MOMA Restaurant Chef Tells Us How He Turns Food Into Art

When Chef Gabriel Kreuther opened The Modern, an upscale, fine-dining restaurant in the Museum of Modern Art in New York City, he set out to open “the first great restaurant in a museum.” He was recruited in 2005 by famed New York City restaurateur Danny Meyer and together they have created an environment that merges [...]

August 26th, 2012|The MANifesto|0 Comments

Chefs Pick The Best Restaurants In America

Chefs Pick The Best Restaurants In America Chefs know good food. And where they choose to eat in their time off says something about the quality of the restaurant and the food: that it’s delicious, excellent and chef-approved. Newsweek recently came out with their list of the  101 Best Places to Eat Around The World,  based on [...]

August 9th, 2012|The MANifesto|0 Comments

The Original Empanada

SEPARATED FROM THE REST of Spain by high mountains, Galicia was, until a few decades ago, entirely isolated and the country’s poorest region. The only way out of poverty was emigration. That is why Galician empanadas—square pieces cut from a large, crusty pie—are among the most widespread snacks all over Spain and as far away as [...]

July 12th, 2012|The MANifesto|0 Comments

Strawberry Soup With Mint and Crème Fraîche

Chef Harrison Keevil of Brookville Restaurant in Charlottesville, Va. shared this recipe. "This soup changes from bite to bite. It goes from sweet to savory and back," he said. Strawberries are the main ingredient, so use the best ones you can find. Hands-On Time: 20 minutes  Total Time: 1 hour 15 minutes  Serves: 4 to 6 as an [...]

July 11th, 2012|The MANifesto|0 Comments

Cardiologists Concoction

….because cardiologists need to make a living too! This is a fabulously simple, hearty, quick, delicious dish that you should feel thoroughly guilty about as you go for your third helping.  It’s got everything to make your taste buds say YES! and your heart to say NO!!!!The best way to prepare this dish is to [...]

July 9th, 2012|The MANifesto|0 Comments

Sticky Blackberry Barbecued Pork Ribs

Berry Season 101 You can get good-quality berries in most markets now through the end of summer—and raspberries and blackberries last into the fall. But each berry has a slightly different peak season: Strawberries and blueberries are approaching their peaks right now, while blackberries and raspberries are at their very best later in the summer, [...]

July 8th, 2012|The MANifesto|0 Comments

Pick Berries for Dinner

This time of year, berries abound, and you can only bake so many pies. Luckily the diminutive fruits pack enough pluck and flavor to lend complexity to a main course. If the idea of using berries in savory dishes gives you flashbacks to 1980s-style raspberry vinaigrette, buck up. The recipes offered here, like blackberry pork [...]

July 7th, 2012|The MANifesto|0 Comments

OMG Meatloaf

OK, I admit it.  I’m obsessed with my new meat grinder and I’m now a passenger with the Mad Hatter’s grinding device. Adventure?  Or road trip with insanity?  That question, partially, will be answered tonight when we know about the results of a strange concoction that forever more will be known as “God Help Me [...]

July 6th, 2012|The MANifesto|0 Comments

San Francisco’s Best Pizzerias

San Francisco's Best Pizzerias Yum With its access to fresh, high-quality ingredients and its devotion to food, San Francisco is home to some amazing pizzerias. From thin-crust to Neapolitan-style pizza, the pizza options in the Bay Area are varied and plentiful. In honor of Pizza Week, our friends at Zagat have rounded up the top five pizza joints [...]

June 30th, 2012|The MANifesto|0 Comments

Famous Chefs and Other Characters: Cook With Beer

Written by the Author of this blog and an Interesting and Intriguing man himself. He recommends this read to all cooking and brew lovers! "A sophisticated cookbook for beer lovers contains recipes by such noted chefs as Michael Richard of Citrus and Francesco Antonucci of Remi, and includes such dishes as A Shellfish Trio in [...]

March 17th, 2012|The MANifesto|0 Comments
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