Enlarge Image +
Credit: @ THECHEEKYCHEF
I grew up cooking with all the lovely Greek ladies in my family. Always trying new restaurants in the city. I'm a big fan of the public/green market. I refused to touch raw meat until I went to college and was forced to cook for myself. I spend all of my money traveling and planning my next adventure. Lover of food photography and styling. Working in book publishing allows me to snag as many cooking and travel books as possible. Always up for a cocktail/dinner party. Classic Culinary Arts graduate of the French Culinary Institute in SoHo, NYC. Makin' things happen.
- Dislikes: blueberries & french toast
- All Time Favorite Restaurants: Perilla
- Foods I cannot live without: olives
It was my birthday celebration and I wanted a very small party, just a few girlfriends for dinner and drinks. Not the unbelievable mess that I was last year, giving an "Irish Goodbye" by leaving the bar in the dead of winter with no coat and...
How big is your staff in the kitchen at Rialto? 25 What do you have planned for 2011? A surprise! Are there plans for another book? My husband, Ken Rivard, and I are starting to work on one on Italian vegetables from a New England kitchen. Describe...
Here is a recipe that I created to take the traditional Vietnamese Bánh Mì Sandwich and transform it into a little bite-sized morsel of flavor. I pickled cubes of daikon and slices of baby carrots to garnish the meatballs. The recipe for the...