Amazing Photograph by Wil Edwards The two faces of molecular gastronomy, the scientific and the culinary, represent a conceptual split that I have also experienced. Despite the culinary world’s intentions to view the field as an expression of an evolving cuisine that embraces innovation and new technique, its platform in a bourgeois marketplace had never … Continue reading
It is with great pleasure that I announce a collaboration between fellow Brooklyn based cheese maker, Matt Spiegler, and I, in one incredible cheese soirée. The evening will be an eclectic mix of urban and locally made cheeses, beer from Basil Lee and Kevin Stafford of Finback Brewery (Queens’ newest craft brewers), a screening of a new short cheese … Continue reading
Cheese in the City 