At the fine-dining restaurant Sona in Los Angeles three out of the nine courses on the tasting menu are devoted to desserts. But the best is always saved for last—chocolate.Chocolate is a vital component of any dessert menu and...
Executive chef-owner Chris Santos cooks a seasoned airline chicken breast on a griddle, pressed down by a brick.He makes a waffle batter using half chestnut flour and half all-purpose flour. He adds chestnut pieces and cooks it into round waffles...
For a slow-cooked meat dish, Sean Griffin breaks down a pork shoulder, removing the sinew and excess fat, and then tosses the lean pieces with salt, cracked pepper and transglutaminase.He rolls that mixture into a cylinder and refrigerates it...
Michelle Mah was a sous chef at the Grand Cafe two and half years ago when she was asked to consider the head chef’s position at Ponzu, another Kimpton Hotel & Restaurants property located around the corner in San Francisco’s theater district...
The 6,000-foot peaks at the southern end of the Appalachians loom over a region vibrant with organic farms, wild delicacies and a dining scene as eclectic and varied as the multicolored blossoms that carpet the mountains this time of year. Like...
Executive chef Ben Pollinger par cooks rice with white wine followed by shrimp stock. He strains the rice, pouring more stock through it to keep the rice from clumping together. He reserves the liquid.At service he reheats the rice with the liquid...
Arestaurant’s opening menu is something like the first draft of a book—you can be certain it will undergo several rewrites before it reaches its final form.Most chefs are aware of this, but they still admit to being a little mystified by the...
