As chefs have become more creative and as foodies have sought to explore more adventurous and novel dishes, a movement has developed in which formerly discarded parts are now fought over like the wishbone at Thanksgiving dinner.
First things first: Eric Ripert doesn’t do turkey. “I find it dry,” the French-born chef of Le Bernardin fame says. But that hardly means Ripert forgoes any Thanksgiving Day celebration. He just does it his way. Read Post
Cliff Bostock of Creative Loafing reported that Guy Wong of Miso Izakaya and David Sweeney, former chef/owner of Dynamic Dish, are planning Sunday dinners to be held at Wong’s Miso Izakaya. The first event will be held 4-10 p.m. May... Read Post