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Toasting dry bulgur in a dry skillet brings out the natural nutty flavor. It only requires a minute or two; be sure not to burn this little grain. Add moist ingredients or liquid and cover for 15 minutes. The bulgur absorbs the moisture and is ready for additional ingredients, dressing and garnish.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.
