Looking toward the bar, The William (top photo); Interiors of The Peacock dining room; our drinks The Peacock, the fine dining restaurant portion of the..
Dining area; Attendees of the event; Our beverages Grand Central Oyster Bar is a 100-year old Manhattan institution for all things bivalves. The brand expanded..
Dining area; Attendees of the event; Our beverages Grand Central Oyster Bar is a 100-year old Manhattan institution for all things bivalves. The brand expanded..
Lunar New Year Chocolates at Godiva NYC Headquarters
Godiva’s Senior Chocolatier Chef David Funaro; my spread of Godiva goodies; Godiva chocolate liqueur with my glass of Simple Chocolate Martini I was invited to..
My birthday cake Financier Last weekend was my birthday. I celebrated initially with a group of friends and family by sharing the Marechal Praline cake..
New York Magazine’s Taste 2013; Chef George Mendes (Aldea); Chef Dominique Ansel (Dominique Ansel Bakery); Chef Jonathan Benno (Lincoln Ristorante) This year’s New York Taste..
Bryce Shuman & Eamon Rockey of Betony at DeGustibus Cooking School
eneral Manager Eamon Rockey and Executive Chef Bryce Shuman of Betony; Menu of the evening; Passing out glasses of sparkling wine; Amuse of beets, horseradish,..
Bryce Shuman & Eamon Rockey of Betony at DeGustibus Cooking School
eneral Manager Eamon Rockey and Executive Chef Bryce Shuman of Betony; Menu of the evening; Passing out glasses of sparkling wine; Amuse of beets, horseradish,..
Entrance to The Elm; Bar/Dining area; Part of our table setting; Amuse Bouche: Olive financier I’ve been a fan of Chef Paul Liebrandt’s elegant, modern,..