So… you are a middle manager in charge of filing reports in triplicate, but you are a good home cook, watch Top Chef and read Lucky Peach, and secretly fantasize about giving up your day job to work in a kitchen. You probably know enough to know that the restaurant world has a place for …
On Sundays, when Dirt Candy is closed, Chef Amanda Cohen rents the restaurant out to a group of World War II submarine veterans. They say it reminds them of old times, though they find it a little claustrophobic. She charges them by the square foot. The bill comes to $1.75.
Just kidding, but Dirt Candy really …
I just finished up a two week stint as a stage (intern) at Canlis, Seattle’s landmark fine dining restaurant. Chef Franey was incredibly generous to let me spend time in his kitchen; Patrick, Stacy and Jin showed me the ropes on garde manger, and every single person including third-generation owners Brian and Mark Canlis, the …
Friday was my last night at Cafe Flora. And I’m sad. These few months of sabbatical from my engineering job, immersed in food and life in the kitchen, with all my new friends there, has been a really happy time for me.
Since this was an internship, it is only fitting that I try to …
I’ve been promising a better picture of the winter green dumplings, and the review in the Seattle paper finally got me to drag the good camera in and do it. Our sous chef, Lisa, stood the chives up in it to make it "3D"! She’s right, it helped the picture a lot.
The Seattle Post-Intelligencer just published a full review of Cafe Flora. (It will be in the Fri. 1/4/08 print edition). We were all very pleased with the positive comments from reviewer Leslie Kelly.
I’d like to tell you I was just mildly happy about her mention of my own contribution to the menu, the Green …
Julia Child’s 100th birthday is coming up on 8/15/12, and PBS has been doing this very fun #cookforjulia event to commemorate her. When they asked me to contribute a recipe, I knew right away that I wanted to do something with crepes. Julia and I go back a long way. I only have two cookbooks from my …
