This week began with a look at Boeuf Bourguignon, a classic French dish known to us mortals as Beef Burgundy. We learned about this succulent dish through the eyes (and palate) of Nick Charney, a professor in art history with an appetite for fine dining.
Charney took us on a historial voyage of this humble dish with originated in Burgundy, a French region famous for its wines. At its very basic, beef burgundy is a peasant dish that doesn't require much skill to make.
From France we traveled to nearby Italy to congratulate chef Nadia Santini for being named the 2013 Veuve Cliquot World's Best Female Chef. The prestigous award celebrates female chefs who have excelled in their career and is part of World's 50 Best Restaurants Awards, which are sponsored by S.Pellegrino and Acqua Panna.
Santini also holds the honor of being the first Italian female chef to receive three Michelin stars. She heads Dal Pescatore restaurant in the city of Mantova with her family.
Read all about Santini in our exclusive interview with the 2013 Veuve Cliquot World's Best Female Chef.
How To Milk A Buffalo
From Italy we traveled with our in-house chef to a village in Punjab, India. There we went on an extraordinary adventure to milk Priyanka, a 2,000 pound water buffalo.
How does one milk a buffalo for the first time? What is the technique? How do you survive such an adventure?