Morgan Tucker
M.Tucker | New York
Caramelized Olives, Compressed Cucumbers, Dill Oil, Fennel Pollen | Chef Derek Simcik of Saint Bibiana
Fennel, Red Onion, Gouda, Sourdough Croutons, Radish, Calamansi Vinaigrette | Chef Adam Meyer of Brasero
Jamón Salsa Negra, Mornay Sauce, Mahόn-Menorca PDO, Tuile | Chef Elizabeth Heitner of Malli
Mahόn-Menorca PDO Ice Cream, Marcona Almond Polvorón, Tangerine Lace, Edible Flowers | Chef Andrew Zimmerman of Proxi and Sepia
Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s
Batata Harra Pavé, Harra Spice, Tahini Ajo Blanco, Pimentón Aioli, Fresh Herbs | Chef Satinder Vij of Ilili DC
Turkey Mousse, Chanterelle Mushrooms, Sherry Vinegar PDO, Sherry-Chestnut Sauce | Chef Brandon Carter of Farm Hospitality Group
Chef Jason Stanhope’s letter to the Charleston-Savannah hospitality community
This year, we partnered with Mahón-Menorca PDO to challenge chefs to highlight the bold, nutty flavors of this iconic Spanish cheese. Check out the winning recipes here!
This fall, we partnered with Sherry Vinegar PDO from Spain to challenge our community of chefs to celebrate the bold acidity and complexity of Sherry Vinegar PDO. Check out the winning recipes here!
Sommelier Libby Burk pours creativity into her wine-focused programming at Common Thread.
Chefs in the Lowcountry are getting personal with new renditions of the beloved burger.
Chef Kyle Jacovino’s naturally leavened rise from chef to pizzaiolo to restaurateur
StarChefs returns to Charleston and Savannah to celebrate the region’s most talented up-and-coming food and beverage professionals.
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Chicago.
At Bronzeville Winery, Chef Lamar Moore goes beyond the pass to foster professional development for chefs.
This fall, we partnered with Pecorino Romano PDO to challenge our community of chefs to celebrate the distinct flavor and versatility of Pecorino Romano PDO cheese. Check out the winning recipes!