BY SANDY DAVIS Join me next Tuesday March 6th, for a hands-on lesson in making fresh pasta at home. Unlike baked goods, pasta dough isn’t fussy, instead, it is simple and forgiving. Yeah! Isn’t that good news? It’s basically only two ingredients: flour and water. Of course we can add more stuff like eggs, flavorings,… [Continue Reading]
by SANDY DAVIS For the Culinary Institute’s Grand Opening, I decided to take a common, ordinary dish and turn it into something distinctive and different—–to elevate the dish to a higher calling, so to speak. I chose deviled eggs, but not your grandmother’s deviled eggs! By making two different fillings, I was able to use… [Continue Reading]
Sandy Davis has lived and worked in New York in the food business for the last twenty years. From Executive Dining on Wall Street to having his own catering business, and being the chef of the Cowgirl Hall of Fame in the West Village, Sandy has a great deal of experience to share. Sandy is… [Continue Reading]
by DENISE SHAVANDY Two great culinary artists collaborated to create a magnificent meal at the Buffalo Gap Food & Wine Summit this year. Steven Pyles and Najat Kaanache brought their creative talents together to create items such as Compressed Melon with Nitro Mascarpone & Proscuitto Dust, and Lamb Obulato, Osso Busso-Cocoa Cappuccino, Spring Peas, &… [Continue Reading]
by DENISE SHAVANDY Homer, a cow & a pig made for a great day at TSTC Culinary Institute. For our Meat Fabrication class, guest Homer Jones, deftly wielded his knife in a 6 hour demonstration of fabricating different cuts from a half of a cow. He slowly disassembled the hind quarter, and then the fore… [Continue Reading]