The two influential chefs recall their former stomping grounds.
At the awards ceremony, celebrants recalled boning rabbits, shucking fava beans, cooking in the fireplace and pulling apart eels with pliers.
In addition to learning why he thinks attending our upcoming Edible Institute is important, we reached out to Tom to discuss what he’s pursuing outside of his publicized work and find out his favorite New York City haunts.
Ahoy, Mateys! Saltie, the Williamsburg café known for spectacular sandwiches with nautical names and foods that rock the sweet/salty combo, has recently released a cookbook. Now you, dear reader, have a chance to get your hands on a copy, free of charge.