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...
MONTEREY Calif. Forty-three restaurant chains and companies meeting here March 30 agreed that suppliers should be required to test produce for dangerous pathogens such as the E. coli 0157:H7 bacteria, according to the National Restaurant...
As baseball season begins, at bat for the Boston Red Sox again this year is Ron Abell, executive chef at Fenway Park. Contract feeder Aramark Corp. hired Abell, a former chef at such renowned New England fine-dining restaurants as...
Prairie Grass Cafe co-owners and co-chefs Sarah Stegner and George Bumbaris have made the transition smoothly from the elite fine-dining world they formerly inhabited at the Dining Room at the Ritz-Carlton Chicago on the city’s Magnificent Mile at...
Pity the designated driver. Not because he or she can’t partake of a little tipple—if we need alcohol in order to enjoy ourselves it might be time to take a break for a while—but wouldn’t it be nice if whoever takes on the task of ferrying friends...
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...
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...
