I can spend days composing the menu for a dinner party.  But I work six days a week now and half of those days are spent in a restaurant kitchen.  It’s hot and I run up and down the stairs to retrieve and store vegetables and grains and pots and containers at least fifty times [...]

I first mentioned the Taste of Place artisan food fair to my fellow cooks in passing.  It was one of those “wouldn’t it be cool” sort of statements that often float back into the ether just as quickly as they come out of it. But then one of the other stages came back with “I [...]