travel: fairytale…

~ Five years ago today, I walked out of the law firm and into the unknown. What began as a shapeless but exciting restart on life quickly formed into an unexpectedly self-guided and fulfilling journey flooded with amazing people, places, lessons, and adventures.  Year after year, life has exceeded my wildest expectations. While I’ve enjoyed getting lost in the busyness of my new […]

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travel: fairytale…

~ Five years ago today, I walked out of the law firm and into the unknown. What began as a shapeless but exciting restart on life quickly formed into an unexpectedly self-guided and fulfilling journey flooded with amazing people, places, lessons, and adventures.  Year after year, life has exceeded my wildest expectations. While I’ve enjoyed getting lost in the busyness of my new […]

Continue

12 days: on the first day of christmas: humm… (2015)

~ There are few restaurants about which I have been more enthusiastic than Eleven Madison Park in the first couple of years that Daniel Humm became head chef there.  If you look back on this blog, you’ll find many posts cheering him and his team in those transformative days of dining in New York City.  While restaurants […]

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12 days: on the first day of christmas: humm… (2015)

~ There are few restaurants about which I have been more enthusiastic than Eleven Madison Park in the first couple of years that Daniel Humm became head chef there.  If you look back on this blog, you’ll find many posts cheering him and his team in those transformative days of dining in New York City.  While restaurants […]

Continue

best desserts of 2014…

– My parents, who immigrated to the United States over forty years ago, said that, when they first arrived on these shores, they had no concept of “dessert.”  In Taiwan, where they had spent most of their lives until that point, there were bakeries that sold sweet pastries, and confectioners who made candy. But most of […]

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best desserts of 2014…

– My parents, who immigrated to the United States over forty years ago, said that, when they first arrived on these shores, they had no concept of “dessert.”  In Taiwan, where they had spent most of their lives until that point, there were bakeries that sold sweet pastries, and confectioners who made candy. But most of […]

Continue

travel: leapfrogging…

~ Another year is gone, and I’ve barely written about it.  This is especially sad to me, since so many wonderful things happened. Every year, I pause at calendar’s end to record and remember the anxieties and adventures that made the preceding months memorable, including an accounting of all the restaurants I visited, and my favorite meals and dishes among […]

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travel: leapfrogging…

~ Another year is gone, and I’ve barely written about it.  This is especially sad to me, since so many wonderful things happened. Every year, I pause at calendar’s end to record and remember the anxieties and adventures that made the preceding months memorable, including an accounting of all the restaurants I visited, and my favorite meals and dishes among […]

Continue

12 days: on the eleventh day of christmas: mattos… (2014)

~ It has been quite an international Twelve Days of Christmas.  In fact, judging by past rosters, this was, perhaps, the most culturally diverse line-up at The Restaurant at Meadowood yet. Kobe Desramaults (Day 3) is Flemish, Alexandre Gauthier (Day 4) is French.  Matthew Orlando (Day 1) is an American expat who opened a restaurant in Denmark, and […]

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12 days: on the eleventh day of christmas: mattos… (2014)

~ It has been quite an international Twelve Days of Christmas.  In fact, judging by past rosters, this was, perhaps, the most culturally diverse line-up at The Restaurant at Meadowood yet. Kobe Desramaults (Day 3) is Flemish, Alexandre Gauthier (Day 4) is French.  Matthew Orlando (Day 1) is an American expat who opened a restaurant in Denmark, and […]

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travel: until tonight becomes tomorrow…

~ When a volley of pink blossoms overtakes Gramercy Tavern and the big, picture-windows on Fifth Avenue begin blushing with brighter, bolder colors; when chefs get grabby for ramps and peas at the Union Square greenmarket, and the walls at casa mono finally swing open to seduce those turning the corner of 17th and Irving with the smell of pork and clams; […]

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travel: until tonight becomes tomorrow…

~ When a volley of pink blossoms overtakes Gramercy Tavern and the big, picture-windows on Fifth Avenue begin blushing with brighter, bolder colors; when chefs get grabby for ramps and peas at the Union Square greenmarket, and the walls at casa mono finally swing open to seduce those turning the corner of 17th and Irving with the smell of pork and clams; […]

Continue

the best of 2013: the restaurant edition…

~ The late, great Diana Vreeland once said: “A little bad taste is like a nice splash of paprika. We all need a splash of bad taste––it’s hearty, it’s healthy, it’s physical. I think we could use more of it. No taste is what I’m against.” I couldn’t agree more. There is a growing class […]

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the best of 2013: the restaurant edition…

~ The late, great Diana Vreeland once said: “A little bad taste is like a nice splash of paprika. We all need a splash of bad taste––it’s hearty, it’s healthy, it’s physical. I think we could use more of it. No taste is what I’m against.” I couldn’t agree more. There is a growing class […]

Continue

best desserts of 2013…

~ Three years ago, I created a separate year-end list for desserts because I wanted to recognize and record the exciting strides that I noticed pastry chefs taking. In the short time since, the borders of dessert-making and dessert-eating have continued to expand. Speaking specifically as an American, our understanding of desserts has taken on a […]

Continue

best desserts of 2013…

~ Three years ago, I created a separate year-end list for desserts because I wanted to recognize and record the exciting strides that I noticed pastry chefs taking. In the short time since, the borders of dessert-making and dessert-eating have continued to expand. Speaking specifically as an American, our understanding of desserts has taken on a […]

Continue

travel: blurred lines…

~ At the end of each of the last two years, I’ve looked back in awe at a calendar filled with adventures.  At the same time, I’ve stared nervously into the new year, wondering how it might fill up, if at all. We are at the bottom of December, once again.  And, once again, I […]

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travel: blurred lines…

~ At the end of each of the last two years, I’ve looked back in awe at a calendar filled with adventures.  At the same time, I’ve stared nervously into the new year, wondering how it might fill up, if at all. We are at the bottom of December, once again.  And, once again, I […]

Continue

12 days: on the sixth day of christmas… (chang)

~ When David Chang can’t find the flavors he wants – like certain soy sauces from Japan – he makes them. Yesterday, he opened bottles and jars of what he calls “bonji” – fermented sauces – and “hozon” – fermented pastes- for us to taste.  These fermented products, made from legumes and nuts, were developed […]

Continue

12 days: on the sixth day of christmas… (chang)

~ When David Chang can’t find the flavors he wants – like certain soy sauces from Japan – he makes them. Yesterday, he opened bottles and jars of what he calls “bonji” – fermented sauces – and “hozon” – fermented pastes- for us to taste.  These fermented products, made from legumes and nuts, were developed […]

Continue