Last month, with little warning, Chris bought an air ticket to Greece.
When I’m introduced to a new indigenous ingredient, I experience a similar reaction to that of a prospector unearthing a new mineral deposit. My eyes alight. I examine and prod and my fingertips tingle.
The Elephant Café, in which I am a partner and the Chef de Cuisine, is two months old today. Instead of writing about its story so far, I have chosen instead to compile a slideshow that illustrates it.
The day I discovered that so many flowers were edible transformed how I prepared and presented my food. Edible flowers not only bring color and texture to a dish, but also flavor and scent.
Our world, it seems, is descending down a refuse-filled vortex not unlike that after you’ve pulled the plug on dirty dishwater.
