It’s worth a step away from the beaten path to visit Panzano in Chianti. And of course Dario, the Dante-reciting Butcher of Panzano.
For those of you who, like me, put some things off until the very last minute… or for those looking for a great use for leftover cranberry sauce, here’s a recipe for my favorite fall dessert. Cranberry-Almond Tart Serves 6-8 1 – 9 inch Pie Crust: 1 1/2 cups All-purpose flour 1 tablespoon sugar 1/4Continue reading “Cranberry-Almond Tart”
Of course, I meant to post this in a more timely manner. Such are the drawbacks of a demanding career and an addiction to continuing education (aka homework). Before I get into the past events, I just want to recommend that you take advantage of the LUCKYRICE Restaurant Week going on this week (May 3-9,Continue reading “My Lucky Break – LUCKYRICE, Part 2 & 3”
A day late again! Eventually I’ll get back on track… in the meantime, I’m glad it’s only by one day. Quite a lot has been written about salt in recent years – from Mark Kurlansky’s best-selling book, Salt: A World History, to New York City’s proposed “ban on salt“. Despite the public’s mixed feelings about saltContinue reading “Media Review: Salt”
In preparation for the wine classes I’ve been teaching this week, I’ve been reading a great book that one of my students brought in –Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Foodby Evan Goldstein (click the link to find it on Amazon). I took a class with Evan Goldstein many years ago.Continue reading “Media Review: Perfect Pairings”
What better way to drum up some holiday spirit than with spirits? I’ve never really needed an excuse to enjoy a nip now and then (now would be nice!), but the holidays provide many a good reason to imbibe with a bit more frequency, including my birthday next week (hint hint!). Holidays also provide aContinue reading “Tuesday’s Top 5: Holiday Drinks”
I’ve been working A LOT lately… and I take many an opportunity to complain about that. What I’ve not done enough of in the past several weeks (besides write, of course) is count my blessings. I forget that my “work” would be another person’s fantasy. In fact, hundreds of people are paying a very substantialContinue reading “Living Legends, Part II”
Jacques Pepin: Recently I had the pleasure of working an event with French Culinary Institute Dean (and beloved television personality) Chef Jacques Pepin. As a chef and administrator at the school, and as an alumna from the days when he was there a lot more often, I’ve had the great pleasure of working near (ifContinue reading “Living Legends, Part I”