Anyone have ideas on where I can buy some nice dry French hard cider in SF or the East Bay? American would be ok too if it's not too sweet (ie no ACE). Just wish I had time to drive up to the Apple Farm and get a bottle or two of theirs!
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.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.