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A Visit to Rodale Institute
A gorgeous winter day and I am beaming. To be on a farm with happy pigs, clucking hens and hoop houses growing greens, one hardly notices the freezing temperatures outside. Welcome to the Rodale...
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80 Cakes for Jacques Pepin
When the Elvis of the food world, Jacques Pepin turns 80, there is reason for chefs, cookbook authors, media personalities and press to celebrate. And they do. Happy Birthday Jacques! In Washington...
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The Most Exciting Meal of the Decade: WastED
Dumpster Dive Salad He’s done it again. Dan Barber never ceases to thrill, challenge and inspire me as a diner. This time he really topped himself. As you may know, Dan is one of the most responsibly...
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A Million Pounds of Greens in Newark New Jersey
I saw the future in Newark, New Jersey. It was green. Really green. No GMOS, no pesticides and it was delicious. Aero Farms is a high-tech farm that has been working for a few years now. It not only is...
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The New York Cake Show in Times Square
ICC was proud to collaborate with NY Cakes and present a VIP cocktail party complete with flaming Dragon Cakes…and participate in the very first NYC Cake Show at the Marriott Marquis in Times Square....
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Gray’s Papaya Revisited
You cannot live on the Upper West Side and not indulge in a Gray’s Papaya hot dog. I realized that I had not eaten a Gray’s since the mid seventies. I needed to check out if this corner icon was still...
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Korea:Eating at the DMZ
It was my fifth trip to Korea (to participate in Seoul Gourmet 2016) and I figured it was time to get up to the DMZ. The DMZ is the demilitarized zone created in 1953 between North and South Korea....
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The Best Canned Tomato in the World
I never thought much about canned tomatoes. I love ‘putting up’ tomatoes from my garden but I don’t ponder too deeply about the commercial kind. That is, until I was invited last September to the Mutti...
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Josh Skenes: Wisdom 101
I am proud to say that Josh Skenes is a graduate of The French Culinary Institute/ICC. There is no finer moment for a school than when a student becomes a master. The culinary world has discovered Josh...
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Queen Snow Crab and Her Loyal Subjects at the Dock
A number of years ago I invited a bunch of top chefs up to my place in Fourchu, Cape Breton Island, Nova Scotia (and what chefs…Dan Barber, Jonathan Waxman, Cesare Casella, Candy Argondizza, David...
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