A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s… Read More →
A Tastemaker with Southern Sensibility Leading a group of chefs changing the country’s perception of Southern cuisine is Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham (one of the best restaurants in the South, if not the whole country). Chris and his wife Idie have been serving modern Southern/French cuisine that celebrates Alabama’s… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
An Ambassador of Southern Cuisine “If it ain’t Southern, it ain’t walkin’ in the door,” says Sean Brock. The James Beard award-winning chef is passionate about his Southern roots, even going to the extremes of resurrecting antebellum grains and sourcing heritage breeds for his Charleston restaurants, Husk and McCrady’s. He’s the most visible force behind the current… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
Putting Her Best Dish Forward As the first blind contestant on the home-cook competition show MasterChef, Christine Ha had her work cut out for her, but she overcame the obstacles and cooked her way to the top winning over the palates of three notoriously harsh critics. We chat with Christine about competing with a disability and… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
Offal’s Leading Advocate At the forefront of the whole-animal movement, chef Chris Cosentino woos diners with old world techniques and artful pairings, turning organs and extremities into haute cuisine at San Francisco’s acclaimed Incanto. We chat with Chris about all things offal, Top Chef Masters and the city’s best restaurants. AndrewZimmern.com: You’ve become the king of… Read More →
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
The farm bill is here and it’s not a pretty picture. This affects all Minnesotans, every one of us. And it dictates policy for another five years, read this post and the three excerpts and DO SOMETHING today to make a difference. The letter at the bottom of this post is a note I got… Read More →
Bourdain, Deen, Bruni, Redzepi & Why it Matters Paula Deen and those that cook with commoditized unhealthy ingredients are to be faulted most not for telling us to eat canned, processed and commoditized ingredients– but because they never tell you not to! The food-health-wellness issue in America is indeed a class issue. It costs money… Read More →
Bourdain, Deen, Bruni, Redzepi & Why it Matters Paula Deen and those that cook with commoditized unhealthy ingredients are to be faulted most not for telling us to eat canned, processed and commoditized ingredients– but because they never tell you not to! The food-health-wellness issue in America is indeed a class issue. It costs money… Read More →
