Journal

Chef's hands plating caviar simply on a warm plate, kitchen-light environment

A chef on the case against ceremony

Notes from a conversation with a chef who spent fifteen years cooking in formal restaurants and now runs a small kitchen. On why caviar doesn't need theatre, and why most...

A chef on the case against ceremony

Notes from a conversation with a chef who spent fifteen years cooking in formal restaurants and now runs a small kitchen. On why caviar doesn't need theatre, and why most...

Wine glass beside an open tin of caviar on a dark bar counter, evening light

A conversation on caviar pairings — in the kitchen at a small wine bar

Notes from a conversation with a wine buyer who's spent twenty years pairing caviar with things people don't expect. On dry Rieslings, unoaked sake, and why Champagne isn't always the...

A conversation on caviar pairings — in the kitchen at a small wine bar

Notes from a conversation with a wine buyer who's spent twenty years pairing caviar with things people don't expect. On dry Rieslings, unoaked sake, and why Champagne isn't always the...