Demian Repucci content

We recently met some friends at Braeburn for an enjoyable birthday brunch.  It was a sunny day, there was a table big enough for all of us, we weren’t being hurried, the conversation was good.  A very nice time.  I wish I could say that I loved the food.
The vibe I get from reading through Braeburn’s [...]

The code has been cracked.  When I started this process a few weeks ago I might not have known quite what I was getting myself into.   Or maybe I was just being dishonest with myself.  Under the guise of testing out two different types of flour for pizza dough, I might have actually been doing [...]

Roasted beets in a blood orange vinaigrette with red wine vinegar, Dijon mustard, olive oil, shallots, minced capers, chopped tarragon, lemon juice, kosher salt and ground black pepper.  Served with goat cheese, fresh tarragon, chervil and olive oil.  Very good.

I have been experimenting with cauliflower today and had a lot of chopped up parts left over.  So I put them to good use.
One head of cauliflower.  Cut into bits.  About 2 ounces (57g) of slab bacon diced.  Toss with lots of olive oil, fresh thyme leaves, pepper and more salt than you think is [...]

The Toy Industry Association’s Toy Fair 2010 was just at New York’s Javitz center.  As the show was open during President’s Day I had the opportunity to run through it unfettered by babies or schedule conflicts.  I have been to many design fairs over the years but this was my first Toy Fair.  I was not [...]

I just last weekend went with some friends to the Cooper-Hewitt, National Design Museum.  I hadn’t been there in several years so when I received their invitation I figured it was high time I went for another run-through.  In retrospect… my time would have been better spent doing something else.  With the friends of course.
I [...]

I just ate lunch at the newest location of ‘Five Napkin Burger’ on the Upper West Side.  I had the mini boss along so I was a little worried that I could actually pull it off without him becoming belligerent and causing a scene.  Causing a scene?!  What was I worried about?  I mean, really, what constitutes a [...]

As I have mentioned before, I think that Restaurant Weekdinners can go one of two ways.  One angle is that the restaurant treats it like a simple PR event, cobbling together a cheap menu so that they can have their name included on the Restaurant Week list and in all of the press coverage for as [...]

What a drag.  My glacial-paced quest for homemade pizza to rival the best in the business has suffered a set back.  As you may know I have been slowly working on trying to find pizza dough nirvana.  The mystical combination of the right dough recipe in concert with the right oven situation and technique.  Made with the [...]

Accumulation of post-dinner party odds n’ ends.
Top shelf:   roasted beet off-cuts, the next days supply of milk for the mini boss, kalamata olives from Garden of Eden on Broadway, leftover ‘winter spiced chocolate soufflés’ the boss made (killer) and old sudachi lime salt.
Middle shelf:  the last fried bone marrow from Thomas Keller’s short ribs recipe, [...]