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Raised on an organic farm in Northeastern Vermont, Seamus Mullen learned early on the value of working with the land to bring a meal to the table. It was while living and studying in Burgos, Spain, that he developed a life-long love affair with the country's language, culture, and food.
Following his passion for food, Mullen moved to California to work with Chef Mike Fennelly at Mecca in San Francisco, where he was exposed to the bounty of West Coast seasonal produce. After relocating to New York City, he went on to open Crudo, where he conceptualized and created its Mediterranean-inspired menu. In 2003, Mullen returned to Spain and worked for six months at Mugaritz, Andoni Luis Aduriz's forward-thinking Michelin two-starred restaurant in the Basque country.
When Mullen returned to New York, he worked as executive sous chef at New York City's Brasserie 8 1/2, alongside executive chef Julian Alonzo. In 2006, he left to open Boqueria, an accessible Spanish tapas restaurant, and then expanded to Boqueria Soho in fall 2008. He plans to open Tertulia in the West Village in Fall 2011.
It is highly unlikely that I, who live alone, will ever poach myself a duck breast or make broth using a couple of lobsters, but I definitely would try some of the soups and... Read morePublished 3 months ago by Barbara Harrison
This book gave me more great ideas to help repair my RA. The parsley, lemon and apple idea is really good. I have been doing that since I read his book. Read morePublished 3 months ago by Amelia Keating
I have a growing collection of cookbooks and when I was at the local library shop and saw this large and thick book with the strong man carrying a bushel of peaches on the cover,... Read morePublished 6 months ago by Kytka Hilmar-Jezek
This book has changed the way I eat, and the way that every person I've ever shared it with eats as well.Published 10 months ago by Jonathan M. Doctor