It’s the Food, Cupid

Limited seating available for Purple Kale Kitchenworks’ second Pop Up dinner, Saturday, February 10th. See, below.

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Teachings from Chefs’ Menus for Home Cooks

Today’s restaurant menus read like grocery lists. Descriptions, even prepositions, are edited out. Steak isn’t “served with.” Peppers aren’t piled “on top of.”  It’s this elemental style, which makes restaurant food seem sparse, unfussy, even when it’s not. In clipped phrases, chefs can be coy, even subversive: Are we to think “mushroom, toast, arugula” is a sandwich or salad? With fewer details, we’re reminded that ingredients—and the chefs that play with them–hold all the cards.

Denver chef Paul Reilly's terrific menu at Beast and Bottle

Denver chef Paul Reilly’s terrific menu at Beast and Bottle

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Who Says a Cookbook Needs Photos?

Diana Vassar’s illustrations have made Purple Kale Kitchenworks’ course packets and newsletters worthy of wall display. I’ve been asked to show her work on aprons, t-shirts, and posters. All this is likely to come, but first–the book.

Here, I’ve shared with you some of the illustrations we’re putting together for our upcoming cookbook. It’s a sneak peak at the treat you’re in for. Who says cookbooks need photos? Click here to read more »