Gettin into the Tennis mood for the U.S. Open! Just a few seats open to join Bethany @Matteksands, @Christina_McHale and myself for a night of fun 🎾🍴🍾 (Full Menu on @Tavern62 site!) Call 212.988.9021 or shoot us an email firstname.lastname@example.org!
Il y a 8 ans aujourd'hui nous prenions notre Quiterie dans les bras pour la première fois... désormais nous étions une famille... et quiterie devint notre rayon de soleil, magnifique, lumineuse, câline... et si drôle... ma Quiterie, I love you to the moon and back! #maquiterie#iloveyou#sicestpaslebonheurcayressemble
Austrian Surf & Turf (scroll through) - This is a world class dish: Austrian char cooked in Bees wax served with trout roe rolled in 🐝 pollen, jellied yellow carrot. Not only brilliant in execution but incredibly delicious. Genius. Restaurant Steirereck blew me away in all areas...without question exceptional cuisine worth a special journey. Excited to get cooking with some very talented women & men @the_gelinaz in Vienna #summerbock
GOH + GAGGAN = GOHAN or GOHGAN this is the version 5 of gohgan curry.. our journey started in 2015.. when chef @goh_f asked me to make curry and he made rice together we all ate That was eureka moment .. gohgan became real we have collided 5 times the 6th edition is in Seoul details coming soon ... new crab curry Gohan planning in progress .. #gohgan5#gohgancurry#gohgan#crabcurry#lamaisonrouge#gaggan#asia50best
simplest recipe from @meatlicious kitchen my idea of a Fish stew .. Yuzu Daikon Fish 1. Soak the medai (Japanese sea beam) 🐟with sake 🍶and season with Kombu salt 2. Add fried eggplants 🍆.. and cook in slow fire 🔥hug heat till fish is done 3. Sauce make a fish dashi. Stock or bouillon add in a sauce pan daikon cooked in the dashi + Yuzu 🍋 juice and cook till boiling add spring onions seasoning and chopped fresh red chilies 🌶 and finish with cooking cream 4. Pour the sauce over the cooked fish and eggplants and eat with bread 🍞 No everything from a wood oven kitchen has to burnt !! I love cooking with charcoal and wood fires that's why this recipes will only stand out only in such ovens #gaggan#meatlicious#yuzudaikonfish#fishstew#asia50best#burnbeerburp
Incredible trip down memory lane today in @NYTimes. Great article about the legend Buzzy O'Keeffe and @TheRiverCafe. Link to full story in my profile. 📸 Me and sous chef Rick Laakkonen at River Cafe in 1988. Photograph by Barton Silverman for NYT.
Stopped by @FossilFarms in NJ last week to visit some friends. Chatted with a few bison, hung out with the pigs and avoided the ostriches (i think they knew about my affinity for their eggs...) Full video in my profile link, give it a tap.
Uni with chickpea hozon at @ko_ep looks simple, but actually isn't. It's been on the menu since Ko moved, but I still don't think a lot of people understand how deceivingly complex it is. So when @AmericanExpress and @TBrandStudio wanted to film the story behind it, we knew we didn't want to make your typical cooking video. What we made is this new 360* #amexplatinum experience that takes you through our process. It's a little weird and unexpected, but I'm excited to share this story in a new way. See what we made at nytimes.com/amexplatinum
My buddy @cookingissues came up with the most awesome culinary centrifuge of all time. It's great for professional kitchens and home use. Limited quantities available for pre-order if you want the Spinzall in your hands by the end of August. Link in bio.
Great time tonight at @PeronaFarms #perona100. Lots of old friends, good bites and a few new ideas. Served up a little something i've been workin' on: Squid Ink Waffle, Smoked Pastrami Salmon, Caper Lemon Remoulade & Mustard Honey Vinaigrette... Chewdoin?
Neng Myun making lessons: this version is potato starch & buckwheat. When it's summer time it's all I want to eat. Chewy noodles served in a cold pickled broth. Scroll through 1) two styles: mul nengmyun and Hamhung (eastern city) Hoe-Neng Myun, a regional version of bibim Neng myun that uses raw skate. 2) custom made noodle extruder and cooker (so sick). A lá minute! 3) must immediately put into ice bath #uglydelicious
We lost a dear friend today, Ingrid Bengis. She was our lobster purveyor for more than two decades. She was a pioneer, developing a network of fisherman and packers in a remote part of Maine, maintaining one of the highest sustainable standards of fishing practice. She had a deeply searching mind and we will her miss her lively conversations and teachings. We will forever honor Ingrid for the impact she has made on all our lives and on our profession. Our thoughts are with her family, friends and Stonington community.
The Brie-L.T. - Making its debut this Saturday @bouchon_bistro #yountville Bastille Day celebration. Developed by @rossmelling a @bouchon_bakery ficelle is layered with Sonoma coast farm house brie, Australian black winter truffles, San Marzano tomato marmalade and arugula. Link to tickets in bio. #bastillewithbouchon#brielt
“Well, I can tell you on our first anniversary there weren’t this many people. There were twelve of us and we were very happy to be on this property having made it through our first year. Of course none of us, including myself, had any grand vision for what The French Laundry would become. We came to work every day with one common goal: to do a little better than the day before. And with the belief that extraordinary things will happen. You are an example of that extraordinary thing that has happened to this restaurant. I look around at each of you and see all of the work that you have done whether you’re new or have been here for a longer time. I toast to all of you and offer my deepest thanks. Happy anniversary!” #tflevolution#oneteamonedream#kaizen
Thank you @wguidara @anthonyrudolf @bcanlis for inspiring our @perseny team today. And to @marycelestebf for sharing your perspective "Rooted in Change" and reminding us to Make A Great Day. #welcomeconference