I’m in the beer section of a market, what to have? What to have? Ah, Dogfish Head, yes they have some rather . . . oh, an almost three-thousand year old beer recipe from Italy. I’ll take it. Birra Etrusca Bronze: drinking vessels in 2,800 -year-old Etruscan tombs. I taste wine? Sauturne? Fermented pomegranate? A … Continue reading Rome: Porridge or Pig Stomach?
How does the Culinary Institute of America teach hospitality? This is what John W. Fisher has to say in At Your Service: A Hands-on Guide to the Professional Dining Room. To help bring the concept to life, I begin with an example that draws upon the students’ own memories and emotions. I ask them to … Continue reading The Dinner Party 3: “When Shall We Live If Not Now?”