The Bald Vivant

04/11/2018

This childhood treat has stormed New York restaurant menus. Our critic isn’t having it.

02/06/2018

01/12/2018

One of my favorite things is to cook an intimate yummy meal for close friends. Last night I honored my Cuban roots. I made a pork loin in zesty mojo, black beans, plantain tostones in caramelized onions, a tomatillo and red pepper salsa, picante mango-lime salad, roasted brussel sprouts and saffron rice with Spanish olives.

¡Que Rico!

Alma Villegas y Azucar

12/23/2017

Staffers at B&B Hospitality Group restaurants claim the owners’ "sleazy" behavior — including Bastianich’s — emboldened others to act similarly

07/20/2017

07/19/2017

After a 4 yr absence , I'm back on Instagram. Follow me?

375 Followers, 589 Following, 64 Posts - See Instagram photos and videos from The Bald Vivant •Chris Boscia ()

07/17/2017

I'm honored to be working alongside chef Lia Lara at her exquisite Vashon Island eatery, The Bramble House. Guests rave about the ambience and service but it's really dishes like these that set us apart from the rest. Come say hello, I'm there most Thurs and Friday nights, and always for weekend brunches.

07/17/2017

I'm honored to be working alongside chef Lia Lara at her exquisite Vashon Island eatery, The Bramble House. Guests rave about the ambience and service but it's really dishes like these that set us apart from the rest. Come say hello, I'm there most Thurs and Friday nights, and always for weekend brunches.

05/21/2017

Perhaps other than "who's hungry?" I defy you to find a better sound than this.....

05/04/2017

Cheers to the 2017 James Beard Award winners. Be sure to book a table at any of these restaurants to experience a meal to remember.

04/28/2017

Last night's crispy, and moist soy , ginger & pineapple chicken drumsticks, garlic kale, creamy purple potatoes, and portabello & peas in butter. Que rico !

04/25/2017

Some of my favorite dishes Ive prepared over the years. You too can have The Bald Vivant in your home. Cooking demos, special events, or just a romantic night between the two of you.
[email protected]

04/23/2017

Want The Bald Vivant in your own home? Message me for details and it can happen. :)

04/23/2017

Some of my favorite pictures.

04/17/2017

I'm delighted to announce that beginning this Spring The Bald Vivant will be available for your home events, group cooking classes and Spring &Summer soirees. After years of fun events in NYC, I am now booking your parties on Vashon Island and the Seattle, WA region. Feel free to email me at [email protected] for more info, rates, menu ideas and much much more. You may also visit www.thebaldvivant.com for mouth watering suggestions.

Also, please share on any of your friend's pages or if you know someone that can use a Cuban in their kitchen now and then :)

04/17/2017

I'm delighted to announce that beginning this Spring The Bald Vivant will be available for your home events, group cooking classes and Spring &Summer soirees. After years of fun events in NYC, I am now booking your parties on Vashon Island and the Seattle, WA region. Feel free to email me at [email protected] for more info, rates, menu ideas and much much more. You may also visit www.thebaldvivant.com for mouth watering suggestions.

04/07/2017

A throwback to my childhood in Spain. Naranjas con aceite, miel, y sal. I had mandarins, olive oil and honey and added coarse salt for a simple after dinner quencher.

12/24/2016

I've prepared some fun dishes for Christmas Eve tonight, but these roasted balsamic honey heirloom carrots with thyme are always a favorite of mine.

08/12/2016

Tonight's Cabin Feast :
Braised Lambshanks, Chanterelle Mushrooms, Swiss Chard, Squash and Tomato in Red Wine over mashed garlic potatoes.

08/11/2016

Cabin in the Forest Lamb Shanks.

06/19/2016

Cabin Bites. Roasted Squash Ravioli in a Brown Butter, Rosemary, White Wine and Caramelized Onion Sauce with Shaved Parmesano and Basil.

06/17/2016

Cabin in the Forest Bites: Mozarella and Lemon Pepper Crostini and Spanish Omelet w Spinach and Caramelized Onions and Tomato Bisque

04/07/2016

Stay tuned. I'll be going live here eventually for fun tips, recipes, and much much more.

03/21/2016

The Obamas dined in a traditional paladar tonight in Havana. Que rico.

San Cristóbal is named after its owner, chef and driving inspiration, Carlos Cristóbal Márquez Valdés. The place belies its location in Central Havana and exudes authenticity and charm. Cluttered, eclectic, this is a still lived-in space occupying the downstairs floor of an early 20th-century mansio…

01/09/2016

Somehow my Secret Santa knew exactly what I needed this year.

01/09/2016

I'm constantly discovering new meals to prepare. Sometimes I cook immediately, other times I store them in my memory bank for later. This simple idea is a no brainer and I'm trying it this weekend to serve alongside my lamb.

Roasted Carrots with Carrot Top Pesto

SERVINGS: 8

3 pounds small carrots with tops (any color)
2 tablespoons vegetable oil
Kosher salt, freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1/2 cup (packed) fresh basil leaves
1/4 cup finely grated Parmesan
1/2 cup extra-virgin olive oil

Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.

Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.

Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.

DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

Recipe courtesy Bon Apetit,but the carrots are mine.

11/27/2015

Got leftover Thanksgiving mashed potatoes? This morning I added shredded parmesan, green onions , sour cream, and salt and pepper before turning them into baby pancakes and sauteeing them. Yum.

11/27/2015

Deliciously light balsamic pears over toasted walnuts and gorgonzola and greens salad.

11/26/2015

11/26/2015

Creamy Pearl Onions settling in.