Tag Archives: Michael Roberts

10,000 hours, or How do I get to Carnegie Hall?: Michael Roberts’ Bourbon Mushroom Pasta

  In 1980s Los Angeles, on Trump’s sauté station, I made bourbon-mushroom pasta at least twenty-five times a night for a year—a single serving in one sauté pan or as many as ten servings in three sauté pans. My domain consisted … Continue reading

Posted in Chefs, Family and friends, Recipes, Restaurants | Tagged , , , | 3 Comments