Ever wonder what makes Michelle Bernstein's food so oh em ghee? Andrew Friedman's Toqueland delves in and asks the chef what her fave ingredients are. Among them, uh, ghee, Israeli cous cous, aji amarillo, Island Creek Oysters, citrus, and something that you can say would be a possible nickname by only those who know her best: Mishmish. Read in much more detail by clicking here. [AFT]
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