Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
How to Crush Ice for Cocktails
Some cocktails call for crushed ice rather than ice cubes. Crushed ice melts quicker and makes more of a slushy drink—perfect for summer coolers. CHOW's Amy Wisniewski shows you how to transform solid ice cubes into melty shards, via satisfying blows on the counter.
How to Crush Pepper Without a Grinder
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How to Crush Pepper Without a Grinder Jill shows you how to use simple kitchen equipment to crack whole peppercorns if you don't have a fancy pepper grinder.
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When Should You Use Cubed Versus Crushed Ice?
And what about cracked ice?
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions.
Yes, Cotton Candy Grapes Are Real—Here’s Where to Find Them