1 1/2 cups dry red wine.
He actually was getting restless after a couple weeks in the hospital and itching to get back to the grind of the kitchen.He had surgery to install a defibrillator into the side of his chest and came back into our lives and the Mister Jiu’s kitchen as lively as ever.
His recovery is the most miraculous event I have ever witnessed.It’s still hard for me to believe, even to this day.. Eric’s dedication and commitment to our kitchen and to the craft of cooking has been inspiring to us all.Something that has propelled us past the fright of that night and reminds us of how much joy comes from working within a team and cooking food together.. Just like learning from my many previous mistakes in the kitchen, I am determined to never let this happen again.
Not having someone prepared to administer CPR in our kitchen is no longer acceptable and hopefully will not be in any other kitchen in America.. Beginning this June, we will be hosting training sessions at Mister Jiu’s to get chefs CPR certified.Our goal is get every kitchen in San Francisco educated with the ability to act in a moment of crisis.
If you run a kitchen or a restaurant, I hope you too will prioritize a training session for your staff to become CPR certified—because you never know when you may need the people around you to save you.The burrito, perhaps more than any other food,.
has come to be the symbol of Mexican-American cuisine.Radishes and feta.
are a classic combo.I love pairing a tiny, acidic salad of the greens and shaved radishes with my feta-lemon.
“Raw, sliced, and dressed with olive oil and salt draped over the Bison Tartar at Spoon and Stable.”.What’s your favorite way to use.
(Editor: Silent Bicycles)