What’s Up With Battman
I started this leg of my Insanity Tour with a train to Boston. It was either the train or taking a taxi to the airport, waiting for the flight, the flight, then another taxi to the restaurant in downtown Boston.
I’m at JFK Airport waiting for my flight to Miami, on my way to Key West to take ph’ood with French Master Chef Franck Garanger, on the Marina Cruise Ship. Hunger followed me to the airport, so I bought a Ceasar Salad.
After throwing the idea around for a French Master Chefs Cookbook with Jean-Louis Dumonet (head of the North American Group) for several months we have started the process. The schedule is pretty intense.
I was invited to photograph the Cookout in Grand Cayman. It was the first Food & Wine Event I have attended from start to finish.
Epock Times is a popular newspaper in New York and they thought I would be an interesting person to interview. I’m not sure.
By Joelle Blackstock Let’s take a moment to step back in to history. Picture it: July 14, 1789. A Bastille, a medieval fortress and prison, houses political prisoners to the Bourbon monarchy. Then all of a sudden political unrest ensues and the Bastille is taken over...
Where else can you find Sauvignon Blanc ice cream, honey whiskey, and motion-sensor paper towel dispensers, all in one place?
Battman finds his inspiration in some of the last places you’d go looking for good food.
Battman does Bahrain, to photograph beautiful desserts for pastry chef Antonio Bachour.