Dinner and a Workshop in San Francisco February 22-23, 2013 Alexander’s Steakhouse and Ideas in Food are...
Year: 2013
The wings are oven roasted. Fried are also delicious. When they are cooked, we dust them with...
Many long flat noodles are rolled out. The initial allure of the pasta extruder was to create...
The cheese is Manchester, from Zingerman’s. It arrived wonderfully ripe. We put it on a plate that...
We have begun making Meyer lemon vinegar. We started with cut lemons, water, sugar, and yeast. After...
Show and tell is here again. The weekly letter keeps us on our toes teaching Amaya how...
We have been working with Activa for years. The biggest issue has been the size of the...
We love the idea of the braised pork chop. We took an end rib pork chop and...
You’d laugh at us if we said it was necessary to mix, portion, shape, and cook meatballs...
We seasoned a maple cube with our kimchi flour. It was a no-brainer: sweet, spicy, sour, salty,...