My Rants, Raves & Faves
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 long that they are almost forgotten – let’s face
My Rants, Raves & Faves
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, or very
Chefs
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
My Rants, Raves & Faves
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
Chefs
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
My Rants, Raves & Faves
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
Uncategorized
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.” An Oprah Winfrey “wind beneath my wings” feeling is
My Rants, Raves & Faves
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. My new favorite little gem of a book is Jill Silverman Hough’s, 100 PERFECT PAIRINGS: Main Dishes
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.
Chefs
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.” Chef Warnstedt opened his own restaurant, Hen of