Chefs are, arguably, masters of their culinary craft, but few call themselves specialists. Over the course of a career, a chef will often prepare a multitude of dishes and cuisines. At least that’s the case in the United States.
We’re entering a new dawn of molecular cooking and creative American cuisine. Though well-versed in the tools and techniques that made the likes of Ferran Adrià, Grant Achatz, and Wylie Dufresne popular, many chefs have returned to their roots, incorporating some modern methods with more classical cooking foundations in order to put a new spin on ingredients and enhance flavors.
When the idea came across Julian Niccolini’s desk, he wasn’t sure what to think. In New Orleans, isn’t the Creole cuisine served with a side of Creole? “When I got down there it was totally different,” says Niccolini, the co-owner of New York City’s famed Four Seasons restaurant.
Healthy oils and fats are trending, and the U.S. food industry might be butter—uh better—for it. For more than 30 years, there has been unrelenting advice from dietary guidelines to cut fat and saturated fat from the American diet.
This won’t surprise anybody who has met or spoken to Chainey Kuykendall, but the Johnson & Wales senior didn’t believe she would win this year’s S&D Coffee & Tea Culinary Challenge, held at the school’s Charlotte campus.
When Vanda Asapahu and her family first purchased the building on West 87th Street in Los Angeles where they would open Ayara Thai, it became clear that renovations would one day figure into the restaurant’s future.
Because covering the national foodservice industry requires plenty of national travel, I've found myself in some pretty far-flung food destinations across the country, from Idaho's potato fields to Iowa's amber waves of grain, and from Maine's lobster boats to the fishing docks of Alaska's Aleutian Islands (and seemingly every major city in between).
Every time I go to Atlanta, I can’t help but think it’s a baby Los Angeles. Terrible traffic—even Sunday mornings—sprawling layout with no discernible center, and strip malls galore. The differences (yes, there are many) don’t quite work in Atlanta’s favor: LA has the beach, heavenly weather, and one of the most health-forward food scenes in the world.
Filipino cuisine seems to be having its moment—finally. Once stereotyped as heavy, grease-laden fried food best consumed with beer, classic Filipino dishes are being revamped by chefs around the country to give the cuisine its due, shining a light onto the breadth and diversity of flavors and foods that make this fare so compelling.
The moronga, or pork blood sausage, arrived in a tray covered with plastic wrap as we rode in a bus down a Los Angeles highway.I chose one of the massive dark rings off the tray and took a bite, washing it down with a guava Jarritos soda and a bite of tamale all from the plate that was the paper towel on my lap.
It is rare that I don’t spend an evening holed up at a wine bar exploring (mostly for the better, sometimes for the worse) bold whites, rosés, and reds from small, family-owned vineyards I never heard of, or relishing a bartender-made tipple—whether crowned with an egg white pre-dinner, or unapologetically dark and boozy just before bed.
Like any great story, this one begins with fried bacon and a mason jar.Four partners—Eric Bergelson, Mike Porter, Jason Callaway, and Chef Anthony Gray—sat around a table in a former hot dog restaurant, brainstorming the future.
Upton 43Opened: December 2015Location: Minneapolis, MinnesotaOwner: Chef Erick HarceyAverage Check: $90Description: Upgraded Swedish staples guided by traditions, not trends.If celebrity chefs are the new iteration of movie stars, then Chef Erick Harcey is the under-the-radar method actor.
In a reader’s poll conducted by the Brewers Association’s CraftBeer.com, the winner of the Best Beer Bar in America for three straight years was Mekong in Richmond, Virginia. While the Mekong Delta in Vietnam hardly evokes a beery image like the Senne Valley in Belgium or the Bavarian state in Germany, it nevertheless is the namesake of the Vietnamese restaurant that the Bui family opened in 1995.