Potato salad. Is there a more iconic picnic dish on the planet? I can’t remember my first taste. Like gravity, potato salad has been here since… the beginning of time.
The Little Flag known locally as La Banderita. It is the local way to enjoy Tequila or Mezcal and so named for it’s green, white and red tri-color replication of the Mexican flag. Three shot glasses, the first with fresh lime juice, the second with Union Mezcal, and the third with St. Regis sangrita were set before us. We then proceeded to toast our arrival in Mexico and sip from left to right, repeating the process until the three glasses were empty. Tempting as it was to have a second, it was time to depart for dinner.
This magnificent ode to blue cheese was presented to me in St. Louis, MO at Harvest, a relatively new restaurant. He served blue cheese ice cream as an amuse bouche, but several of our party refused to taste it. The mere concept of cheesy ice cream was too much for them, and it blew their mind.
Chef Enrique Olvero of Pujol is labeled as the founder of molecular mexican gastronomy, or the godfather of nuevo mexican cuisine because of the impressive list of chefs that have worked with him and then achieved success in their own right. Regardless how you choose to describe him, one thing is certain. The ambiance, food and service is deserving of the 13th best restaurant in the world.
My first taste of Coq Au Vin was at a restaurant called, what else, Le Coq. They closed a few years ago and I wept because it was a favorite dish.
Chicago is renowned for great steak and my mouth began to water when I spied King Cut Prime Steak Au Poivre on the menu.
My first dinner in Mexico was at Maximo Bistrot, ranked #20 in the Latin America top 50. As we arrived, I wondered what new flavors we… ( Read More )
I wanted to hear Eduardo Garcia’s rags to riches story, from working illegally in a shadow economy to internationally acclaimed chef and restaurateur, so we decided to visit him in Mexico City.
A note, presented in a velvet lined sandalwood box is given to the first guest each evening. I read it aloud to my dinner companions and that was the beginning of our Lorea experience.
Paul Prudhomme made blackened redfish famous at his restaurant in the French Quarter, but all the redfish I caught last year in the Louisiana Delta was gone.