COVERITLIVE.COM

11:02

Devra First - Hi all. I just made these dulce de leche brownies. Please keep me busy with questions or I will eat the whole pan.

11:02

[Comment From David L.]
I'd like to know where to get steamers in Paris : )

11:03

Devra First - Haha! Hello, David. I recommend a little place called Mal Huitre on the Left Bank.

11:04

Devra First - Obviously I don't know how to say clams in French.

11:04

Devra First - Where does one get steamers in Paris? (We're chatting with David Lebovitz who created said dulce de leche brownies, btw.)

11:04

[Comment From Guest]
Hi Devra,

11:04

Devra First - Hello. Got a question?

11:04

[Comment From Nate]
any ideas for a mothers day brunch that is not completely and ridiculously overbooked?

11:05

Devra First - Yikes. You'd have to call around. I'm not sure what the booking situation's like. You might try Gaslight, as I think people might consider Aquitaine or Union first as more "mom"-ish places. Or you could make your own!

11:05

[Comment From David L.]
ha ha! merci pour l'adresse..

11:06

Devra First - De rien.

11:06

Devra First - I'm covered in brownie crumbs.

11:06

[Comment From Guest]
(a tip for others: apparently the Enter button sends your message, not a carriage return!)

11:06

[Comment From Guest]
Hi Devra, I've watched the craft cocktail craze spread across Boston, and am curious as to any other trends you've noticed lately, in cuisine, decor or any other aspects of Boston restos.

11:07

Devra First - The cocktail thing, definitely. The eternal trend of Italian food continues; I think it's a safe(ish) bet in a recession, because it's such a crowd pleaser.

11:08

Devra First - I believe we'll start seeing more Peruvian influence, with chefs incorporating ingredients like aji amarillo in unexpected places.

11:08

Devra First - Small plates continue to be popular. Ditto reasonable prices. What are you all seeing in your dining travels?

11:09

Devra First - Oh, and of course the rise in local consciousness and provenance of ingredients.

11:09

[Comment From Guest]
Small plates for sure, which I still don't get! But to each their own...

11:10

Devra First - I like them, because I can taste more things -- it appeals to my gluttonous nature, which takes the form of wanting more flavors, rather than more actual food.

Page 1 Next >