Listen to the Chef: Basting Dries out the Bird! Every year, turkey is the victim of basting, which is a moisture-sapping process! Roasting, at 450◦-475◦ degrees, keeps the moisture in the bird if you prepare it correctly. Says, Chef Marc Vogel, a thirty year chef, who has cooked for 65 Presidents and heads of state… Continue reading ChefMarc’s High Heat Turkey
It is best to eat fatty foods immediately once you start drinking. Those cheese accompaniments, heavy spreads and pates, sardines, foie gras and appetizer meats all slow the absorption of alcohol into your stomach lining, so you can enjoy your cocktail or wine without getting drunk. Do not drink carbonated beverages! Sparkling water and sodas… Continue reading Avoid Being the Holiday Drunk!
By Chris Barnett Marc Vogel has carved out a nice life for himself. The native San Franciscan is a private chef but he’s not chained to the kitchen of, say, a movie star or a land baron who demands truffles and eggs at four in the morning. He’ a traveling toque who cooks by invitation… Continue reading On The Road with Chef Marc