I'll admit it: I was a little late to the Puerto Rico game. Thankfully, due to Snowmageddon this year, I finally cottoned on to our cousin in the Caribbean. Now that I've drunk the Kool-Aid, I'm bound and determined to get everyone there.
Yet this year on opening day, rather than being one of the first through the doors, I sat home on my couch, feeling anything but inspired. Then my phone chimed the sound of a text coming through, a friend who always flies in for StarChefs.
New York City exudes an energy like no other city in the world. Each time I visit, I discover new things to experience as I relish the many things that I have delighted in before. But there is always something new.
I spoke with Anthony Bourdain and Eric Ripert about their upcoming work and new adventures, their perspectives on the food scene in San Francisco, and their perspectives on the movement toward locally grown foods.
We can only prepare and eat safe and sustainable seafood dishes if we are given honest information about how these products are harvested, bought and sold. The current system isn't designed to ensure that accountability is a constant player in seafood production.
The Michelin Guide to restaurants has been around for more than 100 years and claims more gravitas, by sheer longevity, than most other dining guides. Recognition bestowed by this particular institution can make or break a restaurant.