One of the highlights of my culinary life has been assisting Marcella Hazan at a cooking demonstration she did at Greystone — The Culinary Institute of America campus in St. Helena, California. It was 1997, and I was there for a food writing seminar. The auditorium was packed with chefs, writers from all the major magazines and newspapers, and the entire staff of the CIA, as she and one of the CIA’s instructors each prepared the same recipe from her newest cookbook at the time: Marcella Cucina.
Sake Tasting at Shibuya
If you’re seriously into sake, or intend to be so, we suggest going to this article before jumping to the rest of ELV’s post.
Sur La Table
Sur La Table (translation: “on the table”) was founded in 1972 in Seattle by Shirley Collins. It’s first location was in Seattle’s Pike’s Place Market and now has over 70 stores in the United States. Sur la Taableh is the second largest cookware chain in America (after Williams-Sonoma), and ELV and the staff at ELV think it’s the best. The reason we think it’s the best is because everytime we walk into a store, it makes us want to cook. Williams-Sonoma, on the other hand, just makes us want to look and gag at the prices. The only thing we don’t like about SLT is it’s location. No matter how you slice it, the Planet Hollywood (formerly Alladin) Shops are a pain to get to, but at least our SLT is near the parking garage, and it’s a lot closer than flying to Seattle (where ELV first experienced the charms of this franchise sixteen years ago).
Sur La Table
3363 Las Vegas Blvd. South #215
Las Vegas, NV 89109
702.732.2706