Two of my favorite Thai restaurants in Tampa have shrunk their portion sizes to near haute cuisine levels and are no longer serving Jasmine rice. Where can I go to get an experience as good as 3-4 years ago?
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.
Portioning Cookie Dough
Using an ice cream scoop is best.
Babu Ji Masala Fried Chicken and Technicolor Waffles