We have fine-tuned our just-warmed purple asparagus dish. The key elements are the same; we have just...
Year: 2006
Over at Silverbrow, Anthony has a podcast of an interview with baker, cookbook writer, and photographer Dan...
The idea to serve an ice-cold disk of our vinegar martini came from a guest who enjoyed...
Time can catch up with you. We have had a truly great week with a ton of...
Here we serve warmed Key West pink shrimp in clear buttermilk with warm peach, red mustard, and...
I have now spoken with the Vancouver chef who supposedly wrote the horrid email we received, bashing...
Today we made foie gras cotton candy. No, seriously, we did. Here, check it out, on a...
Here is the dish with our chicken skin crusted scallop. We served it with sweet and sour...
Aki has a way with eggplant. She looks at an eggplant and makes it taste good. A...
Here is one of the dishes we served last evening. It is artichokes braised in brown butter...