Restaurant: Takazawa

favorite desserts of 2017…

– Plums, ashen from the hearth, bleeding into gauzy muslin. Figs, syrupy and charred, nestled in a flakey frame. Saffron suspended in a milky cloud glinting with gold. And apricots, fleshy and warm, hugged in a doughy crust, with ice cream beside; a slice of the great American songbook. These are just a few of […]

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favorite desserts of 2017…

– Plums, ashen from the hearth, bleeding into gauzy muslin. Figs, syrupy and charred, nestled in a flakey frame. Saffron suspended in a milky cloud glinting with gold. And apricots, fleshy and warm, hugged in a doughy crust, with ice cream beside; a slice of the great American songbook. These are just a few of […]

Continue

12 days: on the seventh day: takazawa… (2017)

  – Yoshiaki Takazawa is one of the four chefs cooking at this year’s Twelve Days of Christmas whose restaurant I have not visited.  And, admittedly, I still knew very little about this Japanese chef and his cooking when he arrived at The Restaurant at Meadowood. The anticipation and excitement surrounding Takazawa’s dinner was noticeably […]

Continue

12 days: on the seventh day: takazawa… (2017)

  – Yoshiaki Takazawa is one of the four chefs cooking at this year’s Twelve Days of Christmas whose restaurant I have not visited.  And, admittedly, I still knew very little about this Japanese chef and his cooking when he arrived at The Restaurant at Meadowood. The anticipation and excitement surrounding Takazawa’s dinner was noticeably […]

Continue