Archive for January 2010 | Monthly archive page
I had a party to cook for and was in the frame of mind for a finger-food aesthetic with real-meal fulfillment. This plan for large southwestern influenced snack-wraps was my solution. These are time-consuming, but the raving of the party guests days and weeks later has proven beyond all doubt that this dish is worth
Chef’s Bookshelf: Food can be art. There is some debate on this in the culinary world right now, but in my mind there is no question. To me it comes down to the very definition of the term, aesthetically pleasing. Be it to the ears as with music, the eyes as with paintings and sculpture,
Show some love!