A how-to resulting in homemade mint ice [...]
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Standing in the newly renovated Astor Center, I met Chef Eric Ripert of Le Bernadin. I was nervous, this being my first official interview, but as soon as the Chef, smiling, relaxed in jeans and a green button-down shirt, walked in looking for me, I was put at ease, in that oh-my-god-I’m-interviewing-Eric-Ripert kind of way. [...]
This is an excellent side dish that showcases spring peas and asparagus. I added some edamame too for added dimension of texture and flavor. Serve as a side dish for brunch, or as I did, at dinner with grilled lamb chops, malbec-fig reduction and Parmesan polenta. Spring Vegetable Sauté by Mark Peterson We met Stranahan’s Whiskey at the IACP opening night Gala at the Denver Art Museum. They were there, on the first floor, right when you walked in the door serving up something called a Colorado Cooler, a local mint julep of sorts, cold and refreshing. We were told that the museum frowned [...]
Mark & I have just returned from the International Association of Culinary Professionals’ annual conference and I am profoundly moved, inspired and changed by the people and plates that I met along the way. From the Denver’s mayor to fellow bloggers, cookbook authors, teachers and travelers that I had lunch with everyday, from as far [...] Traditionally, peas get planted on St. Patrick’s Day in our neck of the woods. They take about 80 days to harvest, which means they’ll be done in time to plant tomatoes, eggplant, cucumbers and other heat loving vegetables. Peas and beans also magically “fix” the nitrogen in the soil. There are little nodes that form [...] |
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