Viewing entries tagged
food

lasagna with matty matheson

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lasagna with matty matheson

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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japan 2014 - recommended eats

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japan 2014 - recommended eats

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. 

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palantir intern dinner : grad night - 2014

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palantir intern dinner : grad night - 2014

Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:

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le bernardin : nyc - 2009

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le bernardin : nyc - 2009

It was expensive. $300 for 5 courses. Seriously?? I know it's one of the best establishments in the city, but $300? That's like 600 tacos at Jack in the Box. Let me tell you, the food was good, but it wasn't as good as 600 tacos from Jack in the Box.

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momofuku's noodle bar : nyc - 2009

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momofuku's noodle bar : nyc - 2009

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.

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how to make the perfect burger

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how to make the perfect burger

This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.

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encyclopedia of pasta

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encyclopedia of pasta

Stumbled on upon this at Chasing Delicious. Ironically, I was looking for a reference for fregula, and this contains just about every pasta--except for fregula. Anyway, this poster is nice to have handy. Head over to the site directly for more info and history about pasta.

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benu : sf, ca - 2012

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benu : sf, ca - 2012

When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.

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