Park City, Utah, December 2012
My first day on the moutain in more than ten years demanded a hearty breakfast. I found it at Powder restaurant, where chef Clement Gelas uses his family’s recipe for this tartiflette, a calorific concoction typical to his native French Alps. Served in a mini-skillet, the breakfast bomb tops roasted bacon and potatoes with poached eggs, tomato, and and (in lieu of traditional Reblochon) a runny local Utah cheese.
What happens when a French-born toque takes on that most American of holidays, Thanksgiving? Only good things. Soho and Tribeca Grand executive chef Richard Farnabe has done Thanksgiving before; after all, he’s been in New York 17 years, working for the likes of Daniel Boulud and Jean-Georges Vongerichten, and as personal chef to Tommy Hilfiger. This year his spin on Turkey Day incorporates a bird, of course (organic and sourced from a farm in Pennsylvania), and wild Scottish salmon or sustainable ham spiced up with pineapple. Read more by clicking HERE.
Oven-Barbecued Spareribs with Chinese-Style Barbecue Sauce - Gourmet: June 1981
