I have a new machine, a renewed spirit, and a new way of seeing the world. Thanks to you.
http://blip.tv/file/get/Culinarymedia-FP89CasaSolla548.mp3Podcast: Play in new window | Download | EmbedDuring my trip to Rias Baixas, Spain, our gaggle of journalists spent an evening in the dining room of Chef José González-Solla, owner of Casa Solla in Pontevedra. We were in for a delightful interpretation of Galician cuisine, many of which came with a variety of textures, flavors and colors. After dinner I sat down with the chef to talk about his food philosophy and the way he plays with his food. You can see the photos of our various courses below. www.restaurantesolla.com Two exciting announcements this week: Our new Knife Skills…
http://blip.tv/file/get/Culinarymedia-CMNTravelsCasaSollaInGalicia456.mp4Podcast: Play in new window | Download | EmbedDuring my trip to Rias Baixas, I snuck into the kitchen with Chef José González-Solla, owner of Casa Solla in Pontevedra, to watch him prepare our main course. This chef likes to play with his food, and he treated us to an inspirational twist on traditional Galician flavors. You can also listen to my interview with Chef Gonzalez-Solla on the next Food Philosophy audio podcast. He is a delightfully sweet human being, and we had such fun as we talked about playing with our food! www.restaurantesolla.com A production of the Culinary Media…
First they came for the foie gras.
Now, the self-appointed police of all things have decided to attack…salt. Yes, salt. That mainstay of cooking, that critical ingredient to every baker on the planet, and flavor enhancer to every dish that comes out of a kitchen, professional or otherwise.
If you are one of those crazy ones, and you have a vision that makes you burn with passion, I salute you and everything you represent in this world. It is you to whom I look for inspiration on my dark days, and you to whom I raise my glass on the bright ones.