As part of an amuse bouche, I thought of dipping some mild chillis in melted sugar to create a crisp shell. Can someone name me a popular brand that's mild enough to eat raw? (about the same heat as a microwave curry)
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.