Monday, November 28th, 2011
There was a time that I was elbow deep in pork fat. I was the charcuterie chef at a trendy restaurant in SoHo. Made scallop mousse, shrimp mousse and salmon […]
Read moreWednesday, November 9th, 2011
What could be easier than making tuna salad? Okay, peanut butter and jelly, but that’s because you don’t have to open a can. Believe me, there were days in my […]
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