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IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants
this bean-to-bar dark chocolate is crafted with Arriba Nacional cacao from Ecuador’s Hacienda Victoria Estate
sound artist Neil Harbisson
"In a Pinch" Three -Tier Ad Hoc Salt Cellar hoc sauce bright citrusChef Thomas Keller has hand selected three favorite salts used in his kitchens for your use at home. The salts, housed in a three tier bamboo box, are all sourced from England and France. Sea salt flakes from the revered British Maldon Salt Company are a go to for Chef as a finishing salt for fish and shellfish. He prefers Sel Gris, a hand harvested salt from the marshes of Brittany, France, as a finishing salt for meat because of its unprocessed
