From the category archives:

Artisans + Purveyors

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 »

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Born in Ft. Lauderdale, Florida, educated at Johnson & Wales University in North Miami, Eric Warnstedt is a chef of distinction, notorious for taking great advantage of Vermont’s purveyors, artisans, farmers and foragers for what is termed his “terrific New American dishes.” Read more »

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Rather than beginning with a chef’s place of birth and their journey to chefdom, I prefer to start with something unique, notable, and, well, just fun.

Executive Chef, Sheamus Feeley, the “ingredient king” holds “ingredient court” at Farmstead Restaurant in Napa Valley, California. To be precise, Sheamus “conducts court.”   Read more »

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