Ok, first things first. Lets get the Thomas Keller Bouchon Beverly Hills opening out of the way. One free night in L.A and we went there. Red carpet, celebrities, photog’s galore etc. but it’d be way too L.A. to name them all. What I do care about is the kitchen, the legendary efficiency etc, all of which was on display as guests filed down the “line” to get nibbles from the menu, typical bistro fare, executed to perfection, natch. The coolest part was the bread room where the baker gave lessons (me taking one above) on bread baking (forming the loaves) which were than baked and given back to us as favors. Btw, Mr. Keller and I share the same editor and publisher and I can tell you one thing: when it comes to this town Mr. Keller is KING and little ole Mad Hungry is not Queen. Whatev. SO,
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Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle. -
A dish from Al Forno in Providence that Lucinda never forgot, and finally made from memory twenty years later: creamy double corn polenta with a crater of tomatoes on top. -
Tomatoes, beets and peaches at their peak, together on one platter. Salt, oil, herbs, and nature does the rest. -
Attention salmon lovers!! Did you know that 95 percent of… View Article
June 25, 2013 at 4:31 am
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