Issue 20: Still Time for Love
With the disruption, tragedy, and fear that have marked this year, I’ve had a hard time trying to…
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French Onion Tart Garnished with Crème Fraîche
This recipe was recently published by Gabrielle Hamilton in the New York Times. Until its closure a few…
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Arugula, Pear and Toasted Hazelnut Salad
The first time I had this salad was in 1987 in Normandy, France. I never forgot the juxtaposition…
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Pan Seared Chilean Sea Bass with Miso Ginger Sauce
An Asian influence can still be felt in Paris restaurants, especially in the 13th arrondissement, where there is…
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Seared Pork with Sweet Potato Garnish
The groom’s favorite meat is a Spanish breed of pork, Jamon Ibérico de Bellota. This breed lives free-range,…
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Persimmon Salad
This was meant to be a refreshing course before the wedding cake. The components used here were persimmons,…
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Chocolate Cake with Whisky Cherries
Iu-Luen Jeng, who has been featured previously in the Gazette, created Kim and Peter’s wedding cake. Instead of…
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