I’ve added a few cooking videos specifically on beef for www.pursuitfarms.com and will continue to add recipes and blog about food, state of our industry and ways forward for those in need- i started in my early 20’s with Midnight Mission, then later St. Vincent Meals on Wheels, I’m looking forward to getting more into[…]
I spoke with a chef who worked at the world famous faviken restaurant and a few other european restaurants on how they age birds along with Eleven Madison Park. Here were the takeaways: -guts in -hung by the feet -few days for small birds. A week or more for ducks -no blanching/no water for feather[…]
Well, I started going with Pursuit Farms in light of the Lockdown. I meant to launch this before last year, but with construction at the restaurant, it wasn’t the right time. They wrote about it here: https://furthermore.equinox.com/articles/2018/06/allbirds-keep-priorities-in-check https://www.outsideonline.com/2411888/home-cooking-ingredients-upgrade But I really started this about 5 weeks ago though we’ve been supplying restaurants for a bit[…]
Harvard to move out all students within 5 days. some of the best doctors and minds in the world. No, it’s not just the flu. -Received information from my cousin who’s a Harvard Med doctor whose colleague was on the CDC calls. – We are severely underprepared. -Numbers underreported. We’re behind by 3-4 weeks even[…]
Personally I hate going to the doctor, to the dentist, and even get a haircut. But in times like these, I think that there are few more important things than our health – not just my health or my family’s health but the health of our neighbors and fellow citizens of America and of the[…]
This blog hasn’t been updated in a long long time 🙂 This is a famous wonton shoyu ramen in Tokyo, there was regular shoyu and also white shoyu, in Japan. Not bad. Cantonese are still king of wonton, by a long shot. Just testing to see if this blog will still accept me for neglecting[…]
I forgot how much I love diving, having lived in Norcal where the diving is cold and far in distance from my house. Mexico, 2018. I’m back Wahoo colors Day 1 me with the capitan
cold noodle w/ cold spicy tendons and hot chili oil two types of chicken broth, 5 types of fermented bean paste,
3 star michelin restaurants… Price to value ratio and taste, Brooklyn Fare tops them all in the US. Along with food execution, you get Truffles Foie a lot of Sashimi Uni Lobster and no stupid fucking supplements! and the pace of the meal is superb.
I’m going to start to write about Korea and Japan trip that happened at the end of October this year (2016). Give me a few days. Here’s a dog I ran across in the country. No, not dinner 🙂
Going back to the city to make more right now!
Ha! Love the title. Got a chance to do a little video with Uproxx, Woven and Coors. Link below: This Chef Takes Sustainable Food Sourcing To A Whole New Level