– Before I get on with telling you about my favorite whatnots from 2018, there’s something I’d like to discuss with you. What follows is partly an explanation, partly an admission, and all of it a disclaimer. –
– Before I get on with telling you about my favorite whatnots from 2018, there’s something I’d like to discuss with you. What follows is partly an explanation, partly an admission, and all of it a disclaimer. –
– All of the guest chefs have left. On the last night of this year’s Twelve Days of Christmas at The Restaurant at Meadowood – the 120th dinner, and my 72nd – the kitchen returned to the hosting chef Christopher Kostow and his team.
– All of the guest chefs have left. On the last night of this year’s Twelve Days of Christmas at The Restaurant at Meadowood – the 120th dinner, and my 72nd – the kitchen returned to the hosting chef Christopher Kostow and his team.
– I’ve had two excellent meals at Clown Bar, and my enthusiasm for that restaurant has been recorded on this blog (here, and here, and here again). This beautifully preserved bistro is in the 11eme of Paris, just next to the Cirque d’Hiver. I regret not having gone earlier, as I’m sure I missed many […]
– I’ve had two excellent meals at Clown Bar, and my enthusiasm for that restaurant has been recorded on this blog (here, and here, and here again). This beautifully preserved bistro is in the 11eme of Paris, just next to the Cirque d’Hiver. I regret not having gone earlier, as I’m sure I missed many […]
– Slovenia is a small country, she told me. You can go from the beach to skiing in less than an hour. Wedged between Italy, Austria, Croatia, and Hungry, it’s a dynamic crossroad for wildly different cultures and culinary traditions. And Ana Ros, chef of the Hiša Franko in Kobarid near the Italian border, is […]
– Slovenia is a small country, she told me. You can go from the beach to skiing in less than an hour. Wedged between Italy, Austria, Croatia, and Hungry, it’s a dynamic crossroad for wildly different cultures and culinary traditions. And Ana Ros, chef of the Hiša Franko in Kobarid near the Italian border, is […]
– There are few chefs I know who can and will hand-make pasta on-the-road at events. Michael Tusk is one of them. He’s the chef and owner of the wildly popular Cotogna and three Michelin-starred restaurant Quince, both in the Jackson Square neighborhood of San Francisco. He’s about to open a cave à vin and […]
– There are few chefs I know who can and will hand-make pasta on-the-road at events. Michael Tusk is one of them. He’s the chef and owner of the wildly popular Cotogna and three Michelin-starred restaurant Quince, both in the Jackson Square neighborhood of San Francisco. He’s about to open a cave à vin and […]
~ In 2015, I yawned. So, in 2016 I did something about it. I took my foot off the culinary gas pedal, tuned out the lists and rankings, and returned to the basics. I’ve never been a conformist, but, more than previous years, I focused on eating where I had found joy before. And, when […]
~ In 2015, I yawned. So, in 2016 I did something about it. I took my foot off the culinary gas pedal, tuned out the lists and rankings, and returned to the basics. I’ve never been a conformist, but, more than previous years, I focused on eating where I had found joy before. And, when […]
~ What can I say this year that I didn’t say last year? Before you read the rest of this post, I urge you to read what I wrote on the twelfth night of last year’s Twelve Days of Christmas. Even if you’ve read it before, please read it again. Every word and every sentiment in that […]
~ What can I say this year that I didn’t say last year? Before you read the rest of this post, I urge you to read what I wrote on the twelfth night of last year’s Twelve Days of Christmas. Even if you’ve read it before, please read it again. Every word and every sentiment in that […]
~ I have eaten at Saison (San Francisco) nearly twenty times, and at The Restaurant at Meadowood (St. Helena) nearly fifty times. With only one exception*, I have eaten at these two restaurants more than all others around the world. I have also photographed in both of their kitchens many times, and have, over the years become intimately […]
~ I have eaten at Saison (San Francisco) nearly twenty times, and at The Restaurant at Meadowood (St. Helena) nearly fifty times. With only one exception*, I have eaten at these two restaurants more than all others around the world. I have also photographed in both of their kitchens many times, and have, over the years become intimately […]