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Classic vinaigrettes are made from a simple 3 to 1 ratio of oil to vinegar. You can make them by hand or in a blender - the latter saves you time, energy, and yields a more perfectly emulsified dressing. Experiment with different chopped herbs to enhance flavor. You can also add may for a creamier dressing -- perfect for potato salad or coleslaw.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.
