The Village Voice

Cookbook of the Week: Jamie Bissonnette’s The New Charcuterie Cookbook Is Your New Guide to Curing Meats

December 11, 2014

TORO - New York, NYFairly new to the NYC culinary scene, Jamie Bissonnette has long been regarded as one of the best chefs in the Northeast (see his James Beard Foundation nominations and awards, for instance). The recipient of Food & Wine magazine’s People’s Choice: Best New Chef and winner of the $10,000 grand prize on Food Network’s Chopped, the executive chef/owner of Boston’s Toro and Coppa as well as Chelsea’s Toro should certainly be accustomed to the limelight. Bissonnette has recently stepped up his game even further; the renowned champion of nose-to-tail cuisine just released his first tome, The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home.


Village Voice: Why the Margarita Is, Per Toro’s Caitlin Doonan, the Perfect Call Drink

June 18, 2014

margBeing at Toro, traveling to Spain recently, and really diving into trying different gins and tonics has been a fun journey. In America, we have yet to truly embrace this drink in the same way as the Spanish do — and I hope that when our guests come to Toro, they can get a feel for that culture with the several odes to the gintonic that are on our menu. Gin gets a bad reputation, as does Tequila because everyone seems to have a bad drunk story involving (usually low quality) expressions of these spirits, but I have a soft spot for championing the underdog, so my cabinet at home is well stocked with both.