In November 2014, I traveled to Napa Valley, CA to attend the month-long Aim True Integrated Vinyasa Yoga Teacher Training with Kathryn Budig and Gina Caputo. 577 more words
Tags » Thomas Keller
I have often espoused in my writings about dining alone and how, yes, it is perfectly okay to do so. For much of my adult life, I have taken the solo path when eating out, mainly because circumstances warranted such, not because it was my fervent desire. 31 more words
I’m a salt freak.
I admit it. I don’t know how many different salts I own… but it’s more than a few. I have Australian Murray River sea salt, alder smoked sea salt, Jurassic salt, French fleur de sel, gray salt, maldon salt from the UK, and the list goes on. 455 more words
Ratatouille: a simple French dish of vegetables and provençale flavours and, more importantly, one of Emma’s favourite movies. This presents a challenge, because the ratatouille served at the end of the movie is a thing of supreme beauty and crammed full of nostalgic memories of mama’s kitchen, whereas the only ratatouille I’d experienced in the past consisted of a kind of vegetable sludge, hurriedly thrown on the side of a chicken supreme or grilled pork chop. 814 more words
Thomas Keller, the chef behind arguably the two best restaurants in America—French Laundry in Yountville, California and Per Se in New York City—has a serious love for Thanksgiving leftovers. 398 more words
This is a tried and true technique for a brown bird: