facebook twitter pinterest instagram You Tube

A Cut Above

Sheila Gibson Stoodley

The growing respect for quality ingredients reached new heights when Pat La Frieda achieved guru status. The third-generation butcher, dubbed “Manhattan’s leading meat authority” by La Scuola at Eataly, will expound on the merits of animal protein in Pat La Frieda Talks Meat ($175), a class at the educational arm of Mario Batali’semporium. La Frieda will wield his cleaver while students feast on dishes of roast pork, lamb chops, beef crudo, and veal saltimbocca prepared by Eataly chefs. La Frieda’s class will be offered on the evening of June 28. (www.regonline.com/Register/Checkin.aspx?EventID=948573)

Read Next Article >>
It is fairly well settled among all but the grimmest misanthropes and most...
Las Vegas has long been defined by the blazing neon signs and often...
Photo by Ted Morrison
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has...
Photo by Deborah Jones
Chef Thomas Keller and a coterie of fans toast the legendary restaurant’s...
While San Francisco’s Quince is temporarily closed for renovations this...
Santa Barbara County along California’s Central Coast, with its sprawling...
Seven of the world’s most influential chefs—each with a Michelin three-...
Photo by Olivier Pascaud
Alain Ducasse has redefined what it means to be a great French chef. He...
Copyright by Luc Castel
Moët & Chandon has teamed up with the Michelin three-star chef Yannick...
Photo credit Bonjwing Lee
From the briny perfection of May River oysters to the cutting-edge cuisine...