In less than a week I will leave my sunny corner of the California Central Coast Wine Country for a grand new plan at The French Culinary Institute in New York City. It’s a food lover’s dream program, of technique, exploration and classic cooking knowledge that only a few ever realize.
After a time in the kitchens of the school I will move on to create the dishes served in L’Ecole, the restaurant of The French Culinary Institute. It’s a dining experience that shouldn’t be missed.
|Truffled Macaroni & Cheese at L'Ecole|
|Smoked Octopus with Warm Harissa Potato Salad|