< Back to front page Text size – +

Food chat June 13 at 11 a.m.

Print Posted by Devra First June 12, 2012 03:44 PM

Tweet
E-mail

Lumiere and Area Four chef Michael Leviton offers tips on 10 things every cook should know. What are the skills, techniques, ingredients, and dishes you fall back on time and time again?

We take you from fine dining to burger joints: What is your opinion of L'Espalier? And food editor Sheryl Julian visits Grass Fed in JP and finds the burgers lacking. Have you been?

Also: This week I review Nix's Mate, in the Hilton downtown, where chef David Nevins mixes standards like roast chicken and burgers with creations such as lamb tonnato and Maine lobster in caramel sauce. How do you view hotel restaurants now? Bastions of trite dishes geared toward weary travelers, or simply restaurants that are part of the dining landscape, like any other?

We'll talk about that and more Wednesday, June 13, at 11 a.m. Hope you can join us.

<a href="http://www.coveritlive.com/mobile.php/option=com_mobile/task=viewaltcast/altcast_code=6b02b2a07d" >Devra First on restaurants and dining out -- June 13 at 11 a.m.</a>

Tweet
E-mail

About Dishing

What's cooking in the world of food.

See all blogs

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.