Tiradito (from the word tirar or “to throw”) is the less known Peruvian younger brother of ceviche. Some say Tiradito origins are Japanese sashimi while others suggest it’s ancestry is closer to Italian carpaccio. The major difference is ceviche is cut in bite-size cubes while tiradito is sliced in thin, long pieces. Additionally, Tiradito usually does not include onions and is often thrown together with Japanese ingredients.

A Frittata (Italy), Tortilla (Spain) or Omelet (France) are all variations of a baked egg dish that is cooked slowly over low heat until almost firm and just set. At the last moment, it is place under a broiler or in the oven to finish the cooking. These dishes were traditional peasant or farm worker fare that made with a variety of ingredients that were on hand.

“Sustainability” does not equal “Corporate Consciousness”.

Sustainability, in general, relates to the 3 “E’s” – Environmentally Sound, Economically Feasible and Socially Equitable. As with any business, sustainability is a balancing act and follows a continuum. Nothing is black or white.

One of my earliest culinary memories is watching my material grandmother make chopped chicken livers. I vividly remember her thinly slicing onions, chopping garlic, and painstakingly cleaning the liver. She’d place a small pad of schmaltz (rendered chicken fat for those who don’t speak Yiddish) in an old, worn out sauté pan and add the onions [...]

All Champagne is sparkling wine made through the “Methode Champenoise.” But not all sparkling wine is Champagne. Wine writer Alan Richman in the December 2005 issue of Bon Appetit magazine bombastically wrote: Say what you will about California Sparklers – which are to French Champagne what paddlefish eggs are to beluga caviar – they will [...]