With 15 chefs cooking 15 courses for Clio's 15th Anniversary dinner, if food is really the new rock (as some claim it to be) and chefs the new rockstars, this was like the Bonnaroo of meals. That would make me the roadie of the meal, lending a hand here and there, mostly just honored to work with such talent. Take a behind-the-scenes look at all the action and the food.
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You can now head down to Uni's sashimi bar any Thursday, Friday, or Saturday night after 11pm to slurp $10 bowls of ramen or chow down on a couple of duck buns, along with fine cocktails, of course. Take a look at everything on the menu. My recommendation: the Umami Ramen. It's everything right about fusion and utterly delicious.
I often get asked where ideas for the recipes I write come from, and it's an interesting question to me. For the most part, I think that the world of chefs and recipe developers can be divided into two major camps based on the way they operate. I'll call them the Improvisers and the Tinkerers, the Mozarts and the Beethovens, the Intelligent Designers and the Evolutionists, if you will.