In the vast and glorious world of Gastronomy, you wouldn’t think sardines ranked very high. Last I checked, sardines were segregated in the ethnic food section of supermarkets, but there, and almost everywhere actually, sardines are universally present, sometimes even, as odd as it seems, the...

  What are you waiting for, huh?.. Don’t you realize?.. Grab your skillet, it’s the beginning of wild mushroom season, people!       In fact, it’s the end of morel season (at least in the Northern hemisphere), and the very, very beginning of porcini, chanterelles and black trumpets....

Book signings: Friday June 11 from 11 am to 3 pm at the Art Institute of Tampa. (click here to see a map) Thursday June 17 from 4 to 6 pm at the Rolling Pin in Brandon (click here to see a map) August 2-5 at the ACF National Convention in Anaheim, CA (click here to learn more)  Cooking demonstrations:...

The 2009/2010 winners of the Cordon d’Or International Culinary Awards have just been announced and I had the surprise to be awarded Best Culinary Reference for my book, The Chef’s Repertoire. When I started writing in March 2009, I was far from imagining that I would get an award for my...

Look, I really like chef Colicchio. I think he’s talented, has a great personality and I also like his approach to giving back. This week I posted his top 5 tips on Holiday cooking. They all make a lot of sense and you can watch them right here: Now, as much as I like Chef Colicchio, I really...

I almost feel compelled to start with a disclaimer. Please: do NOT try this at home. I understand that if you landed on this page, most likely what you want to do is knowing how to cook a turkey. Maybe you are busy preparing for Thanksgiving 2009. Or maybe you just want to know how to make the moistest,...

After I posted the article “4 reasons why grass-fed beef tastes better” on Twitter, I had a few fellow chefs & foodies who had a diverging opinion. Well, we value dissent, here. Which is why I am posting the following poll. Please take the poll and don’t be afraid to comment. I’d...

You like to cook at home but you’re missing a little something to put you over the edge. You watch the food network, read cookbooks in bed, and wish that you had that little extra knowledge to make your cuisine a personal work of art. You admire chefs, and study your plate everytime you sit in...

Today, I got invited by Creative Loafing fun and dynamic food crew to record a podcast: Food critic extraordinaire (and tough!) Brian Ries and wine expert and francophone foodie Taylor Eason. I got to the Creative Loafing’s warehouse/office/recording studio early and chit-chated with Brian Ries,...

Gateway Organic Farm presents Dinner in the Garden Sunday October 18, 2009 at 4:00 pm Nine Chefs, one vision – a true farm to table experience - harvesting and preparing a six course dinner with wine in our greenhouse overlooking the garden. Our Gateway Chef’s Tyson Grant of Parkshore Grill, Matt...