Voice of the Restaurant Industry
Sarah commented on Tilit Chef Goods's blog post Charleston, SC
Posted on December 11, 2012 at 10:00am 0 Comments 0 Likes
From Schadenfreude:
For the most part the restaurant kitchen is known as a rough and tumble kind of gig. Fire, knives, crazy hours and interesting personalities. But finesse is a key part of the BOH workplace. I am not talking about the kind of serious plating finesse that exists in some kitchens. A delicate and precise hand is necessary in even the most casual of…
ContinuePosted on February 9, 2012 at 10:30am 2 Comments 2 Likes
Perhaps the best birthday gift to date, my wife took me to Charleston, South Carolina this past weekend to feast in the low country cuisine that is booming there. In 48 hours we managed to eat 5 meals, not including breakfast. It all started at Husk, then led to afternoon local oysters, seven course tasting menu at McCrady’s, Sunday Brunch at…
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Chef Marcus Guiliano
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