v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:””; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:”Times New Roman”;} So, for the past couple of years, I’ve been on the board of the Vendy Awards, a celebration of street vendors, an Iron-Chef-style cookoff, andRead more »
This weekend, the first annual New York City Food Network Food & Wine Festival was in full swing with samplings of fantastic food and drink from talented chefs and restaurants as well as special events from Food Network hosts and celebrity chefs, including Guy Fieri, Tyler Florence, The Neelys, Bobby Flay and Rachael Ray. FromRead more »
It’s October, and when you live in the Northeast and have an almost 4 year old, that means apple picking. We picked Northern Spy, Macoun and Ida Red apples. While the picking and farm was lots of fun, my daughter was really excited about what happened after the farm — pie! If you’ve ever triedRead more »
Recently, I was asked to judge a culinary competition in Sacramento put on by Jr. Chef Central, an organization that teaches cooking classes for kids between the ages of 10 and 15. The competition was part of a larger “Culinary Convention” that included classes for about 200 kids on the subjects of pasta, baking, sushi,Read more »
Food Network’s Executive Chef Rob Bleifer serving up shrimp and grits at Chelsea Market After Dark kickoff event. Breaking fast is a tradition after fasting for the Jewish holiday Yom Kippur. It consists of a light meal of bagels, spreads and smoked fish. Well, last night I changed it up. The first ever Food NetworkRead more »
Some special clients were coming in for a lunch and I wanted a really special dessert. For an event last fall, I made a peanut butter ice cream with a homemade concord grape jelly swirl, but this time I wanted a plated dessert rather than just a scoop. I was discussing with Miriam, our SousRead more »
You think your grocery bills are a bitch? Check out this 3-foot-long receipt! Thanks to Jake Schiffman, our master purchaser, no list is too long.
So about a week ago, I got a call from my friend Robert, who is, I’d say, at least in my top 5 favorite cloud-physicists-moonlighting-as-food-writers. The gist of Robert’s phone calls tend to be “Deliciousness afoot; come immediately.” This was no exception; this time, he wanted to know if I could meet him to driveRead more »
Recently, over 60,000 participants came to Slow Food USA’s coming-out party in San Francisco. This organization, as its name implies, celebrates real non-processed foods and the farmers, fishermen, cooks, servers and eaters that share them. I was lucky enough to be part of this well-fed throng. I strolled through the fantastically lush victory gardens inRead more »
As long as I can remember, I’ve been crazy for carrot cake. Each year for my birthday, my mother would ask what kind of cake I wanted. Every year without fail, I’d reply “carrot cake,” and my mother would turn her classic carrot cake into a themed creation of my choosing. One year, slathered in aqua-blue cream cheese icing, itRead more »
