Past, Present and Future with one of Israel’s leading contemporary chefs.
Long days and long memories in the heart of a tiny island.
How do we define Israeli cuisine? Chef Norman Nimrod of Jerusalem’s Yudale helps me out.
Let’s gather June 11th for some tasty bites and tasty conversation about how immigrants have affected the NYC dining scene.
It takes three generations of a family for a Chicago mainstay to thrive for 35 years.
Some smart words from one of my favorite smart women.
A few words from Lidia Bastianich at the Women Chefs and Restaurateur’s Conference
At his newly opened Shaya, Shaya gets to play with the flavors of his childhood with abandon, combining memory and skill into dishes that are both “authentic” yet playful; both local yet truly Israeli.
A thought from Mr. Chocolate that’s stuck with me.
I’m usually the one asking the questions. But a conference last week had me answering some cool ones.