Public, NYC
Public, while not a new establishment, is admirable for its ability to continually stay on top with innovative dishes and flavor combinations. Chef Brad Farmerie, one of NYC's most talented (and best looking) chefs is a maestro that plays with spices and ingredients like Mozart played with notes. Not to be missed, are his cured Wild Boar Starter, the Spiced Pork Loin and the Roast Lamb. One of my all time favorites at Public is the Scotch Egg, a sensual and absolutely delicious hors d’oeuvres. So Chef Brad consider it a plea to bring this delicacy back.
TABLE OF CONTENTS
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.