The Atlantic visits Vetri

Ezekiel J. Emanuel, who writes the "Everybody's a Critic" column for the Atlantic Food Channel but is better known as the Special Advisor for Health Policy to the White House Office of Management and Budget, visits Vetri. Aside from some quibbles with bland gelato, he raves about the service and Vetri's signature sweet onion crepe:

The second proper dish was a crepe over-stuffed with golden sweet onions caramelized for 10 hours. The circular slice of the crepe resting in a white truffle foundue was nothing short of phenomenal. The caramelized onion was brown and mushy, like mole, and had this wonderful sweetness. The white truffle sauce added complexity without being overpowering. This caramelized onion crepe may well be one of the top 10 dishes I have ever tasted.

A Restaurant Lives Up to Its Hype [The Atlantic Food Channel]

Spring Classes at Foster's

There are some cooking classes in the next few weeks at Foster's Homeware that will put a springtime spring in your step. We're looking forward to these:

Tonight, March 23 - Michael Solomonov of BROG favorite Zahav leads a culinary tour of Israel.

Wednesday, April 15 - Jesse Kimball of Memphis Taproom (Mal's new neighbor) demonstrates how to turn out gastropub fare at home. The three course menu will include beer pairings.

Saturday, May 2 - Brad Spence, chef de cuisine at Vetri, instructs on the dark arts of charcuterie: sausage and salumi (a subject near and dear to this Brogger's heart).