(Gerry Furth-Sides) It takes a while to get into Chef Leonardo Lucarelli’s Memoir: “Mincemeat” but Lucarelli’s passion for his calling as a chef deserves attention. However, as a reader who marks “memorable” passages with tiny post-it-like paper pieces, of the very few I have in this book, ...
Even on a recent rainy day most of the seats in the new cafe The Corner in the Water Garden were filled with office workers from the complex- and there are 200 of them in the sprawling dining room (that took the place of Cafe Bizou). Chef Brian Koopers Menu of warm Appetizers and pizza were a […]...
Editors note: We are featuring the new winter cocktail menu of the The Raymond 1886 as much because American regional inventors, innovators and legendary pioneers inspired it, as its creative team provided the most creative and tasty drinks of 2016. The program was established by original Cocktail Consultant and Barman Marcos Te...
(Gerry Furth-Sides) If L’Ami Restaurant is not landmark space, it should be. These days, L’Ami Restaurant’s cuisine may be more Mediterranean than former incarnations as French-Canadian and Italian among others, and it once again feels classic and sunny. For starters, the appealing Mediterranean men...
L’Ami’s menu celebrates the flavors and traditions of countries along the Mediterranean coastline. For New Year’s Eve, 2016, Chef Francis Bey transports guests to the height of the Alps. Large parties are welcome, as well as private dining options, intimate gathering with family or friends, sophisticated reception ...
(Gerry Furth-Sides) In the changing cycle of food favorites, dried fruit is back in fashion. It transforms baked goods, ice cream sundaes and absolutely shines on cheese or charcuterie platters. Dried fruit company Stoneridge Orchards and leading honey company Savannah Bee offer the very best variations of their perfect i...
Melissa’s Tea Room café, nestled in Liguria on the northwest Italian Riviera, has earned the reputation of being a travel destination. In one visitor’s words, “an experience that people come from around the world to savor.” It revitalizes the age-old tradition of a relaxing tea with cakes in beau...
(Gerry Furth-Sides) Award-winning New Zealand celebrity chef, Chef Oliver Ross, shares his simple and foolproof whole roasted snapper recipe that is sure to impress every holiday party guest. The healthy dish is a novel and refreshing departure from preparing roasted fowl. This New Zealand Snapper brought to the table...
The final Super Jury named Kraftkar, made by Norwegian producer Tingvollost, as the World Champion Cheese 2016. The International Cheese Festival took place at the Kursaal Congress Centre in San Sebastián from 16-18 November 2016. For more information, visit www.internationalcheesefestival.eus. The inaugural International Ch...
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 