At Peck the Beak, we are bozo about global cooking, eating, and drinking. We are crazy about food and hospitality. Through our food blog, we hope to share with you our interests whether it is through our home-grown and original recipes, food and drink ideas, restaurant reviews, and/or culinary adventures. We are avid believers in the diversity and exploration of cultural cuisines in addition to breaking the walls down on traditional. Like a chicken, one should always be eating and exploring without regard for preconceptions – peck, peck, peck away.

Global cooking and eating is in our blood

 
We are open food addicts that are walking testaments to the globalization of what we eat and enjoy. The culinary world is indeed flat. We strive to prepare dishes and promote food for thought influenced by our upbringing in Korean, Italian, American, Chinese and Indian homes. Cooking and eating is all about mixing it up, being different, immersing in other cultures, and devouring good times with loved ones. Learning about other cultures culinary traditions and incorporating it to our everyday cooking lives are essential to further developing our selves as lovers of foods.

Our Peck the Beak food blogging team

Eric Borzino

Eric is the founding contributor to Peck the Beak and a food head with a insatiable appetite to keep learning more about cooking and cuisines. Growing up as part Italian and part Korean, he was raised eating a wide variety of foods and exposed early on to the concept of mixing ingredients and techniques from multiple cuisines. He loves to bring friends together and cook group meals in which everyone eats family style. For multiple summers, he cooked for a summer beach house, which entailed seasonal meals of 5+ courses for 25+ individuals and with the mantra of “I will never cook the same dish twice.” Eric specializes in posting blog articles on his out of the box yet easy to prepare recipes with detailed cooking tips in addition to his sharp restaurant reviews.

KJ Wang

KJ is a contributor to Peck the Beak and is a relatively newfound lover of foods and budding cook. He was born in Hainan, China, but than raised for most of his life in Iowa – being the only Chinese kid in his vicinity. He was brought up eating the treasures of his homeland, mixed with the exposure of the midwest diet and lifestyle. After university, he moved to NYC where his food horizons were broadened to unmatched levels. The diversity and quality of restaurants sparked a dormant interest that always existed within – a love for quality cuisine but particularly the unique, the weird, the funky, and the different. He also soon discovered a penchant for wines, particularly French reds. Over the years, he’s also become quite knowledgeable on other types of alcohol, including fratastic drinks. In addition to his critical look at restaurants and its food trends, he is Peck the Beak’s in-house and resident expert on wine and other alcoholic beverages.

Tom Verghese

Tom is a contributor to Peck the Beak and is an all-around, natural food addict. He is of Indian descent and was raised most of his life outside of the DC area. Growing up, he was raised eating the best of homemade Indian fare and developed a love for being in the kitchen. In his years in university, Tom became exposed to a great variety of foods, in addition to programs on Food Network and the Travel Channel. Books about Italian cuisine and working in kitchens across the world kindled a spirit of desire to be in the culinary field. After university, he moved up to NYC where his deep culinary interests were satisfied by the forward thinking and global food scene. Tom quickly gained a reputation amongst his peers as an amazing home cook that always had to make everything, from scratch. Given the fortune of having been able to travel the world and currently embarking in an employment that entails working from parts of the globe such as Africa and the Middle East, Tom frequently posts articles outlining his food adventures from the ground and the recipes that he uses to emulate some of the global dishes he comes across and falls in love with.

Boston, NYC, the World

 
Located in Boston and NYC, we will focus on transformational, cultural, and creative restaurants and trends that exist in these food ecosystems, but apply to our global perspective of food (and appetite for gluttony and always trying out everything). We are KJ Wang, Tom Verghese, and Eric Borzino. Like a chicken, Peck the Beak!

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