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Food 4Thought

ramblings from a food writer & former professional chef

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peter nowlan

the Edge

From L-R: Boning, Filleting, Slicer, Serrated, Chef's/French, paring, tourneeing (turning) These are my own knives, and I only trust them to Pete Nowlan at New Edge. Just like with any trade, cooking relies on using the right tool for the... Continue Reading →

Giving Thanks: Top 10 Local Foodie Folks I’m Thankful For

In random order, these are the local foodie folks to whom I'm giving thanks this year. I'd love to hear your picks! 1. The Bertossis, Maurizio and Stephanie: for great restaurants like da Maurizio, Bish, Bicycle Thief, Il Mercato (x2),... Continue Reading →

Cutting Edge pt 3

My favourite french knife suffered what I thought was a fatal injury--the tip was broken, leaving the end of the blade blunted, and a good deal shorter than it had been. This particular knife sat perfectly in my hand, with... Continue Reading →

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