Lessons On Being Edgier And Sharper

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August 21, 2009 
Ever since my last restaurant closed when struck by a fire I have been trying to recover the losses and so I've been slowly re-building my tool chest.  I've started with the knives, as a chef they're my most favorite tools.  Professional knifes are categorized into two types, Western and Eastern with many styles from both.  Western knives are usually German and use stainless steel; these knives tend to be heavier and have the conveniece of sharpening quickly using a steel unlike their Eastern counterpart .  Most Eastern knives come from Japan and are made with carbon steel, a material lighter than stainless.  They have an extremely long history in craftsmanship; most tricks of the trade were handed down thousands of years ago from the meticulous samurai sword master craftsmen.  Once the killing of other humans was frowned upon and/or with the introduction of the gun, some of the big sword making houses had to shift and begin making culinary knives.  These houses still use the key principles tried and true from the ancient art of swordmaking.  

I recently bought two Eastern knives and attended two different classes on knife sharpening recently here in NYC, Japanese knife masters taught both.  The first one at was held at Korin in Tribeca.  After purchasing a double bevel 8-inch chef knife from them I was invited to their free sharpening class, which is held every Tuesday and Saturday at their shop.  Their set up is amazing; they offer hundreds of knives and have a sharpening section that is classic Japanese.  I truly recommend a trip there.  They currently have a bring you knife back to life promo for $10 they sharpen your dullest knife on a huge circular stone and bring back the sharpest edge.  I intend to bring my old Wustof over there before the promo ends at the end of the month.

The second invitation came from my friends’ at The Brooklyn Kitchen.  The folks from Kikiuichi Knives were touring North America and made a stop at the school.  I purchased a single bevel sushi knife at the demo and had the master engraver chisel my name onto it.  I’m in love with this knife as it’s nurturing my current obsession with crudo this summer.

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August 6th, 2009
Midsummer Harvest Dinner Photos

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July 29, 2009

THE ANATOMY OF A DINNER PARTY

Today I'd like to start a series of blogs breaking down the main components of a dinner party.  I've pulled from a friend in my head,  Ms. MFK Fisher's Anatomy of a Recipe.  After high school I took some time off to decide what I wanted to do with my life it was in that year I began reading MFK's memoirs.   Ms. Fisher's writings seduced me into the world of entertaining thru food, wine and gathering.  So in an homage to the late great here is my Anatomy of a Dinner Party.
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MFK Fisher



THE ANATOMY OF A DINNER PARTY
by Camille Becerra

I. The Great Acquisition
II. Persons & Places
III. Titbits
IV. Headliner
V. Sugar & Cheese
VI. Nightcap
VII. Entertainment

Preview...  
Part I. The Great Acquisition

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July 27, 2009

In love in the Kingdom of Pizza

I along with my fellow pizza aficionado ventured to Di Fara deep in Brooklyn.  As a first timer I was thoroughly humbled.  There is something to be said when your in the presence of a true artist, the focus, the passion and the world they create by their love whether it be pizza making, oil painting or music choreographing to me is mesmerizing, I want what they have.   The Don's work ethic is the answer to attaining such greatness, he's made every single pizza that's ever come out of Di Fara since 1967.  Don't expect British Elle Decor to feature this temple, the decor, paint and equipment remains the same since 1967 too.  Like visiting any other church, you get to the alter and count your blessings, on this day minutes after receiving our pizza the shop had to close, they ran out of dough... thank you pizza gods. 

NY Times article on the fella...Charred Bubbles, and Other Secrets of the Slice
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July 18, 2009

Midsummer Harvest Dinner

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July 18, 2009

Midsummer Harvest Dinner


menu

citrus & thyme water

grilled pizza bianca
with zucchini blossoms

blue cheese and sea salt biscuits 

market salad of lettuces and beans
with buttermilk dressing


just caught bluefish
fried and marinated  
with cauliflower, pinenuts and golden raisins

just caught striped bass crudo

with avocado, radish and chili

saute of plums and tomato
with basil ice cream


chocolate cake

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after dinner cocktails and accommodations @
sunset beach, shelter island

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mid-summer harvest dinner

please join us in celebrating
ny's local offerings
on my birthday

hosted by lily cho

july 19th

sunday supper
3-8pm

202 6th st.
greenport, NY 11944

attire: resort

*saturday fishing trip, all are welcomed.

rsvp
 farmdinner@gmail.com
accommodations:http://www.sunsetbeachli.com/
train schedule: http://lirr42.mta.info/sfweb/faces/departSchedules.jspx

menu will be posted soon!


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