Inspired by O Ya, Boston, MA After a number of wonderful restaurant experiences I must admit to feeling inspired to up my game in the kitchen but I’m also trying to keep it light. Cue the scallops. The scallops I get at the Boston Public Market (Thanks Red’s Best!) are so fresh that I will confess…
Scallops
Paris: Les Enfants Rouge
Sunday night found us heading to Le Marias for dinner at Les Enfant Rouges. This would be the most traditional food we would eat while in Paris. The chef, Dai Shinozuka, formally the sous chef a Le Comptoir hails from Toyko. His wife Tomo runs the front of the house. The restaurant is tiny and, depending on where…