The Press Herald has interviewed Christopher Kimball about his new venture, Milk Street Kitchen.
“This is not really about me cooking Thai food or Cantonese or Moroccan food,” Kimball said. “It’s just about finding techniques and combinations of flavors, or ways of thinking about cooking to expand the repertoire. I’m not trying to cook somebody else’s food. Here’s the difference: Instead of going in the kitchen and taking an oatmeal cookie and making it 45 times, I’m starting somewhere else in the world to learn from somebody and listen to what they have to say and trying to figure out how I can adapt that back here.”
Kimball will be kicking off a cross-country Culinary Mystery Tour on the stage of the State Theater on September 8. Tickets are available online.