A Modern Approach to Rusticity Located in an old print shop in Chicago’s restaurant-centric Fulton Market neighborhood, Sepia effortlessly blends vintage, rustic details with modern design. Michelin-starred and James Beard-nominated chef Andrew Zimmerman (not to be confused with yours truly) has developed a fantastic menu since he took over the kitchen in 2009, often breathing… Read More →
Addictive Flavors of Malaysia By Andrew Zimmern A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang. It’s arguably the single greatest street-food stroll in the world. Among the hundreds of stalls are a few that turn out chicken wings and chicken… Read More →
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 →
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 →
One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras… Read More →
One of Boston’s Finest By Bob & Sue Ken Oringer has for years been one of Boston’s finest chefs offering creative specialties such as cold foie gras with candied rhubarb, soft-shell crab tempura with avocado emulsion, warm nettle soup with pea powder and cod cheeks, sea urchin and lobster in parsnip emulsion, and braised sassafras… Read More →
Cabrito, Cabrito, Cabrito The first Austin Food + Wine Festival went off without a hitch– a stunning event, and one of the most fun weekends I’ve had in a while. A HUGE thanks to Food + Wine and the folks at C3 Presents for their hard work and dedication. You guys are the best at… Read More →
Cabrito, Cabrito, Cabrito The first Austin Food + Wine Festival went off without a hitch– a stunning event, and one of the most fun weekends I’ve had in a while. A HUGE thanks to Food + Wine and the folks at C3 Presents for their hard work and dedication. You guys are the best at… Read More →
