You’ve seen them on weekend mornings, the long lines of brunchgoers on sidewalks everywhere — the exhausted parents with small children, bleary-eyed late-nighters ready for a hair of the dog, hollandaise addicts. And while Ignacio Mattos embraces the humble fried egg at Estela more than some of his brethren, you’re more likely to find it nuzzling a crisp square of blood sausage than a couple of strips of bacon.

Read whole article via www.nytimes.com

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11/14/2017
Talking Food Culture and Creativity at the Symrise-Starchefs ICC 2017 RoundTable

Between the six chefs, restaurateurs and bartenders at Symrise’s private...

10/31/2017
The Top 7 Trends at the 2017 StarChefs International Chef Congress

At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...