Author: admin
Maison Robert Boston
Image courtesy of Plannet99.com 45 School Street, Boston, MA (Between Tremont and Washington Streets in Old City Hall) Phone: 617-227-3370 Fax: 617-227-5977 Cuisine: French Housed in Old City Hall, a National Historic Landmark with a cavernous upstairs dining room, Maison Robert has served French food since 1971. French Master Chef Jacky Robert, more daring than previous chefs, […]
Brasserie Le Coze Atlanta
This extremely highly rated restaurant was located in the premiere shopping spot of Atlanta, Lenox Mall. The Brasserie offered continental cuisine at its best, as well as a wonderful atmosphere to eat it in. Chef Fabrice Vergez prepared the best in French cuisine for 11 years at the Brasserie Le Coze which eventually closed in […]
James Beard Foundation/Perrier-Jouët Restaurant Awards 1997
Winners announced May 5, 1997 FARBERWARE MILLENNIUM COOKWARE OUTSTANDING CHEF AWARD The working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Must have been a working chef for the past five years. – Award winner Thomas Keller The French Laundry 6640 Washington […]
Chef Patrick Clark
As a good friend of his said; “Patrick was different to other kids. While his peers spent their allowances on movies and baseball cards, he saved his cash to get hold of cream cheese. By the age of nine he was determined to make the perfect cheesecake.” He was turned on to cooking by his […]
Seasonal Vegetables: Late Spring
Late Spring Vegetables are available from May through early June. Some are available and best from late spring through late summer and these are identified below each entry. Artichokes 1st season Artichokes really only thrive in California along the coast, but they do transport well, and that one state manages to provide the rest of […]
Beyond Rangoon: Burmese Cuisine
Burmese Tea Leaf Salad Photo by leesean by Mary Elizabeth Williams Most of us enjoy our tea with a splash of milk or a dribble of honey, and maybe a few cookies on the side. But in Burmese cuisine, it’s served up with garlic, green chiles, and nuts — and it isn’t sipped, it’s chewed. Burmese […]
Noodles
Photo by Jun Seita What is a Noodle? Just what is a “real” noodle? A noodle is often defined as the result of flour mixed with eggs. But, there are many noodle-esque noodles made without one or both of those ingredients — like noodles made from agar-agar (dried seaweed) or from strips of bean curd; […]
Everything You Wanted To Know About Oysters
Introduction to Oysters There was a time when oysters flourished, when they were enjoyed in staggering quantities by rich and poor alike, but these days, the oyster is a luxury. It must be kept safe from pollution, parasites, and marine predators in order to preserve it for human consumption — the pinnacle of which is […]
Jean-Georges Vongerichten
Image courtesy of Jean-Georges Vongerichten Chef Jean-Georges Vongerichten This is the story of the birth of the herb-infused oil, a story that dates back to the days before herb oils were a cliche: mass-produced, and sold at Williams-Sonoma in every mall across the country. Ten years ago, the lightest sauce one could hope for in high-style […]
Susanna Foo
Susanna Foo Bio Susanna Foo Chinese New Year festivities, celebrating the Year of the Ox, begin February 7th, 1997. Recalling her memories of childhood New Year celebrations in Northern China and Taiwan, Susanna Foo, James Beard award-winning cookbook author and owner of the outstanding Susanna Foo Chinese restaurant in Philadelphia, says: “Whatever their celestial sign, […]