HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, June 16, 2016

From The Daily Meal: Culinary Travel: Paris. This Restaurant went straight to the top...with a two item menu. Plus our recipe for one of their specialties...



         Granted, “Canard et Champagne”  (Duck and Champagne) are arguably two of France’s greatest gifts to cuisine but it took some nerve to open a restaurant which sells nothing else.   But that is precisely what Jean-Francois Montfort and partners Jean Valfort and Pierre Dutaret did when they moved into a former chocolatier’s space a 57 Passages des Panoramas (Paris 75002 Reservations: 09 81 83 95 69 Open Tuesday to Saturday 12 Noon till Midnight).  The moderately priced restaurant immediately shot to the top of Trip Advisor’s Paris listings coming in at number 1 in a matter of weeks. 

Monday, June 13, 2016

Ruth Reichl's "Favorite" Recipe from "My Kitchen Year: 136 Recipes that Saved My Life"


   
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A short time ago, we went to the Jewish Community Center of Manhattan (344 Amsterdam Ave, NY NY 10023 Tel: (646) 505-4444). Judging from the smell of freshly-baked chocolate chip cookies, the place has a robust culinary arts program in addition to all its other offerings in Health and Wellness, Arts and Ideas and myriad others. We were there to hear Ruth Reichl talk about her latest book.  We are no strangers to this particular tome as it was the subject of earlier posts and recipes.  See http://www.chewingthefat.us.com/2016/01/review-of-ruth-reichls-my-kitchen-year.html and http://www.chewingthefat.us.com/2016/01/ruth-reichls-beef-wine-and-onion-stew.html.  Ms. Reichl simply brought to life much of the misery she suffered when Gourmet abruptly closed its doors leaving Ms Reichl, its editor literally out in the cold.  To our friends, Jill and Steve who went with us, much of this was news.  To me, it was just a sad reminder of what happened when we were robbed of both Gourmet and Ruth.   So when the question and answer session began, I asked the ultimate stupid question: What is your favorite recipe in the book?