Many chefs strive to create globally inspired menus. Danny Elmaleh, executive chef at the new Los Angeles restaurant Celadon, strives to live a globally inspired life. Born in Israel to a Moroccan father and a...
Chef Stephen Hunter marinates pork tenderloin overnight in maple syrup, rosemary, garlic and balsamic vinegar. Separately, he marinates dried cherries in Marsala wine. He marks the pork on a grill and then finishes it in the oven. When it’s cooked...
With Maine lobsters carrying their highest wholesale prices in more than a decade, operators nationwide are rewriting menus and steering guests away from the more costly crustaceans. Some chefs are minimizing lobster in dishes, if not abandoning...
LAKE FOREST, CALIF. —A Souplantation restaurant linked to at least 12 cases of E. coli 0157:H7 infections was closed April 6 when new illnesses, of a customer and an employee, were confirmed after...
When Roland Pierroz, chef-owner of the Hotel Rosalp in Verbier, Switzerland, retires later this year, the property will turn over to new owners who have plans to turn the Alpine ski village hotel into a five-star luxury resort.But even as the look...
Saké: It’s a drink that everyone knows but few really understand. Which is a shame, since while the market for saké remains relatively small, it is growing at a tremendous pace, and not just in Japanese and sushi restaurants. Importers of premium...
No one would dispute that Americans love potatoes, but attacks from health advocates on the beloved starch and its most popular preparation, the French fry, have taken their toll. The United States Potato Board says that in-home potato consumption...
Many first-time guests at the Kamuela Provision Company, an oceanside fine-dining restaurant on the Big Island of Hawaii in the sprawling Hilton Waikoloa Village resort, don’t expect the food to compare to the spectacular sunset view from their al...
