It's safe to say that when most people think of supermodel Kate Upton, the new cover girl of Sports Illustrated's annual Swimsuit Edition, food is not the first thing that comes to mind. But taking a closer look at her endorsement deals, past gigs, and media apperances reveals some fun facts about Upton's connection to food.... Read More
Pastry chef Mame Sow brings a little sweetness to CO-OP Food & Drink’s menu. Located in NYC, CO-OP is described as a modern American brasserie with globally influenced cuisine and a trendy ambiance. Chef Sow, who previously worked for Townhouse Restaurant Group at Aquavit, adds a punch to old-time dessert favorites incorporating a variety of fruit and butter sauces, creams, and homemade compotes.... Read More
This rich, visually appealing dish is just one example of the sophisticated plates that can be found in Chef Karen and Quinn Hatfield’s award-winning repertoire. Their restaurant, Hatfield’s, can be found at its newest location located on Melrose Avenue in Los Angeles.... Read More
In 2007 Chef Tony Gemignani became the first American to take home the coveted World Pizza Cup from Naples, Italy. Gemignani beat the native competition with his recipe for Neapolitan and Margherita Pizza. Now, Gemignani is a nine time World Pizza Champion and owns three restaurants: Tony’s Coal-Fired Pizza and Tony’s Pizza Napoletana, both located in San Francisco, and Pizza Rock located in Sacramento, California. While Gemignani may be the crown-prince of pizza, his culinary reach also includes many other quality Italian dishes like this recipe for bone marrow calzone, which can be found on the menu at Tony’s Pizza Napoletana.... Read More
Iconic on both coasts, Michael’s is where Manhattan media powerhouses go to see and be seen, and where ABC News in Los Angeles went looking for Oscar Night party tips. And where some iconic restaurants keep the same concept year-in and year-out at their flagship venues — to the point where even fans are hankering for a reinvention — Michael McCarty is always introducing something new, fun and timely. We asked McCarty to talk about five new things we’ve noted about Michael’s recently.... Read More
Chefs Karen and Quinn Hatfield, of Hatfield’s Restaurant in Los Angeles, California, are a culinary force to be reckoned with. The couple met while working at the notable Spago Beverly Hills before moving to New York City where together, they continued to hone their unique culinary skill-set. Upon returning to California, the two realized their shared dream of opening their own restaurant in L.A. which has earned them several honors, including Bon Appetit’s 10 Best New Restaurants and a four-star rating in The Los Angeles Magazine.... Read More
This Bouillabaisse dish is just one of David Myer’s French brasserie-style creations that can be sampled at Comme Ca in Las Vegas. The restaurant, owing its creation to Myers as well, boasts a menu that is elegant, yet approachable. Comme Ca, however, is not Myers’ only claim-to-fame. Myers is responsible for several, widely recognized restaurants in the Los Angeles area. His first, Sona, was awarded with a Michelin star in 2007. Myers next project is looking to bring a touch of Californian and French inspired cuisine to Japan with the opening of two, new restaurants in Tokyo.... Read More
William Bradley, was a 2010 James Beard Foundation semifinalist and is the Executive Chef of the Addison Restaurant at The Grand Del Mar in San Diego, California. The Addison is the only Southern California restaurant bestowed with 5 Diamonds, with many thanks due to Bradley’s refined touch.... Read More
Chef Todd English is a four-time James Beard award-winner and the host of an Emmy-nominated travel series on PBS. Since 1989 he has opened numerous restaurants with locations in New York, Boston, Connecticut, Florida, and Las Vegas and has written several, highly received cookbooks. English’s “rustic Mediterranean style” has garnered many honors by food critics and casual diners alike.... Read More
Chef Tony Gemignani shares his passion for pizza and talks about how he entertained customers at his brother’s restaurant. Read about what Gemignani thinks has influenced Italian cuisine the…... Read More
This rich starter from highly honored Chef Todd English owes its distinctive flavor to the combination of goat cheese, chives, shallots, and white wine. English recommends the fondue be served with dried fig, date, or Fuji apple slices alongside toasted bread cubes—an excellent beginning to any meal.... Read More
Chef Missy Robbins was nearly finished with college before one unforgettable meal made her decide that she wanted to pursue a career in culinary arts. Robbins’ style and success can be attributed to her minimalistic approach... Read More
Chef Todd English uses his award-winning, rustic approach to Mediterranean cuisine by combining fresh ingredients to produce this wonderful starter-- perfect for any dinner party or entertaining endeavor.... Read More
A true emperor in the food world, Wolfgang Puck’s restaurant empire ranges from elite, high-end dining to casual cuisine. With three separate Wolfgang Puck restaurateur entities that span the globe, countless accolades, television appearances, and cooking literature to his name, it is no wonder he is one of the most recognizable and influential chefs in the world today. This mini-prime cheese burger dish with remoulade and aged cheddar has been named among one of Wolfgang’s favorite recipes.... Read More
Michael Galata, Executive Chef of the Osteria del Circo in New York City, began cooking at the age of eleven and began working in his family’s restaurant when he was eighteen. In his interview Galata shares what some of his passions are outside the kitchen, including where he takes his…... Read More
Chef Todd English, a four-time James Beard Award-winner, talks about what class made him stand out from his classmates and begin contemplating a career in food. After years of travel and perfecting his craft English likes... Read More
Executive chef at the Osterio del Circo, an upscale, Italian family enterprise in Midtown New York City, Michael Galata has been called upon for his culinary expertise by the likes of Martha Stewart and Gold Foods International. In addition to his work at Osterio del Circo, he is currently bringing his skills into the world of television and the internet.... Read More
Jimmy Reale, Executive Chef at Carolina Crossroads Restaurants in Chapel Hill, North Carolina, adds a dose of Southern charm alongside summer squash, cremini mushrooms and lavender butter in this sumptuous dish. Reale’s talent and an elegant ambiance have earned Carolina Crossroads the Forbes Four-Star rating and a AAA Four Diamond Award.... Read More
Chef Jose Andres is not only a master chef and James Beard Award winner, but a collector of books and sports enthusiast. Learn where Chef Andres gleans inspiration and what season he…... Read More
From the talented pastry chef Karen Hatfield of Hatfield’s Restaurant in L.A., this decadent dessert is in keeping with her innovative style that uses a combination of classic and contemporary that never fails to yield satisfying surprises. The first location of Hatfield’s, which she opened with her husband, received a Michelin star.... Read More
Chef Chris Yeo of Straits and SINO Restaurants incorporates the culinary techniques he learned while growing up in Singapore. He first began his career as a hairdresser before crossing over into the culinary world. Most recently, at SINO, Yeo is combining the traditional art of making Dim Sum with modern Chinese cooking methods to create a sophisticated and satisfying dining experience.... Read More
There once was a time when you’d visit a restaurant and not know who the maestro was crafting the culinary repast. My, how times have changed. Today, many restaurants succeed or fail based solely on the name of the owner/chefs.... Read More
We recently discovered the massive, two-volume Notes From a Kitchen. A book this is not — it's a photographic journey through the kitchens of some of the nation's most well-loved chefs, including former Jean Georges' pastry chef Johnny Iuzzini; one of the South's best, Sean Brock; and Malaysian-inspired New York chef Zak Pelaccio.... Read More
From the talented pastry chef Karen Hatfield of Hatfield’s Restaurant in L.A., this decadent dessert is in keeping with her innovative style. Hatfield uses a combination of both the classic and the contemporary that never fails to yield satisfying surprises. The first location of Hatfield’s, which she opened with her husband, received a Michelin star.... Read More
Olivier Reginensi, newly appointed Executive Chef at NYC’s flamboyantly exotic Le Cirque, is looking to use his talents to attract a new generation of diners with a casual dining series that will debut across the country. In addition, Reginensi is busy working in Le Cirque’s kitchen to create his own signature dishes to add to the menu.... Read More
Chef Donatella Arpaia is not only a celebrity judge on Food Network’s Iron Chef America, but has been nominated for a James Beard Foundation Award for her talents at restaurant Mia Dona. Her restaurant Anthos was awarded a Michelin star, while her restaurant davidburke & donatella was awarded four stars by Forbes.... Read More
Another example of Jose Andres famed Spanish recipes that can be found on the menu at China Poblano located in Las Vegas. This innovative restaurant is a fusion of Mexican and Chinese cuisine combining unexpected ingredients such as chayote and jicama with soy and ginger.... Read More
Recently our friends over at CityRoom expanded their branding repertoire by launching Worldwide Delicacies, an interactive encyclopedia of specialty food products with testimonials written by expert reviewers. Check out one of Worldwide Delicacies’ reviews below:... Read More
We received this exclusive first look at Joanne Trattoria, about to be opened on New York's Upper West Side by Joe and Cynthia Germanotta — Lady Gaga's mamma and pappa — with the following note attached: "Brad D. Rose is an Intellectual Property attorney in New York City and is the Chair of the Intellectual Property Department at Pryor Cashman LLP. An avowed 'foodie,' Brad works with the owners of Joanne Trattoria and many other restaurant owners, but has, nevertheless, written his fair and honest assessment about his experience at Joanne Trattoria." (Lady Gaga's real name is Stefani Joanne Angelina Germanotta.)... Read More
Chef Michael Reidt of Miami’s Area 31, located on the 16th floor of the EPIC Hotel, is bringing more than just fresh recipes to Area 31’s menu. Reidt works with both the restaurant and the community to prepare healthy, locally sourced ingredients. In turn, a portion of the proceeds from Area 31’s Tasting Menu are donated to support two Miami-based non-profit organizations, Roots in the City and Common Threads, both of which educate and promote health and well-being.... Read More
Chef Aliya LeeKong’s passion for food began with a Sunday tradition that was comprised of preparing and planning the week’s menu with her mother. LeeKong describes the combination of the joy she gained from these early culinary memories with the experience she absorbed travelling to countries such as... Read More
Combine an obsession with Benihana, family globetrotting, and special holiday meals crafted by a talented grandmother and the beginnings of Chefs Eric and Bruce Bromberg’s ascent into culinary stardom are revealed... Read More
One of the world’s most notable chefs to date, Wolfgang Puck shares a little about his humble beginnings as a 14 year-old who thought he would be a pastry chef. He also talks about his recipe for success in the culinary world... Read More
Whether experimenting with new culinary ideas in Mexico, or picking fresh produce from his backyard garden, Chef Rick Bayless is passionate about creating fresh recipes using locally grown and produced ingredients. Bayless’ passions extend beyond the kitchen as well including... Read More
Once the poster boy for dotcom-era Bay Area expense account dining, Michael Mina has proven to have more tenacity — and a better ability to "diversify a portfolio" — than most of the flash-in-the-pan millionaires that frequented his first flagship restaurant, Aqua, in the late 1990s.... Read More
Most chefs say they find inspiration from travel, from old family recipes made new, or from experimenting. Chef Malarkey, however, reveals the unique muse behind his own culinary…... Read More
If he wasn't a chef, Masa Takayama might have been a poet. While English isn't his first language, the legendary Japanese sushi master whisks words and phrases together with the same quicksilver flair we imagine him using in the kitchen. His is a world of rarity, artistry and whimsy — and unlike his ultra-expensive table, thoughts from Masa are free to enjoy. We hope you will, as much as we did.... Read More
Some chefs are better from afar: on television, or on the pages of a book, where no one can experience their artistic, socially awkward tendencies. And some, like Chef Jean-Georges Vongerichten, are the opposite.... Read More
Chef Jason Tilmann explains his “Perfect Bite” philosophy and shares how social media and reality television has affected the restaurant industry. Tilmann believes that such accessible exposure has created a more competitive and challenging environment for... Read More
Chef Olivier Reginensi, who lived and worked in France for 10 years, shares his wisdom regarding humility and open-mindedness when beginning in the restaurant business. For Reginensi, when cooking at home, it is all about... Read More
Although in college Chef David Myers realized he would rather create new recipes than study for his International Business classes, Myers has taken a wealth of experience and inspiration from far-away countries such as France, Japan, Singapore, and Thailand. Myers believes that fresh possibilities in the international restaurant scene are unfolding in places that... Read More
Chef Aliya LeeKong symbolizes the true meaning of “American” cuisine, incorporating a blend of spices and multi-ethnic food traditions to produce dishes that are familiar, yet exotic. LeeKong chronicles her culinary expertise and global travels on her blog, Aliya LeeKong: Live Life Exotic, where you can find this recipe and many others.... Read More
Chef Chris Yeo of Straits and SINO Restaurants incorporates the culinary techniques he learned while growing up in Singapore. He first began his career as a hairdresser before crossing over into the culinary world. He can most recently be found at SINO, combining the traditional art of making Dim Sum with modern Chinese cooking methods creating a sophisticated and satisfying dining experience.... Read More
Our waiter Robert, at Sonoma’s Farmhouse Inn, carefully places a tiny amuse bouche of Chanterelle mushroom essence and sweet onion foam in front of each of us. We inhale the earthy truffle scent wafting from the small cup, sip, and let its heady broth envelope our palates. Sensing our complete satisfaction, he says, "They are meticulous in the kitchen and their innovations are intentional."... Read More
