YET ANOTHER CULINARY WUNDERKIND – Chef Elliot Cunniff – a brief excursion through his fast and furious culinary-climb-formula, actually, tree swing is a better descriptor – leave-no-stone-unturned is this chef’s mantra. So we’re clear on the meaning of wunderkind: Read more »
A very special chef, and a very special person, writes a very special book — Good Stock: Life on a Low Simmer — that would be Sanford D’Amato of course.
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Where exactly is Stanton, Californa? It’s between the 5 and the 22 freeways in Orange County. Does that help? More specifically, Stanton is a city located in western Orange County, California. The population was 38,186 at the 2010 census, up from 37,403 at the 2000 census. Read more »
by Dawn (December 15, 2013)
SURFAS CULINARY DISTRICT, a restaurant and chef supply house that has been at the forefront of equipment and product innovation — anticipating the massive changes to the professional chef’s kitchen with its inescapable focus on the science of cooking — by honing in on innovative equipment, products, and techniques. Read more »
by Dawn (December 4, 2013)
A shout out to all of you who celebrate brunching!
Eventide Oyster Co. in Portland, Maine serves brunch on Sundays and Mondays from 11 to 3. Everything here from delicious standbys like lobster benedict, and one of the weekly specials might happen to be boiled egg with lardo and Parmesan.
The rest of the time you’ll want to load up on a wide variety of New England fare including a boatload of different oysters (kumamoto’s are my personal favorite), shellfish, and sides such as coleslaw, baked beans, hot biscuits, kim chee (yes, kim chee – these guys aren’t fooling around except maybe with your palate). No cause for alarm, they haven’t left out Maine’s beloved lobster roll and clam chowder. The menu changes daily so expect delectable surprises with each visit.
While you’re there, in between a cocktail and a half-dozen oysters, say hello to the to the three incredible chaps who run the who shebang: owners and chefs Andrew Taylor and Mike Wiley (also cheffing at the renowned Hugo’s Restaurant next door), and General Manager, Arlin Smith.
Open daily from 11 am to midnight
Holly cow, holly goat, and so on and so forth. The options in the cheese case at Surfas Culinary District’s new flagship store in Costa Mesa are my fervent hopes fulfilled. Read more »
Bee Obsessive — Chef David Guas rolls out his love of honey and parts with the hibiscus-ginger-honey ice tea formula!
David Guas is chef and owner of Bayou Bakery and DamGoodSweet Consulting Group in Arlington, Virginia. He is the author of the cookbook DamGoodSweet:Desserts to Satisfy Your Sweet Tooth New Orleans Style (see review in an earlier post). Read more »
by Dawn (February 28, 2013)
E+O Restaurant Design: evokes a lifestyle feeling that is upscale, of the times, yet approachable.
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by Dawn (January 24, 2013)
I admit that I am easily amused, and consistently surprised by the endless spigot of chef-selected paraphernalia that comprises the restaurant arsenal. The cloche (cake dome), and cake stand are amongst the function-meets-design items that the chef has owned for so Read more »