from Gastronomica 2:3 In late summer my rose bushes start to dance. Looking closely, I see honeybees darting from bud to bud, making the stems bend and sway. The bees are collecting pollen from the bright, powdery center of each blossom. When they have a full load, they hustle back to the colony with the […]
I’m often asked what style of food I cook at One Market. My stock answer, “Contemporary regional European,” is as hokey as it sounds. The truth is, I cook American food. So why do I cringe when I write that?
Ice cream aficionados can be divided into two camps. There are those who love experimenting with innovative, exotic flavors like fennel, Parmesan, pepper, rose petal, or even puréed asparagus. Then there are the purists…
- Waiting for a Cappuccino: A Brief Layover along the Spice Trail
As I wait for my cappuccino, I subconsciously but quite mechanically begin to play with the salt and pepper shakers on the vinyl tablecloth—pairing them off as ballroom dancers across the checkerboard design, then transforming them into charging bull and lithesome matador.