Monthly Archives: January 2012

Congratulations to Richard Rosendale, CMC – Bocuse d’Or Candidate USA for 2013!!

Posted on January 30, 2012 by docsconz in Bocuse D'Or, Cooking, Culinary Personalities, Food and Drink, France, Slow Food, Upstate NY

Richard Rosendale CMC is the American candidate for the Bocuse d’Or 2013. Along with his commis, Corey Siegel, won the honor with a focused and determined culinary performance yesterday at the Culinary Institute of America in Hyde Park, where they competed against [...]

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Sunday Photo – The Winner of the Bocuse d’Or USA Commis Competition is

Posted on January 29, 2012 by docsconz in Bocuse D'Or, Culinary Personalities, Food and Drink, Photo Posts, Slow Food, Upstate NY

Rose Weiss, a culinary extern at Gramercy Tavern won the first commis competition sponsored by the Bocuse d’Or USA Foundation to identify young rising talent in the culinary world. She graduates from the French Culinary Institute on Monday. Thomas Keller [...]

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Brunch at Empellón Tacquería

Posted on January 27, 2012 by docsconz in Food and Drink, New York City, Slow Food, Traditional Ethnic, Travel

Empellón Tacqueria is the Mexican restaurant run by former WD-50 and Alinea Pastry Chef Alex Stupak and his wife Lauren Resler. He runs the savory kitchen, while she handles the pastry side. When it opened last year, Stupak and Resler’s approach was [...]

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Mast Brothers – A Chocolate Maker Grows in Brooklyn

Posted on January 26, 2012 by docsconz in Food and Drink, New York City, Pastry, Slow Food, Top Tastes, Travel

Neither Rick nor Michael Mast had been chocolate makers before they started their Mast Brothers chocolate business. Rick had been chef and Michael a film-maker when they identified a niche for high quality, artisanal chocolate amongst all the other new [...]

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One Year Ago Today – Bocuse d’Or 2011 Day One

Posted on January 25, 2012 by docsconz in Bocuse D'Or, Culinary Personalities, Upstate NY

One year ago today an epic gastronomic battle started in Lyon, France. It was the first day of the two day Bocuse d’Or cooking competition, ultimately won by Denmark’s masterful Rasmus Kofoed. The team from the United States, consisting of [...]

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Pillar & Plough Please – A Culinary World Tour in Brooklyn

Posted on January 23, 2012 by docsconz in Cocktails & Libations, Fine Dining, Food and Drink, New York City, Pastry, Slow Food, Top Restaurant Meals, Travel, Wine

Rumors. It is sometimes difficult to know when to believe them and when not.Usually there is some basis in fact, but whether they turn out to be true, can be anyone’s guess. One such restaurant that has been the subject [...]

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Sunday Photo – Blue Bottle Cappuccino

Posted on January 22, 2012 by docsconz in Food and Drink, New York City, Photo Posts, Slow Food, Top Tastes, Travel

I love coffee, but as a concession to certain personal health concerns I generally try to stay away from it. Last weekend in Williamsburg, Brooklyn with my wife, we passed by a Blue Bottle coffee shop, one of the few [...]

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The Dorrance – A Sense of Place and Time in Providence, R.I.

Posted on January 17, 2012 by docsconz in Cocktails & Libations, Fine Dining, Food and Drink, New England, Pastry, Regional, Slow Food, Travel, Wine

Doing a stage at a well known restaurant is no guarantee that a stagiere will come away from that stage with anything other than to say that he or she worked there for a period of time. The brief period [...]

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Sunday Photo – The Bordelon Cocktail

Posted on January 15, 2012 by docsconz in Books, Cocktails & Libations, Culinary Personalities, Food and Drink, Photo Posts, Recipes, Slow Food

My wife and I recently had a few friends over for dinner and as I was perusing through the new 75thAnniversary Edition of Mr. Boston Official Bartender’s Guide (Mr. Boston: Official Bartender’s & Party Guide) by Jonathan Pogash and Rick Rodgers, [...]

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Sunday Photo – The Spanish-fried Egg

Posted on January 8, 2012 by docsconz in Cooking, Culinary Personalities, Photo Posts, Slow Food, Spain, Upstate NY

I love eggs in Spain, especially when they are fried. In the United States, when eggs are fried it is most typically done in a skillet or a griddle with a little bit of fat, typically butter of bacon grease. [...]

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