Marrow Bones
Marrow Bones are wonderful. Marrow has a creamy, slightly nutty flavor and tells you it’s the “other butter”. That’s why we like them.
“An Offal Good Dinner” – The Hero’s Journey
The Offal Good Dinner – The Hero’s Journey is a transparent excuse for eating, drinking and sharing tall tales.
Forbidden Rice
Forbidden Rice is an ancient Chinese grain reserved for Emperors – until now. Taste the nutty flavor with the subtle chew of al dente pasta.
Temporis – Chicago
It’s a lot of fun dining at three star michelin restaurants, but it’s even more fun dining at restaurants like Temporis. They have only one michelin star, but they have the heart and soul of a restaurant with four.
Scallops on Forbidden Rice
Scallops on Forbidden Rice is one of the many dishes using them as the feature ingredient for “Scallopalooza”
Cosme – NYC
When I discovered Enrique Olvero of Pujol had a restaurant in New York I had to dine there. The icing on the cake was that Enrique’s partner and executive chef was Daniela Soto-Innes.
Caesar Salad
The traditional, Classic Caesar Salad was prepared tableside. Today tableside service is a dying art form, but you can still enjoy the salad!
Le Bernardin – NYC
Le Bernardin sits atop the restaurant world in the United States, recently named the best by La Liste. Accolades are nothing new for partner’s Maguy Le Coze and Eric Ripert, holding both a three star Michelin and a four star New York Times rating. In addition there are innumerable James beard and World’s best awards.
Blueberry Buckle
Blueberries are in season and Blueberry Buckle cake is a quick, easy, delicious, way to enjoy them with good cup of coffee.
Chernobyl
Meet the Chernobyl, gorgeous and seductive. If you have more than one, remember that like roentgens, you can easily surpass the recommended exposure limit.
Strip Steak with Chimichurri Sauce
New York Strip Steak has several aliases like Kansas City, Delmonico, Shell and Club steak, but I call this tender cut Delicious.
Chimichurri Sauce
Chimichurri sauce is a traditional Argentinian condiment that supplants the black pepper grinder on Buenos Aires tables.