Secret Spice

By on Wednesday, January 5th, 2011

That elusive ingredient that makes you favorite chef’s coq au vin so hauntingly delicious may be coming to a jar near you. As reported in today’s New York Times, Boulud-line alum Lior Lev Sercarz, has been creating secret custom spice blends for chefs the country ’round for several years – and now he’s taking it to the masses with a brick and mortar spot on 51st Street in Manhattan. No, it’s not going to make your home dishes as good as if you slogged years working on the line — but every little pinch helps.

Written by Amy Zavatto

Amy Zavatto, Toque's East Coast editor, is a food, wine, spirits and travel writer for books and magazines.

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