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 »
by Dawn (December 15, 2013)
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 »
by Dawn (December 4, 2013)
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
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 »
by Dawn (December 12, 2012)
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 »
by Dawn (November 6, 2012)
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 »
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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by Dawn (January 3, 2012)
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 »
by Dawn (December 12, 2011)
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 »
by Dawn (September 1, 2011)
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 »