I spent my cold and rainy day off reading through pages of some of the most personal information from some of the countries best chefs. I highly encourage anyone to seek out this book, and support the people that have put it together.

Pickled jalapeno cornbread.


Veal shortribs before a sear.

After a sear.

Mirepoix, red wine, veal stock.


Taste the rainbow.


You can find these shortribs on the menu at Terrapin for a few more weeks.