Chefs

I am continually broadening my purview to include chefs who have the conviction and courage to pursue something that sets them apart — maybe preserving their local flavors, ingredients, or possibly developing a new ethnic forum —  there  seems to be no end to the ways in which chefs evolve.

Share on FacebookShare on Twitter+1Share via email

From the category archives:

Chefs

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 »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

 

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.

Read more »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

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 »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

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 »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

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

eventideoysterco.com

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

2013-01-16 14.11.05

Smile and Say Cheese

by Dawn (May 11, 2013)

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 »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

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 »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

E+O Restaurant Design: evokes a lifestyle feeling that is upscale, of the times, yet approachable.

Read more »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

Let me introduce you to the True Food Kitchen Dream Team.

Michael Stebner, prior to his Executive Chef position at True Food Kitchen, was an integral culinary player at Fox Restaurant Concepts.  Developing his skills with acclaimed chefs in the kitchens of many esteemed restaurants; was a career path with an ethical focus. Read more »

Share on FacebookShare on Twitter+1Share via email

{ 1 comment }

David Guas was selected among America’s most gifted pastry chefs to create a dessert for O’s, The Oprah Magazine’s tenth anniversary. Inspired by the dessert traditions of Louisiana explored in his book, DamGoodSweet, Chef Guas created a spiced “Gateau de Bayou.”

Read more »

Share on FacebookShare on Twitter+1Share via email

{ 0 comments }

-->

Thanks for signing up. There's one more step...

-->