It's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature sea
With farmstands, markets, vineyards, and signature recipes, this is the ultimate food-lover’s guide to the sumptuous natural bounty available in and around the world’s greatest cit
Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City l
A foodie and armchair traveler's tour of the Hudson Valley's reviving farm regions features pastoral, sumptuous photographs of peaceful, old-fashioned farms and the abundant foods they produce, in a v
