Coleslaw can be made with red or green cabbage - with mayonnaise-based or a vinegar-based dressing. Traditional mayo-based slaw is the perfect accompaniment to BBQ or hot dogs. The lighter alternative is a fresh new interpretation that's great with seafood, and includes chives, parsley and apple. Just remember to add the apples last so they don't turn brown. Always use fresh cabbage for the classic coleslaw crunch. And no matter which version you make, always refrigerate well before serving.
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.