This time last year we were over at Food and Wine talking about how to be a...
Month: January 2014
“Do you think you could adapt your pumpkin pie recipe to make chocolate pie?” “Um, sure? Why...
We have stored freshly churned butter in buttermilk to develop and marry flavors. I’m not sure why...
We started with apple cider and reduced it by one third. We put it in a pressure...
Sometimes you just need to make it rain.
Food for thought via Influence at Work.
A classic being revisited.
We smoked dried wakame for several hours. Then we froze it in liquid nitrogen and finely ground...
We taught four micro-workshops at EL ideas in Chicago. These were open to the public. We then...
We used a small amount of store-bought buttermilk to culture some whole milk. The full-fat version of...