I first met sommelier Étienne Guérin when he was working at M. Wells. It was back when the Long Island City restaurant was in its early days, a follow-up to the owner’s Quebec-influenced establishment of the M. Wells...
Zev Robinson is an artist and filmmaker who explores bread, food and wine. We have been talking to each other during the Pandemic via Zoom. He agreed to allow me to post one of our talks. ...
When you pull off a series of great meals, well, time to appreciate the groove. I hit that groove recently. The results extended to brunch, something I usually hate. But somehow I whipped up a savory meal of poached eggs with salad, as well as eggs slathered with...
In a time of rotten politics and government headed by Wall Street fat cats, when us plebes are allowed some luxury, why not enjoy? Recently at work, I was asked to prepare a truffle-themed party that started with five tins of the most luscious tasting Osetra...
