For my second annual New Year’s Day Feast in the Atlas, I decided to take advantage of several fun recipes from Saveur to set the buffet for my guests.  As many of y’all already know, there’s a strong Tex-Mex bent to my culinary style as an eighth generation Texan, so it’s probably not a surprise [...]

After a few months in storage, I finally unveiled the new table of the Sophisticates at home for Christmas Dinner.  The table is the (no longer in stock) Engineer’s Dining Table from CB2 and seating includes the terribly convenient, stackable, Giulietta Dining Chairs from Design Within Reach.   Here’s a look at the service I [...]

This dish is a combination of two recipes I found in the 2010 Holiday issue of Food & Wine Magazine, a warm vichyssoise garnished with toasted pancetta bread crumbs & Quinn Hatfield’s parsnip bacon.  Both are relatively easy to make, especially with an immersion blender for the soup v. a blender or food processor and can [...]

I served this recipe for Christmas Dinner in 2010, taking a minor spin on the version dreamed up by Thomas Keller for Williams-Sonoma (where you can find many recipes to prepare with appliances & tools purchased from the store). Simply follow all instructions/directions provided here, but substitute the following: Use 7 cups of Great Northern Beans instead of [...]

Here I take a fun twist on George Mendes’ version of Smoky Chorizo Brioche Stuffing he developed for Food & Wine Magazine! The key substitution I’ve made here is the use of Pumpernickel loaf bread instead of just Brioche as instructed by Mendes.  I did end up including a couple handfuls of cubed Brioche bread [...]

I’m pleased to announce the launch of The Sophisticates for all our members & friends!  In celebration of the site unveiling, the supper club will be gathering at Rodeo Bar on 27th and 3rd at 10 p.m. ET tonight over Margaritas & Cervezas - Please join us if you’re in the neighborhood! My thanks to Harold McGee, Jeffrey Steingarten, Sheila [...]