What a better way to wrap up our "Old School" series than to meet with author and culinary legend Michael Ruhlman. Not only has he helped revitalize the popularity of schmaltz (rendered chicken fat) with his new book "The Book of Schmaltz," he was actually one of the key reasons I myself changed careers and became a chef. Let's listen to what Ruhlman has to say.
When people discuss fine dining in Boston, it's no surprise that Chef Tony Maws' name invariably comes up. Although this multiple award-winning culinary mastermind and restaurateur is busy running Craigie on Main and Kirkland Tap and Trotter, he's able to balance his culinary career with being a family man. Let's check out how Tony got started in his career as a chef, and enjoy some of the most elevated kasha varnishes you'll ever eat.
When you go out on a first date, I bet you dollars-to-donuts that it will involve some sort of dining experience. Who better than to ask than advice columnist and author Meredith Goldstein of The Boston Globe for tips about the intersection of food and dating? After all, learning a few culinary dating "dos" and "don'ts" from an advice expert might help smooth out your ride to fun and maybe even romance!
Cholent is the original slow cooked stew, which simmers overnight to become a masterpiece. Multi-award winning Chef Michael Leviton of Lumière in Newton, MA and Cambridge’s Area Four, updates this classic kosher stew and brings it into the 21st century.
Chefs know the inside scoop about all sorts of culinary things that you probably never stop to think about. Chef Jim Solomon of The Fireplace in Brookline, MA tells me about a key link between pie and a US President from New Hampshire.