Crossed “Play Plead the 5th with Andy Cohen” off my bucket list. I love Bravo TV and think Andy Cohen’s Watch What Happens Live is simply genius. The very tall and lean Joe Manganiello (he’s from True Blood & Magic Mike… if you don’t know him, your girlfriend/wife/mom/sister will clue you in), Andy & I… Read More →
Wyoming’s Finest By Bob & Sue Possibly Wyoming’s finest restaurant located in the shadow of the Grand Tetons, the rustic Snake River Grill features delicious hearty food and a thoughtful wine list. CIA trained and James Beard nominated chef Jeff Drew offers both classical dishes (English pea soup, air dried Asian duck and Korean-style beef… Read More →
A Refreshing (& Surprising!) Summer Dish We’re big fans of gazpacho at my house, but this is a equally delicious substitute. Pair it with an ice cold Mexican beer like Tecate. The key is using nice, juicy tomatoes!
Aspen & More All About Aspen Andrew and Molly have a chat via Skype discussing their busy weeks. Molly talks about her seafood challenge and Andrew fills us in on the Food & Wine Classic in Aspen. Visit: Bocuse d’Or USA Foundation Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Aspen & More All About Aspen Andrew and Molly have a chat via Skype discussing their busy weeks. Molly talks about her seafood challenge and Andrew fills us in on the Food & Wine Classic in Aspen. Visit: Bocuse d’Or USA Foundation Questions We want to include your listener questions in upcoming podcasts. If you want… Read More →
Fact: The Braiser is my new favorite website. I was thrilled to sit down with these folks at Aspen F+W last weekend. We talked about the new season of Bizarre Foods, L.L. Cool J, and why I’m the luckiest guy on TV. Read the full interview here.
Fact: The Braiser is my new favorite website. I was thrilled to sit down with these folks at Aspen F+W last weekend. We talked about the new season of Bizarre Foods, L.L. Cool J, and why I’m the luckiest guy on TV. Read the full interview here.
I talk to The New Potato about my ultimate food day, wastefulness and what I’d serve at a Bizarre Foods-inspired restaurant. Click here to read the full article.
I talk to The New Potato about my ultimate food day, wastefulness and what I’d serve at a Bizarre Foods-inspired restaurant. Click here to read the full article.
Light, Refreshing & Perfect for Summer By Andrew Zimmern I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like… Read More →
For Incredible Mexican Food… In a city full of great Mexican places, this is my pick for something a little less down and dirt. I love Chef Ortiz’s fantastic, modern takes on guac, tacos, plus killer drinks & desserts (pastry chef Laura Sawicki is one of the best in the country). Contact 400A West 2nd… Read More →
Modern LA Cuisine Michael Voltaggio is an amazing guy and talented chef. Two years after winning Top Chef, Voltaggio opened his first restaurant, ink. It’s a no-fuss kind of place; food freaks and grandmas will feel very welcome, but you’ll want to leave the picky eaters in your family at home. The menu is inspired… Read More →
Take your next backyard BBQ to the next level with roasting a whole suckling pig. Love cooking mine on a Caja China. Find them both on OpenSky!
For Incredible Mexican Food… In a city full of great Mexican places, this is my pick for something a little less down and dirt. I love Chef Ortiz’s fantastic, modern takes on guac, tacos, plus killer drinks & desserts (pastry chef Laura Sawicki is one of the best in the country). Contact 400A West 2nd… Read More →
Modern LA Cuisine Michael Voltaggio is an amazing guy and talented chef. Two years after winning Top Chef, Voltaggio opened his first restaurant, ink. It’s a no-fuss kind of place; food freaks and grandmas will feel very welcome, but you’ll want to leave the picky eaters in your family at home. The menu is inspired… Read More →
Take your next backyard BBQ to the next level with roasting a whole suckling pig. Love cooking mine on a Caja China. Find them both on OpenSky!
Seafood Plenty of fish in the sea? Andrew takes a break from the Food & Wine Classic in Aspen to call Molly at Food Works HQ. They talk True Blood, vegan meat, and seafood. Visit: Monterey Bay Aquarium Seafood Watch Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
Seafood Plenty of fish in the sea? Andrew takes a break from the Food & Wine Classic in Aspen to call Molly at Food Works HQ. They talk True Blood, vegan meat, and seafood. Visit: Monterey Bay Aquarium Seafood Watch Questions We want to include your listener questions in upcoming podcasts. If you want to ask… Read More →
A good gumbo takes hours to make. However, the entire recipe can literally be blown in the first few minutes. Yep, this dish’s success hinges on the roux, which is the foundation to all gumbos. You’re basically scorching the flour in the hot oil (that’s why it turns that deep shade of brown), so do… Read More →
My latest obsession: Coop’s Hot Fudge. Each batch is made by hand (and there’s a signature on every jar to prove it). This is the kind of old school treat I can’t get enough of. Get your own batch on OpenSky.
Hacking Work named me as one of their 100 Disruptive Heroes. I talked with business innovator Bill Jensen about my past, why I feel so strongly about sharing meals with people and other lessons form the road.
Tailored Cuisine Expect a modernist take on French cuisine, catered to your individual tastes. Here’s how it works: Diners receive a grid listing 16 words that represent every dish’s principle ingredient. Select four words from the menu that resonate with you, then discuss preferences and any food allergies with your server. The kitchen tailors the… Read More →
Wicked Awesome O YA is one of my all-time favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Contact 9 East Street Boston, Massachusetts 02111 617.654.9900 www.oyarestaurantboston.com
Small Plates, Big Impact Chef Doug Flicker does small plates with a purpose. Everything you order here will make for three to five bites of the most thoughtful dishes you’ve had in a while– perfectly crafted without even a dash of filler insight. I love the pork hocks with soft eggs. It’s a dish I… Read More →
My latest obsession: Coop’s Hot Fudge. Each batch is made by hand (and there’s a signature on every jar to prove it). This is the kind of old school treat I can’t get enough of. Get your own batch on OpenSky.
Hacking Work named me as one of their 100 Disruptive Heroes. I talked with business innovator Bill Jensen about my past, why I feel so strongly about sharing meals with people and other lessons form the road.
Tailored Cuisine Expect a modernist take on French cuisine, catered to your individual tastes. Here’s how it works: Diners receive a grid listing 16 words that represent every dish’s principle ingredient. Select four words from the menu that resonate with you, then discuss preferences and any food allergies with your server. The kitchen tailors the… Read More →
Wicked Awesome O YA is one of my all-time favorite restaurants. Chef Tim Cushman’s goal is to create single bites of food that pack in the flavor of an entire meal. Contact 9 East Street Boston, Massachusetts 02111 617.654.9900 www.oyarestaurantboston.com
Small Plates, Big Impact Chef Doug Flicker does small plates with a purpose. Everything you order here will make for three to five bites of the most thoughtful dishes you’ve had in a while– perfectly crafted without even a dash of filler insight. I love the pork hocks with soft eggs. It’s a dish I… Read More →
Soda Prohibition Taking On Obesity The gang is back together in the Twin Cities. Andrew and Molly talk Anthony Bourdain’s move to network TV, the New York “Soda Prohibition” and Disney’s new nutrition standards. Plus, Andrew and Molly give us their favorite places to eat in New Orleans. Questions We want to include your listener… Read More →
