forkintheroadny blogspot.com

Fork in the Road

Fork in the Road. What do I think about? Food As a chef I cook, I write, I plan menus. For work, for my family, for parties, or for no reason at all. Who needs an excuse to make something delicious? From what I eat for lunch, to where we go to dinner, from catering cocktail parties and my own wedding to looking for jobs, these are the ups and downs of life as a cook, and I want to write about all of it. Thursday, December 31, 2009. The Making of the Tamales. Soaking the corn husks. The Cake Part One.

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UNDER THE 7 THE ROOSEVELT AVENUE PROJECT

Monday, October 1, 2012. Best Bites from the Global Bazaar. Scott Conant was passing out this Ricotta ravioli with parmesan froth and truffles. Black River caviar and blinis. Johnny Iuzini put together this grilled pineapple, curry cream, cumin meringue, cilantro. Masaharu Morimoto was serving this pork belly kakuni with congee and soy scallion.

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Fork in the Road

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Fork in the Road. What do I think about? Food As a chef I cook, I write, I plan menus. For work, for my family, for parties, or for no reason at all. Who needs an excuse to make something delicious? From what I eat for lunch, to where we go to dinner, from catering cocktail parties and my own wedding to looking for jobs, these are the ups and downs of life as a cook, and I want to write about all of it. Thursday, December 31, 2009. The Making of the Tamales. Soaking the corn husks. The Cake Part One.

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This web page forkintheroadny.blogspot.com states the following, "What do I think about? Food As a chef I cook, I write, I plan menus." We saw that the webpage said " For work, for my family, for parties, or for no reason at all." It also said " Who needs an excuse to make something delicious? From what I eat for lunch, to where we go to dinner, from catering cocktail parties and my own wedding to looking for jobs, these are the ups and downs of life as a cook, and I want to write about all of it. Thursday, December 31, 2009. The Making of the Tamales."

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