Chef Daniel Herskovic is a very sought after personal chef based in Chicago. He brings a wealth of professional experience to each project whether it be a cooking lesson, an intimate dinner party or a larger cocktail reception. Clients enjoy his contemporary American cuisine, which is influenced strongly from his rigorous training in California and travels in Japan. After graduating from the California Culinary Academy, Daniel has spent years cooking in some of the finest restaurants in San Francisco, New York and Chicago. He now brings his passion to private clients and his talents have caught the attention of Chicago Magazine. Daniel most recent venture is gourmet chocklets shippied nation wide via the web site.

www.mayanachocolate.net .

Clients enjoy having Daniel in their home for his friendly and calm demeanor as well as for his top notch cooking skills. The evening starts off with hors d'ouevres and 4-5 courses to follow. His work happens to be his passion and you can always be assured of exciting cuisine skillfully preprared and beautifully presented.

http://www.chefdaniel.com/

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A dinner party with Michael and Elaine is a feast for the senses and a balm for the soul... this book is the next best thing to being there.

—Beverly West,

Culinarytherapy

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Death in the Afternoon

Submitted by: Daniel Asher Abram

Absinthe
one sugar Cube over slotted spoon Ignite sugar and enjoy.
Ernest Hemingway’s "Death in the Afternoon" cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.

Learn how to make Death in the Afternoon

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