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mlaiskonis

  1. Opening party tonight for the return of Payard. Francois Chocolate inside Mauboussin, 63rd and Madison. Beautiful stuff. 7:41 PM Nov 5th from web
  2. Looking forward to tomorrow... The first of a three day lecture series by Harold McGee, the patron saint of modern cuisine, here in NYC. 7:58 PM Nov 3rd from web
  3. Digging these pink-fleshed apples... http://bit.ly/21gRF1 3:29 PM Nov 2nd from Facebook
  4. Exploring the Concord grape: http://bit.ly/1AiVxX 11:21 AM Nov 1st from Facebook
  5. How do we redefine already familiar ingredients? http://bit.ly/3qWIph 10:41 AM Oct 31st from Facebook
  6. Wrapping my head around the idea of form vs. function: http://bit.ly/3yfr9w 1:48 AM Oct 31st from Facebook
  7. Departing for the Emerald City, to discuss coffee, food, and the future of both... 1:51 AM Oct 27th from web
  8. Technology or nature? Perfect, plump egg yolks- nature's spherification. http://bit.ly/MCL59 3:14 PM Oct 25th from Facebook
  9. Pondering the paw paw: http://bit.ly/1sF6rT 1:44 AM Oct 23rd from Facebook
  10. Hmmm. I've been thinking recently about a culinary version of an 'exquisite corpse'. Looks like Top Chef beat me too it! 11:21 PM Oct 21st from web
  11. A happy experiment with corn: http://bit.ly/2NGxWk 11:19 PM Oct 21st from Facebook
  12. On the importance of being quiet long enough to simply listen: http://bit.ly/3fj9V9 4:26 AM Oct 20th from Facebook
  13. Remembering a taste of summer: http://bit.ly/oqYQY 1:09 PM Oct 18th from Facebook