weekend breakfast on prospect place.
Red Velvet Whoopie Pies with Strawberry Cream Cheese filling. Happy Valentine’s Day from me to you.
Mussels suspended in a liquid center sphere filled with a mussel juice solution by Ryan Matthew Smith for the highly anticipated, Modernist Cuisine: The Art and Science of Cooking.
Paging The Atlantic Food Channel…
I bet Smith’s mother never chided him for playing with his food.
For submission to Obesification of America. Don’t forget the hint of maple. (Taken with instagram)
When it comes to Bloody garnishes, Laura doesn’t mess around. (Taken with instagram)
Can there ever be enough garnish?
Answer: No.
Last night I had the distinct pleasure of assisting StudioFeast with the MICHELIN Guide NYC 2011 Dîner en Rouge Event held at The Wooly.
Over the course of the evening seven supper clubs (Whisk & Ladle, StudioFeast, a razor, a shiny knife, Ideas in Food, Forking Tasty, the Highlands Dinner Club, and City Grit) served an array of dishes paired with cocktails and wine (by Evoe! and the Noble Rot) inspired by the regions covered in the annual Michelin Guide to the actual Michelin star chefs. That’s right, Jean-Georges and Eric Ripert ate our lamb tatiki with Matsutake mushroom. I still can’t believe it myself.
It was amazing to see so many of my friends in all their finery (don’t we look dapper!?), band together to pull off such a beautiful event, bravo to all!
For additional pictures and info, check out photomelissa.
This is what it’s all about. Magical night, wonderful friends, & making food that is OFF-THE-CHAIN. One of the best night’s of my life.
As anyone who’s read her journals knows, this is a mantra that Sylvia Plath lived by. Take with 1 teaspoon salt.
I can’t wait to cook off the books this week, do that kind of thing summer junkies like me live for, heading to one of the innumerable local markets, grabbing all of the corn, eggplant and tomatoes our large and tiny arms can haul and eating simple meals.
Yes.
you can't eat bread!? 
