Saturday, December 20, 2008
Chris Cosentino shows how to Butcher a Beef Heart
Boccalone - Salumeria
Check it out! Tasty Salty Pig Parts-Boccolone Salumeria in San Francisco is a great place to find handmade artisan meats.
Wednesday, December 17, 2008
Bobby Flay will be opening 2 restaurants at Mohegan Sun in the summer of 2009!
Iron Chef Bobby Flay To Open 2 Restaurants At Mohegan Sun In 2009 - 12/17/2008 10:53:00 AM - Hotels
"Bobbys Burger Palace in Casino of the Earth, and Bar Americain in Casino of the Sky are both scheduled to open in the summer of 2009.
I have a feeling we will hear more stories like this in the next few months.
3 TGI Friday's restaurants close without notice
These are hard times no doubt about it, and I think it is only going to get worse before it gets better. We will get threw it, We always do.Hearing stories like this during the holidays just suck!
Wednesday, December 10, 2008
"Pig weekend,actually,my efforts to ensure I never have to buy that crap in the grocery store when I want pork."
ruhlman.com: Pig Day
This is from Michael Ruhlmans site (notes from the food world),I find it very inspiring.
Sunday, December 7, 2008
sheet + meat = shmeat!
Checkout Line: Meet shmeat | Gristmill: The environmental news blog | Grist
"People for the Ethical Treatment of Animals announces that it will offer a $1 million x Prize for the creation of affordable, humane, and commercially viable test-tube meat by the year 2012."
Friday, December 5, 2008
12 year old foodie!
Par serves up foodie kid - December 4, 2008 Thursday - Restaurants & Institutions
"Paramount Pictures has acquired rights to a recent New York Times artical about a 12 year old aspiring food critic who has charmed his way into posh eateries on the Upper West Side of Manhattan."
Eric Ripert new book On the line
Eric Ripert | Avec Eric - On The Line
"This is a must read for anyone thinking of getting into the restaurant business, or looking to make theirs better."
Thursday, December 4, 2008
Tuesday, December 2, 2008
Wednesday, November 26, 2008
Up Before Breakfast, Learning to Bag a Sustainable Dinner - washingtonpost.com
Up Before Breakfast, Learning to Bag a Sustainable Dinner - washingtonpost.com
"You go to the grocery store and buy meat.Whats the difference?"
"You go to the grocery store and buy meat.Whats the difference?"
Monday, November 24, 2008
Offal Good » Its Turkey Time Again | Chef Chris Cosentino’s guide to all good guts.
Offal Good » Its Turkey Time Again | Chef Chris Cosentino’s guide to all good guts.
Chef Chris Cosentino helps with his local 4H club.He always has great photographs. Check his blog site out Offal Good
Chef Chris Cosentino helps with his local 4H club.He always has great photographs. Check his blog site out Offal Good
Thursday, November 20, 2008
Wednesday, November 19, 2008
Tuesday, November 18, 2008
Culinary School Podcasts-The Culinary Institute of America
Culinary School Podcasts-The Culinary Institute of America
I have to say, I am a bit obsessed with Podcasts. I think I have alittle over 400 stored on My i-pod at the moment.Everything from Jazz, Big Band, Blues, Vintage Cartoons and yes all sorts of foodie stuff.The CIA has some great Podcast as well as the Wine Spectator.
I have to say, I am a bit obsessed with Podcasts. I think I have alittle over 400 stored on My i-pod at the moment.Everything from Jazz, Big Band, Blues, Vintage Cartoons and yes all sorts of foodie stuff.The CIA has some great Podcast as well as the Wine Spectator.
Monday, November 17, 2008
Friday, November 14, 2008
Thursday, November 13, 2008
Tuesday, November 11, 2008
Sunday, November 9, 2008
Friday, November 7, 2008
Sunday, January 13, 2008
Tapas Class On January 24th Via Knowledge Network!
I am teaching a Tapas class via the Knowledge Network on Thursday January 24th.From 6-8pm.If you are interested you can contact them at 518-452-2675.I beleive the course fee is $50.00 for non-members and $40.00 if you are a member.It should be alot of fun,I hope you will be able to attend.I will be preparing six dishes and paring them with wine.I was so busy during the hollidays I had no time to write and post recipes.But now things are starting to mellow out and I have some fun and tasty things to share so please keep checking in.
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