Santé The Magazine for Restaurant Professionals March/April 2002 Page 28 FROM THE CELLAR Building a Relationship with the Kitchen The “front-of-house” and “back-of-house” staff are in the restaurant business for different reasons. In general, cooks… Building a Relationship with the Kitchen
This was one hell of a wine dinner. Not my wine collection – a friend of mine was working for a rather wealthy dotcom sort (one of the founders of DoubleClick, and, if I understood… Williams Selyem Part II
Q San Francisco January 2002 Pages 40-41 How to Throw an Inexpensive Dinner Party One of the newest (or is it oldest?) trends is a return to “comfort foods”. Sometimes you just need to say… How to Throw an Inexpensive Dinner Party
Q San Francisco November 2001 Pages 52-53 A Taste for Champagne 12 Great Choices to Make Your Holidays Sparkle My friend Theresa keeps a bottle of champagne open in her refrigerator. Each night, before bed,… A Taste for Champagne
Passport Magazine Issue 5 – October 2001WORLD EATS – Paris!The world of bistros and small neighborhood eateries has become the province of some of this city’s most exciting new chefs. Many have trained classically, some… World Eats – Paris!
Midsummer and lots of amazing produce, no doubt at the Union Square Greenmarket…. Second Sunday Supper Circle Summer Produce July 7, 2001 beefsteak tomato, casaba melon & purple basil gazpacho laurent-perrier cuvee rose brut farfalle… Summer Produce
Q San Francisco May 2001 Pages 42-43 Shaping Up For Summer The key to success is a positive attitude and healthy food! I love going to the gym. I really do. I’m not a body-builder,… Shaping Up For Summer