The discrete movement from theory to practice sounds like the beginning of a philosophical treatise, not a story on an artisanal food sourcing journey. But the popular, yet still edgy locovore/farm-to-table idea did indeed become real when I went on a food sourcing journey, with Executive Chef John Murcko, from Canyons in Park City Utah.... Read More
Having dinner at the chef’s table is a very exclusive and thrilling experience. Guests are actually invited into the restaurant’s kitchen where they watch the chef and his staff meticulously prepare a special menu just for the occasion. Electrolux is opening up this exciting culinary experience to members of the public in some of the best restaurants across Europe.... Read More
Miso is such a prominent flavor, just a little will add a whole new dimension to a dish. This easy salmon recipe takes a little prep, a little waiting, and just 10 minutes in the oven.... Read More
The Bernardus Lodge, located on 26 acres of vineyards and lavender in Carmel Valley and home to the Marinus restaurant, will soon relaunch the renowned establishment to reflect a new era of dining. With the help of New York’s Charlie Akwa design team, Chef Cal Stamenov hopes to match Marinus’ beautiful new interior with an equally refined menu. The classic white linen table clothes and ultra traditional service is being revised to meet new dining trends which lean towards elegant, yet slightly less formal.... Read More
Couscous: the food so nice, they named it twice. Mmmm couscous...it’s such a great ingredient for all sorts of dishes, like this fun little salad I’ve put together. I’ve made several types of couscous salads before, but this one is my favorite. Even with very few ingredients, this dish packs a punch of flavor! It’s a perfect side dish or is great as a quick lunch.... Read More
Buffalo is increasingly popular as a low-fat source of protein. This sophisticated recipe from the elegant Marcus Whitman Hotel pairs it with roasted baby beets, grits and wild mushroom and short rib ragout.... Read More
The world-renowned chef has something to celebrate: the 15th anniversary of Richard Sandoval Restaurants. With locations across the globe including Denver, Las Vegas, NYC, Santa Monica, Washington DC, Mexico, Dubai and Qatar, the celebration is truly a world-wide experience. Blending the distinct Latin-inspired foods with Asian influences through the month of June at Sandoval’s Zengo, Richard Sandoval Restaurants are offering a fantastic new menu, Test Kitchen: Hanoi-Havana.... Read More
During an incomparable eating tour in China recently, I was more than happy to "double-down" for back to back dining experiences at the Michelin two- star restaurant, Zi Yat Heen, at the Four Seasons Macau, followed by lunch at Hong Kong’s Four Seasons restaurant, Lung King Heen.... Read More
Crunchy and slightly bitter, this easy salad is a healthy and tasty dish to make for dinner or the night before for lunch the next day. In fact, as the acid in the dressing softens the radicchio, the flavors meld together overnight and make the salad even better than it was the before.... Read More
With One World Trade Center taking over as the tallest building in New York City this week, it seems only appropriate to take a look at the other skyscrapers that top the list of the tallest in the world — and consider their dining options.... Read More
Celebrity chef Alton Brown hosted the 2012 James Beard Awards, which marked the celebrated Foundation’s 25th anniversary. The much anticipated annual event took place on Monday, May 7th at the Lincoln Center’s Avery Fisher Hall in New York City. As always, the gala featured the world’s most revered culinary talents as well as those who have both contributed and most influenced the gastronomic industry. However, this year is also ushering in a season of change.... Read More
In response to an imminent ban on the serving of foie gras in California, according to an article by The San Diego Union-Tribune, a group of about 100 famous chefs have been joined by some of San Diego’s own to fight lawmaker’s attempts to illegalize the delicacy.... Read More
France is one of, if not the, most famous wine-making countries in the world with vintages that fetch some of the globe’s highest prices. So while on a trip from the U.S. to Paris aboard Air France, we decided to try some of the grands vins the airline pours for its premium passengers.... Read More
May 2, 2012 | Contributor: Ray Pearson | 1 Comment
I was recently asked to review five different smoked and non-smoked paprikas made in Washington State. I beg your pardon? There’s more than one paprika? Smoked and non-smoked? Shouldn’t that have been “made in Hungary," instead of Washington?... Read More
When in Los Angeles, it’ll be worth your while to head over to BLVD 16 Restaurant and Lounge in Westwood, which is ensconced in the trendy and sophisticated Palomar Hotel on Wilshire Boulevard. Surrounded by a bevy of high-rise residences, BLVD 16 exudes that friendly and familiar neighborhood gathering place vibe that’s duly complimented by an urban chic atmosphere and uncompromised American California cuisine.... Read More
Apr 30, 2012 | Contributor: Ray Pearson | 1 Comment
Top Ten lists shed light on fascinating corners of pop culture. I recently came across a list of the world’s most expensive foods, thanks to the folks at Kitchen Geekery.... Read More
On a recent visit to Gordon Ramsay at the London NYC, Chef de Cuisine Markus Glocker demonstrated why this luxurious fine dining restaurant, created by Chef Gordon Ramsay continues to receive rave reviews — and more importantly, Michelin Stars.... Read More
After weeks of waiting, a small package from American Express arrived just before the intended departure. Inside the box held all of the tools needed to guide any traveler through a weeklong vacation. The envelope sitting snugly on top read “Open Me,” the contents inside held just a few words. “Paris! Enjoy!” We were leaving for Paris in just over a day! A quick search through the rest of the items revealed a Google Smartphone with accessories and a European adapter, along with a bundle of small envelopes each labeled with a corresponding day.... Read More
Springtime in New York will bring a wave of warmth as premium vodka brand Stolichnaya® celebrates its 50th anniversary with a few new twists on old favorites. For half a century the brand has been creating high end liquor with unique flavors, and the company’s dedication to quality and crisp taste has consistently set Stolichnaya® ahead of the pack.... Read More
Nineteen Italian wineries will be present in a four-city tour in early May. The cities on the Dalla Terra Winery Direct Annual Portfolio Tasting 2012 scheduled May 1-4 are Portland, Seattle, Los Angeles, and San Francisco.... Read More
Leading the way through the hubbub of the Santa Monica farmers market, Michael McCarty stops a young man passing by. Turning him toward the small group that has been following him among the vendors, McCarty places a hand on his shoulder and proclaims him the master of duck prosciutto.... Read More
Temperatures are finally rising, the snow is melting, and the ground is thawing — spring has sprung! That’s cause for serious celebration in the kitchen, where it's time to reap the bounty of a new season of fresh vegetables that have weathered the long winter and are finally ready to emerge.... Read More
You probably don't need another book to tell you that nutritious food can also be delicious, but Chef Seamus Mullen provides some beautiful inspiration in his new cookbook, Hero Food: How Cooking With Delicious Things Can Make Us Feel Better.... Read More
The short path from the parking lot to the charming Victorian house that houses St. Clement Vineyards’ tasting room is steep, but worth every step. The landmark Napa Valley estate, established in 1878 by the San Francisco stained glass merchant Fritz Rosenbaum, was one of the first bonded wineries in the Napa Valley.... Read More
With Passover on the horizon, it’s time to finalize your Seder plans. Perhaps you’re planning to host the meal at home with friends and family for the first night, but what about the remaining seven days of the holiday? There are plenty of restaurants across the country that are planning special menus for Pesach.... Read More
Passover is that time of year when colorful boxes of matzo fill the supermarket shelves and observant Jews consume this Passover cracker instead of leavened bread for eight days.... Read More
The state of Washington is home to an impressive breed of winemaker. Many have spent years, even decades, in other parts of the world, honing their craft.... Read More
Executive Chef Markus Glocker of Gordon Ramsay At The London restaurant in New York City helped craft this filet of turbot recipe, with sweet spinach and parsley puree, champagne sauce, and sweet candied pumpkin seed garnish. This, among other succulent dishes, can be found on the prestigious menu at Gordon Ramsay At The London’s New York location. ... Read More
Floating on the gently lapping shores of Hanoi’s West Lake emerges a structure that almost appears from the early morning mist: InterContinental Hanoi Westlake. It is built into the lake itself and contains three restaurants; one being Saigon, a fresh take on Vietnamese food, affording patrons impressive views and equally impressive fare.... Read More
At The Catbird Seat in Nashville, Tennessee there are no set-menus and no walk-ins. Chefs Erik Anderson and Josh Habiger, both of whom have worked in some of the most highly honored kitchens in the food world, have created a high-end, interactive restaurant experience that allows their diners to be a part of the cooking process.... Read More
Chef Jimmy Reale, Executive Chef of the Carolina Crossroads Restaurant in Chapel Hill, North Carolina, draws his culinary inspiration from his Italian-Lebanese upbringing, incorporating Mediterranean influences in his dishes. In his interview, Reale shares which well-known fast food chain he began his...... Read More
Chef Richard Mead of the Sage located in Newport Beach, California almost missed his culinary calling when he pursued a career with the IRS, however, fate intervened with his opening of the 17th Street Café in 1989. After gaining his footing, Mead later opened Sage which received high praise for the quality of his food from both the OC Weekly and the Zagat Guide.... Read More
While most are familiar with the James Beard Awards, whose 2012 nominees were announced March 19, others may not be as familiar with the man who lent his name to the foundation that honors top chefs worldwide. The annual James Beard Foundation Awards take place in early May to mark Beard’s birth... Read More
Chef William Bradley,of the Grand del Mar’s Addison restaurant in San Diego, shares what iPhone app helps him out in the kitchen. Bradley advises aspiring chefs what quality is a key ingredient for…... Read More
Rome wasn’t built in a day and neither was Willamette Valley Vineyards. Its prologue begins in 1961, when winemaking visionary Richard Sommer hired an Oregon attorney to do the legal work necessary to establish the first Oregon winery since Prohibition. The attorney’s son was Jim Bernau.... Read More
Steak night is kicked up a notch with Chef Todd English’s addition of raita, a classical Indian ingredient. Toasted corn, jalapeno, ginger, and Sriracha sauce combine to make a flavorfully distinctive marinade that compliments not only steak, but many other mains.... Read More
Menton, Chef Barbara Lynch’s newest restaurant, was recently named a Grand Chef Relais & Châteaux property, the first and only in the city of Boston. With this unique distinction, Barbara joins an elite group of 19 chefs in North America and 161 top chefs worldwide who have been awarded the title of Grand Chef including Daniel Boulud, Thomas Keller, and Daniel Humm. She is currently the only female Grand Chef in North America, and Menton was the only free-standing Grand Chef restaurant to be inducted in January 2012.... Read More
While Chef Rich Mead may prefer preparing light, fresh food in the kitchens of the Sage Restaurant in Newport Beach, California, in our interview with Mead we learn what gourmet dishes he cooks up at home and what Californian city he finds..... Read More
Chefs Erik Anderson and Josh Habiger bring together the elements of dining and entertainment at The Catbird Seat located in Nashville, Tennessee. Center-stage among thirty seats that curve around The Catbird’s kitchen, Anderson and Habiger personalize the dining experience by performing their culinary art for guests. Both chefs have been a part of James Beard award-winning restaurants early in their careers and are sure to be recognized among the brightest in their craft.... Read More
I found that getting fully acquainted with Zermatt, Switzerland goes beyond taking your picture in front of the Matterhorn and doing some skiing or hiking. It’s about immersing yourself in local mountain heritage at the Matterhorn Museum and taking a stroll through the narrow streets of historic Old Zermatt. Getting to know some residents and dining at some of their favorite restaurants also helps you realize that rough mountain living dependent on sheep herding, local vegetable crops, and herbs has shaped Swiss cuisine over hundreds of years.... Read More
Before Chef Markus Glocker was making harmony in the kitchen, he was trained in classical music. Applying the same dedication, discipline and passion to food, these traits have also fueled his success in the culinary world, where he has worked under the likes of Charlie Trotter and Gordon Ramsay. ... Read More
High in the hills above Napa Valley lay two pristine valleys that together hold the fertile estate vineyards of Somerston. Allan Chapman purchased the 638-acre Priest Ranch property in Soda Valley in 2004, and the adjacent 990-acre Lynch Ranch in Elder Valley early 2006.... Read More
Missy Robbins, Executive Chef of A Voce in NYC, is known for her contemporary approach to classic Italian dishes. Food & Wine listed her as one of the Best New Chefs 2010, and before her relocation to A Voce, Robbins cooked for the Obamas during her time at the Spiaggia in Chicago.... 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
Alice Waters is a legend in the food world. More than anyone since Julia Child, Waters has changed the way Americans view food and she continues to change the face of modern cooking day after day as more and more Americans become aware of the importance of healthy food.... Read More
Texas Rangers are covering all the bases when it comes to improvements for the 2012 baseball season. The upgrades to keep home-field advantage made by the team that appeared in the World Series for two consecutive years address pitching, hitting, and apparently, eating.... Read More
Chef Rick Bayless, who is based out of Chicago, has won two James Beard Awards for his fresh take on traditional Mexican cuisine. In college he thought he would study cultural anthropology before a trip south of the border changed mind and led him towards a career path in culinary arts. After wide success with the opening of Frontera Grill in Chicago, Bayless opened Topolobampo and it has become one of the only restaurants in the United States serving high-end Mexican fare.... Read More
Executive chef of the Triomphe restaurant in NYC, Jason Tilmann executes French cuisine with refined simplicity. Tilman has assisted in many well-praised restaurants such as David Burke & Donatella Restaurant, Daniel, and Le Cirque. When he opened Feng Asian Bistro in Hartford, Connecticut it was awarded with many honors including Best New Restaurant 2007, Best Pacific Rim 2007 and a rating of four stars in the Hartford Courant.... Read More
Two weeks in Thailand and here’s what I remember most: breakfast at the Bangkok Peninsula. Not to say the capital’s spired wats weren’t inspiring or the sugar-white beaches didn’t tantalize, but there isn't a bigger sucker for exotic fruits, tiny jars of jam, freshly baked pasties, and foamy cappuccinos than me.... Read More
Up until recently I had no idea what the wines from France’s Languedoc-Roussillon region tasted like. I had my first taste at Tilghman Island Inn in Maryland’s Talbot County during a game and wine pairing dinner. I was impressed by its unique flavor profile. Lo and behold, a few months later I was alerted to the fact that Gerard Bertrand, an innovative and sustainable winemaker based in this same region was awarded European Winery of the Year at Wine Enthusiast Magazine’s Annual Wine Star Awards.... Read More
Area 31’s Executive Chef, Michael Reidt is a master of exquisite culinary creations who utilizes the fresh complexity of Miami’s native food sources and ingredients. This dish is an example of how Reidt combines a diversity of flavors such as coconut, ginger, and natural sea salt to create a savory experience that reflects both the locality and Reidt’s talents.... Read More
Traveling has a way of making the mundane memorable. The daily cup of coffee back home, merely a fragrant wake-up to launch the daily drill, becomes a tangible expression of the joy and romance of a place when in, say, Paris. As soon as that plane touches down at Charles de Gaulle, the mission for the first perfect cup of cafe crème begins; or in Rome, it’s the search for the first tiny and potent Illy espresso.... Read More
In Boston, there are chefs who have dabbled with both seafood and barbecue but none has ever tried the fantastically delicious combination that Chef Andrew Yeo has created at Artisan Bistro — grilled oysters with rosemary brown butter. As executive chef at the Ritz-Carlton, Boston Common, Yeo has not only designed, but perfected a recipe that is sure to have Bostonians, and travelers alike, lining up for more.... Read More
Chef Jose Andres is a James Beard award-winner who gained experience working in Michelin-starred restaurants from an early age. He is credited with both bringing refinement and popularizing Spanish cuisine in America. Spanish-style recipes such as this gazpacho can be sampled at his restaurants throughout Washington, DC or at The Bazaar in Los Angeles. Apart from his talents in the kitchen, his philanthropic endeavors include helping with issues pertaining to poverty and world hunger.... Read More
Chefs Bruce and Eric Bromberg are brothers and the culinary masterminds behind the highly acclaimed Blue Ribbon Restaurants and the Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas. The Bromberg brothers attended Le Cordon Bleu in Paris and opened their first Blue Ribbon restaurant in 1992 in SoHo. Since then, the Brombergs have been awarded numerous “Top 10” and “Best Of” honors.... Read More
Quickly becoming a favorite pastime among my posse of friends in Washington DC is developing an eating experience centered around one food item. Last time, it was a “pickle tasting party,” this time, a “paprika party.” If you haven’t had ingredient-centric kitchen adventures yet, it is well worth the little effort it takes to put on a proverbial creative chef hat.... Read More
What factors make any given restaurant that much better than another? In a country with so many great eating places to choose from, seeking out the best ones can be a daunting feat and could quite possibly inspire blood-boiling debate.... Read More
This inspired take on a classic recipe was debuted on the menu Wolfgang Puck composed for the 2010 Governor’s Ball on Oscar Night. Wolfgang has famously catered the prestigious event for nearly twenty years.... Read More
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
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
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
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
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
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
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
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 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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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 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
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
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
Foodies should book a table at The Cadogan, which has been announced as a prestigious 'Great Taste Showcase' restaurant for British food. As part of the Great Taste Awards, regarded as the ultimate accreditor of the artisan and specialty food world for nearly 20 years, the venue will be featuring award-winning ingredients.... Read More
Apart from sharing a passion for each other, Chefs Karen and Quinn Hatfield share a passion for food and co-own Hatfield Restaurant in Los Angeles. Karen Hatfield explains the ways their cooking styles were influenced during their time in... 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
AME Restaurant is inside the St. Regis San Francisco, and has been awarded one Michelin star from 2008 through 2012. AME’s owners are also its chefs, an uncommon situation, but one that has allowed Hiro Sone and his partner wife, Lissa Doumani, a great deal of freedom to create exceptional taste combinations for their restaurant.... Read More
Nobody wants to be behind the times when it comes to style. From what we wear to what we eat, knowing what’s “in” matters. As our minds never drift far from what trendy essentials to have when bringing together friends and family, we’ve researched what to know before throwing the first party of the year. All in good measure, too. According to Vallerie Drorbaugh, the style manager at The Foundary, an online flash-sale site, “Hosting dinner parties at home is a rising trend.”... 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
This summer is the 30th Anniversary of the Food & Wine Classic in Aspen, and the lineup is pretty stellar: Mario Batali, Giada De Laurentiis, Bobby Flay, Emeril Lagasse, Tom Colicchio, Danny Meyer, Jacques Pépin, Michael Symon, and Ming Tsai.... Read More
Let's face it: Airplanes are traumatic environments — the turbulence, the terrorists, the 2-year-olds — and we travelers are left to eat our way to comfort. (When else in life would you voluntarily eat sugar-dusted pretzels washed down with two cans of bloody mary mix?) And though we passengers tend to enjoy eating at regular intervals, airline meals often come at too high a caloric price.... Read More
For those looking to ditch a few pounds, “grazing” can often be a large pitfall of dieting. Pass the office candy bowl a few times a day, and the once-innocent M&M’s turn into an hourly routine, not an indulgence, and leave you feeling no fuller than when you began munching. In fact, they are almost addicting.... Read More
Denver’s restaurant scene is growing and receiving national recognition; Coohills Restaurant is one of the notable additions to the Mile High dining experiences. With a recent influx of high-end culinary interest, new additions to the family of fine dining have Denver abuzz.... Read More
There are a host of variables that combine to make a restaurant's opening hotly anticipated. First and foremost is the chef (and/or owner) — the popularity and reputations of those individuals at the helm can generate buzz around a new venture, or garner bated speculation about it. Second is location — a restaurant opening in a trendy or up-and-coming neighborhood can foster excitement, as can a restaurant that's opening in a familiar building or landmark.... Read More
It's been said before, and sometimes even accomplished before, but it seems that so many people's New Year's resolution is to make this the year they will finally drop that extra weight. Not just the holiday weight that seems to be hanging on most people these days, but those few pounds that just don’t seem to go away.... Read More
I am a fool for skulls...so much so that I gave my best friend a skull-and-cross-bone onsey at her baby shower last week. I am also a sucker for a really good martini. In fact, I believe that a martini — yes, straight vodka or gin — is one of the easiest drinks to make poorly. Equally, it is one of those drinks that is truly memorable when made well.... Read More
With its distinctive bright red, orange, pink, and yellow stalks and its large, fan-like leaves, Swiss chard is the peacock of dark, leafy greens. But as with many unfamiliar foods, some people may approach Swiss chard with some trepidation. They may be wondering things like: How do I prepare it? How can I pick a good bunch? And most importantly, what does it taste like, and will I like it?... Read More
Chanel is of course one of the world’s most legendary fashion houses. But did you know that they also have a celebrated winery? Founded in 1661 by Pierre de Rauzan, Château Rauzan-Ségla, located in the heart of the Margaux appellation of France’s Bordeaux region, was acquired by Chanel in 1994.... Read More
Chef Lydia Shire has been a household name in the Boston restaurant scene since she first became known for now legendary, Biba. Prior to that, Shire worked at Maison Robert, Harvest, Parker’s at the Omni Parker House, Seasons and Pignoli before moving on to head up the kitchens at Excelsior, Scampo at The Liberty Hotel and Towne Stove and Spirits.... 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
America's 50 Most Powerful People in Food (2011). It's that time again. Many of last year's names appear on this year's roster, but there are some new names, too, which of course means that some of last year's are missing. Some folks moved up the ladder, as well, and some moved down. This might be because of new accomplishments (or because of What Have They Done for Us Lately?) or just because we're looking at them this year from a different angle.... 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
One has to look no further than Vinny D’Agostino’s homemade limoncello served at the King and Prince Resort's tavern to get a sense of how deep the passion runs here for locally sourced ingredients being incorporated into craft-made cuisine and beverages.... Read More
Tired of Turkey? Go to the grocery store and pick up ingredients for Millionaire Tacos! Compliments of The Westin Kierland Resort & Spa, Scottsdale, Ariz.... 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... Read More
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