In this program, Michael Anthony, executive chef at Gramercy Tavern, and Craig Koketsu, executive chef at Park Avenue Winter, will explore how their fascination with Japanese ingredients have integrated them into their cuisines. Julia Moskin, who writes for the Dining Section of The New York Times is going to moderate.
Those of you with sharp eyes will notice that the chefs' names actually contain two links--I found awesome interviews I couldn't resist sharing!
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