by David Sepulveda | Feb 26, 2015 1:10 pm | Comments (1)
It was a close shave for some firefighters, police and civilians who dared “brave the shave,” losing their locks to a phalanx of hair stylists as part of the annual St. Baldrick’s childhood cancer research fundraiser held at Pitkin Plaza’s Trinity Bar — formerly O’Tooles — the site of previous St. Baldrick’s events.
by Aliyya Swaby | Feb 23, 2015 4:46 pm | Comments (1)
Boiling fruit and sugar for a half-hour might technically make a jelly. Yvette Sincavage spends four hours slow-cooking dried apricots, water, sugar and lemon for Skappo’s new line of jams, which reminds her of an important lesson: “You can slow down a bit if you want to.”
by Brian Slattery | Feb 22, 2015 10:13 am
by Markeshia Ricks | Feb 11, 2015 4:08 pm | Comments (3)
With shallots and garlic sautéing in a pan, Chef Pete Jaynes could have reached for a nice white wine for his sauce. But Valentine’s Day is coming. So instead he reached for the champagne to deglaze his pan.
by Lucy Gellman | Feb 5, 2015 3:18 pm
A cut of a European sea bass called Branzino sunned itself on the glinting, clean countertop, as its foodie friends – old and trusted (salt, sliced potatoes, olive oil, cream) and some newer (crispy quinoa, fried capers, rosemary-soaked, flame-licked baby tomatoes) – stood at the ready in small white dishes.
by Lucy Gellman | Feb 5, 2015 3:16 pm | Comments (3)
On Trumbull Street, Caseus was preparing for the lunch rush. In the cheese shop downstairs, a cheesemonger weighed chunks of mild, melty Saint D’Agur, runny Mont d’Or, and young, still-timid Manchego for a steady stream of customers.
by Allan Appel | Feb 1, 2015 2:01 pm | Comments (2)
Jose García orchestrated 300 individual chicken wings bubbling away in the seven-basket fryolator for 15 minutes. He gave each basket ten deft shakes a minute so the vegetable oil parboiled them evenly. Then out they went to the refrigerated truck in the parking lot to await saucing.
They joined what in the end will be — count ‘em — 25,000 individual wings, 360 pounds of cut celery, and 17 five-gallon buckets of Buffalo wing sauce, which will fill about 1,000 Super Bowl orders at Archie Moore’s between 11:30 a.m. and 8:00 p.m. on Sunday.
Asked if he could reveal what’s in the wing sauce, longtime manager Jim Wooley thought deeply and then replied, “No.”
by Allan Appel | Jan 29, 2015 2:52 pm | Comments (3)
Amateur cheeseologist Vikram Dhawan sampled a two-year-old Grafton to answer an aromatic question.
by Jack Hitt | Jan 28, 2015 4:02 pm | Comments (22)
Back in the mid-1990s, not long after I had moved to New Haven from New York City, I was sitting at Lulu’s European Coffeehouse enjoying a mug of her high-test, low acid brew when the eponymous hero of the shop sat down and shoved a sheaf of crumpled papers at me. “This is my friend’s writing,” she said. “You simply must read it.”
by Lucy Gellman | Jan 26, 2015 11:12 am | Comments (2)
“What would you like?” Shilmat Tessema asked as she lifted a warm container of food over her Lalibela truck’s countertop.
Thomas Breen stepped up to the chrome-and-yellow food truck that has become a beloved staple at Ingalls Rink, eyeing the steaming, thick portions of turmeric-kissed cabbage, gleaming, wilted green beans, spice-rubbed carrots, and clay-red lentils that he had been thinking of all week.