Author Archives: francishatch
In an ongoing series for the New York Observer I have been writing about some of my favorite dishes…the first installment here.
Fried oysters are delicious and extremely easy to prepare. Deep frying does not require a deep-fryer. It can be done quite effectively in a heavy bottomed pot. The trick is maintaining an even temperature. If your oil gets too hot … Continue reading
Some tricky conditions were at play last weekend as we prepared 4 courses for 20 people at Pasanella & Sons without a stove or an oven. Sous Chef “Snake Eyes” Soffes and I were joined by fellow French Culinary Institute … Continue reading
We recently cooked a private birthday dinner for a distinguished group of fifteen on the Upper East. With help from Sous Chefs Jacob Soffes and Jesse Fisher we presented five courses. Though we provided some delicious wine, we were trumped … Continue reading
1. Salt Most chefs use way more salt than you think. Try using a little more than you’re used to, especially in sauces and soups, and you will notice the difference. Don’t use a salt shaker. Fill a coffee cup … Continue reading