Ryan Gray
Sous Vide and Psychology with Montreal’s Pasta Queen
We spent an afternoon making sous vide tagliatelle and discussing the finer points of kitchen psychology with Nora Gray chef and co-owner Emma Cardarelli.
The Art of Bartending Means Becoming Invisible
Claude Masson, one of Montreal's legendary bartenders, regards restaurant service as a true art. His style is one that’s rooted in the bistros of Paris, where waitstaff steer clear of impressing customers, and focus instead on what they don’t see.
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