Search results
Results from the WOW.Com Content Network
Foodie Tyler Ledford and his date Margot Mills travel by boat to Hawthorn, an exclusive restaurant on a private island operated by celebrity chef Julian Slowik. The other guests are food critic Lillian Bloom and her editor Ted; wealthy regulars Richard and Anne Leibrandt; washed-up movie star George Diaz [a] and his personal assistant Felicity Lynn; business partners Soren, Dave, and Bryce ...
He was the co-owner of Corton restaurant in New York City and the subject of the documentary film, A Matter of Taste: Serving Up Paul Liebrandt. Liebrandt is known for his daring cuisine, creativity and eccentric style, and has been awarded two Michelin stars .
Bar Louie is going chef-driven. The happy hour haven has overhauled its menu — adding dozens of items, from small bites to dinner entrees to cocktails and mocktails — in a bid to elevate the ...
It’s excellent on its own and makes a terrific base for cocktails, too. Hardy Legend 1863 ($70) This fascinating expression brings together Cognacs up to 12 years old, aged in deeply charred oak ...
Started in 1992, the restaurant uses high-quality sustainable seafood in every recipe, with each fish's origin listed on the menu. Truluck's also never serves endangered or overfished species and ...
The three-course menu starts with delicate drinks and progresses to richer items. The five-course menu includes food with the drinks, prepared by the chefs and bar team to accompany the cocktails. The seven-course tasting is served in the restaurant's kitchen, and includes food and reportedly the best cocktails The Aviary can offer. [1]
The Oxford Companion to Spirits & Cocktails (OCSC) is a book in the series of Oxford Companions published by Oxford University Press.The book provides an alphabetically arranged reference to spirits, cocktails and other elements of the bar industry, compiled and edited by David Wondrich and Noah Rothbaum, with contributions by several writers including Doug Frost, Garrett Oliver and Audrey ...
Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crispy, glass-like crust (or place the pie under a broiler for a minute or two, keeping a close eye to prevent ...