Spy In The Kitchen

Adventurous Eaters Wanted

Ever listen to NPR’s “Hidden Brain”?  Described as “Using science and storytelling, Hidden Brain reveals the unconscious patterns that drive human behavior, and the biases that shape our choices”, it’s a wonderful program and I’m sure I would be far more giddy at meeting the host (Shankar Vedantam) than, say, Kim Kardashian.  Anyhow, despite the fact that

Read More

Deconstructed

Chef Cipolla does a “deconstructed” dish occasionally with the most recent example being the Gnocchi Bolognese on the current “Italy” menu. You can think of a deconstructed dish as an example of taking ingredients that are normally combined, possibly changing their forms, and then plating them together in a different way. Deconstruction has, in some

Read More

The Canvas Dessert

I honestly never thought much about plates.  In my younger days, I recall even avoiding them altogether and eating directly out of pots and pans to minimize the amount of dishes I had to wash.   That was before I had the pleasure of dining with Chef at Per Se in NYC.  When the iconic “Oysters

Read More

Salt Baked Fish

Our early spring menu allows for a variation on our typical serving format in that many of the courses have some degree of tableside preparation.  One dish that definitely has a some captivating cool factor is the salt crusted fish (which may be snapper or bass depending on what is the best available).  Your Spy

Read More

The Call of the Wild

Chef Cipolla is a sportsman and our latest menu has been affectionately named “The Call of the Wild”.  I wanted to share with you some of the secrets behind a preparation for Venison that Chef has absolutely mastered.  He pulls slightly different variations of this dish out of his hat from time-to-time for private events

Read More

Lounge Tapas

Tapas, or appetizers/small plates, have evolved into an entire sophisticated cuisine.  A little bit of “investigative” work earlier this year led me to locals like Bilbao and San Sebastian Spain to check out some authentic tapas scenes.  Although the food was truly fantastic, what inspired me most was the philosophy around tapas.  The Spanish believe

Read More

The Lounge

I may be the Spy in the Kitchen but I want to share some intel and history on The Lounge which recently opened for business.  The Lounge is truly a great example of entrepreneurial spirit and seizing opportunities … the prior retail store was struggling and we saw that developing an adjacent tapas restaurant &

Read More

Provenance

I appreciate art but I love food; specifically eating food.  In the world of art, provenance is the term used to describe the chronology of ownership and possibly the context under which it was created.  It’s the reason a bloodstained and bullet ridden flag from General Custer’s army found at Little Bighorn sells for $5M.

Read More

Chef’s Table

We all know about the explosion of food related programs over the past ten years.  With Iron Chef, Beat Bobby Flay, Top Chef, Cut Throat Kitchen and, more recently, America’s Worst Chef’s, it seems like almost every angle has been played out on the reality cooking show front.  In terms of documentaries, there are the

Read More

PB&J

Everyone knows foods that go well together like peanut butter & jelly, cucumber & dill, apples & sharp cheddar cheese, horseradish & beef, etc., but I was intrigued as to why the latest dessert with corn cream & blueberry ice cream blew my mind (see below with flan in the foreground).  Sure, a blueberry cornbread muffin

Read More