Every so often, a dining opportunity arises that actually excites me and it’s rarely in a restaurant setting. Nice meals are a dime a dozen but genuinely engaging culinary experiences are few and far between. Read more about Chefs in Residence by Butter on the...
Read MoreRolled by hand, dusted with flour, and hung to dry at an outdoor market in Paris. It needs little more than a slug of virescent olive oil, crushed garlic, and red pepper flakes. Some oily anchovies wouldn’t hurt...
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