TATEKITCHEN
Tatekitchen on the French Riviera: Three Dinners in Nice
Nine days in Nice with the kids, one Airbnb kitchen, three nights of Tatekitchen. Octopus, Maison Barale ravioli, a whole roasted guinea fowl and a grass-fed ribeye, all from local markets at roughly a third of Boston prices. Why cooking local might be the best way to taste the South of France.
The Valentine's Protocol: Carbonara de Zucca
Valentine's Day. The rest of the world is fighting for overpriced reservations and rushed service. I am in the kitchen.
Inside my 4-course Valentine's protocol: a clean carrot potage, fresh sea bass, single-origin Peruvian chocolate, and a little bit of calculated rebellion—Carbonara de Zucca. Tradition meets experimentation. Respect the roots, bend the rules.
Squid and Sea Urchin with Lemon Pasta
Luxury Pasta again!! Simple is the BEST.
Spear squid and female sea urchin are best match for this pasta. I would recommend using a really good EVOO because that is going to accelerate flavor.
