Chef on making ancient food in modern times

Chef on making ancient food in modern times

Cathal Armstrong prepares Celtic dinner for archaeological group

Authentic cuisine, or food with a sense of place or identity, is one of the hottest trends today, and Cathal Armstrong took it to a new level Tuesday, when he prepared a Celtic dinner for the Archaeological Institute of America’s annual gala.

The chef-owner of Restaurant Eve in Alexandria, Va., teamed up for the dinner with Jason Munger, executive chef of Capitale, the event space in New York City where the event was held. They took the findings of food archaeologist Ben Thomas,

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish