Dan Barber, the James Beard award-winning chef, has created an 18-day pop-up in his West Village restaurant, Blue Hill, serving a menu celebrating that which is usually discarded (think a burger made of "juice pulp" and stew of kale ribs).
This week, I want to tell you about some fabulous food happenings in New York City. It was cold so I was lazy this week and didn't really go to any theater or concerts. But I ate out around the city, because nothing warms you up like a hot meal and a bottle of red.
This past year training and representing my country as the Bocuse d'Or candidate has been one of the most exciting of my life. It fostered an enormous sense of pride and community at The Greenbrier, allowed me to grow as a person and a chef.