Cecelia Heer's Culinary Corner

Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls

Tuesday, March 11, 2008

Bar Boulud and the NYT Review -Two, Stars or Too Stars?

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For the past several months, I anxiously awaited Mr. Frank Bruni's reviewof Bar Boulud. It's here! It's after midnight on the ...

Friday, March 7, 2008

Two Seafood Pasta Dishes

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I love seafood..so here are two seafood/pasta recipes that I came up with. They are fun to make and flavorful. Great for a crowd gathering ...

Wednesday, February 6, 2008

Choucroute Garnie at “Tony’s” Place*

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This past weekend we stopped in for lunch at Brasserie Les Halles*, which I always call “Tony’s Place” (Tony Bourdain). After placing an or...

Tuesday, January 22, 2008

Charcuterie at Bar Boulud

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Someone once said to me a long time ago, “The more you learn, the more you realize what you don’t know.” After having dinner at the new Bar ...

Wednesday, January 9, 2008

Much Ado About Nothing...

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It’s been several weeks since I visited the blogger site, and now that the holidays are over, I’m back. First, I’ll talk briefly about some...

Sunday, December 23, 2007

Paulie D., the Christmas Bird

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We’ve all heard the Christmas songs about animals: “Chrissy, the Christmas Mouse,” who lives in the bottom of Santa’s house. “Rudolph the Re...

Thursday, December 20, 2007

SOME OF MY FAVORITE CHEFS - TUNA TARTARE, RATATOUILLE, COQ AU VIN

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A few weeks ago, I attended a book signing at the Borders bookstore in Columbus Circle and met up close and personal several of my favorit...

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About Me

Cecelia Heer: Bayonne, New Jersey, United States; Most of my career has been working in the finance departments at major Wall Street firms and then in investor and public relations. My spare time, after running and working out, was always spent doing something related to food—either reading cookbooks, watching cooking shows, perusing the grocery stores, or cooking and inviting friends over for dinner. Alternatively, if I was NOT researching on what to make behind the stove, then I was reading reviews and visiting restaurants and trying new dishes that I would eventually replicate at home. I “cooked through” a top celebrity four-star chef's cookbook almost a decade before anyone started “blogging” about cooking through a celebrity chef's cookbook, let alone writing a book AND a movie about such. And, as I look at my library of more than 300 cookbooks, ranging from every four star chef and virtually every country on this planet, I have to chuckle and think to myself, “Was all of this trying to tell me something?” Eventually, it all did.

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