The Dish That Launched My Career with Chef Tom Colicchio | Made In Cookware скачать в хорошем качестве

The Dish That Launched My Career with Chef Tom Colicchio | Made In Cookware

The Dish That Launched My Career with Chef Tom Colicchio | Made In Cookware In a February 1996 edition of the New York Times, famed food writer and critic Ruth Reichl described Chef Tom Colicchio—then a chef-owner at the not–quite-yet-iconic Gramercy Tavern—as “cooking with extraordinary confidence, creating dishes characterized by bold flavors and unusual harmonies. He seems to be trying to extract the essence of each ingredient, and he is fearless in following through. His ragout of sea urchin is a perfect example; who else would dare combine sea urchins, crab, shallot butter and potato puree?” Chef Colicchio credits his now-famous Sea Urchin and Crab Fondue served over Joël Robuchon-style potatoes with launching his career—he can date it to the moment it first captured the interest of restaurateur Danny Meyer. Here, he tells us the full story of the unexpected dish that brought him critical acclaim, and shows us how to make it in Made In Stainless Clad. #tomcolicchio #madein #seafood Shop The Made In Saucepan: https://madeincookware.com/products/s... Shop Made In Stainless Clad: https://madeincookware.com/collection... Shop More Cookware: https://www.madeincookware.com/