Coi

Tranquil Setting, Inventive Menu By Bob & Sue One of California’s most innovative chefs, Daniel Patterson dazzled us with a special 14-course menu on our wedding anniversary evening, which included amazing courses of clams with kelp, tofu mousseline with mushroom dashi, crab melt with melted lardo and a puree of wheatgrass and sea sprouts, and…  Read More

5 Questions: Ardie Davis

Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American…  Read More

5 Questions: Ardie Davis

Kansas City’s Barbecue Guru Ardie Davis, PhB (doctorate in barbecue philosophy), founded the American Royal BBQ Sauce, Rub and Baste Contest, has written nine barbecue cookbooks and is a backyard meat-smokin’ professional. We chat with Ardie about the country’s best barbecue, the competition trail and tips for championship-quality ribs. For your own taste, head to the American…  Read More

Franklin Barbecue

BBQ Genius In 2009, Aaron Franklin and his wife started smoking meat out of a trailer in an East Austin parking lot, though they quickly outgrew this spot when lines of fans and foodies began snaking around the block. Now at the brick-and-mortar restaurant, folks are still lining up at 9 a.m. for slabs of…  Read More

Franklin Barbecue

BBQ Genius In 2009, Aaron Franklin and his wife started smoking meat out of a trailer in an East Austin parking lot, though they quickly outgrew this spot when lines of fans and foodies began snaking around the block. Now at the brick-and-mortar restaurant, folks are still lining up at 9 a.m. for slabs of…  Read More

AZ’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods

An Intrepid Eater’s Digest When I was young I loved old encyclopedias, world record books, fine art and painting books, travelogues, world histories, tales of military campaigns, anything about ancient Egypt and even memoirs of great men. Frankly, the stranger the better. I liked the stuff no one else was talking about. When my son came…  Read More

AZ’s Field Guide to Exceptionally Weird, Wild & Wonderful Foods

An Intrepid Eater’s Digest When I was young I loved old encyclopedias, world record books, fine art and painting books, travelogues, world histories, tales of military campaigns, anything about ancient Egypt and even memoirs of great men. Frankly, the stranger the better. I liked the stuff no one else was talking about. When my son came…  Read More

Go Fork Yourself: Back to School!

Back to School! School’s Back in Session It’s back-to-school week, which means new teachers, new books and school lunches. Andrew and Molly discuss the state of school lunches in America and what needs to change. Plus, Molly talks with the director of Nutrition and Custodial Services at St. Paul Public schools and “Lunch-lady-in-chief” Jean Ronnei.…  Read More

Go Fork Yourself: Back to School!

Back to School! School’s Back in Session It’s back-to-school week, which means new teachers, new books and school lunches. Andrew and Molly discuss the state of school lunches in America and what needs to change. Plus, Molly talks with the director of Nutrition and Custodial Services at St. Paul Public schools and “Lunch-lady-in-chief” Jean Ronnei.…  Read More

Schwa

Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures.  We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with…  Read More

Schwa

Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures.  We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with…  Read More

Andrew Zimmern Loves Deez Nuts

I’ve eaten a lot of nuts. Hey, get your head out of the gutter. I’m not talking about those kinds of nuts (for once). I’m obsessed with Bobby Sue’s Nuts. Salty, not too sweet, and the spicy variety disappeared at Food Works HQs faster than you can say “Bobby Sue’s Got Nuts” three times fast.…  Read More

Andrew Zimmern Loves Deez Nuts

I’ve eaten a lot of nuts. Hey, get your head out of the gutter. I’m not talking about those kinds of nuts (for once). I’m obsessed with Bobby Sue’s Nuts. Salty, not too sweet, and the spicy variety disappeared at Food Works HQs faster than you can say “Bobby Sue’s Got Nuts” three times fast.…  Read More

Park’s Barbecue

Authentic Korean BBQ This simply marked (but stylish) Korean barbecue joint is authentic enough to appease those who grew up eating their mom’s version of these dishes. Chef-owner Jenee Kim keeps it simple, focusing mostly on traditional Korean grilled meats and sides. The best part? You get to help. Items such as bulgogi (Kobe beef that’s…  Read More

Park’s Barbecue

Authentic Korean BBQ This simply marked (but stylish) Korean barbecue joint is authentic enough to appease those who grew up eating their mom’s version of these dishes. Chef-owner Jenee Kim keeps it simple, focusing mostly on traditional Korean grilled meats and sides. The best part? You get to help. Items such as bulgogi (Kobe beef that’s…  Read More

Aubergine

Creme of Carmel By Bob & Sue  The best restaurant in the greater Pebble Beach area may be Aubergine in the L’Auberge Carmel. Charlie Trotter trained chef Justin Cogley delivers highly creative dishes ranging from a Kumamoto oyster amuse with cucumber jelly and yuzu foam to Monterey Bay abalone paired with pickled sea lettuce, alba…  Read More

Aubergine

Creme of Carmel By Bob & Sue  The best restaurant in the greater Pebble Beach area may be Aubergine in the L’Auberge Carmel. Charlie Trotter trained chef Justin Cogley delivers highly creative dishes ranging from a Kumamoto oyster amuse with cucumber jelly and yuzu foam to Monterey Bay abalone paired with pickled sea lettuce, alba…  Read More