A little bit of knowledge is a dangerous thing. Well, I know just enough about cooking and fine dining to be extremely dangerous. At home, I’m allowed to use the grill, the toaster and not much more. Despite the reality that I’ll never be a culinary artist, I have developed a deep appreciation for well-prepared food and the service that is provided by top restaurants. I’ve met and gone into the kitchen with some of the Hudson Valley’s best chefs, and I’ve had the opportunity to Continue reading →