From vinegars and black garlic to krauts, natto, koji and fermented juices, I am learning so much about the value of time and temperature and the life that these elements bring. Fermentation is a...
Food unites us all – its vast reach can mean so many things to so many people. It can signify life, nourishment, health, taste, aroma, art, travel. A meal can be a warm embrace to welcome an...
I am here to spend the day working with one such master of trade, Arthur Dehaine, the chef charcutier for the restaurant group. Chef Arthur oversees the entire charcuterie department, from design to...
It is also the start of lambing season. Often confused with when lamb is in abundance, “spring lamb” refers to the breeding cycle. Lambs are born early in the year and are in peak supply in summer and...
This dish uses simple and fresh ingredients and showcases them at their best. I used fresh scallops, very finely sliced; a peppery nasturtium oil made with nasturtium leaves; red grapes for sweetness;...
This dish comprises several layers of flavor. The celery root, baked in a fennel-crusted salt dough, is the earthy base. Creamy, marinated goat cheese adds richness; the balsamic-marinated figs add...
Chef Barry tours AeroFarms. AeroFarms’ patented, sustainable growing system is designed for fully controlled growing environments adapted to each product. This optimized growth allows for a speedy...
Choosing your plate: This step is quite often overlooked. Choosing a perfect canvas will allow you to create contrasting colors and shapes and enable you to provide maximum exposure for your food....
With searing heat between 1,000 F and 1,600 F, no odor and little smoke, Binchōtan charcoal provides chefs with a stable, high heat source and very little to compromise the chosen grilling component....
This is my favorite time of year for many reasons, but in a culinary sense, we have an array of fantastic produce available and an enormous array of ways to prepare it. Here are some of my favorite...
