Epoisses - photo courtesy of artisanalcheese.com Still to this day, one of my most memorable dining experience revolves around cheese. It occured in Tuscany, where my local friends Giulio and Pierre-the-herb-shepherd prepared an ultra-simple, 6-course dinner only made of local, rustic cheese, SuperTuscan...

Here is an update from my good friend and talented food writer Marty Martindale. She is the “root” participant for “Wings:  More than 50 High-Flying Recipes for America’s Favorite Snack” and she’s sharing with us her chosen recipe. Thanks Marty.   “… I have...

Note to self: never hire anyone you don’t know. Especially if they don’t speak a single word of English; that’s a red flag too. Sometimes the hiring process is a speedy one in the catering industry. Last Sunday, I thought that new guy, Spasz (that’s not a sneeze; it’s his first name), really...

Obviously, a top 10 list is by definition a big generalization. But it is fair to say that the following is pretty accurate in the restaurant industry. And of course, the assumptions in the following list vary with the kind, location and standards of the restaurants, as well as the level of professionalism...

Disclaimer: While the following post is inspired by what occurred in my life, there is no direct connection with real events or persons in this writing. All names have been changed and I modified identifying features like occupations, appearances, features and location, in order to preserve anonymity....