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2011 Big Smoke Sunday Seminars: Charlie Palmer Cooks Breakfast

David Savona
Posted: November 3, 2011

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The rich aroma of fennel seed and cooking pork began to fill the room of sated diners as Palmer cooked. He fielded questions from the room as he worked, then sliced the perfectly cooked sausage at an angle, plating it. Sausage made easily, made fresh, Charlie Palmer style.

While breakfast was a non-smoking affair, each diner was given a La Flor Dominicana Double Ligero Churchill Especial, a cigar rated 91 points by Cigar Aficionado, to smoke at another time. Palmer raffled off some of his cookbooks and wine as the breakfast ended, and the sated diners made their way out of the room, ready to roll their own cigars.

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