Gastronomy

Love to eat seafood but are afraid of cooking it at home? Joe Knows Fish – Taking The Intimidation Out of Cooking Seafood by Joe Gurrera is the perfect cookbook to guide you from purchasing, prepping, and preparing. Passionate about seafood, Joe Gurrera, owner of Citarella Fine Foods shares his knowledge in an approachable, humorous style with recipes that include step-by-step instructions and before and after inspiring photos that will have you cooking seafood with confidence and ease. Joe Gurerra …

The 2017 Greenwich WINE + FOOD Festival presented by Serendipity in Greenwich, Connecticut was truly a Luxury Experience! Imagine an all-day festival dedicated to wine, spirits, and food, with Greenwich’s own Kathie Lee Gifford pouring her wines for attendees, cooking demos by Mario Batali, Adam Richman, Mary Giuliani, Samantha Benjamin, Alex Guarnaschelli, Kevin Des Chenes, Lindsay Perkins, Scott Conant, and Julia Deane, and more food and drink than you could possible consume, even in only small bites. The platinum-selling Pop …

Sea Robins, Triggerfish & Other Overlooked Seafood – The Complete Guide To Preparing And Serving Bycatch by Chef Matthew Pietsch and James O. Fraioli deftly combines the culinary talents of Chef Matthew Pietsch, chef and restauranteur, with James Beard Award-Winning Author, James O. Fraioli. The esteemed Fabien Cousteau contributes an outstanding foreward. The result is an irresistible combination that showcases the need to consider, and enjoy, alternative fish and seafood, taking bycatch and making it commercially and culinarily desirable with …

Love fish but have no idea how to cook it? Simply Fish – 75 Modern and Delicious Recipes for Sustainable Seafood by Matthew Dolan is a well-crafted, easy to follow cookbook that guides readers on the full fish experience from the water to the table providing information on what to look for, what to ask for, step-by-step recipes, suggestions for beverage pairings, and even has a dessert or two to provide you with the "tools" to create many wonderful (seafood …

It was another amazing year at the 2016 Greenwich WINE + FOOD Festival presented by Serendipity in Greenwich, Connecticut benefitting The Hole in The Wall Gang Camp, Wholesome Wave, and the Greenwich Department of Parks and Recreation. Great wines and spirits, delicious food from area restaurants along with celebrities Kathie Lee Gifford, Michel Nischan, Adam Richman, Marcus Samuelsson, Marc Murphy, Alex Guarnaschelli, and more, with music by Grammy award winners Ziggy Marley and the Old Crow Medicine Show made it …

For culinary enthusiasts as well as professional chefs, the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center) was once again a memorable weekend of baking, cooking, and celebrating with top industry professionals. Over the course of 2 days during the New York Culinary Experience 2016 we took bread classes, culinary classes, had chocolate and cocktail demos, and took a dessert class with top industry professionals where we learned professional techniques, tips, and …

Chef Alain Sailhac, Dean Emeritus of The International Culinary Center (The ICC) in New York City, taught me how to make the classic French recipes, Bouillabaisse and Raspberry Crème Brûlée during the during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center). Chef Alain Sailhac graciously shares his recipe for Raspberry Crême Brulée. Bon Appétit!

François Hiegel, Executive Head Baker of the prestigious Thomas Keller Restaurant Group shared the art of making Classic New York Pretzels during The International Culinary Center (The ICC) in New York City, during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center). Is there anything better than eating homemade pretzels hot from the oven?

For an oyster fan, Oysters A – Z with Chef Kerry Heffernan during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center (ICC) in New York City was a fantasy of a cooking class. During the class I shucked my fair share of oysters to make East and West Raw Oysters with Two Mignonettes, Fried Oysters with Cornichon, Tangerine and Coriander Crema, and Oyster Pan Roast, with Oysteroot (Salsify) Celeriac, Bacon and …

Learning the art of making authentic Fish and Chips with Chef Paul Liebrandt during the New York Culinary Experience (NYCE) 2016 hosted by New York magazine and The International Culinary Center (ICC) brought back many fond memories of time spent in England. Chef Paul Liebrandt graciously shares his recipe for Fish and Chips with Lime Pickle Aioli.