Tag Archives: culinary

WILL WORK (luxury travel) FOR FOOD

It occurred to me the other day that is exactly what my job is: travel the globe to first-class destinations featuring the finest cuisine. I stay in the best rooms of four-star hotels, enjoying the spas and other amenities. Then … Continue reading

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Two tropical culinary plants I had to have this year

look past the large spiney leaves to see the round buds clustered in the center Naranjilla – Solanum quitoense – the botanical variety septentrionale is said to differ from the typical form, quitoense, (which literally means “of Ecuador”) in that it … Continue reading

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Food Trucks in the Historic District?

There was an application to the Saugerties Historic Review Board to place a Taco & Burrito food truck in the district, with picnic tables and rainbow colored umbrellas. There are no Village laws regulating food trucks, so it fell to … Continue reading

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What Have They Done To My Potatoes?

Deep down I’m just a meat and potatoes guy. I know that is hard to fathom after all the complex haute cuisine I’ve raved about, but I’d be just as happy with a baked potato – twice stuffed with cream, … Continue reading

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Prescient and Persevering – My Culinary Writing

On January 6th, 2011 I declared 2011 is The Year of the Pie. It was so, although the cupcake did pretty well too. Probably 2012 is the year of the Cupcake, if the Grilled Cheese Sandwich doesn’t beat it out … Continue reading

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Writing outlets update

Many of you know I’ve added Professional Baker to my bio, (Now, besides touring top kitchens, I cook in one!) but the news that my friends at Travelingboy.com finally made room for me on their masthead is NEWS! I’m busy, … Continue reading

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All Modesty Aside

Writing Your Own Bio Isn’t Easy Recently I was accepted as a contributing journalist for the travel website Travelingboy.com One of the hardest things I had to do to achieve that status was write my own bio. I’m a quiet, … Continue reading

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Portugal Rocks

Yes, I’m still here in Portugal. The wine growing region of Beira has me intranced. The local sausages (a version of morcella, or blood sausage) and farinheira (a grain-rich sausage) are pairing well with the wines, and sit well in … Continue reading

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Crossroads at Work

My part time job at Hudson Valley Dessert Company just got more interesting. I started at 2 half days baking. Now I’m doing 2 full days baking, and 2 days baking and cooking, with 2 more days up in the air. Meaning, if … Continue reading

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Strangest One Star Michelin Dinner – Ever!

All right, maybe I’m jaded, but I just had a fantastic dinner – GREAT flavors, composition and taste – perhaps one of the best ever. And (I hear you comment ) still you complain. You be the judge: I order “Sot … Continue reading

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