Award-winning creators of THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, CULINARY ARTISTRY, BECOMING A CHEF, and THE VEGETARIAN FLAVOR BIBLE (Oct. '14)
Chef George Mendes pours the broth onto Peter's ravioli at Aldea
Peter's slow-poached egg at Aldea in NYC
Always such fun to watch the kitchen in action at Aldea in NYC
What's left of our beloved cookies from http://www.viennacookiecompany.com
Peter in the lobby of Circle in the Square before "Lombardi"
Wayne's desserts at Porter House are not to be missed!
Michael Lomonaxo's team at Porter House outdoes itself!
Couldn't be more excited to be at Porter House New York
But wait. -- there are more b'day treats for Andrew at EMP in NYC....
Andrew's birthday pre-dessert at Eleven Madison Park
Enjoying Andrew's birthday dinner at Eleven Madison Park in NYC
Andrew's birthday eve dessert at Picholine in NYC
Antonio Delli Colli describes the lobster at Picholine
Shaving a flurry of truffles onto JP's pasta at Picholine in NYC
Picholine beverage director John Tarleton nailed thepairing with his edgy choice of Gewurztraminer
Foie Gras and sweetbreads at Picholine
3 amuses-Bouche at Picholine in NYC
Andrew on his birthday eve, happy to be gifted w/ 4 artisanal bacons from CP & Jeff
Us on Monday during our trip to Portugal's Douro -- the most visually spectacular wine region we've ever visited
Karen with dynamo Chantal Guilhonato -- a four-star marketing rep for AVELEDA -- in Vinho Verde, Portugal
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