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December 15, 2016

Robert Egger, LA Kitchen and the power of food

I’m in a vast professional kitchen, standing by a stockpot the size of a Jacuzzi. The chef ladles a bit of the pot’s steaming brown liquid into a Dixie cup, then holds it out.

More news and opinions than at a
Shabbat dinner, right in your inbox.

More news and opinions than at a Shabbat dinner, right in your inbox.

More news and opinions than at a Shabbat dinner, right in your inbox.