If you are like me around christmas-time, you cannot stand the taste of fruitcake. That anise liquor-flavored fruit cake tastes nasty. I can’t imagine how those fruitcake companies stay in business (I think that the only people that buy fruitcakes are well, fruitcakes!). Instead of making fruitcake this year, I will be making stollen. Here is a great...
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April is here? Where are the tulips? Why is it still cold? When is it going to be Spring!?! These questions run through every pinned-up New Yorker’s mind, as they long to come out of their latter stages of cabin fever. New York City winters are brutal and seem ungodly long, spanning anywhere from 5 to 6 months typically. Around the fourth month, we find...
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As a private chef, I constantly have to multitask. Catering to New York’s elite leaves me running around like a chicken with it’s head cut off: shopping 3 times a day (for each meal), running errands for my clients, pop up 6-course dinner parties for 12 with only a 3-hour notice, etc… You get the picture. Speaking of chickens with their heads cut off,...
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This is a fun, classy & easy summer hors d’oeuvres and it involves only 3 ingredients: ripe melon, grissini (those thin, Italian breadsticks) and thinly sliced prosciutto (or substitute with my personal favorite, jamon serrano). ***Feel free to use multiple colors of melon in this recipe. My favorites are cantaloupe, honeydew, galia, water melon, etc. First...
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Here is a useful trick -and it is just in time for those summer gatherings… Whenever I make Guacamole, I add half a package of Lemon/Lime Emergen-C to prevent it from oxidizing. A bowl of that mushy green stuff usually starts turning brown in 15 minutes. It usually takes 4 days for the color start to change using my secret ingredient. Emergen-C is great, I...
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Wil Crutchley is known for creating flavorful, cohesive cuisine with an emphasis on innovation and clean flavors. He incorporates international ingredients into his style while highlighting the intrinsic integrity of the ingredients in his dishes. His food is natural in approach, possessing touches of whimsy and finishing off with universal appeal.
