The new Modernist Cuisine series has been announced!
* * P I Z Z A * *
http://modernistcuisine.com/2018/03/modernist-pizza-is-underway/
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Smorrebrod is a Nordic open sandwich that’s missing one piece of sourdough rye bread, or rugbrød.
Nordic rye bread tastes quite different than US rye bread and doesn’t rely on caraway seeds for flavor, but on cracked whole grains, nuts and a sourdough starter. The result is a dense but soft, slightly sour, nutty bread that’s firm enough,... More
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Another restaurant that I will revisit soon is The Alchemist in Copenhagen. I have been a few times now and it is really interesting to see this incredible talent evolving over time. Especially someone like Rasmus Munk whose food is so inventive and emotive. The meal I have posted here I had two years ago and going back fairly recently one can still... More
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"“And every moment is precious."
Interview with one of the very rare female tea grandmasters in Japan. Scheduling and workshop info in link.
http://www.luxeat.com/blog/17th-generation-tea-master-fuyuko-kobori/
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I'm hoping to return to Sweden this year and get a reservation at Frantzen. Crossing my fingers and setting my alarm.
https://guide.michelin.com/us/chicago/people/bjorn-frantzen-chef-sweden-michelin-stars/news
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Something really cool from the WSJ:
http://www.wsj.com/video/noma-20-reinventing-the-best-restaurant-in-the-world/0AA43842-D43D-41AC-B739-D5C4F09279E2.html?mod=djemMostPopVideo_h
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Gaston Acurio has over 60 restaurants which highlight different styles and levels of Peruvian cuisine. Tanta Chicago showcases the blend of Latin American, Asian and Spanish flavors that make up this dynamic cuisine. The bright, fresh, bold cebiches, the savory empanadas and refreshing and balanced pisco sours will transport you to Lima, Peru without... More
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