At Restaurant Daniel In New York, Historic Duck A La Presse Is Revived
Even though there was much else to see at Restaurant Daniel in New York City last week, all eyes [...]
At Northampton Community College’s Supper Club, Pekin duck draws rave diner reviews
It was the kind of praise a highly rated, professional restaurant would get. The “Duckelberry” brioche doughnut dessert [...]
Sunrise Chef: Chef Rufe, Northampton Community College
Chef Will Rufe, the Culinary Operations Chef at Northampton Community College, joined us this morning in the Sunrise [...]
Choy Wins With Stellar Interpretations of Classic Chinese American
When building the menu for Choy — an elevated, contemporary Chinese American restaurant — the priority was clear. [...]
Eggs come from chickens. So why are eggs expensive and not chicken?
The short answer is that there are chickens for meat (broilers) and chickens for eggs (layers), and they’re not [...]
Sourcing non-traditional proteins to spice up sausage products
Traditional sausage most often uses pork, beef or poultry as its primary ingredient. However, sausage makers will sometimes [...]
