From hole-in-the-walls to Michelin-starred institutions
It was Friday, August 21 and summer was in full swing. We had a few errands to run before driving up to meet up with David’s family at their country house in Connecticut. The agenda was simple: eat, prep for the next meal, water ski on the lake, nap, and bbq. He warned me that it would be a weekend of eating and I brushed it off. I had no idea what was about to unfold.
Read More"Hey Jesse, here it is."
A plastic chinatown grocery bag landed with a hefty thud on the table next to me.
"Figured it would be safer if it was in a nondescript bag," said my friend. "Less chance of you being robbed. Enjoy."
My heartbeat increased as my Uber driver pulled up. I wasn't going to risk it by going on the subway. Safely ensconced in the backseat of a Toyota Camry, I slowly opened the bag for the first time and examined the contents.
An audible gasp escaped my lips.
This shipment was supposed to be 6 lbs but staring back at me was 9.25 lbs of vacuum-sealed A5 Miyazaki Wagyu.
Read MoreAfter enjoying the Ferran Adrià exhibit, we made our way back to Daphne’s kitchen at Suite ThreeOhSix to make a vegan version of banh mi and pho. To say Daphne loves pho would be an understatement - she confessed that she ate pho for 21 days straight. Mad respect.
Read MoreLast weekend, Rob and Jessica hosted Chirashi Night at their apartment for 16 guests to celebrate Rob’s birthday. After having many food adventures together in 2013, it was no surprise that they were flying in fresh fish from Catalina Offshore and preparing 16 bowls of heaven. I was skeptical about eating fish delivered from a website but after some research about the reputation and reviews of the website, I was sold. And, if anybody could pull off a successful chirashi night, it would be Rob and Jess.
The menu: ahi, maguro, chutoro, scottish salmon, escolar, hamachi, unagi, uni, avocado, masago, ikura, poached egg, and tamagoyaki over sushi rice.
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