Other Cool Stuff

Here you’ll find more delicious morsels: chefs’ favorite artisans and purveyors, breaking news aka sneak peeks, chef travel adventures, and much more!

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Other Cool Stuff

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 »

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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

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Success is Hard Work: the first bit of information that Sylvia Main parts with the moment I ask her “What unexpected lessons have you learned or steps to success that you’ve called into play as you set out to fulfill your vision and talent to make something from nothing, Read more »

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Breakfast happens to be my favorite meal of the day and, if I am traveling, more so.  When exploring other lands, whether they be domestic or foreign, I wait in breathless anticipation (you think I am being dramatic here, but I kid you not) of what I’ll discover in a small café, from a street vendor or, as I have discovered, in the quaint B&B or inn that I have selected primarily because of a foregone conclusion that a local cook will be whipping up food that is representative of the areas unique ingredients and dishes. Read more »

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photo-5

Crazy for Clafoutis

by Dawn (February 3, 2012)

I am hoping to score a few points with some of the chefs I know and love, and for that matter, with those throngs of talented chefs that I cannot possibly meet and critique in a lifetime. 

Although many of you must wonder if I ever do anything with my time other than throw seven million interview questions at you, half of which you’d rather not answer or are woefully tired of answering – you’d more likely wish to escape to jury duty.

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What do you get when you combine a practical matter (food transportation) with style? At last, a simple answer, vonny food carriers.

Many of us have spent years transporting our standout dishes to social events in paper bags (impending food misfortune beyond this point), and in various name and nameless brand camping and cold storage containers.    Read more »

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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.”

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I have always said that I am an “ace picker” when it comes to selecting chefs, artisans, purveyors, restaurant designers, and a host of other clever culinary individuals to write about. I seem to have a specialized ability, like a truffle-sniffing pooch. My claim to picker fame is an advanced sense of what sets something or someone apart from the crowd, and who or what will likely advance to the front of the pack. Read more »

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When I share one of my “favs” with you, it’s for a darn good reason(s). I am always hopeful, and quite frankly, confident, that my reasons stand a strong chance of becoming your reasons.   Read more »

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Finding the time to PAUSE in order to acquaint you with some of the talented AWAY from the KITCHEN cookbook team and contributors is definitely a challenge. We all have other projects, husbands, wives, children, and animals to care for, not to mention our own feeding, dressing and teeth brushing. We just have to make the time and stop all this unintentional FBI, Interpol secretive nonsense and let you all know what we can, as often as we can.  Read more »

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