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Three great chefs, beaucoup fine wines & a little country twang make Best Cellars a tasty hit
Thursday, October 13th, 2011By Shelby Hodge Even with the best of chefs, country club food is more often than not, well, country club food. But on Tuesday night, the River Oaks Country Club kitchen soared to remarkable heights thanks to the talents of Robert Del Grande, Dean Fearing and Tim Keating. The celebrity chefs manned the stoves for the second [...]
Cochon, the celebrated New Orleans Cajun restaurant, opens in Lafayette
Tuesday, October 11th, 2011By Brett Anderson, The Times-Picayune Donald Link and Stephen Stryjewski reopened the book on Cajun cuisine when they launched Cochon in New Orleans five years ago. Last night, the two James Beard Award-winning chefs turned the heat up on the conversation when they opened a second location, this time in Lafayette. Serving Cajun food to New Orleanians and curious [...]
Chefs capture summer in a jar
Wednesday, October 5th, 2011Canning’s making a comeback as chefs expand winter menus with hits of the summer BY MIA STAINSBY, VANCOUVER SUN It’s official. Canning is hip, no longer grandma’s domain. “My grandma recipes have come out,” says Derek Bothwell, a thirtysomething chef at Chill Winston in Gastown. Canning’s making a comeback, and not out of the necessity [...]
Great Chef’s in Philly Help Fight Childhood Cancer (video)
Friday, September 30th, 2011The Great Chefs Event is an annual fundraising event that started in 2006 with Philadelphia’s greatest chefs coming together to support Alex’s Lemonade Stand Foundation in the fight against childhood cancer. The 2011 Great Chefs Event saw the addition of more international great chefs – all to support Alex’s Lemonade Stand Foundation for Childhood Cancer [...]
A Complex Red With an Austrian Accent
Thursday, September 29th, 2011By ERIC ASIMOV Published: September 13, 2011 EVERYBODY knows that wine is intimidating. The terminology and the connoisseurship can set even the most confident person atremble. But nothing scares wine consumers so much as an umlaut. This diacritical mark, a mere two dots, is simply intended to communicate a particular pronunciation of the vowel it tops. [...]
Facts, Fiction on Cooking with Wine
Tuesday, September 27th, 2011Wine has long, rich history as a cooking liquid By Bill St. John, Special to Tribune Newspapers September 7, 2011 “I always cook with wine,” goes the joke. “Sometimes I even put some in the food.” Using wine as a cooking liquid goes way back in culinary time. The West’s first “cookbook,” compiled in the [...]
Spicy Asian influences on Bay Area fried chicken
Wednesday, September 21st, 2011By Janny Hu I have a confession that might sound familiar: I loved Kentucky Fried Chicken as a kid. Finger-lickin’ goodness aside, it was usually the first meal we’d have when my father visited from Paraguay, where he was stationed as a diplomat. So, over time, I came to associate KFC with some TLC. That’s [...]
At the Chef’s Table: Latest kitchen tools pointless without mastering basics
Monday, September 19th, 2011By Chris Curren I grew up fascinated with food and cooking. This seems strange now, looking back; no one in my family worked in the industry. My father did a short stint as a dishwasher and short-order cook at Howard Johnson’s while he was in graduate school, but as far as careers in the culinary [...]
Sous-vide cooking gives chefs an option
Thursday, September 8th, 2011By Thomas Keller, Special to the Los Angeles Times September 8, 2011 Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of most home cooks. But if you have heavy-duty [...]
Jim Smith, executive chef at Alabama governor’s mansion, wins seafood cook-off
Wednesday, August 10th, 2011New Orleans – With a dish titled “Late Summer Alabama Bounty,” Chef Jim Smith took the title at the 8th annual Great American Seafood Cook-off in New Orleans this past weekend. Chef John Folse and Kevin Roberts hosted the competition that featured 14 chefs who created dishes which best represented their home state. To read [...]
