One of the things that gets me out of my winter funk is the promise of pomegranates. These ruby globes are ready for harvest just when it starts to get cold outside (October-ish) until around February. I’m a total pomegranate fangirl. They’re tasty, pretty, and a powerhouse of antioxidants. Of course I didn’t know the last bit of detail when I was chomping down on the juicy arils (the edible stuff inside) as a kid. In case you were wondering, it’s okay to eat the seeds with the arils.
Today, Coppin’s Restaurant and Bar offered its first Thanksgiving buffet. Once a fashionable department store and more recently, the city building, the 106-year-old building on Madison Avenue and Seventh Street in Covington, Kentucky, opened on September 27 as Hotel Covington. What lies within is a stylish yet comfortable 4,000-square-foot restaurant and bar.
The Art of Food brought out the fresh produce, animals (on two legs), and humans alike on Friday evening at The Carnegie in Covington, Kentucky. It was an artistically charged evening with many delightful metaphors on display. Now in its tenth year, the Art of Food brings together local chefs and artists who showcase their talents. The theme this year, “Farm to Gallery”, was a re-imagination of the farm-to-table movement. Pam Kravetz, the lead artist, along with her brilliant team, took the event to a new high. The performing artists, dressed up as animals and fresh produce, electrified the room with their dazzling makeup and costuming.
Born in Medellín, Colombia, Salazar immigrated with his family to the United States when he was four years old. Growing up in the Big Apple, he became smitten with the restaurant world. Salazar enrolled in the New York Restaurant School and cut his culinary teeth working at consequential restaurants owned by chefs such as Jean-Georges Vongerichten, Geoffrey Zakarian, and Thomas Keller.
The open wood-burning fireplace stands tall, presiding over the kitchen at Metropole restaurant. The fireplace is the diva of the cooking line, ready to reward the deserving cook with exquisite flavors but also keen to test the crew with her temperament. Her demands for oxygen, moisture, and wood are particular and must be delivered just so, or there will be no culinary performance to rave about. Jared Bennett stands before the fireplace, confident that he has mastered the workings of this relationship. He knows how to get sexy food out of this fiery, old-world temptress.