A quick little post before I head to France for a little break before the Hamptons season. Sorry for the lack of posting this past few weeks but a combination of work and not feeling too shabby have kept my blogging mojo on the low side. Hopefully this little vacation will recharge the batteries and […]

If you can imagine all the lusciousness of melt-on-your-tongue Wagyu with aromatic pastrami spice, paired with the delicate buffalo mozzarella on a thin layer of tomato sauce with caramelized vidalia onions and let’s not forget the fatty bits of the wagyu pastrami, charred around the edges, melting onto the pizza to create an intricate combination of flavors. […]

I’ve been scratching my head over how to describe porchetta – so i got some help. Are you ready for a moment of Wikipedia wisdom? Porchetta /por’ket:a/ is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The body of the pig is gutted, deboned, arranged carefully with layers of stuffing, meat, […]

Chefs like to build flavors one upon the other to give dishes variety and depth, as you can already tell i took this ‘layering the flavors’ business quite seriously. Here’s a pizza topped with sweet shallot confit, bacon, roasted acorn squash, taleggio, manchego, baby arugula and .. a gentle drizzle of aged balsamic. I’m talking about 25 […]

I don’t know about you but i’m starving!  Being lost in a maze of HTML codes for 10 days left me  hungry for something good… something really good. Sorry if i don’t have a nice bubbly to offer you to celebrate the new blog even though i think it would pair really well with this recipe but … but let’s […]