EXECUTIVE DECISIONS: fabrick
byExecutive Chef Adin Langille Redneck Casserole Serves 4 to 6 Cheese Sauce 2 cups of milk (maybe a little more to adjust consistency) 2…
News
EXECUTIVE DECISIONS: David Burke’s Primehouse and Prime
byExecutive Chef Dino Tsaknis “One of my favorite dishes during the holidays is bougatsa. It is a Greek custard-filled pastry with filo. It is…
EXECUTIVE DECISIONS: David Burke Fromagerie
byExecutive Chef Phil Deffina “Our family, young and old, always enjoys lobster — from the 4-year-old cousins who like to pick at the leg…
EXECUTIVE DECISIONS: David Burke at Bloomingdale’s
byExecutive Chef Jose Max Grilled New York Steak with Roasted Brussels Sprouts and Fingerling Potatoes 1 pound Brussels sprouts 1 pound fingerling potatoes, cut…
Wine: The Northern Rhône Valley
byby Wine Director Will Costello There truly is no replacement for visiting the vineyards and meeting the winemakers in order to see exactly what…
EXECUTIVE DECISIONS: David Burke Kitchen: Executive Chef Chris Shea
byDeviled Duck Eggs with Smoked Duck Breast Bacon serves 4 12 duck eggs, hard-boiled 1 cup mayonnaise 3 tbs crème fraîche 1 tbs chipotle…
Three wineries that blaze the trail for New Zealand wine
byKIM CRAWFORD is one of New Zealand’s most exciting and innovative wine producers. Since starting out in a small Auckland cottage in New Zealand…
CHEF LANGILLE’S CULINARY TOUR OF NEW YORK
bySEBA-SEBA A Colombian bakery in Queens. Great empanadas, pastries, and chicharrón. AREPAS CAFÉ A Venezuelan café in Queens. Awesome arepas and cachapas. LA CASA…
On The Front Burner: Adin Langill
byExecutive Chef of fabrick Entrusted with opening and operating David Burke Group’s brand-new restaurant, fabrick at The Archer, Chef Adin Langille has quickly risen…
Serving Up Aces
byWith three US Opens under his “racket,” Prime’s Executive Chef Pedro Avila feels as if he has a pretty good handle on tackling the…