Starchefs 2009 Day One: April Bloomfield: This Little Piggie...
April Bloomfield is the chef of The Spotted Pig in NYC. That she knows a thing or two about cooking pigs young and old, should therefore come as no surprise. In a demonstration entitled "Pig, Pig, Pig,", Chef Bloomfield gave a very strong indication of just how much she does know about the subject - a lot. Reminiscent of

Blog Find: DICED: The Official Blog of ICE
Filled with posts about happenings at The Institute for Culinary Education in NYC as well as videos on culinary techniques, the DICED blog is an interesting compendium of culinaria. I particularly enjoyed Rick Smilow's recent posts on his road trip to the Southern Foodways Alliance conference in Oxford, Mississippi, an event I have wanted to attend for the past few years, but have been unable to make happen. Smil

Starchefs 2009 Day One: Chris Young & Nathan Myhrvold: Culinary Engineers
I first became acquainted (virtually) with Dr. Nathan Myhrvold, the former Chief Technology Officer for Microsoft and current CEO of Intellectual Ventures, a firm dedicated to creating and investing in inventions with culinary technology an important component of his and the company's interest, back in the first half of this decade  on the eGullet Discussion Forum Boards.

Starchefs Day One: Yoshihiro Murata's Quest for Umami
Yoshihiro Murata, the third generation of his family to cook at their century old Kyoto restaurant Kikunoi and one of the most respected chefs of Japan, came to Starchefs to present his view of The Quest for Umami, the fifth taste that was discovered early in the 20th century in Japan. Murata is renowned as a master of kaiseki, the Japanese way of cooking and presentation that values the evanescent nature of seasonal c

Taste of the Week - November 8th-14th
Is it any wonder that Cafe Lazio has become my favorite restaurant in my adopted hometown? Chef Adriano DiMario made a dish specially for me the other night. I had told him that my favorite dish ever was the crab sauce and pasta that my mother would make for me when I was growing up. My mother's dish used fresh blue crabs stuffed with herbed bread crumbs simmered in a tomato sauce for