mizchef

posted by admin on Jan 20

Over the last two days, I did two 12-hours shifts at the James Beard House for my internship. Here’s my report.

Patina

The first night, I worked with the crew from Patina restaurant in Los Angeles, headed up by Chef Tony Esnault. Chef Esnault is a protégé of culinary legend Alain Ducasse, and earned his restaurant a four-star review in the Los Angeles Times.

The theme of the evening was Black Truffle Extravaganza. The nine different dishes that were executed all contained black truffles, including dessert. There were thousands and thousands of dollars worth of black truffles in that place. At $800 per pound, I would not be able to afford even one knotty fungi. Then, his truffle importer, Christopher Poron, brought in about 6 or 7 more pounds in a little cooler bag. These truffles were huge and very aromatic. I alone shaved and cut into little circles about $1,600 worth of the black fungus. I would say that people got their money’s worth.

Aside from shaving truffles, I picked 300 little leaves off celery, laid them out on a sheet pan, and brushed each one with egg wash. Talk about painstaking. They then put them in a low oven, where they crisped up into little chips.

It felt like I was working in a traditional French brigade kitchen. It wasn’t that all the cooks were formal or that Chef Esnault, a Frenchman, cracked the proverbial whip, but it just had that “French kitchen” vibe. And it seemed as if Chef Esnault is an old-school kind of chef who really has no use for a woman in the kitchen. [See comments below.] He wasn’t mean or rude to me; on the contrary, he was very polite to me—when he addressed me at all. I think he was just indifferent to me—I could have been there or not, he couldn’t have cared less. The only time this changed was when he yelled at me to hurry up and put these teeny, tiny little crispy celery leaves on top of these little celeriac squares and julienned celery. This was not easy. Trying to balance fragile little chips on top of a small cube AND a julienned celery is frustrating, especially when you have an assembly line going and the plates have to get out. I felt like Lucy on the assembly line at the chocolate factory. I actually thought that while I was doing it, and it made me chuckle.

It was a loooonnnggg day. We never got an official break and we didn’t get any food until after dinner service. I had to scoot away to sit down for a couple of minutes at a time and snack on a few of the food items I brought with me. I finally got out of there at about 10:30.

Here’s the menu:

 Hors d’Oeuvre
Sunchoke Velouté
Potatoes with Truffles
Vegetable–Truffle Roulades
Truffle Gougéres
Champagne Louis Roederer Premier Brut NV

Dinner
Duck Foie Gras with Poularde, Artichokes, Frisée, Mâche, and Truffle Vinaigrette
Spottswoode Sauvignon Blanc 2010

Glazed Seasonal Vegetable Mosaic with Black Truffle Condiment
Vogelzang Vineyard Reserve Viognier 2010

Seared Day Boat Scallops with Potatoes, Leeks, and Tuber Melanosporum
Pazo de Barrantes Albariño 2010

Milk-Fed Veal Tenderloin with Celery and Jus Truffé
Neyers Sage Canyon California Red 2010

Poached Pear with Brown Butter Cake and Black Truffle Ice Cream
Pavi Due Sorelle Vin Santo 2003

While I refused to sample the veal, everything I did taste was delicious.  My favorite part? The Vegetable Mosaic. Simply delicious. I wish I’d gotten a shot of it.

Blackberry Farm

The next day was a completely different experience. I worked with the chefs from Blackberry Farm in Walland, TN. The atmosphere was much more mellow and laid back. And I was so happy to see that one of the chefs was a woman. Another volunteer was also a woman, though she left at about 4. That’s not to say that they were lackadaisical about their work; on the contrary, they were so prepared that it left relatively little for the volunteers to do. We got a nice long break, which went a long way toward keeping up my energy level. But we did have things to do and once dinner service began, it was the usual adrenaline-rushed craziness of getting the plates out.

I had written about Blackberry Farm when I was Assistant Managing Editor at Travel Agent magazine because they do cooking classes on the premises. They grow their own food and have animals on the farm from which they get some of their meat and their eggs and make their own charcuterie. They also brought along a few black truffles, which had been plucked from the ground only hours before in (I believe) North Carolina. While the French truffles were, without a doubt, flawless, these locals truffles were more perfume-y and fresher tasting, which is understandable.

Chefs Joseph Lenn and Cassidee Dabney were a pleasure to work with, as they brought a sense of fun to the work. They take their business seriously, but it was clear that their attitude was that you should whistle while you work. I like that. If you have to do something all day long, it’s best to enjoy what you’re doing.

I peeled and quartered little baby red and golden beets from their garden, shucked oysters (not well), piped field pea puree onto little pieces of crisp rice thingies that they made themselves, sliced biscuits, and whatever else needed to be done. Another wonderful dinner.

The Blackberry Farm menu was:

Hors d’Oeuvre
Biscuits with Pork Belly, Blackberry Farm Preserves, and Pickles
Capers Blades Oysters with Muscadine Mignonette
Blackberry Farm Charcuterie
Carolina Gold Rice with Field Pea Purée
Domaine des Terres de Velle Auxey-Duresses 2009

Dinner
North Carolina Trout and Beet Salad with Watercress, Preserved Lemon, and Trout Roe
Domaine Saint-Marc Bois de Blagny Meursault 2009

Blackberry Farm Pencil Cob Grits with Sorghum, Benton’s Country Ham, Pickled Ramps, and Hollandaise
Domaine Alain Jeanniard Les Saussilles Pommard 1er Cru 2008

Guinea and Dumplings with Poached Egg and Black Truffles
Domaine Durieu Cuvée Traditionnelle Rouge Châteauneuf–du-Pape 2009

Roasted Lamb with Blackberry Farm Peas and Greens
Domaine Paillère & Pied-Gû Gigondas 2005

Blackberry Farm Blue Cheese Cheesecake with Pears and Pecans

More Photos HERE!

posted by admin on Nov 8

On November 1, I was fortunate enough to attend the Día de los Muertos Fiesta at the James Beard House. Día los Muertos means Day of the Dead, and it is a holiday that originated in Mexico to honor loved ones who have died. It is connected to the Catholic holidays of All Souls’ Day and All Saints’ Day, and is most characterized by the use of “sugar skulls”—beautifully decorated edible skulls. This has become a tradition of Día de los Muertos artwork, which is often stunning in its use of color and geometric patterns. Food is a big part of the holiday, as it is offered to the dead, as well as the living in a lavish feast.

The Día de los Muertos dinner at JBH showcased 8 chefs from New York, Boston, and Pennsylvania. And I must say that it was a fabulous meal bursting with colors, flavors, and textures.

There were 6 passed hors d’oeuvres at the cocktail reception. At dinner, there were 5 entrees, and a few desserts. So, the good thing is that they give you your money’s worth and even if you don’t like everything on the menu, you will surely find at least a few things that would satisfy your palate. Plus, they usually serve a different wine, beer, or other beverage with each course.

By the same token, it’s not a cheap dinner, and it behooves one to try and enjoy as much of it as possible. At the risk of sounding judgmental, from the couple of times I had dinner there, I can say that the clientele is usually well heeled. But there are those, like me, who would not be able to pull together, or justify, the money needed for a meal at James Beard regularly, but who, once in a while, want and need to indulge themselves with a fabulous culinary experience in a place that is legendary in the food world.

Tlacoyos

The cost for dinners vary, but usually they are well over $100 for both members and non-members. I was able to eat there the first time because I was there as a journalist (and, therefore, it was free) and this time because I have a student membership, which gains me entry at a still-steep $55.

I found myself eating things that I would not have normally eaten. Aside from the fact that I was a vegetarian for so many years, there are certain meats that I never liked so never ate in the first place. But I was going to get my money’s worth. And, on a non-monetary level, I don’t get many opportunities to experience haute cuisine, so when I do, I try everything—just because. So here’s my assessment of this great meal.

Hors d’oeuvres

Slow-Roasted Goat Tlacoyos with Watercress and Goat Cheese Crema. I didn’t even know this was goat. It wasn’t goaty. It was tender and coated in a delicious sauce and was made beautiful by a fluff of microgreens, giving it freshness and lightening up the richness of the meat.

Blue Corn Sopes with Refried Black Beans, Corn–Tomatillo Salsa, and Cotija Cheese. There’s such an earthy quality about blue corn that really makes you feel like you’re partaking of something ancient and revered. It’s always a nice counterbalance to black beans and spicy salsa. This was a vegetarian’s Mexican dream.

Ceviche

Red Chile Sopes with Coconut–Habanero Shrimp and Cured Red Onions. I’m not crazy about seafood, but I gave this one a go. It had a spicy-sweet flavor that was complex and covered any sea flavors that don’t usually appeal to me. The coconut-chile sauce was mildly reminiscent of Southeast Asian dishes, but it had its own Latin twist.

Octopus Alambres with Poblano Peppers, Pearl Onions, and Lemon Vinaigrette. I couldn’t bring myself to try this one.

Chicken Tostada

Oaxacan Cheese Albóndigas with Anchoberry Barbecue Sauce. These were meatballs skewers, and I thought they were beef at first. I found out they were lamb. I don’t eat lamb because a) they’re too cute and b) it’s too gamey. I was stunned to find that I actually liked them. They were tender and the barbecue sauce was so sweet and delicious that I was tempted to eat more. But I refrained. I just couldn’t do it.

Calabasa Soup with Toasted Chile Pepitas, Piloncillo, and Canella. This soup was FABULOUS. They served this in tall shot glasses with the pepitas sitting on top. The calabasa was sweet and smooth and had just the right amount of seasoning. Then that little crunch at the end as you toss it back is so satisfying. I had 3 of those.

Dinner

Cucumber Margarita

Hiramasa Ceviche with Kiwi, Lime Sorbet, and Melon Vinaigrette. I’m not crazy about fish and anyone who knows me knows that sushi/shashimi and I are not bosom buddies. But I tried a piece and I must say, it was quite good. Light and not fishy at all. The kiwi, lime, and melon all gave it such a light, fresh taste, the fish almost seemed like a slice of fruit. This was accompanied by a cucumber margarita, which was also refreshing while having a definite margarita flavor.

Chicken Tostada with Avocado, Sea Urchin Crema, and Salsa Borracha. This was an interesting interpretation of a tostada. The chicken was tender and flavorful but made almost buttery by the slices of avocado that were wrapped around it. The “tostada” was a crispy ribbon holding up the other elements. It was playful and creative.

Chile Meco Relleno

Chile Meco Relleno: Pork, Black Currant, Pine Nut, Almond, and Green

Olive–Stuffed Meco Chile. As expected, this dish was somewhat spicy, but not unbearably so. Meco chiles were stuffed with shredded pork, which was extremely tender. The almonds had a sweet coating and were a least crisp contrast to the almost creamy stuffing.

Seared Striped Bass

Seared Striped Bass with Smoked Bacon–Black Bean Broth, Poblano Peppers, and Güero Chilies. I hate to say it, but the sea bass, as beautiful as it looked, was a bit dry and bland. This is not just me saying this; several of my table mates said it as well. This was probably the only dish that disappointed, but only by a little.

Braised Pork Belly with Calabaza Tamale, Nopales–Pomegranate Salad, Fried

Calabaza Tamale

Cheese, and Mole Negro. The tamale was so incredibly delicious. They made it easy to eat by bundling the corn husks into candy shapes (tied at the ends) with an opening on the top. The calabaza was perfectly seasoned and had a sweet-spicy profile. The Nopales–Pomegranate Salad on top was an interesting use of nopales, and the fried cheese came in the surprising form of little croutons. Pork belly is another thing I would never have eaten (just the name alone turns me off), but, going with the flow, I tried it. It practically melted in my mouth. What can I say?

Desserts

Dessert Duo: Dulce de Leche Budino and Plantain–Cinnamon Napoleon. The budino. Wow. This dessert, a parfait of cream and dulce de leche, was outrageous. It was creamy, smooth, and sweet without being cloying. There were little crunchy things on top and when they brought all the chefs out at the end, someone asked about what the little crunchy things were. The chef who made them said that they were duck cracklings, baked with sugar and vinegar and sweetened with Stevia. I was floored. The crunchies were sweet and almost maple-y. The Napolean was delicious, too, but next to the budino, it paled.

Dulce de Leche Budino and Plantain–Cinnamon Napoleon

Chefs’ Collaborative Dessert:
Plantain-Crusted Chocolate–Mulato Chile Truffles
Pecan Shortbread Cookies with Powdered Sugar
Miniature Pan de Muerto with Tangerine Marmalade

Of all these, my favorite was the pecan shortbread cookies. It was just these little one-bit morsels that was crumbly, nutty, and tender. The other desserts held their own, though. The pan de muerto was a little dry but the flavor of rosewater was delicate rather than overpowering.

Coffee service included a selection of teas, which were brought to the table in this beautiful wood box, and the selection made me feel like a kid trying to choose a toy. I finally settled on Organic African Nectar, fruity and floral.

And, so, with a round of applause for the chefs, a few nice-to-meet-yous to my table mates, I left the James Beard House and headed home, full, sated, and inspired.

For information on the James Beard House and to check out their schedule of events, click HERE.

posted by admin on Sep 5

This past Friday, I did my second Friday Night Dinner shift at the Natural Gourmet Institute. It was a lot more mellow than the last one I did, which was quite an experience (you can read about it HERE). On Thursday, I cleaned and prepped what seemed like an endless supply of mushrooms. We had portobellos, chanterelles, oyster, and cremini mushrooms. All of them were beautiful specimens. The oyster mushrooms were so huge, they were twice the size of my hand (see photos). By the time I was done cleaning and slicing, my fingernails were brown. Four days later, I’m still trying to get the brown out.

The kitchen was kind of chaotic and I think the students whose FND it was found themselves a little overwhelmed, which I can see happening. It is a dizzying situation when you’re trying to get everything prepared at the same time and get everything plated and ready to hit the pass in a smooth progression. In a really small kitchen, there are about 15 students, the teacher, 2 dishwashers, and, during service, servers coming in and out. It’s hot, it’s crowded, and it’s crazy.

Read the rest of this entry »

posted by admin on Aug 22

This year marks the 40th anniversary of Alice Water’s landmark restaurant, Chez Panisse. Located in Berkeley, California, Ms. Waters and her friends opened up the European-inspired bistro in 1971 on the premise that organically grown, local, seasonal products was the only way to eat. The first menu was: Pate en croute, canard aux olives, plum tart, café.The cost for this gourmet meal? $3.95.

The restaurant was way ahead of its time and Ms. Waters was, and is, at the forefront of a food revolution. Today, many restaurants—and home cooks—are chanting the same mantra. In 2007, Resaturant Magazine gave Alice Waters their Lifetime Achievement Award, and named her one of the most influential figures in American cooking over the past 50 years.

In honor of Chez Panisse’s ruby anniversary, an entire weekend of merry-making is planned, from August 26 to 28.

The dinners will be prepared and served on Saturday, August 27, 2011, in private homes throughout the Bay Area in support of the Edible Schoolyard project, which Alice Waters is involved with (click HERE for details on the project).

Well-known writer, China specialist and former Dean of the Graduate School of Journalism at UC Berkeley Orville Schell and his wife, filmmaker Baifang Liu, host a Roman dinner à la Chez Panisse in their Berkeley hills home. The meal will be prepared by Chez Panisse alumna Mona Talbott and Rome Sustainable Food Project alumni. Home to the cutting meadow for Chez Panisse Restaurant, the dinner will be held in the exceptionally beautiful wildflower and produce garden. $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Sicilian Wild Boar Roast 

Discover the heart of San Francisco’s South of Market at artist and Blacksmith Angelo Garro’s Renaissance Forge. Dinner will be foraged and prepared by Angelo Garro and Chez Panisse alumna Melissa Fernandez. Co-hosted by Boz and Dominique Scaggs with special guest Davia Nelson of NPR’s Kitchen Sisters. $1500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.orgto request that your name be added to the waiting list.

A Napa Garden Party

Supper under the fig trees with a wood-oven dinner from Chez Panisse cookbook authors Patty Curtan and Kelsie Kerr with Cowgirl Creamery’s Peggy Smith and Sue Conley. Featuring special guest Margrit Mondavi at the Napa home of Patty Curtan and Oxbow School Director Stephen Thomas. $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Provençe in California

A Provençal-inspired meal by Traci Des Jardins served at the historic Plowman house in the Berkeley hills. Hosted by Ross Levy and Daphne Miller, author of The Jungle Effect, with special guest author Raj Patel. Wines will be provided by Scribe Winery and wildflower arrangements by artist Louesa Roebuck.  $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Supper in the Pantry

Travel back in time to the era of hidden salons and supper clubs at this dinner of artists and art, hosted by Sam Hamilton and Jennifer Chaiken, in the illustrious San Francisco interior store MARCH. Tableware designed especially for the event, with hand-crafted breakfast pantry baskets especially prepared for each guest. Dinner will be roasted in the carriage house by Chez Panisse alum Brian Espinoza. $1,000 per person.  This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Pig Roast!

Join us for a backyard pig roast at the home of Michael Pollan and Judith Belzer. Pitmasters Jack Hitt, Michael Pollan, and Chez Panisse alumna Samin Nosrat will slow cook a local, pastured hog over smoldering hickory for twenty-four hours preceding the event on site in Pollan’s yard. This is casual, backyard fare, folks. Dig in! $1000 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

¡Flamenco y Paella!

Spanish enthusiast, wine importer (Beaune Imports), and former Chez Panisse restaurant chef Michael Sullivan and Chez Panisse alum Anthony Sueuga prepare a giant Spanish Paella over the fire at this hand-crafted Berkeley hills home. Flamenco on the terrace overlooking the Bay. Hosted by Michael and Sylvie Sullivan at the home of Anthony and Daniella Sueuga. $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Nose-To-Tail

San Francisco chef Chris Kronner, formerly of Bar Tartine, cooks up a carnivorous feast at the home of Jane White in North Berkeley. Hors d’œuvres in the garden with special guest, urban farmer and author Novella Carpenter. $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Supper in a Jewel Box 

Sip champagne in the garden of the Russian Hill house of cookbook author and food writer Peggy Knickerbocker and Robert Fisher. Then on to a sublime Italian meal featuring fritto misto, pork tonnato, and wild-herb-wrapped salmon prepared by Chez Panisse Famille members Christopher Hirsheimer of Canal House Cooking, Niloufer Ichaporia King, and Peggy Knickerbocker. $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Omedetai!

A Japanese dinner of fishes, plucked from the waters of Northern California. Sake and ume shu in the garden, followed by sashimi and simmered, pickled and fried dishes. In the Berkeley hills home and artists’ studio of Stephen Walrod and Lauren McIntosh of Tail of the Yak. Prepared by Chez Panisse alum Sylvan Brackett of Peko Peko catering and Tokyo’s Yuri Nomura. $500 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Carciofi alla Giudia

A Roman Jewish meal prepared by Christopher Lee, former Chez Panisse downstairs chef, food historian and award winning author Joan Nathan and Jessica Theroux with guest chef Nancy Silverton. Danny and Hilary Goldstine host in their beautiful home, nestled in the Berkeley hills. With special guest Daniel Ellsberg. A Negroni toast in the garden with Alice Waters before dinner. $2000 per person. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Shrimp Boil!

A Shrimp Boil with Southern Star Scott Peacock at the home of Alice Waters. Alice and her daughter Fanny Singer will host a true Alabama style shrimp boil prepared by James Beard Award-winning chef Scott Peacock. Served in the garden, replete with boiling cauldrons and fried corn bread with sorghum syrup! Special performance of American folk songs by internationally acclaimed countertenor, David Daniels. $2000 per person. Thursday August 25th. This dinner is fully reserved, e-mail 40th@chezpanissefoundation.org to request that your name be added to the waiting list.

Alice Waters at Chez Panisse in 1975

To reserve a seat email 40th@chezpanissefoundation.org or call Krissa Nichols at 510-843-3800. For more information on the anniversary gala, visit the Chez Panisse anniversary site.

Happy Anniversary, Chez Panisse, and congratulations, Alice Waters, for daring to bring to America the concept of organic, fresh, and local cuisine. Brava!

posted by admin on Aug 15

I work in the Jackson Heights area in Queens, NY, and one thing that’s abundant there is ethnic eateries, from sit-down restaurants and diners to bakeries, food trucks, and food carts. One of my favorites is the quesadilla lady. I call her that because she has a cart where she makes and sells homemade quesadillas for $2.50. For that price, you can get a straight-up cheese quesadilla or chicken and cheese, mushroom and zucchini,  chicken and zucchini, and even one with zucchini flowers. Optional toppings (for no extra cost) are grated cheese, crema, lettuce, and hot sauce. For $2.50!

Best of all, she makes homemade corn tortillas, and I’ve seen her make them right there in the cart, which is fairly small (it’s the size of a coffee cart, except that it’s open on one side). The quesadillas are just the right size (unless you’re the farmer’s breakfast type) and quite delicious—salty, savory, and a little spicy.

If you find yourself in Jackson Heights, the quesadilla lady does business on 82nd St., off of 41st Ave., around the corner from Elmhurst Hospital Center.

It’s the availability of simple, inexpensive, but good food like that that makes a place a “food town.” My only regret is that I can’t possibly visit every single eatery in the area. I’d be broke and 500 pounds.

Here’s a recipe for Black Bean Quesadilla, courtesy of the Cafe Sunflower, Atlanta, GA, and the Food Network.

Black Bean Quesadilla

4 cups shredded white cheddar
4 (10-inch) flour tortillas
Black Bean Filling, recipe follows
1 cup feta
1/2 cup vegetable oil, for grilling

Directions

Spread 1 cup shredded white cheddar cheese on 1/2 of a flour tortilla. Then spread on top 1 cup of the Black Bean Filling. Then place 1/4 cup feta cheese. Fold over the tortilla. Repeat with remaining ingredients. Grill on an oiled flat grill, on medium high heat, for 4 to 6 minutes or until both sides are golden brown. Cut each quesadilla into 4 triangles and serve.

Black Bean Filling:

4 cups cooked black turtle beans, drained
2 cups brown rice, cooked
1 cup corn kernels, cooked
1/2 cup sun-dried tomatoes, rehydrated in water
2 tablespoons cumin
2 tablespoons granulated garlic
1 teaspoon hot red pepper sauce
Salt

In a large bowl, mix all ingredients.

posted by admin on Jul 11

Chicagoans, sadly, have had to say good bye to Trader Vic’s, the original tiki bar palace. The Chicago Tribune reported it on July 6. Victor Bergeron opened his Polynesian-themed restaurant in Oakland, CA, in 1936 and in 1944 created what would become the quintessential, iconic island drink: the Mai Tai.

The tiki concept, wildly popular in the 1940s through the 1960s, began a shame-filled descent into cheese-land and many of the Trader Vic’s locations have closed over the last several decades.However, it seems that tiki-themed restaurants and bars are returning to reclaim their cheesy glory!  There are 14 in New York City alone. And for you nostalgia-lovers out there, there are still Trader Vic’s restaurants to be found, from Sarasota, FL, to the United Arab Emirates, and even in Kiev, Ukraine, where it’s called the Mai Tai Lounge. For a list of locations, go to the Trader Vic’s website HERE. And I am not ashamed to admit that I own a copy of Trader Vic’s Tiki Party.

So, in honor of Trader Vic’s, as Chicago bids a sad aloha ‘oe to it, here is Trader Vic’s original Mai Tai recipe. Just in time for summer. Enjoy!

Trader Vic’s Original Mai Tai

2 ounces 17-year-old Jamaican rum
1/2 ounce orgeat (almond syrup)
1/2 ounce orange curacao
Juice of one fresh lime
1/4 ounce simple syrup*

Lime slice for garnish

Sprig of mint for garnish

1. Shake ingredients and pour into an ice-packed glass.
2. Garnish with lime and a sprig of mint.

Makes 1 serving.

*Simple Syrup

posted by admin on May 12

Daniel Boulud has just opened up a gourmet market called Èpicerie Boulud. It offers cheese from Brooklyn cheesemaker Anne Saxelby, charcuterie from next-door Bar Boulud, and prepared foods. It’s also a café and in the evenings, the space will transform into an oyster bar.