Serious Eats - seriouseats.com

@gastronomeg - all i did for 5 years after college was DJ for a rock station in Toledo!!! I ran a station in college, got an internship, and that internship turned into a job. I also was asst. production director for the Cumulus cluster in T-town for a few years...

UNTIL, i decided to leave it behind and get back to culinary school. Now i'm a pastry cook at a restaurant in Manhattan. See, some foodies actually break down and immerse themselves in it from all sides!!!

being a former radio dj turned pastry chef (still in training) my ears get treated relatively well when i'm in the kitchen. its gotta be turned up super loud because spending most of my adult life in headphones has left me straining to hear things a bit more than most people my age.
but i listen to everything from Sharon Jones & the DapKings to Dillinger Escape Plan, to Steely Dan, to Jay-Z. its GOTTA be upbeat though. I love the Magnetic Fields but probably couldn't go 10 hrs in a restaurant kitchen or my own with that on.

my next piece (tatt #10) will be my fav fruit...a giant red apple on the back of my calf. i am also tossing around the idea of a portrait of st. honore and a replica of the sugar stage scale on a taylor candy thermometer.
ps-i finish pastry school in two months.

I am a HUGE HUGE fan of Sunflower Seed butter with bananas and unfiltered wildflower honey on whole wheat. The sunflower butter is amazingly good and balanced with the sweetness of the honey.

also PB&Co's Dark Chocolate Dreams and SEEDED raspberry jam...drool drool

We hit up Angelica Kitchen on E. 12th between 1st and 2nd ave in Manhattan for their 5 course Prix Fixe Thanksgiving Feast. Its the only day during the year that they do the prix fixe, but it was amazing. It started with pickled veggies and a turnip pate with toasted flatbread, then next was a pumpkin bisque with toasted pumpkin seeds. The salad course was a mix of apples, figs, sliced radish, and I think fennel over baby greens with a balsalmic dressing. There was a choice between seitan & acorn squash or a wild mushroom tamale for the main course. I opted for the tamale and it was amazing! Chanterelles and other 'shrooms with sweet corn masa, pinenuts, tomatoes and a side of cooked beans! The seitan was served with cranberry sauce on the top and both entrees came with kale. The dessert was a choice between pumpkin pie, a poached pear, or a chocolate torte. Since it was thanksgiving and all, there's no way i couldn't get pie! It was SCANDALOUSLY good and served with an orange cinnamon whip. Before we left, they gave each of us (and there were 4 of us) a teensy bag of pumpkin seed brittle with a 'thank you' note attached! I'd go again in a heartbeat.

angelicakitchen.com

Juniors Bakery in Times Square. They have a Strawberry Short-Cheesecake that looks INSANE! Basically SSC wrapped in a blanket of cheesecake.

After you grill them, make them into a peach salsa! Toss in some red onion green (or jalepeno) peppers, and some cilantro perhaps. It makes a great topping for chicken or whatever you may be preparing. It also works well with vidalia onion and shrimp!