I went to the International Chefs Congress (ICC) in Brooklyn earlier this week. This is a 3 day get-together of chefs networking, watching other chef’s demonstrations, presentations, tastings, vendors and fun. A few of the very best American Chefs were there including Dan Barber of Blue Hill at Stone Barn in New York and Grant Achatz of Alinea in Chicago. Getting this picture taken of me with Chef Achatz is a “big deal” for any chef. Sunday night I participated in a Quilted Giraffe reunion dinner with 4 star chef Barry Wine who I worked with back in the early 90s. I prepared a version of the cumin rubbed salmon with green lentils, wheat berries and garbonzo rouille from the Tavern’s menu for my course and made a few GT muddled fig cocktails as well. I hope to work on some new ideas inspired at ICC that will eventual find their way on to the Tavern menu later this year.