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A Master Cortador Makes His Mark in Avila
Nights like this are ones that just need to be appreciated for the something special that they are. It is no exaggeration that Gerry Dawes, my friend, traveling companion and guide “knows and...
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A Seaside Sojourn in Sanlucar de Barrameda
Plaza Mayor of Sanlucar de Barrameda in southern Andalucia For the first time, we started our day with pure sunshine and blue skies. It was still a bit chilly, but I could understand how this coastal...
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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country –...
We had one more day of pig ahead of us, but we had to get up and out early to do it. We left Sanlucar after breakfast driving east into a bright sun. We made our way up past Sevilla, then through...
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The Astonishing World of Albert Adriá
Albert Adria at Pakta Albert Adriá is not exactly an unknown. The brother of Ferran Adriá and the longtime pastry chef at elBulli, the legendary restaurant that set the modern culinary world on its...
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Bodega 1900 – Beguiling In Barcelona
It’s tiny and it’s mostly (but not totally) classic. Bodega 1900 is the most recent opening in Albert Adria’s growing empire of restaurants located around the Avinguda del Paral-lel between the Ciutat...
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Around the World in 41 Courses – The 41º Experience
The full elBulli experience will never be replicated. While the food was of paramount importance, the magical setting of Cala Montjoi, the paradoxically traditional decor of the restaurant space and...
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Los Andinos in Madrid – A Force of Nature
Rodolfo Guzmán, Virgilio Martinez, Carlos Pascal and Michelangelo Cestari at Kitchen Club in Madrid As the movie Ratatouille pointed out, the ring of the familiar and the allure of the distant or not...
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Perfektion at Pakta
It’s well known that Peruvian cuisine, with its diverse cultural influences – from Spain, Germany, China, Italy, Japan, and of course the indigenous Peruvians who have made it their home for centuries...
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Back to Birch
Ben Sukle is one of my favorite young chefs in the country and it has been a pleasure watching (and tasting) his continued progression as a chef from his early days at The Dorrance, where the...
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Husk – A New Taste of the Old South
Chef Sean Brock The last time I had been in Charleston, Husk was a gleam in Sean Brock’s eye. He knew where and what it was going to be and when he spoke about it it was with great excitement. Chef...
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Many Happy Returns in Mexico City
When writing a restaurant and dining oriented food blog, the priority is to check out and write about new places. That is a mixed blessing. While it is a lot of fun to explore and experience new...
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Dining at The Dairy – Dancing Ewe Farm
I don’t know too many people who work harder than Jody and Luisa Somers, the farmers and artisans of the delightful Dancing Ewe Farm in Granville, NY. Already busy raising their family, tending to...
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The French Revolution Returns at Rotisserie Georgette
Georgette Farkas, the lovely and gracious owner of the eponymous French rotisserie restaurant that bears her name, said it best, when she told my friend, Eliot, my son, L.J. and myself, “This kind of...
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The Joy of The Journey – To Burlington and Back
It used to be that the journey was half the fun and something to be looked forward to as much as actually arriving at a destination. In today’s fast-paced, security obsessed, bottom-line oriented...
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A Family Affair at Frankie’s 570
Why do people go to restaurants? The most obvious answer is to eat and that is certainly true. There is little point in going to a restaurant if not to eat, but one does not necessarily need to go to...
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Another Time at Atera
My first time at Atera was shortly after it opened. It was excellent, but perhaps a touch derivative. My second time, last year, showed a more assured and refined voice, that I found to be...
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A Week of Food and Drink in New Orleans
Soft shell crab in October When the waiter at Commander’s Palace told me that the soft shell crabs on the menu in October were fresh and not frozen, I scoffed. Everyone knows that the season for soft...
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Cooking Honest: StarChefs’ 2014 Day One
Cooking Honest: The Power of Authenticity in the Kitchen Paul Liebrandt focused on idiosyncracy, imagination and presentation. The 9th annual International Chefs’ Congress kicked off as they always...
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I Found Fabulous Fare in Fun Philadelphia
I like alliteration. That is probably fairly obvious to anyone who reads this blog with any regularity. Indeed, I couldn’t resist the appropriate alliteration of the title above. Thankfully, though I...
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My Most Memorable Meal of 2014
Beef Heart from Mack Brook Farm grass-fed beef It didn’t take place at a restaurant, so it didn’t make my Top 25 List, but it was pure magic nevertheless. Perhaps it was all the more sweet because it...
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