I had a great time at the Thai Food festival yesterday. Thank you Caryl Chinn for the invite. And thank you to all of the fantastic restaurants and chefs who contributed. That food was smoking baby!
It’s been too long since I’ve published a new post because I have been soooo busy, which I guess is good. A quick note: I know there is a lot of controversy surrounding the production and sale of Foie Gras. I have always gotten my Foie Gras from Hudson Valley Foie Gras whom I am […] Continue reading
I just found joy! Heading to @Surfas Culinary District todaaaaaaay! Yay!
Look at this Charcuterie, courtesy of “Epicerie Boulud” and the amazing Gilles Verot. These are just some of the incredible terrines they offer every day… I’ve never made a terrine ever! But I wanted to try. I found this old Time Life cookbook “Terrines, Pates & Gelatines”, it is the BEST! I decided to make […] Continue reading
I’ve been making terrines for the past week! Update and complete post to come…!
Oooooooh Wheeeeee !!!! My holiday snausages came out really great! Can’t wait to show Uuuuu !!!
Recently, I did a “Grub Street” interview for NY Magazine http://newyork.grubstreet.com/2012/09/david-alan-grier-grub-street-diet.html …Here’s what really happened. That day I talked about strolling around Soho, eating and gallery trawling I forgot to mention that I was hawling around a 9 pound frozen goose! I’d purchased the said goose from Dean & Deluca earlier that morning and FYI, I […] Continue reading
Last we spoke, I was waiting for the pork belly to cure. In the mean time…I checked it and flipped the zip lock bag every day to spread the cure. On day four, the bag started leaking, so I made a fresh batch of cure and this time I added 1/4 cup of amber maple […] Continue reading
I’m making oven smoked, home cured, bacon in the spirit of my New York apartment living experience. I ordered a whole pork belly with the skin on and ribs attached from one of my favorite butchers in the city “Giovanni Esposito & Sons” I removed the ribs and Barbequed them in the oven… I […] Continue reading