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.
At the Relais & Chateaux charity dinner, held in midtown on Monday evening, over 40 world-class chefs, all affiliated with the luxury hotel chain, produced dish after decadent dish, to raise money for CityMeals on Wheels. Off Duty's... Read Post
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