We love cooking for those who love food and this weekend we had a real treat. On Saturday we held a private event for one of our new friends who recently graduated from culinary school. Rather than show off her chops, spending all night in the kitchen, she asked us to host so that she …
Sometimes serendipity leads to genius. Recently, I happened to pick up a nice looking pork tenderloin from the store. I had planned on making tomato confit, and wanted a nice, rich meat to go with the sweet flavors of the tomatoes. I wasn’t exactly sure how I was going to prepare the meat, but I …
A classic quiche Lorraine is a thing of beauty. It’s simple, elegant, yet has an incredible flavor and a soft creamy texture. When I first moved to New York, I was amazed at how everyone here got bacon, egg and cheese sandwiches from the corner deli for breakfast. It was a thing. An established thing. …
This past weekend, Joseph and I hosted an event at our supper club, Stuyvesant. This has become an at least once a month event, where we usually serve our guests six courses (with a few extras) and a cocktail. The menu from this past weekend is below: Amuse: Cheese plate. Wheat bread with homemade mascarpone, …