This past weekend, I tried out a new restaurant. Unfortunately, the food was disappointing. Everything was either too salty, burned, or had a weird texture.
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This past weekend, I tried out a new restaurant. Unfortunately, the food was disappointing. Everything was either too salty, burned, or had a weird texture.
on Yahoo! |
Recently at Waterbar, here in San Francisco, I ordered the fish & chips. I was blown away when the waiter brought out an entire rock cod — eyes, fins and all. The fish was battered and deep-fried whole for my eating pleasure.
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Anyone who's ever watched Top Chef, flipped through a food magazine, or eaten at a fancy restaurant understands the importance of plating food. First impressions are important, and the way your meal is presented can determine whether it's considered mere grub or totally gourmet. But you don't have to be a pro to create a pretty plate.
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Last week I was invited to a demonstration hosted by Chef Marcus Samuelsson. An awarding-winning chef and cookbook author, Samuelsson is known for his role as chef and owner of Aquavit, New York City's innovative restaurant devoted to Scandinavian cuisine. Taking inspiration from his Ethiopian roots, the chef recently opened his first African restaurant, Merkato 55.
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Let me introduce you to Anne Burrell. Anne's a multi-tasker with many roles in the food industry. First and foremost, she's the executive chef of a restaurant, Centro Vinoteca, in New York City.
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