Newsletter

August Newsletter 2017

Posted by on Aug 1, 2017 in Newsletter | 0 comments

Soy Tasting I have been doing research on different cuisines to fine-tune my understanding of core flavors and techniques. Every region or cuisine has nuances, but one should know the iconic dishes that best exemplify the cuisines. I was reviewing Asian cuisine and started breaking down the key pantry items that one would want to have in the cupboard. In my world, you may never know when the urge to make yakitori, Thai red duck curry or Bulgogi will strike! A common element across the Asian subcontinent is soy sauce and/or fermented fish/seafood sauces-two very different ingredients. Soy...

Read More

July Newsletter 2017

Posted by on Jul 6, 2017 in Newsletter | 0 comments

Sobia When the air temperature is 109F in the morning, you approach the day a little differently. That is the case as I look out at the Saudi skyline from my hotel. Being in Saudi Arabia during Ramadan is an interesting food experience. Ramadan is a special time for the Muslim world. For a month, your eating schedule is completely turned around, as you must fast from sun up to sun down without drink or food. Then you enjoy a daily break-fast meal called the Iftar. The Iftar is a communal event meant to be shared. The mood was described to me as more of a holiday with joy permeating the...

Read More

June Newsletter 2017

Posted by on Jun 8, 2017 in Newsletter | 0 comments

A Shoemaker It is an unfair assumption that all shoemakers are bad. However, the term “shoemaker” had a place in the culinary world that I grew up in. It was a statement/insult about not doing something to the best of your ability or having it done by someone who was not properly trained to do what was expected. Some say that it goes back to a Shakespearean verse about a cobbler in Julius Caesar. I just know that I had it thrown my way several times at an early stage in my career when the quality of my work was not its best. Why bring this up? Well, it is the start of the grilling...

Read More

May Newsletter 2017

Posted by on May 2, 2017 in Newsletter | 0 comments

Civet Civet, a braised rabbit dish, is one of my favorite to prepare when I get a chance. It requires some old-school techniques as well as some skill and perfect timing to master. Look up Civet de Liêvre, Escoffier Recipe #1821 for those who are really “geeky” and want to check my facts. A civet is a braised dish usually made with hare with a sauce finished with a liaison of fresh blood. When “whole hog” butchery was normal, animals may have been brought to the kitchen in a state of rigor with little or no field dressing. The processing of small game and birds was...

Read More