May 30, 2020

Terroir - the all encompassing word that specifies the region, climate, microclimat, soil, aspect, topography, etc., etc., etc. I have to admit, I cringe sometimes when I hear the word slipped into a sentence for someone to show off that they know “something” about win...

May 24, 2020

If any winemaker is tied to a region, his blood-wine, and bones-sturdy vines, it’s Marcel Joubert.

Marcel Joubert, is a fourth generation winemaker in the Beaujolais region of France. His roots are strong here and his lineage goes beyond the common winemaking family. No...

May 17, 2020

As the global Covid-19 pandemic rolls on, it only seems appropriate to talk about a winery and winemaker as eccentric and overthetop as the times in which we are living, Movia.

Movia is an estate on the Slovenian-Italian border dating back to 1700. Half of the estate’s...

December 30, 2019

Too many quick bread recipes are dry, dense, heavy, and lackluster. Not this one. Using oil instead of butter insures a moist outcome, along with a high wet to dry ingredient ratio. This bread is balanced in flavor and really allows the bananas to shine through, with a...

July 1, 2019

I love making pasta. Kneading the dough, throwing the flour around, making a mess - it's all great.

Whenever I have just 1 potato lying around, either already cooked, or waiting to be cooked, it means gnocchi. It's easy and takes me back to my days in preschool, rollin...

December 7, 2018

I can't believe it, we are already halfway through Hanukkah. Last night was the 4th night of eight, and I invited some friends and family to join me for a Hanukkah dinner celebration. It was a blast! Food and wine, and wine and food. Good company and a good meal, all y...

August 9, 2018

The answer: A lot.

When the band isn't on the road, I've been spending a ton of time in the kitchen, making the French classics I love, and also cooking some new things too. Here's what's been on the menu.

Ham Hocks with Braised Cabbage and Juniper Berries.

New Orleans St...

June 25, 2018

When I first arrived in Thailand I came across a beautiful pale cerulean blue coconut sticky rice dessert. A few days later I noticed other similarly tinted foods - a blue drink sweetened with sugar and lime juice, and a blue coconut custard pancake. Intrigued, I asked...

March 22, 2018

Spring was supposed to have sprung, but it didn't. One day into spring and we got hit with a snowstorm.

New Yorkers in a panic are heading to the grocery stores to stock up on supplies. I am no different, coming home with the gourmet essentials for a cozy day inside. P...

February 13, 2018

Happy Valentine's Day!

On this day it's customary to give roses and sweets to your significant other. This year, slightly skewing from tradition, I've combined that custom by making Rose Scented Macarons. Sweet and floral with a delicate eggshell crack of the cookie, t...

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WHO AM I ?

Born in Toledo, Ohio USA, Stevie Fury spent years touring the United States as the drummer of We Are The Fury. While on tour, he ate his way from city to city, sampling everything that was offered. Eventually, Stevie's love for food fully took over and he left the USA for France to attend the legendary Le Cordon Bleu where he graduated with honors in both cuisine and patisserie. After, Stevie furthered his knowledge as he studied wine and spirits  at Le Cordon Bleu Paris and the Wine And Spirits Education Trust based in London. With his skills he cooked for the attachés of the American Embassy in Paris for three years before returning to the states to play that good old rock 'n roll music in Jeremy And The Harlequins and to begin new culinary adventures in New York City.

To check out the musical side of Stevie Fury head to http://www.jeremyandtheharlequins.com/

 

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