Photography: Goldschlager by Phil Schatz Goldschläger, yummm! Even better, Goldschläger and Jägermeister to make a liquid cocaine shot or even drink. Today I set out to discover what the deal is with the yellow flakes, and how exactly they are not supposed to kill you when ingested. Goldschläger has it’s origins in Switzerland, however it [...]

Foie Gras has long been clouded in mystery. To those who know nothing of its production methods, ignorance can be bliss. Of the people who are aware how it is produced there are two camps, one that feels that it is inhumane and another that feels that it is not such a bad thing. I [...]

Ok, it doesn’t get much more simple than this. However, It is a noteworthy concept. The concept of Mirepoix. Imagine, 3 simple vegetables that rarely get eaten on their own, when combined and cooked in a certain way are able to add such an incredible and complex flavor to a dish. This is called the [...]

Hollandaise sauce is the sort of Holy Grail of sauces. The reason for this is due to its exquisite flavor and difficulty of preparation. Often times it becomes one of the first marks of a great Chef, their ability to prepare a good tasting Hollandaise sauce that does not break. Hollandaise sauce derives its name [...]

It was not long ago that no one in the U.S.A. had ever heard of the Caipirinha. Now, it is one of the top 50 drinks according to the IBA (International Bartenders Association). Made popular recently due to the influx and nationalization of Brazilian immigrants and the availability of high quality Brazilian made Cachaça. The [...]

Crème Fraîche is that one ingredient that is not often used, more commonly misunderstood, and sometimes made into a synonym for sour cream. Today we are going to change all of this. So after hours of research, here is what I came up with. Crème Fraîche is a French word that translates into “fresh cream”. [...]