Every man and his dog seem to want to set up a restaurant these days. Reality check: Two thirds of restaurants don’t survive past their first birthday. People fall in love with an idea and don’t want to learn their craft (and it is), which takes years — time and commitment.
Category Archives: Techniques
Pumpkin isn’t just for Pie. Anymore. (by Chef Edward Sylvia)
Surely one of the great things of the Fall season, is the smell of freshly baked Pumpkin anything. So, yes, I am including the Pumpkin Pie recipe I made, but there are a couple of other things you can make with the entire Pumpkin too. Ahh, pumpkin pie made from a fresh pumpkin tastes so much better than the glop that was processed last year. Don’t let it scare you off, the pie pulls together pretty quickly and is really not that difficult. This Pumpkin was a joint effort with my kids. Share with some very lucky people! (but choose them wisely…)
There is something magical about a carved pumpkin with a candle glowing inside to celebrate a crisp fall evening. …Especially a Bi-Polar Pumpkin that turns into Pumpkin Pie-Polar. So, is YOUR Pumpkin ready?
All photos by Alexandra Sylvia—pretty good job, huh?
Filet Mignon Stops Being Boring
SZECHUAN BEEF TENDERLOIN
Theres a little bit of work to this dish, but once you sit down to eat, youll know it was worth it! Its really not difficult! Once the towel burns off, some of the most succulent and flavorful Beef Tenderloin awaits you.