Author Archives: chefericlevine

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Lahmahjoon Pizza

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There is such a wide and varied approach to pizza, pizza styles and pizza preferences. This recipe also points out and gives directions on grilling and oven cooking. 1 tablespoon(s) extra-virgin olive oil 1/2 cup(s) chopped shallots 8 ounce(s) ground … Continue reading

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Make Your New Year’s Eve Sparkle

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Sparkling wine lovers no longer have to turn to Champagne or Cava when it comes to celebrating. California wineries are producing bubblies that stand up to these legendary options in both style and price. Here are five affordable ($45 and … Continue reading

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James Beard Dinner 2011

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All I can say is wow. My team, the men from Green Light Media filming the event, the guests who dined, it was an amazing experience, one that will forever be in my mind as an epic event. I wanted … Continue reading

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Getting ready for the Beard Dinner

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So tomorrow is the 5th dinner at the James Beard, but this will be very, very different. There will be a crew filming from Greenlight for a project we are working on. Here’s a look at the menu. Saturday December … Continue reading

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A bit of the incredible Modernist Cuisine

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1. History & Fundamentals A REV­O­LU­TION IS UNDER­WAY IN THE ART OF COOK­ING. Just as Nouvelle cui­sine upended cen­turies of tra­di­tions and revealed to a delighted world the joys of inno­vat­ing in the kitchen, Modernist cui­sine has in recent years blown through … Continue reading

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Thanksgiving Spaghetti

Thanksgiving Spaghetti alla Chitarra and Meatballs http://bit.ly/sRl94c

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Shorts ribs cooked at 57f….amazing

57°C Short Ribs http://bit.ly/tQ1sga

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A Taste of Fall

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Making brittle of any type is easy and a great way to blend in nuts, dried fruits and create new flavor profiles to add to a dessert or to just place on the table for a snack. Adding some salt … Continue reading

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Asian Braised Short Ribs with Stir-Fried Mushrooms and Five-Spice Popcorn

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To me, short ribs are an anytime of the year food. I enjoy it through all of the seasons matched with different vegetables and starches, sauces and garnishes. In keeping with my on-going quest to create food with layers of … Continue reading

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Sat Dec 17th Dinner at The James Beard House

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Come join me at the James Beard House Saturday December 17th for an amazing Dinner of Indulgence. Click the link for all of the information, menu and reservations. please contact me for a special CODE before calling to make your … Continue reading