Have You Cooked this Classic? Try Our Easy Coq Au Vin Recipe

It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find,…

Why Let Meat Rest?

Whether it’s a ribeye, skirt steak, duck breast or pork chop, it is most satisfying to eat a piece of meat that is bursting with moisture and flavor. However, if you’re not careful with your dinner, you could end up gnawing away at a steak or chop that is dry and flavorless. That is not…

What is Sous Vide Anyway?

Sous vide (pronounced /su veed/) is a French culinary term meaning ‘under vacuum.’ It refers to a low-temperature method of cooking that originated in the early 1800s, but is favored by many professional chefs today. In very basic terms, sous vide is putting ingredients into a vacuum-sealed bag, then immersing in warm water kept at a…

Get Your Kitchen Ready for Cooking Season

Are you prepared for the intensive cooking season? As the temperatures drop, soups and meat pies become more appealing. And that means it’s time to go back to the kitchen… After a summer of grilling, eating out, and those quick dinners of salad and charcuterie, there are likely corners of the kitchen that need attention….

Food Film to Watch: The Life of James Beard

Many are familiar with James Beard from his columns and books, or perhaps the eponymous foundation, founded in his memory, whose mission is “to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.” A new documentary, James Beard: America’s First Foodie, tells the incredible tale of his life…

A Pressing Issue: Duck

This week Bloomberg wrote about the duck press as an old trend being rediscovered, and Chef Laurent Gras showed them how to use the device. What is the duck press? The antique kitchen tool has been fascinating people for ages, from its origin in Paris during the 1800s – the days of opulent meals, when the…

Happy Spring! Let’s Eat

Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited to see the first ramps, fiddlehead ferns and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. This week, the few cases to arrive have all…

Kitchen Skills: Get the Maillard Reaction

Maillard (my-YAR) reaction is a culinary term for something you have no doubt been enjoying your whole life.  The dictionary defines it as, “a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread).”  And we all know that’s where the flavor is. When…

Remembering Chef Michel Richard

There are tributes pouring out to Chef Michel Richard as news of his passing on August 13th spreads. Michel was a joyful genius, full of humor and passion. The obituaries and the remembrances of those who knew him are in agreement on these points. In an industry based on hospitality and showmanship, he was gifted beyond measure. As…

Food on Film: Chef Jeremiah Tower

We love films about food, and are always looking for new ones to add to our list of favorites. Here is a candidate that may shoot to the top of that list – Jeremiah Tower: The Last Magnificent – a documentary film released at the Tribeca Film Festival in April, 2016.  Produced by Anthony Bourdain, it tells…

Seeing Stars: What is the Michelin Guide?

Have you ever wondered about the Michelin Guide and its stars? The Guide (pronounced geed in French) gives out stars from 1 to 3 when it reviews restaurants; this is the most prestigious rating that a restaurant can get. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. See the…

The Duckathlon Redux

If you like to play with your food, the Duckathlon is the place to be. So what is the Duckathlon exactly? It’s a culinary obstacle course with multiple challenges – some are tough, some are funny, but all are food and wine related. Except the ones that involve Armagnac, gin and beer. It all began…