Santé The Magazine for Restaurant Professionals March/April 1997 Page 15 table fables Remember the 80s? Chefs threw multicolored, multilayered, phallic architecture on a plate and charged an extra sawbuck. Caviar, foie gras, truffles and champagne…
Felidia Ristorante Wine Notes January – February 1997 One of the more enjoyable tasks we have at our restaurants is the search for new wines. Our staff were invited to spend a day out searching…
Felidia Ristorante Wine Notes December 1996 – January 1997 Tiny Bubbles What exactly is this bubbly stuff that set everyone but Cole Porter a tingle? Where does it come from? How is it made? Whose…
Q San Francisco November 1996 Pages 34-36 New York The QSF Guided Tour East Village Eats Welcome to the new frontier. Sure the East Village is home to New York’s grunge set. And yes, it’s…
Felidia Ristorante Wine Notes October-November 1996 The Mushroom Connection Fall is mushroom season, and they’re here. Over the next month or two, the two king mushrooms of Italian cooking, porcinis and truffles, are in plentiful…
Felidia Ristorante Wine Notes September-October 1996 To Decant or Not To Decant? Decanting a wine is when we pour a wine from its bottle into a glass carafe called, appropriately enough, a decanter. There are…
Felidia Ristorante Wine Notes August – September 1996 Italian Whites that aren’t so light… There are some things that we all just know about Italian white wines. They are all really light, dry, and don’t…
Le Repertoire Miami Chapter of the American Culinary Federation November 1994 Page 6 Letters from New York Michael [F. Michael Bennett, editor] asked me if I could give you a feel for some of the…