gel, Grain Mustard Tuile
Yes return of the confitt! Classic flavors, a couple new-age techniques culminate into one awesomee starter.
January 31, 2012
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Amazing Video! Currently mass producing mixtapes of cooking sounds..I see a market opening up real quick after this video goes viral. They will be available in between the Panflute Gospel and the Softcore Crunk sections of all major record stores.
January 30, 2012
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Duck Confit, Dried Berry Glaze, Banana Bread Crumble, Beet Puree, Yogurt
Banana Bread? Duck Confit? What the What? Beets?
Well kittens, a few posts back I commented on Food & Wine’s Top 10 Dishes of 2011. My point of interest was the featured Foie Gras and Banana Bread terrine. In hindsight I wish I had never showed interest in it and could have fooled you all into thinking that I was the culinary superpower that was capable of coming up with such a genius and warming flavor pairing. Anyways..this is where my inspiration took the idea…..
January 25, 2012
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Butternut Squash Tart, Garam Masala Caramel, Whipped Chevre and Grain Mustard
On paper this dish looks like a battle royale of huge flavors, but tasting it brings a surprising subtleness that instead of being punchy and overwhelming builds and layers.
The tart was built on puff pastry and layered with candied almond puree and the squash that I tossed in the garam masala caramel. The sweetness of this could lend itself to the latter part of a menu but would be brought to the next level with some dressed watercress for a nice starter.
January 17, 2012
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René Redzepi on the story of Noma, the best restaurant in the world.
January 9, 2012
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