For as long as I remember I was always a “night crawler” or “vampire”, asleep through the day and awake at night. Whether I was watching reruns on television of my favorite cooking shows or wandering around the streets of Tel Aviv with my friends, I could just never go to bed before 2am. Believe me I tried, but I’m just not a morning person and if it was up to me, my day would not start before noon and would end in the wee hours of the night. But it’s only when I met Zack Engel, Chef of Federal Donuts that I understood I have it easy! Zack is a true night owl and not a “wannabe” like me. To make all the delicious fried chicken and mind-blowing donuts you can get at Federal Donuts as early as 7am (chicken at 11:45am) Zack arrives at work at midnight almost on a daily basis. And about twice a week he does it all by his lonesome! One night owl to another, Zack invited me to join him for his graveyard shift at FedNuts (as we call it at COOK) to see how it’s done and to keep him company so he could stop talking to himself for one night.
The gang from COOK was so happy to have been included in the “by invitation only” event on Friday night at the newly opened Le Bec Fin. The glamorous and elegant interior has been painstakingly renovated and here are some of our fave shots from the night.
We know the new Le Bec will be a huge hit – and we wish our friends there all the success in the world!
Vive Le Bec Fin!!
Here is just a taste of some of the classes we had in the past two weeks at COOK!
On Tuesday, April 3rd at 8.30pm we all gathered (by “we” I mean the COOK crew) at Bistrot La Minette for a very special event. A 7 course dinner dedicated to one tasty bird… Duck!
Peter Woolsey along with six of his well known, and best chef friends got together for this special event that happens only once a year. This year’s dinner was extra special, as a portion of the proceeds were donated to a non-profit organization Puentes de Salud. Puentes de Salud is an organization that is very near and dear to our hearts at COOK.
I was trying to write my new blog post on Zack Engel‘s “Night in Nola” class we had last week at COOK and encountered photos from when he was here helping out his good friend Erin O’Shea for her Percy Street BBQ night. As I flipped through the pictures I was reminded of how entertained I was! It goes without saying the food was amazing, but there was something special about that night, and that something can be summed up in two words: Rick Nichols.
