September 8, 2017

Does it get any more classic than this? 

The Île Flottante, or Floating Island, is one of those out of fashion - destined for a comeback desserts that can still be found on the menus of classic French bistros and brasseries still hanging onto the tastes and trends of ye...

June 19, 2017

For as classic as this French dessert is thought to be, I don't think I can recall ever seeing it on a menu in any restaurant in Paris during my five years living there. On the other hand, you couldn't throw a stone in Paris without hitting a restaurant serving a crème...

February 16, 2016

The argument could be made that there is no more of a romantic dessert than the Crème Brûlée. Contrasting textures in the mouth between the crisp crack of the caramelized sugar and the rich, unctuous custard swirling around your tongue, makes for a sensual roller coast...

October 19, 2014


Now that I'm set up in a more proper of a kitchen in New York and I have most of my kitchen gadgets here, it's time to get cooking. First order of business, putting my ice cream maker to use.
But one cannot live solely on ice cream, so I put together a proper dinner f...

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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


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