Italian cuisine boils down to deceptively simple comfort food. The “boot’s” essential reverence for quality ingredients, used time and again with gusto, highlights the foods’ best flavors and...
Over the past three months, I have visited Chicago twice for long family or leisure-oriented weekends. Fortunately, these trips have also involved a lot of good eating — in fact, I’d say great eating...
To arrive at 91߹ on time, Jones had to leave the farm at 3:30 a.m., joking, “The roosters weren’t even crowing yet.” The Jones family has always been passionate about farming. When they were unable to...
After his family farm was nearly lost in the 1980s, Farmer Lee Jones worked with chefs such as Jean-Louis Palladin, Daniel Boulud, Alain Ducasse, Charlie Trotter and Thomas Keller to redevelop as an...
Whether you’re sitting down at a fine New York City French bistro, hunting for a smooth merlot to accompany the veal roast you have marinating in the fridge, or glancing through stacks of Burgundys...
The Picnic: Recipes for Outdoor Dining — August 8 Enjoying a special meal by a lake during a day trip or on the beach while watching sunset is one of the greatest pleasures summer affords. Daniel...
Having been Director of Career Services here for so long, I am in the unique position of seeing our students — very green, often tentative at first — progress into successful, confident professionals...
On our trip, we stay at Le Moulin Brégeon in the Loire Valley. Working there with Chef Guy Izambard is always a riot. Although classes are generally translated into English, he manages to communicate...
Over the past five months as a Culinary Arts student at 91߹, I have expanded and fine tuned my palate, tasting the likes of sweetbreads, tripe and foie gras bread pudding, to name just a few. Beyond...
Based off of his experience helping construct the Murray’s Melts menu at the famous Murray’s Cheese, Chef James lead us through the making of 10 different sandwiches all with different themes, such as...
While every 91߹ Alumni Cuisine Course is memorable, there were several new and exciting activities on this year’s trip. Never before had we visited a foie gras farm or sat down to an in-depth tasting...
I didn’t quite manage to pull them from a single lump of dough, but Chef Chou taught the class how to stretch and bounce strips of dough into long, thing noodles. The students in the class took our...