In the kitchen of what used to be an old school house in NYC’s Nolita, Chef Jason Dady of San Antonio gave the City Grit audience an incredibly decadent meal. I perched in the kitchen to get every plate.
I grab my jacket. It smells like a campfire. Yet I’ve been in NYC for weeks on end now. I inhale deeply and am back in chef Ryan Tate’s kitchen, where applewood and the changing seasons fuel an ever-changing menu.
It’s not often that in the kitchen I watch instead of listen. That I move silently instead of speak. But in Chef Alex Stupak’s Empellon Cocina I clicked, and swished, and left, not even formally introducing myself to Chef Kahn before flying home to process photos. This is what I caught.