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• Keane country: go west, young man 

  DOUGLAS KEANE DOUGLAS KEANE Chef/Owner, Cyrus Restaurant, Healdsburg, California So maybe hotelier Stan Bromley didn't use those exact words...

  Art Culinaire, 06/22/07 by Carol M. Newman · More from publication

• Smell two of these and call me in the morning 

  TASTING AROMA TASTING AROMA I rapped on the door of Chef Cal Stamenov's office. No answer. After turning to leave, I paused, unable to ignore...

  Art Culinaire, 03/22/07 by Carol M. Newman · More from publication

• Happier meals are here again 

  THERE IT WAS FOR A THIRD TIME. ANXIOUS TAPPING beneath the table. An hour into what should have been a delightful, hosted luncheon with a favorite...

  Art Culinaire, 12/22/04 by Carol M. Newman · More from publication

• Feels like the first time 

  Maybe some Art Culinaire junkies affectionately recall our first five or so issues. Maybe some Art Culinaire junkies affectionately recall our...

  Art Culinaire, 12/22/04 by Carol M. Newman · More from publication

• Pop goes the culture—ringing in the new age of soda 

  RECENTLY I WAS INVITED TO R birthday party in the Berkshires hosted by Chef J. Bryce Whittlesey of Wheatleigh. It was a casual affair. There was a...

  Art Culinaire, 12/22/04 by Carol M. Newman · More from publication

• What is gourmet? 

  SOCRATES, DURING HIS LIFETIME, wrote nothing. Not a word. Not a page. He lived under the belief that knowledge was interactive. His method of...

  Art Culinaire, 12/22/04 by Carol M. Newman · More from publication

• The great appetite robbery 

  "WOULD YOU CARE TO SEE OUR SPECIALTY COCKTAIL MENU? Tonight the chef recommends the 'Summer Breeze,' made with orange juice, vodka and a splash of...

  Art Culinaire, 09/22/04 by Carol M. Newman · More from publication

• Up to code: Joe Kaminski, construction; Matthew Sudock, interior design 

  HOW CAN A RESTAURANT WITH ZERO SEX APPEAL BECOME THE SWANKIEST JOINT ON THE BLOCK? GO TO 133 EAST 61ST BTW. PARK AND LEXINGTON AND FIND OUT FOR...

  Art Culinaire, 09/22/04 by Carol M. Newman · More from publication

• Chocolate-covered courses 

  White to whet the palate? Semi-sweet for your entree? Dark for dessert? Indeed, just because it's chocolate, doesn't mean it's always reserved for...

  Art Culinaire, 09/22/04 by Carol M. Newman · More from publication

• Dusting 

  BUSTED! BUSTED! Chefs caught hitting the DUST. DUST: You might know it as the fuzzy stuff that runs along the edge of a desk, or that sits in...

  Art Culinaire, 09/22/04 by Carol M. Newman · More from publication