Chefs
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
Restaurants
Where are the cool and groovy Palm Springs restaurants, the cocktail communities lifeline of bars with mixologists extraordinaire, and for pity’s sake, a few decent wine shops? Further delving into the seemingly missing food and beverage links, there are also no readily visible gourmet markets. As my traveling buddy and
Restaurants
To make good on our promise to put the team into the restaurant and introduce you to the designers, architects and planners that make it all happen, from demolition day to opening night: Welcome to the first of our Restaurants: Behind the Scenes series as we chat with Adam Farmerie, one
Chefs
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.” Visualize
Restaurants
Occasionally, I am going to “post and vanish” when I am certain that the subject has a great deal of passionate opinion attached to it. The Lobster roll and who makes the best one, take a deep breath, is one of those food electric currents with a gigantic opinion poll