Thoughts on Menu Development
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This is Dee Ann trying out something new at the robata grill. It's just the beginning, introducing the concept of cooking on leaves. This one is dried. We actually used ti leaves and may use banana leaves eventually.
I was thinking,...
While living here in the city, I used to take everyone who visited me to the Grand Central Oyster Bar and Restaurant. My favorite place to sit is on the counter watching the guy cook oyster pan roasts in this little steam kettle and eat...
Today we visited with my mentor (whom I worked under during my days at Lutece), Chef Andre Soltner, and we had lunch together at the International Culinary Center where he now teaches.We talked, reminisced, and had a good time.
It is always...