A few weeks ago I cooked up a bunch of fun Thai dishes for a birthday party on the Upper West Side of NYC. It was really fun to play with some flavors and techniques I’m not so familiar with. The party was a huge success, and I can’t wait to work some more events like this!
Arepas have become very popular in New York lately, along with the myriad variations of flat cakes made from masa – each representing a different Latin American cultural background. Instead of waiting in line, my team chose to make some of our own for lunch:
Griddling Arepas, Scrambling Eggs with Huitlacoche, The Spread, Stuffed & Stacked!
I had the chance to participate last night in the first of what will be a series of mono-chromatic supper club type get-togethers. First up was GREEN, the color of spring. The wonderful produce all around us left no shortage of possibilities. I jumped on the opportunity to extract some chlorophyll from spinach leaves – a super geeky way to take green foods to a whole new level! Not so difficult, but a little time consuming:
A few more GREEN dinner moments: