With the farm-to-bar movement going strong, there’s no better time than summer to bring the garden’s bounty into your glass.
Shannon Bennett isn’t just a chef any more. He’s a business man, an advocate for sustainable restaurant practices, and a storyteller.
The International Association of Culinary Professionals’ annual conference is the highlight of the organization’s year-round efforts to provide a global networking resource for
Russian-born Chef Vitaly Paley of Paley’s Place has helped to turn farm-to-table cuisine in Portland into a movement.
Some chefs can name over-fished species off the top of their heads, while others are still featuring them on menu specials.
Traditional Samoan tattoos down his left arm and The Last Supper down his right, Michael Meredith walks a fine line between culinary innovation and staying close to his roots.
It might be surprising to hear that four-star pastry chef Johnny Iuzzini was once an avid club kid with reasonable expectation of making a living on the city’s pulsating night life.
Most Americans immediately associate Julia Child with three things: a goosey, pitch-jumping voice, impressive height—dwarfing most of the guest chefs on her shows—and Mastering the Art of Fre