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Searched for: Zimmern

Bluestem

Progressive American Cuisine By Bob & Sue We enjoyed a dinner at this gem of a restaurant with our friends, Lee and Terry. The Chef, Colby Garrelts, has been nominated several times for Best Chef Midwest by the James Beard Foundation. He offers an eclectic menu which includes a lavish Caviar presentation, a fresh Spring…  Read More

Go Fork Yourself: Chinese Cuisine at Home

Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce…  Read More

Go Fork Yourself: Chinese Cuisine at Home

Chinese Cuisine at Home Beyond Stir Fry Andrew teaches Molly the ins and outs of cooking great Chinese cuisine at home. On this week’s Go Fork Yourself, find out what every cook should have in their kitchen to make Chinese dishes, the most common mistake made by American cooks, and why grocery store soy sauce…  Read More

Go Fork Yourself: Tucci & Ricci

Tucci & Ricci Chefs on the Silver Screen This week on Go Fork Yourself, Andrew and Molly talk the Atlantic City Food & Wine Festival, the Olympics, and the emergence of the celebrity chef in Hollywood. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly…  Read More

Go Fork Yourself: Tucci & Ricci

Tucci & Ricci Chefs on the Silver Screen This week on Go Fork Yourself, Andrew and Molly talk the Atlantic City Food & Wine Festival, the Olympics, and the emergence of the celebrity chef in Hollywood. Questions We want to include your listener questions in upcoming podcasts. If you want to ask Andrew & Molly…  Read More

Blackberry Farm

Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,…  Read More

Blackberry Farm

Southern Cooking at its Best By Bob & Sue Located on 9,200 acres outside of Knoxville, Tennessee, and in the foothills of the Great Smoky Mountains, this unique gourmet destination offers the bold flavors of Southern cooking at its best. In addition to hearty breakfasts and lunches with plenty of grits, delicious thick-cut Benton bacon,…  Read More

Clio

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

Clio

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

Go Fork Yourself: The Early Morning Edition

The Early Morning Edition Rise and Shine Andrew skypes in bright and early from Madison, Wisc., to tell Molly about his Midwestern travels, Molly talks about being kicked out of Lucia’s, and they discuss the upcoming season of Top Chef Masters. Questions We want to include your listener questions in upcoming podcasts. If you want…  Read More

Go Fork Yourself: The Early Morning Edition

The Early Morning Edition Rise and Shine Andrew skypes in bright and early from Madison, Wisc., to tell Molly about his Midwestern travels, Molly talks about being kicked out of Lucia’s, and they discuss the upcoming season of Top Chef Masters. Questions We want to include your listener questions in upcoming podcasts. If you want…  Read More

Graham Elliot

Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake…  Read More

Graham Elliot

Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake…  Read More

Cochon

Cajun Cuisine By Bob & Sue Chef Donald Link has several successful restaurants and an adjacent sandwich shop (Butcher) and features Cajun specialties at this modern, high ceiling restaurant.  We shared most of the extensive appetizer menu including deviled crab, fried alligator with chili garlic aioli, boudin sausage with pickled peppers, smoked pork ribs with…  Read More

Cochon

Cajun Cuisine By Bob & Sue Chef Donald Link has several successful restaurants and an adjacent sandwich shop (Butcher) and features Cajun specialties at this modern, high ceiling restaurant.  We shared most of the extensive appetizer menu including deviled crab, fried alligator with chili garlic aioli, boudin sausage with pickled peppers, smoked pork ribs with…  Read More

Go Fork Yourself: Cole Embers

Cole Embers They’re back! Go Fork Yourself is back after a week-long hiatus. Andrew and Molly catch up on their lives, and then they talk Eater Young Guns and the new YouTube Channel, Hungry. Plus, Andrew raps. Yes, raps. Questions We want to include your listener questions in upcoming podcasts. If you want to ask…  Read More

Go Fork Yourself: Cole Embers

Cole Embers They’re back! Go Fork Yourself is back after a week-long hiatus. Andrew and Molly catch up on their lives, and then they talk Eater Young Guns and the new YouTube Channel, Hungry. Plus, Andrew raps. Yes, raps. Questions We want to include your listener questions in upcoming podcasts. If you want to ask…  Read More

Alinea

Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee…  Read More

HuffPo’s Food Informants

Food Informants I share a week in my life in the HuffPo’s Food Informants. Hanging out with Jose Andres in DC, sitting in on Watch What Happens Live with Andy Cohen, exploring NYC with my wife & kid, then heading up to the cabin… yep, it was a pretty good week.

Alinea

Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee…  Read More

HuffPo’s Food Informants

Food Informants I share a week in my life in the HuffPo’s Food Informants. Hanging out with Jose Andres in DC, sitting in on Watch What Happens Live with Andy Cohen, exploring NYC with my wife & kid, then heading up to the cabin… yep, it was a pretty good week.

Per Se

A Restaurant with a View By Bob & Sue We enjoyed both the regular chef’s tasting menu and the tasting menu of vegetables. The many highlights included a Hudson Valley foie gras torchon with a coffee-chocolate financier, Spanish mackerel, Snake River Farms wagu beef, a salsify veloute with black walnut puree, a Yukon gold potato…  Read More

OpenSky Exclusive: PB Crave

My kid and I crushed three jars of this stuff in the past month. It’s amazing peanut butter– super rich (and fun flavors, too). Best part: a portion of every sale goes to Project Peanut Butter, aimed at aiding malnourished children. Good stuff. Get yours at OpenSky.com.

Per Se

A Restaurant with a View By Bob & Sue We enjoyed both the regular chef’s tasting menu and the tasting menu of vegetables. The many highlights included a Hudson Valley foie gras torchon with a coffee-chocolate financier, Spanish mackerel, Snake River Farms wagu beef, a salsify veloute with black walnut puree, a Yukon gold potato…  Read More

OpenSky Exclusive: PB Crave

My kid and I crushed three jars of this stuff in the past month. It’s amazing peanut butter– super rich (and fun flavors, too). Best part: a portion of every sale goes to Project Peanut Butter, aimed at aiding malnourished children. Good stuff. Get yours at OpenSky.com.

The Catbird Seat

Creativity on a Plate By Bob & Sue Chefs Erik Anderson and Josh Habiger have been named to Food & Wine magazine’s Best New Chefs 2012 list, yet The Catbird Seat was already considered by food lovers as one of the country’s hottest destinations and toughest reservations. This incredibly creative restaurant provided memorable food and…  Read More

The Catbird Seat

Creativity on a Plate By Bob & Sue Chefs Erik Anderson and Josh Habiger have been named to Food & Wine magazine’s Best New Chefs 2012 list, yet The Catbird Seat was already considered by food lovers as one of the country’s hottest destinations and toughest reservations. This incredibly creative restaurant provided memorable food and…  Read More

Go Fork Yourself: Why Eddie Huang is Wrong

Why Eddie Huang is Wrong Eddie v. Marcus Andrew skypes in from Washington D.C. this week to talk to Molly about Eddie Huang’s recent attack on Marcus Samuelsson of Harlem’s Red Rooster. They discuss race in the food world and why Huang should take a different direction. Questions We want to include your listener questions…  Read More

Go Fork Yourself: Why Eddie Huang is Wrong

Why Eddie Huang is Wrong Eddie v. Marcus Andrew skypes in from Washington D.C. this week to talk to Molly about Eddie Huang’s recent attack on Marcus Samuelsson of Harlem’s Red Rooster. They discuss race in the food world and why Huang should take a different direction. Questions We want to include your listener questions…  Read More

Snake River Grill

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