Julia Heyer The single food restaurant. It comes in all shapes these days, but generally tends to be small in size to not get bigger than its micro-niche: The Meatball Shop (pretty clear what you get...
Luckily, the dishes she made and the skills she learned helped compensate for the bad weather. It was a dark and stormy evening. No, really. It was. Seriously. And it’s important for you to understand...
It is an extraordinary tasting with 20 of the best restaurants in New York including Nobu, Landmarc, Boulud Sud, Aureole, Gilt, Spice Market, Buddakan, Negril Village, Ai Fiori and The Hurricane Club...
My summer vacation is nearly over. I arrived back in the Big Apple from the Big Orange, otherwise known as Florida. It was a great month filled with swimming pools, fishing, suntans, lots of nieces...
I love it when that happens. Like with my most recent round of sous-vide testing on lamb legs. Specifically yogurt-marinated, grilled lamb legs. Last week, my wife grilled yogurt-marinated lamb for...
So I was excited to take part in Chef Instructor Dan Stone’s The South: American Regional Favorites, one of ICE’s recreational cooking classes, last week. The course description said it perfectly;...
Hot Bread Kitchen is a unique organization. The non-profit social enterprise focuses on creating better lives for low-income women by paying them while they learn the skills necessary to launch food...
Jennifer Sant'anna Hill (Culinary, '05) and husband Anderson Sant'anna De Lima, co-chefs of 508 Gastrobrewery in SoHo, were featured in The New York Times for their new in-house beer brewing program....
Julia Heyer About a month ago, a new restaurant closed its doors within weeks of opening — generally a bit of a non-event in NYC. However, in this case it garnered some news as it had been the winning...
August means that we have passed the halfway mark of the Culinary Management Program. The funny part about this program is that I think it mirrors my life a little too closely. When I started my...
This summer I have two Toms in my life, the incredibly comfortable shoes (that I can’t seem to take off) and my Hospitality Management Department Director and instructor, Tom Voss. Just like the shoes...
Sadly, it seems that they are already moving on to make way for the heartier berries, peaches, and cherries, and with my severe allergy to stone fruit, I find that I’m left longing. Even the organic...