My new obsession for sandwiches: adding a dab of butter.
I found that dab of white fatty goodness inside a mushroom and brie sandwich from La Boulange on Mission in San Francisco.
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Oh So French
I loved watching Chef Eric Ripert on Top Chef and other food shows. He so classy, so talented and oh so French.
Last Christmas – Susan gave us this beautiful book by Ripert. He also signed it at a San Francisco event. Susan said he was so adorable when he messed up my name. He kept apologizing. Still – “On The Line” is an amazing book and it truly takes you behind the scenes of his world famous restaurant, “Le Bernardin.”
This weekend, I stumbled on this wonderful video featuring Ripert with one of the editors from GQ.