Miss Ginsu: About/Bio


The Unsinkable Miss Molly

This week, Miss Molly Del Monte is all over the New York press for heading up the newly renovated kitchen at Vutura, the restaurant at Williamsburg's Rose Live Music.

But we knew her back in the day. Just a couple of years ago, this blog followed Miss Molly's zany adventures in Italy as a young cook struggling with everything from snarky kitchen politics to the quest for a well-formed strudel.

Miss Molly, with strudel

Miss Molly poses in the Montali kitchen with her very own strudel

Though it would have made for great reality TV, ours was old-school documentation: letters and pictures.

If you missed it the first time around, you can read the whole set below or just cruise through looking at the pretty pictures. I've organized them from her giddy first steps off the plane to the inevitable teary goodbyes.

Missives from Miss Molly:
The Culinary Adventures of a Young American Cook in Italy

Chapter 1: A Far-Flung Cook Lands
Chapter 2: The Daily (Espresso) Grind
Chapter 3: Hot Kitchen, Hard Times
Chapter 4: Siestas & Salty Snacks
Chapter 5: Dreams of Pulled Pork
Chapter 6: High Drama & Lasagna
Chapter 7: Lost in Translation
Chapter 8: A Taste of Traditional Tuscany
Chapter 9: 20 Questions & Limoncello
Chapter 10: Last Call at Montali

Hearty congratulations (and fat, juicy good luck wishes!) to the indefatigable Miss Molly!

Miss Ginsu

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Spring, and cheese shops are abloom

A note from my operative on the Lower, Lower East Side:

"The new cheese shop at the Essex Street Market opens tomorrow.
They have an interesting mission: stock only artisanal American
cheeses. I recommend a visit for a bit of wine and, of course, cheese."

This new enterprise joins the freshly formed Essex Street Cheese Company — a charming Comté-only outpost run by Jason Hinds of Neal's Yard Dairy in England and Daphne Zepos (formerly a cheese heavy at the Artisanal Premium Cheese Center).

Sensing some market competition? Cheese wars afoot? Nay. It's all friendly on Essex street. Apparently, those who love curd, love community.

Another of my food scenesters reports that Ms. Zepos is acting as consigliere to the new spot's young proprietress. Perhaps cheese maturation mellows the fromager as much as the fromage.

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