11Jul10
This new idea came to me a while back. I’ve had some experience creating spheres of liquid by using algin (sodium alginate) and calcium chloride. The calcium chloride is a pretty hefty salt. Used a bunch as a desiccant or drying agent, not to mention ice melting & in food packaging, I’m not 100% [...]
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30Jun10
Courtesy of the always kind and very generous host Max Hutton, TDV was asked to cook for his very special guest, Laurence Feraud.
The name Pegau (old Provencal word for a wine jug found in the excavations of the [...]
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29Jun10
Having had a great evening of good friends, great food & wine, I can’t say enough about how nice the [...]
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01Apr10
I really can’t believe it either. Set a while back by the wonderful ladies of Bona Sera at a lofty 130 guests served, the record stood unchallenged. Until March 26th. Thanks in large part to Vanessa Sly, acting TDV Sous Chef, we were able to shatter the record and set [...]
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