eBlog

grav + lox = gravlax

Sun, 9 Dec 2007 13:09:00 -0500

gravlax, lox, cold smoked salmon, hot smoked salmon my head wobbles every time i try to explain all of the culinary minutiae surrounding preserved salmon.

rachel collins ...

Sun, 9 Dec 2007 13:03:25 -0500

eLIVE!

Tue, 4 Dec 2007 12:42:24 -0500

next week or so emeril lagasse the “raging cajun” will shoot his last emeril live. i’ve been reading all sorts of crapola regarding the shows demise and frankly i couldn’t care less on the reasoning behind it. whether you love or hate him emeril has done more for my profession than most chefs will give him credit for. i watch emeril every day and even though it can be a bit much especially the LIVE show but give the guy a break he has been shooting that show 5 days a week for one hour for 12 years! tell me you wouldn’t get a bit goofy after all that time. in my book emeril is daMan and he gets my thanks for turning on generations of children that got the food bug from that man

another day another signing ...

Mon, 19 Nov 2007 18:37:35 -0500

back in the day all i really wanted to do was own a kitchen/cookware shop. nuttin big but great cookware, cutlery, all the kewl kitchen stuff with a demo kitchen to hold classes and some kewl foods to retail. these store still exist but the “mom & pop” shops are disappearing faster than indy coffee shops and restaurants. kitchen port in ann arbor is one of those great stores that i wish i owned. moved from their original space in kerrytown you can now find them on 283 S Zeeb Rd Ann Arbor, MI (734) 665-9188 in one of those new lifestyle strip centers. the space may be new but the atmosphere, the feeling is pure roberta! if you happen to be in the area check it out - your gonna love it!

herring + rice = sushi ...

Mon, 19 Nov 2007 18:27:20 -0500