Thursday, February 14, 2008

No Perfume in PER SE Kitchen

DSCF1125.JPGI had to shelve the Kiehl’s musk and forego the scented lotion. A manicure was beside the point and clogs were much preferred to my usual high heels. You see, there are many unspoken rules when cooking with—or gawking at— top chefs. And I was about to spend the afternoon with one of the world’s best.

Chef Jonathan Benno, the rising young star and daily culinary force behind Per Se restaurant (Thomas Keller’s 3 Michelin-starred wonder), manned the burners of the Beard House and showed me how to make a smoky, creamy, soul-satisfying chowder. If you don’t have a honey, occupy yourself with this on Valentine’s Day. I promise it’ll keep you warm.

The other recipe? A fabulous, five-hour pasta affair. Make it just for your Mamma because she’s the only one who deserves it. (Recipes and video in below link)
ABC NEWS: The [Per Se] Chowder Dreams Are Made Of…
(Above pic: Last year, on my way to my first dinner at Per Se. I look a little scared, don’t I?? And I had nothing to fear–Chef Benno is a stoic sweetie!)

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