1.The best way to buy a fish is when it’s whole: Because if the eyes are bright clear, not cloudy, and the gills are bright rich red, and not brown, you’ve spotted a fish that was recently caught and stored properly. And don’t be afraid to smell the fish as it should smell like clean water or touch briny or even cucumbers.
2.When you’re buying fillets, look for those that are firm to the touch, if you’re fishmonger lets you, press the meat with your finger, it should be resilient enough so your indentation disappears. If your fingerprints remains, move on. Also the fillet still has skin that should look pristine as the skin on an equally good whole fish – shiny and metallic. Ask your fishmonger to let you sniff them — they should smell clean, not fishy.
3.Shellfish should be alive. Oysters should be closed, and clams and mussels closed or partly opened — the shell should close when you tap it. Ask for the tag, which is required by law — it will show the date of harvest.
Neiman Marcus has announced its annual list of super extra insanely expensive fantasy gifts, and included is this $250,000 dinner for ten prepared by none other than French Laundry Thomas Keller, Daniel Boulud of DANIEL, Bocuse D’or co-founder Richard Rosendale, and Bocuse D’or 2013 team captain Jerome Bocuse. Yes, there are four zeros at the end of that price tag. But the money does go to the Bocuse d’Or USA Foundation, so: charity.
Toronto’s many hotel restaurants are all in competing with established independent owned over competitive restaurant game, and with only a few exceptions, hotel restaurants are located at one of the top hotels in the city with its knowledgeable staff, beautiful decor and exquisite perfectly executed cuisine.
The White House has finally released the recipe for two of its home brew recipes. In a blog post on the White House website, executive chef Sam Kass explained how the White House came to brew its own beers.