One of the major influences on my culinary psyche was my mother’s menu repertoire Not that it was very large or even by any stretch of the imagination particularly interesting but it did contain certain basic items that every Jewish mother is indoctrinated to force-feed their families. Culinary historians generally agree that the origins of … Continue reading
Monthly Archives: February 2011
Raising the Bar or the Hitchhiker’s Guide to Eating Alone at the Bar
Everyone has to eat right? So what’s wrong with eating alone. I ask myself this question at least two to three times a week and usually end up alone…on the bar. But please don’t imagine that I am sitting there with the shots lined up, sobbing into my glass, tossing back the booze and crooning … Continue reading
In defense of all things fowl
Why do chefs and cooks love poultry? To answer this I quote the patron saint of all chefs, Brillat-Savarin: “Poultry is for cookery what a canvas is for painting. It is served to us boiled, roast, hot or cold, whole or in portions, with or without sauce, and always with equal success.” Jean-Anthelme Brillat-Savarin (1755-1826) … Continue reading
Confessions of an Airline Food Junkie
I have a confession to make! You can call me perverse, wanton or just down right weird but I need to come out of the closet and bare my soul…..I love airline food! I’ve always been an airline food junkie. There, I said it and I don’t regret it. Maybe it’s because I am one … Continue reading
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