I'm enjoying casseroles of tomato and eggplant, etc., but finding that they tend to end up a little too sweet. What can I throw in to remedy that? I'm thinking maybe worcestershire, tamari, oregano, black pepper, onion salt.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.