A 10 Course Steak Omakase Cooked at Your Table – Open Fire

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Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish. In this episode, Cara visits chef David Shim of COTE, a Korean-American steakhouse in New York City that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more.... Read More إقرأ المزيد | Share it now!

My life as a work of art | Daniel Lismore

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Daniel Lismore’s closet is probably a bit different than yours — his clothes are constructed out of materials ranging from beer cans and plastic crystals to diamonds, royal silks and 2,000-year-old Roman rings. In this striking talk, Lismore shares the vision behind his elaborate ensembles and explores what it’s like to live life as a work of art. “Everyone is capable of creating their own masterpiece,” he says. “You should try it sometime.”... Read More إقرأ المزيد | Share it now!