I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it.
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Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.
korean blt | bulgolgi bacon - bacon powder - cherry tomato - butter lettuce heart
We start off with Cecile's sexy salad. It celebrates the emergence of spring, a meet and greet of ingredients local to our coast: