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Weekly Bites <br>7th April 2013

Weekly Bites
7th April 2013

This week FDL took a look at the history of beef burgundy, traveled to India to milk a buffalo and interviewed the world's best female chef Nadia Santini.

By FDL on

Cooking A Classic: Boeuf Bourguignon

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.

Learn all about how you can master this French dish. If you're still hungry, head to our Recipes section where you can find hundreds of recipe ideas.

The World's Best Female Chef

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?

Intrigued? Check out our story of how an American foodie traveled to India to milk a buffalo

In the blog

This week in the blog we featured sommelier Josep Roca's recipe for happiness, news of the $30,000 dinner with Ferran Adrià and brought you the toaster that burns faces on bread.

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