Tag Archives: Kikuchi

make wine, not dolmas

March 27, 2009 – 12:08 pm

the integrity chronicles continues. food-wise, this chef, Koh Kikuchi, has it. Koh says: “You can’t just open a can and call it cooking.” he once made the most amazing ramen from a package for me by doing something to the noodles, including “blanching it for a few seconds to get rid of the machine oil.” [...]

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Excerpt from “My Otto”

March 27, 2009 – 11:31 am

In 1975 John McPhee published a story called Brigade de Cuisine about a remarkable chef who ran a 55-seat restaurant with no help except for Anne, his pastry chef/wife, and their children who served the food, and a dishwasher on the weekends.

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