Whattup with watermelon?

Yes, that’s a watermelon and we’ll get to that topic but, first, we’re going to turn back to cobblers for a minute. I’ve updated Wednesday’s posting with pictures of the skillet cobbler technique. And I’ve got a few words of wisdom:...

Putting myself to the Wong Way test

In a recent conversation with chef Alan Wong of Alan Wong’s restaurant and The Pineapple Room, I learned that one of his teaching techniques is to have the kitchen staffs take a twice-yearly test on culinary matters. Throughout the year, Wong and senior staff...