by Dawn (September 1, 2011)
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 »
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. Read more »
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 »
by Dawn (February 1, 2011)
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 training behind it.
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