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Get Your Braise On! | Manna East

Monday, October 19th, 2009

A chef who I greatly respect, Alain Sailhac, taught me this lesson early on via a flurry of gracefully-executed French profanity, and he wasn’t wrong. Use fresh, locally-raised meats, real deal stock, and fresh aromatics and you’ll be …

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Haute Blog: LANAKILA- The Good Table Benefit

Friday, January 20th, 2012

Caviar Palatte (Chef Rick Tramonto). Black, wasabi, whitefish and salmon roe with accoutrements, egg whites, yolk, caper, onion, crème fraiche and toast points. (Magnum of 88 Dom Perignon Champagne). Explosion (Chef GrantAchatz) …

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