Vicki Winters
My husband sometimes gets an idea in his head and NOTHING will stop him from completing his mission. Sadly, he NEVER gets hyper focused on wiping the kitchen counter.
Jamón Ibérico has finally arrived in New York and across the country this week. Washington D.C. chef Jose Andres cut the ceremonial first slice last week.Dean & Deluca is selling it in its stores in New York, Washington, D.C.,...
On April 21st 2012, I announced Brisketlab, a BBQ recipe development series taking place at various pop-up locations all throughout NYC during the summer of 2012. In just eight days we saw over 4,300 people pre-register for the series. Then, on April 30th, I opened up registration, allowing those that pre-registered to order brisket by the pound, which they will redeem at our the labs this summer. To my amazement, we sold out of 2,500 lbs in a mere 48 hours, attracting the attention of The New York Times, FOX News, Grubstreet, and more.
