Chef's Table: The Flavors of Exploration

You may recall that in last month’s recap of all things Gilded in 2006, I mentioned two areas we will focus on in 2007: Cuisines from diverse cultures and easy-to-make dishes that satisfy, yet still manage to bring out the sensualist in each of us. Take, for example, Lia Soscia’s Moroccan Spiced Smoked Salmon: With a simple stovetop smoker and some Ras al Hanout spice, you can evoke the feeling of Fez on a warm night, even in the dead of winter.

Since its inception, our Mise en Place section has been one of the most visited areas of The Gilded Fork. It gathers in one place all the elements you need to have a cozy little tête à tête, a gourmet picnic or a distinctive evening to entertain friends. As always, we’re focusing on the sensual pleasures of the food we make, and savoring the time we share together. (read more)


gilded fork, food, food writing, Mark Tafoya, chef, mise en place