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Fall means the return
of puffy jackets, whiskey via a flask, World Series baseball, and
big name cookbook releases. The stack of new tomes in my office
toppled over several weeks ago--and new ones arrive in the mail
daily. So, which volumes are worthy of a spot on your sacred
bookshelf, next to… Read More »- Let’s talk: Comment (5) | Blog
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On this Wednesday, we
don't just celebrate Hump Day for the week; we also honor
French Laundry chef and restaurant legend Thomas Keller, who turns
54 today. The culinary pioneer — who's been called everything
from the food… Read More »
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From Thomas Keller's French Laundry in Napa Valley to Eric Ripert's Le Bernardin in New York City, to Andrew Johnston's taquería The Little Chihuahua in San Francisco, chefs around the country are singing the praises of CleanFish, a company committed to promoting great tasting, sustainably produced, authentic artisan seafood.
Formed in 2004 by founders Tim O'Shea and Dale Sims, the company connects small-scale fish suppliers with distributors to get sustainable seafood to restaurant kitchens and supermarkets, in an effort build a market for sustainable aquaculture and wild fishing that doesn't damage the environment. But praises from chefs and the culinary world are not all.
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We eat a lot of chicken at
Chez Bix.
A lot of chicken. Part of the reason is that Esteban has a
trick in which he converts a boring, bland boneless skinless
chicken breast into the most succulent,...
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I flip through my Bouchon cookbook the way other people peruse porn. I think sometimes I utter the name "Thomas Keller" as though it were a prayer, but once you experience the simplicity and perfection of some of his recipes, you have to admit that the man is a akin to a minor culinary deity. His recipes rock but more importantly, he thinks about all components of your dining experience. To wit, in his restaurant, Keller only serves the butter that comes from the milk of a single herd of cows from a farm in Vermont. I kind of love (and identify with) that level of OCD. Read More »
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Ever since I publicly recommitted myself to eating more fruits and vegetables, I will not lie: every day has been a struggle. Every damned day. I dutifully load up at the grocery store, spending at least half my grocery dollars on beautiful tender leaves of lettuce and baby spinach, gorgeous apples, perfectly phallic bananas, and then in the morning, I rush out the door, leaving them behind to wonder what they ever did wrong. Poor lovely strawberries and raspberries, they do not deserve to turn into emaciated carapaces of mold and rot slurry in my refrigerator. Read More »
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Sometimes, someone will take on a project of such difficulty and such magnitude, attempt such great heights and risk such great failure that you think they must be crazy, out of their minds, a little loopy and totally off their rocker. But you also have to respect their courage, their recklessness, the far-sweeping reach of their dreams and their great and admirable determination in pursuing them. And then, you applaud when they achieve those dreams, believe in a better world where everyone can be a winner, and hope they can invite you over for dinner. Read More »
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