Author: Nom Nom

A rotund man, with a chilled Lambrusco in one hand, and a fork of mortedella in another. With cheeks that are pink and soft, nourished by the rich cheeses from the Emilia Romagna region. With teeth th…

Think hostel food, and peanut butter and white bread comes to mind – that ubiquitous but functional breakfast that one shoves down before running toward brighter culinary prospects in town. At COO, po…

Over the years, it’s been heartening to see big local restaurant brands doing more to embrace and profile local culinary talents - some of these talents that come to mind include Pastry Chef Chery…