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Place at the Table

Exploring the ways that food connects and disconnects us.

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Month: April 2018

Borrowed Recipe, Creole, Dinner, Entrée, Food Memories, Lunch, New American, Recipe Reconstruction, Restaurant Review, Soul Food

Recipe Reconstruction: Collard Green Melt

The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt

jonathantnApril 22, 2018July 30, 20193 Comments

Cocktail, Dessert, Dinner, Entrée, Food Memories, French, Hors d'oeuvre, Japanese, New American, Restaurant Review, Side Dish, Snacks and Appetizers, Soup, Spirits, Vegetarian, Wine

Beginning something new with Alinea

Dining at Alinea stimulates all of the senses (taste, touch, scent, sight, and sound) and explores elements of earth, wind, water and fire. Continue reading Beginning something new with Alinea

jonathantnApril 16, 2018April 18, 2018Leave a comment

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