David S. Lee Students ground heritage corn to use for corn pancakes.
You never know who’ll be at the station next to you at the New York Culinary Experience, a cooking camp held this past weekend in downtown Manhattan.
I teamed up with Pamela Baxter, the president of Christian Dior Inc., to prepare risotto in a class taught by Blue Hill chef Dan Barber. “Watch the color!” Barber said to Baxter after inspecting her pan of sautéed onions.
Nearly 150 people from the U.
You never know who’ll be at the station next to you at the New York Culinary Experience, a cooking camp held this past weekend in downtown Manhattan.
I teamed up with Pamela Baxter, the president of Christian Dior Inc., to prepare risotto in a class taught by Blue Hill chef Dan Barber. “Watch the color!” Barber said to Baxter after inspecting her pan of sautéed onions.
Nearly 150 people from the U.
- 4/30/2012
- by Robin Kawakami
- Speakeasy/Wall Street Journal
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