Posts Tagged ‘cooking’
Chef Michel Richard Pays Tribute to a Culinary Legend
Posted by The Editorial Desk / Tuesday, December 6th, 2011
JLP tribute dinner menu- happening now!
Diners take for granted ingredients like white truffles, sea urchin, and fresh foie gras, dishes that were hardly known in the United States when Jean Louis Palladin arrived in Washington in 1979. It’s been a decade since the passing of this legendary chef but the mark he made on the culinary community lives on.
During the month of December, Michel Richard honors Chef Palladin serving dishes at MICHEL by Michel Richard, Tysons Corner, which reflect the inspired culinary creativity that Jean-Louis brought to the table.
“Jean-Louis was an ambassador of cuisine uniting all chefs of different culinary accents. He was a French chef but his quest for the freshest local American ingredients was an inspiration to us all”, says Michel of his friend and colleague.
From December 6-10, MICHEL in Tysons Corner will serve a six-course Jean-Louis Palladin Tribute prix-fixe menu, offered in addition to the regular a la carte dinner menu. Throughout the month of December, “JLP” special menu items will be incorporated into the regular a la carte dinner menu.
The Jean-Louis Palladin Tribute menu, a $150 six-course prix-fixe, includes an amuse bouche of Quail Eggs with Smoked Salmon in Brioche; followed by Chestnut Soup; Terrine of Foie Gras with Black Truffle Tricolor Pasta, Prosciutto and Fresh Herb Tomato Sauce; Fricassee of Snail with Crispy Sweet Breads, Mirepoix, Chanterelle Mushroom and Shallot Sauce; Roasted Duck Breast with Date Puree and Date Sauce; and for the sinfully delicious dessert, Chocolate Pasta, with Mocha Sauce and White Chocolate Curls and Petits Fours. Jean-Louis’ famous Brioche with Anchovy Butter will be served with the meal. The Jean-Louis Palladin prix-fixe menu will be available Tuesday- Saturday, December 6- 10, 5:30-10pm.
Courtesy of the James Beard Foundation, a limited quantity of the out-of-print Jean-Louis Palladin cookbook will be available for sale at MICHEL in December. This magnificent 220 page cookbook includes recipes that revolutionized the way chefs and food lovers viewed fine dining in America. The book was beautifully photographed by world-renowned photographer, Fred Maroon, whose work includes one of the most highly regarded photographic collections of Washington, DC. The book will be on sale at MICHEL for the month of December, priced at $50, with 100% of the proceeds going to the James Beard Foundation whose mission is to celebrate, nurture and preserve America’s diverse culinary heritage and future. Both Michel Richard and Jean Louis Palladin have been recipients of the James Beard Outstanding Chef Award, the most prestigious chef award in the U.S.
MICHEL At The Ritz-Carlton - 1700 Tysons Boulevard, McLean; (703)744.3999
– Jennie Whistler
Posted by The Editorial Desk / Wednesday, November 23rd, 2011
There’s no denying it: pumpkin pie is a must-have Thanksgiving dessert.
If you don’t like it, I don’t like you. Okay, that’s a little harsh. I still like you — I just like pumpkin pie more.
This year I decided to try a “skinny” version of pumpkin pie. I don’t usually like the term “skinny” — and, personally, I don’t see the point in making “light” versions of Thanksgiving foods when you’re unavoidably going to be consuming nearly 4,500 calories throughout the day — but quite frankly, this recipe just seems easy and there’s no evaporated milk involved!
The other thing is that I’ve completely given up on using pre-made pie crusts. Ever since my Aunt Carol gave me the best, easiest recipe for homemade pie crust (with only four ingredients!) I can’t do it any other way. And the feeling of pride is incredible.
Aunt Carol’s Pie Crust
(Makes two crusts)
-2 cups sifted all-purpose flour
-1 teaspoon salt
-1/2 cup olive oil
-1/4 cup milk (any kind)
Mix together flour and salt. Measure milk in a measuring cup and pour the olive oil into the milk, but don’t mix or stir it at all! Pour the milk and olive oil into the bowl of flour and salt, and mix all together with your hands. Shape the mixture into two balls, wrap in saran wrap, and let sit in the fridge for at least 15 minutes.
When ready, roll out the balls of dough on a lightly floured surface and place in a pie dish.
Image: hd connelly/Shutterstock
“Skinny Pumpkin Pie”
From Skinny Taste
-15 oz. canned pumpkin
-2 tablespoons light butter, softened
-3/4 cup light brown sugar, unpacked
-1/2 cup fat free milk
-1 large egg
-2 large egg whites
-1/4 teaspoon ground nutmeg
-1/2 teaspoon ground cinnamon
-1 teaspoon vanilla extract
Mix together your pumpkin puree and butter in a large bowl, then add the rest of the ingredients and beat until smooth. Pour into the pie crust and bake at 350 degrees for 60 minutes.
Of course, serve with whipped cream and/or ice cream.
Enjoy!
-Julia Harbo
Whole Foods Dinner: Not Your Whole Paycheck
Posted by The Editorial Desk / Tuesday, October 18th, 2011
Last night, in a hasty desire to cook a good dinner, my boyfriend and I swung by the Whole Foods on 14th Street in D.C. on the way home from work. Though it has unarguably great products, it’s all too often that Whole Foods becomes synonymous with Whole Paycheck.
But on a mission to not spend a whole paycheck’s worth on quality groceries (as my stomach growled more vigorously as the hour crept closer to dinnertime, it was hard not to pull everything off the shelves), we roamed the store on a strict budget. And succeed we did, with dinner for two, for under $20. And it was a really good dinner.
Since hunger, not time, was on our sides, we picked out four ready-to-cook herbed and seasoned chicken thighs, a fresh (still warm, oh yes) baguette (I couldn’t help ripping off a hunk from one end of the warm baguette as we walked back to the house four blocks away), a large portobella mushroom, and fresh goat cheese. Lastly, we made an arugula salad at the salad bar. Total cost: $18.02.
That comes out to about $9 per person, and we still had two leftover pieces of chicken, and about half of the baguette and circle of goat cheese. If you doubled the salad quantity, you could easily feed four for about $5 per person.
Now, let me tell you how good this dinner was…simplicity is good.
To start, we made our salad with fresh arugula, shredded beets, jicama, zucchini, corn, and feta cheese. We made our own dressing at home with a little bit of balsamic vinegar, whole grain mustard, honey, hot sauce, olive oil, and salt and pepper. I swear I could have eaten just this salad for dinner, it was that good. There’s just something about fresh arugula, with its sharp bitter taste, mixed with the slightly sweet and tangy flavor of beets and balsamic dressing that is impossible to beat.
Arugula salad with corn, beets, jicama, zucchini and feta with homemade balsamic-honey dressing
Next, we made our crostinis by slicing up the baguette, topping each piece with a smear of goat cheese, and then adding the sauteed portobella mushroom on top. To cook the mushroom, we simply sauteed it in butter and balsamic vinegar, with a little salt and pepper, and then chopped it up and added it to the bread and cheese. We ran out of mushroom for one row of the bread slices, so we just used goat cheese and a drizzle of honey for those. Then we sprinkled all of them with some herbed basil and pepper and popped them in the oven for about 10 minutes while the chicken was baking.
Goat cheese and honey/goat cheese and portobella crostinis
The chicken was the easiest– we literally just transferred it from the saran-wrapped package to the oven. And man, did it come out ever so juicy and tender, with so much flavor from the herbs. Normally I would opt to buy plain fresh chicken and season it myself, but this package just looked so good, so easy, and was ridiculously cheap.
The whole dinner.
So, as it turns out, it is possible to shop at Whole Foods without making it your Whole Paycheck.
For Whole Foods locations near you, go here.
-Julia Harbo
Posted by The Editorial Desk / Wednesday, October 5th, 2011
My latest pride: my spice rack.
After moving into a new apartment, I’m finally getting closer to unpacking all of my things and was beyond ecstatic to get this baby set up. My beloved spice rack was given to me by my sister and brother-in-law, and it’s been hands-down the best kitchen companion I could ask for.
At first, I felt a little overwhelmed by the amount of unfamiliar spices on this revolving monster: cardamom, caraway, marjoram, what?! But after some time I grew to love the thing, how it spins so swiftly with a flick of my wrist and I can pull out whatever color of the spice rainbow calls out to me at any given moment.
I have to admit, having this spinning savior can get a little dangerous, too. I find myself tempted to put a dash of this and a shake of that in everything (to my pan of scrambled eggs– a little bit of paprika? sure, why not!). So to spare anyone else from going spice crazy overboard, here’s a brief breakdown of what you can use different spices for.
Allspice—used in many baked goods; smoother and milder than cloves
Anise—a mild licorice flavor, used in cookies or other baked sweets
Basil—slightly sweet and herby, used in Italian and Mediterranean cooking
Caraway Seed—herb seed of the parsley family; slightly bitter, this is the seed of rye bread
Cardamom—rich and flavorful; used in Indian cooking
Cayenne—also known as red pepper; hot and spicy
Chili Powder—blend of dried chilis and herbs, not spicy like cayenne
Cilantro—fresh tasting herb; used in marinades, salsa or fresh dips such as for fish tacos
Cinnamon—mild sweet flavor; used mostly in sweet desserts, but also really good in chili, such as Hard Times’ Cincinnati Chili
Cloves—very strong and bitter flavor; used in desserts or sweet vegetable dishes
Coriander—citrusy, sweet and tart flavor; dried seed of cilantro; used in curries, soups and stews
Cumin—aromatic strong and hearty flavor; great with tomato dishes such as chili
Curry Powder—spice blend of typically cumin, coriander, cinnamon, ginger, cardamom
Dill Seed—herb used in pickles, dressings, or potato salad
Ginger—sharp and sweet flavor; used in sweet baked goods or curries
Fennel—licorice flavor
Marjoram—similar to oregano and mint, but sweeter and more subtle
Nutmeg—sweet and nutty flavor
Oregano—used in Italian cooking; mild herby flavor
Paprika—from sweet peppers; gives a bright red color and slightly smoky flavor
Parsley—fresh flavor, often used as a garnish
Rosemary—needle-like texture with strong flavor, used in Italian cooking
Sage—herb member of the mint family; typically used in stuffing
Tarragon—mild licorice flavor
Thyme—very strong herb; used in Greek and Italian cooking
Turmeric—natural yellow color and mild flavor of the ginger family
See the complete list here.
And just for fun:
-Julia Harbo
Chicken Soup For Your Soul- And Your Health!
Posted by The Editorial Desk / Tuesday, October 4th, 2011
“Let your food be your medicine and your medicine be your food.” — Hippocrates
Cold weather breeds colds and I’m already feeling the bite of the season. This past weekend felt more like November in Seattle than October in NoVA and I, for one, began feeling the effects. The driving cold drizzle and the arctic (feeling) temperatures made me want to curl up on the couch and nurse my sniffles with that magic elixir known as chicken noodle soup.
It’s known the world over as an age-old home remedy for treating the common cold- but does it really work?
As a matter of fact, there may be legitimate healing properties to that cup of soup and there is actual scientific research being done to support this. The most widely cited of these studies, published in the medical journal Chest in 2000, is by Dr. Stephen Rennard of the University of Nebraska Medical Center in Omaha. He conducted laboratory tests to determine why chicken soup might help colds.
And a lot of research took place in the kitchen with Grandma:
Using blood samples from volunteers, Dr. Rennard showed that the soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. He theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms.
Read the full article here.
While no one seems to be able to pinpoint the exact ingredient that makes chicken soup so special, some think it may be a combination; that all the vegetables and herbs and protein work together in harmony to create the perfect, all-natural cold-buster!
Pretty cool, huh?
None of the research is definitive, but at the very least, the soup contains healthy vegetables and vitamins, keeps you hydrated and tastes good too!
Now, I’ve never made chicken noodle soup before. I’ve always grabbed a can or Campbell’s, dumped it in a pan with one can of water, and called it a day. But I’m a big girl now and feel like I deserve a big girl soup.
So- why not make it? Can’t be too hard, right?
Turns out, it’s not! In using ingredients that I already had lying around my kitchen, I was able to come up with a tasty and healthier version of that go-to canned soup.
Homemade comfort in a bowl
I simply used leftover grilled chicken from dinner the night before and any vegetables I had lying around in the fridge. I sautéed together onions, garlic, celery, baby carrots, yellow squash and a whole bag of baby spinach before pouring in some chicken broth, a box of pasta I had in the cupboard and the already-cooked chicken.
Use any seasoning you have on hand- I used dried Italian seasoning, dried basil, salt, pepper and a few healthy dashes of Tabasco sauce. Bring it to a boil, then reduce heat and cook everything together for about 20 minutes. I also added frozen peas at the very end so they didn’t get too mushy.
That’s it! I had a big girl, cold-weather, cold-fighting, vitamin-packed dinner that’s yummy, healthy and easy to make!
Find restaurants in your area serving up chicken soup!
Grandma’s recipe above is fine, but my way is quicker. So here’s a reference guide of ingredients I used:
About 2 cups of grilled chicken
2 cloves of garlic
1/2 an onion
1/2 cup carrots
1/2 cup celery
1 bag baby spinach
1 package frozen peas
32 ounces of Chicken broth
1 box of whole wheat noodles
To Taste:
Italian seasoning
Dried basil
Tabasco
Salt and pepper
Happy noodles, all!
– Jennie Whistler
The Great Cutting Board Debate
Posted by The Editorial Desk / Thursday, September 15th, 2011
There are so many different types of cutting boards out there that sometimes it seems almost silly. I mean, plastic or wood? Metal or glass? Thin or thick? Big or small?
If I wanted to spend all my time thinking about which type of cutting board to use and for what then, well… I don’t want to do that.
There are a lot of different types of boards out there- how do you know which one is right for you?
While there are many different types of cutting boards (glass, ceramic, etc…) the most commonly used are plastic and wood. And while some people seem to be dedicated to one or the other, there seems to be no clear and definitive winner.
The Food Service Warehouse website has put together a comprehensive comparison guide to wood vs. plastic boards and even they seem to have trouble coming up with a clear answer. Check out their simple comparison.
So what’s the answer then? Well, one solution is to have 3 separate boards: one for chicken, one for all other meat and one for everything else. If you’re feeling fancy you can even color code them to help you keep them separate! Sur la Table, for example, has sets of color coded boards you can purchase ranging anywhere from $10 – $30.
However, don’t fret- you don’t have to run out and buy an all new set of boards. What I’ve done at home is label each side of my plastic cutting board with permanent marker; that way, I always use the same side for meats and the same side for vegetables without having to buy a whole new set.
The main point of contention seems to center around sanitation and proper cleaning methods. When cooking anything it is most important to avoid cross-contamination to help prevent food-born illness. The bottom line is that each type of board harbors bacteria in its own way; therefore it doesn’t necessarily matter which type you choose for what food, just as long as you clean it properly.
One odd cleaning tip I’ve come across is that putting your wooden board in the microwave for a couple of minutes helps to kill bacteria even underneath the surface. I recommend extreme caution with this tip though- no wooden boards with metal or plastic pieces and absolutely no plastic boards whatsoever. And if nuking your cutting board is just too weird, hot soapy water works just fine.
Regardless of what type you choose, just be sure to practice good cutting board safety- and stay healthy out there!
– Jennie Whistler
Posted by The Editorial Desk / Thursday, September 8th, 2011
For 26 years of my life, I’ve lived without a food processor.
I know, you’re thinking, “But HOW?!”
Well, I never thought that I needed one. Now, at 27, I realize how foolish I used to be. I used to just buy prepackaged hummus and pesto from a tube.
For the record, I’m not sure that anything from a tube should be considered “food.” And have you ever read the back label of a generic grocery store hummus? Citric Acid? Potassium Sorbate? I realized it was time to grow up.
And once I started making my own meals more often, I realized what I had been missing out on all those years and how easy it was to whip up a tasty snack.
No, it’s not witchcraft; it’s my KitchenAid 7-cup food processor (in white).
For example, at least once a week I make chutney. My boyfriend is of Middle Eastern descent and he got me hooked on a wonderfully spicy chutney made with jalapenos, cilantro and garlic. His mom makes it fresh with every meal and pretty soon I started craving it so much, I begged her for the recipe. We put it on practically everything, including rice, fish, chicken and even pizza, sandwiches and Chinese takeout. Seriously, it’s that good.
For those of you interested in tasting for yourself, here’s a quick recipe (but be careful- it is not-for-the-faint-of-heart spicy!)
Spicy Chutney
10 jalapeños, halved and seeds removed
1 bunch cilantro
2 cloves garlic
1 teaspoon salt
1/3 cup apple cider vinegar
Preparation
Dump everything into your trusty food processor and let ‘er rip!
So go nuts! Make your own healthy, preservative-free hummus (no Potassium Sorbate required) and whip up a tasty pesto (sans tube) to stir into pasta. And the variety of various attachments and blades really make for hours of entertainment.
But let me warn you- don’t put anything hot in the bowl and then crank it up to high unless you are prepared for a full spa facial of Moroccan lentil soup (you win this round, KitchenAid).
Now I’m pretty attached to my own food processor even though it weighs nearly 15 lbs, perhaps in the same way people are attached to their favorite pair of jeans even though they’re so frayed they’re almost see-though. I suppose in order to find your perfect match you just have to read the reviews and see which is right for you. And no, I’m not selling them even though it may sound like it- I just really, really like my food processor!
- Jennie Whistler
Posted by Warren Rojas / Tuesday, August 23rd, 2011
What’s a reality TV-anointed cheflebrity to do once the camera’s glare has receded? Rahman “Rock” Harper now basks in the adoring gaze of aspiring culinary students:
(Image: Urszula Stern)
Having logged countless hours behind the burners at various high profile, local restaurants (B. Smith’s, Ben’s Next Door, The Carlyle Club), Harper now dedicates his time to academia–he currently shares his accrued hospitality knowledge with those enrolled at Stratford University–and his burgeoning cookbook catalog.
WR: Salt. Pepper. What other culinary elements could you not live without?
RH: Tough one but I would go with garlic. It is amazing in flavor and a little goes a long way so you don’t need much. I also love the fact that it is extremely healthy for you!
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
RH: Don’t know if I have mastered anything, because it can all be improved. My fried chicken is pretty close to perfection though. Over 15 years I would guess. Absolutely!
WR: What seasonal ingredient(s) get your creative juices flowing?
RH: Peaches and tomatoes!
WR: My latest cookbook obsession is …
RH: “Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes” from Dr. Maya Angelou. I’ve owned it for a while but after thumbing threw [sic] it the other day I am determined to cook everything in it! She speaks, teaches and writes with such passion and love; her cooking is just as amazing.
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
RH: Foie gras torchon from Michael Mina’s book. Yes, I have and I got it, but it was challenging indeed.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
RH: Wow, that’s tough. We’re a “top 5″ dining city in the country now! R.J. Cooper. I’ve had his amazing cooking before, but I would love to see how he executes Rogue24 from top to bottom.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
RH: Scrambled eggs, a sharp cheese, chives, summer tomatoes, on toasted wheat.
WR: In the next six months you won’t want to miss my …
RH: Next book! Rock Your Kitchen Rock Your Love Life: Building a Successful Relationship Through Passionate Cooking
WR: It’s quitting time. I’m pouring myself …
RH: Big and beautiful California cabernet
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Just so you know, chef, I’m totally stealing your breakfast of champions.
Come back next Tuesday for another helping of Red Meat.
–Warren
Posted by Warren Rojas / Tuesday, August 16th, 2011
Being comfy in the kitchen is one thing. But chef Keith Fedorko is just as at home out in the fields:
The Willow Creek Farm toque treasures the 2-acre farm–featuring 21 planting beds that alternately support: tomatoes, French beans, peas, assorted hot and sweet peppers, rosemary, thyme, Swiss chard, escarole, potatoes, corn and, potentially, sunchokes–that rings his exurban restaurant, crediting it, and the seasonal bounty, with constantly challenging his natural curiosity and culinary showmanship. “It keeps us on our toes,” he said of the steady rotation of raw materials.
WR: Salt. Pepper. What other culinary elements could you not live without?
KF: Butter, pork, root vegetables, stocks (veal,chicken, fish) and flour
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
KF: The first dish that I ever mastered was lightly dusted skate wing with brown butter sauce and capers. Having to butcher whole skate wing was what took the most time in preparing this dish. I still make this dish occasionally.
WR: What seasonal ingredient(s) get your creative juices flowing?
KF: For winter monkfish, for spring soft shell crab, for summer tomatoes and for fall duck
WR: My latest cookbook obsession is …
KF: I’ve always been and will be obsessed with Harold McGee On Food And Cooking, and all of James Peterson’s cookbooks
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
KF: The most challenging dish I’ve ever made was coq au vin. I make this dish in late fall every year.
WR: If I could spend the day working alongside any local chef, I’d love to collaborate with …
KF: Chef Cathal Armstrong
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
KF: Kabob koobide with rice, grilled tomato and summak
WR: In the next six months you won’t want to miss my …
KF: New fall entrees from my chef team at Willow Creek Farm
WR: It’s quitting time. I’m pouring myself …
KF: Pint of Guinness
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Skate wing in brown butter is one of our favorites, too. Can’t wait to try your version.
Come back next Tuesday for another helping of Red Meat.
–Warren
Posted by Warren Rojas / Tuesday, August 2nd, 2011
EatGoodFood Group‘s Nathan Hatfield can’t wait to help everyone get their hands dirty:
The Armstrongs’ go-to baker is excited about sharing his pastry knowledge with fellow cooking devotees at Society Fair, the bakery/gourmet grocery/epicurean playground/eatery–which, we have been assured, will feature a dedicated larder menu–slated to open later this fall.
WR: Butter. Sugar. What other culinary elements could you not live without?
NH: Flour–an ingredient that is so simple and unassuming [yet] has so much potential for flavor. With a little manipulation of time and temperature you can coax out sweet, nutty and floral notes that just aren’t there on a normal basis.
WR: What’s the very first dish you ever mastered? How long did it take? Do you still make it today?
NH: The first thing I ever mastered had to be my biscuits. It took me at least 40-50 attempts to get to the recipe that is forever burned into my brain. As a boy from the south, I kept trying to use lard as the fat in the recipe, but the taste was flat. Realized butter as they say, makes it better. And if you’re using Kerrygold it is even harder to fail. You have to use buttermilk and you have to be nice to the dough. I still make them at least twice a week, best right out of the oven.
WR: What seasonal ingredient(s) get your creative juices flowing?
NH: Corn and strawberries have to be the most exciting ingredients for me. When the corn starts coming I think cornbread, pancakes and puddings. As for strawberries, those little dark red strawberries that Bob (farmer) brings Restaurant Eve. They are so sweet and wonderful. Make jam, spread it on a warm biscuit, you just melt, it’s that good.
WR: My latest cookbook obsession is …
NH: Tartine Bread. This book is beautiful. The breads that they are producing are some of the best out there. It is very informative and great for the professional as well as the aspiring home baker. I’m also just a little jealous that he goes surfing in the morning before heading to the bakery!
WR: What’s the most challenging dish you’ve ever attempted? Would you make it again?
NH: Phyllo dough is the hardest thing I have ever attempted. You start with this piece of dough that is two inches thick and four inches square and then you have to proceed to stretch and coerce this dough into a sheet that is thin enough to read through. I try about once a month and have yet to be successful but I’ll keep trying.
WR: If I could the spend the day working alongside any local chef, I’d love to collaborate with …
NH: Besides my chef, Cathal Armstrong, who I really enjoy cooking with I would have to say, Frank Ruta. His food has always been inspiring to me. It is just clean, focused, well executed food. The fact that he likes making bread is just a bonus.
WR: What’s the easiest/quickest–but still wholly satisfying–meal you make for yourself?
NH: The easiest thing I make is a tomato sandwich. Just toast, tomato (bursting with ripeness), mayo, salt, and pepper, there’s nothing else to it. It would be my last meal. Thanks to my grandfather in North Carolina who showed me this very simple pleasure.
WR: In the next six months you won’t want to miss my …
NH: The newest creation from the EatGoodFood Group, Society Fair. A bakery, butcher shop, wine bar and studio kitchen all under one roof. The concept is similar to Eataly (but on a mom and pop scale) in NYC. Coming later this year.
WR: It’s quitting time. I’m pouring myself …
NH: Most likely it is bourbon, neat or with a bit of ice. Anything by Pappy Vanwinkle or Black Maple Hill.
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Homemade cornbread and fresh strawberry jam sound like a little slice of heaven, chef.
Come back next Tuesday for another helping of Red Meat.
–Warren