Chipotle-Bourbon Pork Chops near Retsoff, NY

Tuesday, May 20th, 2008 Posted in Road Food | No Comments »

One Sunday evening in early May, while preparing to perform in the schools of this Rochester, NY region, I literally stumbled upon the chock full parking lot of the Yard of Ale restaurant. A full parking lot out in the middle ...

Lemon Confit

Monday, May 12th, 2008 Posted in cool ingredients | No Comments »

From Tom Colicchio's "Thinking Like A Chef," a book I unhesitatingly recommend to you: beautiful, freeing and useful. ‘Confit’ is simply a fancy french term that means ‘preserved.’ I toss these in with green beans or roasted asparagus;  chop them up ...

Shrimp and Corn Chowder

Friday, May 2nd, 2008 Posted in fish, meals | No Comments »

April 4, 2008 The fortieth anniversary of the murder of Dr. Martin Luther King, Jr. I performed at his memorial service in our high school with the first black teacher I had ever seen, Winfield Pate. He played piano, I played ...

Cured Salmon

Friday, May 2nd, 2008 Posted in fish | No Comments »

I had my first taste of lox when I moved to New York City in 1975. I was cooking for Richard Scheckner and the Performance Group's production of 'Mother Courage', working briefly at the Elephant & Castle as a salad/prep ...

Sourdough

Friday, May 2nd, 2008 Posted in bread | No Comments »

Background I became interested in sourdough and set up my sourdough starter in 1975 on the Upper West Side of Manhattan. I dried it out and put it in suspended animation when I went to Ireland and Europe in the spring ...