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Lynnette Marrero, renowned mixologist and partner in Jennifer Lopez's Delola cocktail line, shares insights on bar industry trends. She emphasizes authenticity, a resurgence of classic cocktails, and the cyclical nature of spirit popularity. Marrero discusses the potential and limitations of AI in mixology, the role of experimental bars versus neighborhood establishments, and offers advice for restaurant owners looking to improve their bar programs. She stresses the importance of understanding local community needs, aligning cocktail menus with culinary offerings, and adapting spaces to serve various purposes throughout the day.
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Paul Barron and Jason Asher break down some of the challenges in the bar business and what bars seem to be excelling in a time when spirit consumption is declining. In this podcast, they discuss the tactics and the solutions that help bars grow. Certain bars are pioneering the future of cocktails; these establishments are not just places to enjoy a drink but are experiential havens where creativity, innovation, and global inspiration come together to craft unforgettable experiences. Here, we explore three bars that are setting the stage for growth.
#restaurant #restaurantindustry
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Restaurant Power Index featuring the top 50 brands' performance in consumer sentiment based on 12 performance markers in food, service, and overall brand consumer sentiment. The RPI features historical and current sentiment analysis for key brands based on the overall market sentiment data. Subscribe for weekly reports on the top brands in the restaurant industry. -
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Bourbon, a spirit deeply rooted in American culture, is experiencing a renaissance, drawing in a new wave of discerning consumers. This resurgence is driven by innovative brands that skillfully blend tradition with modern techniques, offering unique and intriguing experiences to bourbon enthusiasts. Four bourbons, in particular, are at the forefront of this exciting movement: Rare Character Bourbon, Fortuna Bourbon, Wilderness Trail Bourbon, and Four Gate Bourbon. Let's explore how these brands lead the way and captivate a new generation of bourbon lovers.
bourbon #bourbonbarrelaged #bourbonwhiskey
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Restaurant Power Index featuring the top 50 brands' performance in consumer sentiment based on 12 performance markers in food, service, and overall brand consumer sentiment. The RPI features historical and current sentiment analysis for key brands based on the overall market sentiment data. Subscribe for weekly reports on the top brands in the restaurant industry. -
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Chef Anna Gordon's journey from a corporate job to founding the beloved bakery The Good Batch in Brooklyn is a testament to the power of following one's passion. Known for innovative twists on traditional recipes like the Rosemary Walnut Chocolate Chunk Cookies, The Good Batch is deeply rooted in the local community, engaging in partnerships and outreach. Anna's participation in leadership programs like the James Beard Foundation's Women's Entrepreneurial Leadership has enhanced her business acumen, while collaborations with other chefs have enriched the bakery's offerings. Her story highlights the transformative impact of pursuing culinary dreams with creativity, dedication, and a commitment to community-building. -
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Dallas Wynne's journey from a small-town girl in Palm City, Florida, to a celebrated chef in Miami's culinary scene is a story of passion, hard work, and the pursuit of excellence, with mentorship playing a crucial role in her success. She emphasizes the importance of embracing opportunities, continuous learning, and fearlessness in the face of mistakes, inspiring not just aspiring chefs but anyone looking to excel in their field. -
Exploring the Fusion of Flavors at THesis Hotel's The Collab
On Chef AF, we have the privilege of chatting with the culinary scene's brightest talents, guaranteeing an insightful feast. In our latest episode, the spotlight shines brightly on Executive Chef Nicolas Mazier from THesis Hotel's new jewel, The Collab. With a rich tapestry of global culinary adventures behind him, Chef Mazier infuses his creations with a dynamic mix of Mediterranean zest and Asian flair, serving up a dining experience in Miami that's as unforgettable as it is transformative.
A Journey From French Countryside to Global Sensations
Mazierâs tale begins in the picturesque south of France, amidst family feasts and uncles with secret recipes. This intimate setting, bursting with culinary passion, set the stage for his future endeavors. Fast forward through a whirlwind of global kitchensâfrom the French countryside to the buzz of Las VegasâMazier's culinary journey is as rich and varied as the dishes he crafts.
The Birth of The Collab: Where Cultures and Flavors Intertwine
At the heart of Coral Gables, The Collab emerges as a vibrant meeting point for culinary enthusiasts. Mazier, with his seasoned expertise, promises an experience where tradition meets innovation. Imagine a dish where Mediterranean fish swims with Japanese ingredients, or where local produce brings to life new American flavors. The Collab isn't just a restaurant; it's Mazier's canvas, where each plate tells a story.
Signature Dishes That Dazzle
Diving into the menu, Mazier teases a beef tartare that's bound to make waves. This isn't your ordinary tartare; it's a symphony of American wagyu, red onion jam, and pickled mustard seeds, promising an explosion of flavors with each bite. It's clear Mazier is not just serving food; he's crafting experiences.
Sustainability at Its Core
Mazier is keen on sustainability, a principle that guides The Collab's menu. By emphasizing seasonal produce and supporting local vendors, he ensures that each dish not only tastes good but feels good too. This commitment to the environment and local community adds a layer of depth to the dining experience, making each meal at The Collab both delicious and meaningful.
Beyond the Plate: A Total Dining Experience
But The Collab offers more than just exceptional food. Mazier and his team are dedicated to creating a holistic dining experience. From the warm welcome at the door to the carefully curated live music setting the evening's tone, every detail is crafted to enhance the communal and sensory experience of dining.
Mixology Meets Gastronomy
No meal is complete without the perfect drink, and The Collab's craft cocktail menu is designed to complement Mazier's culinary creations. From a sweet and salty take on a Negroni to the fresh zest of a vegetable dish paired with an innovative cocktail, the bar at The Collab is as much a part of the culinary adventure as the kitchen.
A Chef's Advice: Travel, Learn, Innovate
Reflecting on his journey, Mazier offers a nugget of wisdom to aspiring chefs: travel, learn, and stay humble. His path, marked by constant learning and adaptation, showcases the importance of experience in shaping a chef's craft. Mazier's story is a testament to the power of culinary exploration and the endless possibilities it brings.
The Collab: A Culinary Hub for Coral Gables
With its doors now open, The Collab invites diners to embark on a gastronomic journey unlike any other. Mazierâs vision for a space where food, art, and community come together is now a reality, promising an unforgettable experience for all who enter. From its sustainable practices to its fusion of global flavors, The Collab is more than a restaurantâit's a destination. -
I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself.
Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utterly irresistible to food enthusiasts everywhere.
In our chat, Diane's wit and wisdom shone through as she shared anecdotes from her life, insights into Ikarian culture, and, of course, tantalizing glimpses into "The Ikaria Way." This cookbook is a love letter to plant-based eating, infused with the simplicity and vibrancy of Ikarian cuisine. Diane expertly navigates through the tapestry of Greek culinary traditions, adding her contemporary twists to create dishes that are not only mouthwateringly delicious but also a boon for longevity.
From the get-go, Diane emphasizes the importance of quality ingredients, the cornerstone of Ikarian cooking. Her tales of smoked eggplant dips, rainbow chard tzatziki, and vegan versions of Greek classics like moussaka are not just recipes; they're invitations to experience the communal joy of Ikarian meals. It's evident that for Diane, food is more than sustenance; it's a medium for storytelling, a catalyst for community, and a pathway to a healthier life.
Throughout our conversation, Diane offers pearls of wisdom on living the Ikarian way, no matter where in the world you might be. It's a lifestyle that cherishes the slow, the natural, and the joyful. As she shares her insights on incorporating more plants into our diets, stocking an Ikarian pantry, and embracing the holistic approach to food and life that Ikarians embody, it's hard not to be captivated by the simplicity and richness of her philosophy.
"The Ikaria Way" is not just a cookbook; it's an invitation to slow down, to savor each moment, and to nourish not just the body, but also the soul. As Diane Kochilas guides us through her homeland's culinary landscape, she also leads us on a journey to discover the true essence of longevity: a life well-lived, enriched by the flavors of the earth, the warmth of community, and the joy of sharing. -
Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.
Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his TĂa Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.
Our conversation delves into Sosa's latest ventures, TĂa Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. TĂa Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience.
Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs.
Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story.
As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys.
For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of TĂa Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire.
Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically.
As a food journalist and avid foodie, my chat with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world. -
Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York Cityâs dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.
A Chef's Journey: From Learning to Leading in NYCDan Klugerâs story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.Greywind: A Culinary Gem in Hudson YardsIn our chat, Dan unveils the inspiration behind Greywind, his latest contribution to New Yorkâs vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Danâs vision to create a dining experience thatâs as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence.
Greywind
Washington Squares: Reinventing Pizza with PurposeOur conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Danâs story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.The Chefâs Counter: An Exclusive InvitationLooking ahead, Dan shares his excitement for the upcoming Chefâs Counter at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure.
Dan Kluger, Greywind | Photo Credit Evan Sung
Dan Kluger: Crafting New Yorkâs Culinary NarrativeAs your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Klugerâs episode is a compelling story of innovation, sustainability, and the magic of New York Cityâs food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Klugerâs journey from the farm to the forefront of New Yorkâs culinary scene reminds us of foodâs power to connect, inspire, and transform. -
A Culinary Journey from Oregon to Vermont: Micah Tavelli's Path to Paradiso Hi-Fi
In the heart of Burlington, Vermont, lies Paradiso Hi-Fi, a record-listening lounge, bar, and restaurant where executive chef Micah Tavelli orchestrates a menu that sings in harmony with the venue's vinyl vibes. Tavelli, whose culinary journey took him from Oregon through Utah and under the mentorship of celebrated chefs, now leads Paradiso Hi-Fi's kitchen with a commitment to local sourcing and innovative dishes.
From Dedalus to Paradiso Hi-Fi: The Seamless Blend of Wine, Food, and Music
Before his tenure at Paradiso Hi-Fi, Tavelli honed his skills at Dedalus, a natural wine shop and bar that paved his way into the world of wine-centric menus. The transition from Dedalus to Paradiso offered Tavelli a canvas to merge his love for natural wines with a Nordic-inspired, New England-twisted menu. This move wasn't just a career shift; it was a step into a broader cultural contribution to Burlington's dining scene.
The Paradiso Hi-Fi Experience: A Symphony of Flavors and Sounds
Paradiso Hi-Fi isn't just a restaurant; it's an immersive experience where the ambiance, music, and culinary offerings are carefully curated to transport guests. Tavelli's menu is a modern ode to Vermont's seasonal bounty, with dishes that reflect both his and the region's identity. The connection between the food and the music played on Paradiso's custom-built sound system creates a unique sensory journey for every diner.
Culinary Creativity and the Joy of Local Sourcing
Tavelli's commitment to local sourcing is not just a culinary choice but a personal one, fostering close relationships with farmers and producers. This philosophy is evident in his dishes, where the quality and origin of ingredients speak volumes. His creative process, deeply collaborative and inspired by the seasons, reflects a dedication to pushing the boundaries of what's possible with local produce.
Leading with Kindness: The Culture of Learning and Growth at Paradiso Hi-Fi
At the heart of Paradiso Hi-Fi's success is Tavelli's leadership style, marked by a commitment to kindness, learning, and teamwork. He emphasizes the importance of a supportive environment where every team member, from the kitchen to the bar, can contribute and grow. This collective effort is the backbone of the restaurant's dynamic atmosphere and innovative menu.
The Future of Culinary Innovation in Burlington
Looking ahead, Tavelli is excited about the endless possibilities that Vermont's diverse seasons and local produce offer. His forward-thinking approach to menu development, coupled with a curiosity for unexplored ingredients, promises to keep Paradiso Hi-Fi at the forefront of Burlington's culinary evolution.
A Final Note from Micah Tavelli: Teamwork Makes the Dream Work
In closing, Tavelli extends his gratitude to the Paradiso Hi-Fi team, whose hard work and creativity have been instrumental in the restaurant's success. This acknowledgment reinforces the idea that great dining experiences are a collective endeavor, rooted in passion, dedication, and the joy of culinary exploration.
Paradiso Hi-Fi stands as a testament to Micah Tavelli's culinary vision, where every dish and note played contributes to a larger story of innovation, community, and the transformative power of food and music. -
The Pizza Pioneer's Journey: From New Jersey Roots to Global Acclaim
In this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable.
The Meticulous Art of Pizza Making: A Day in the Life of Anthony Mangieri
Anthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves.
A Leap into Retail: The Birth of Genio Della Pizza
Expanding beyond the walls of Una Pizza Napoletana, Anthony embarked on a new venture - Genio Della Pizza. This foray into the retail world with a frozen pizza line was a meticulous decision. Anthony's commitment to authenticity and quality led him to Italy, where he oversees every aspect of production. His involvement ensures that Genio Della Pizza lives up to the high standards he set at his restaurant.
Challenges and Triumphs: Anthony's Frozen Pizza Journey
Transitioning from a restaurant to the retail space brought its own set of challenges. Anthony navigated these with the same passion and precision that he applies to his pizza-making. From grappling with the emotional aspect of maintaining his reputation to tackling the complex logistics of retail, his journey is a tale of resilience and adaptation.
Anthony Mangieri's Advice to Aspiring Chefs: Stay True to Your Craft
For Anthony, the key to success in the culinary world is authenticity. He encourages young chefs to build a strong skill set and follow their hearts. Anthony's advice underscores the importance of passion and dedication in creating a culinary experience that resonates with customers.
Sustainability and Ingredients: The Heart of Genio Della Pizza
Sustainability plays a crucial role in Anthony's vision for Genio Della Pizza. He ensures that all ingredients are sourced locally, contributing to a minimal environmental footprint. His commitment to sustainability extends to every aspect of production, from the wood used in ovens to the way leftover pizzas are handled.
Embracing Culinary Trends with Authenticity
While Anthony recognizes the ever-changing landscape of the pizza industry, he remains true to his roots. He appreciates trends that focus on specialization and authenticity. For him, the future of pizza lies in embracing regional nuances and continuing the journey of culinary exploration.
Closing Thoughts: The Rhythmic Art of Pizza Making
As our conversation winds down, Anthony reflects on the rhythm and movement integral to pizza making. He likens it to a dance, where being in the zone can transform a good pizza into an extraordinary one. It's this magical interplay of skill and passion that makes Anthony Mangieri a true pizza pioneer.
Chef Anthony Mangieriâs Bucatini Recipe
Anthony's Bucatini Recipe:
1 lb Bucatini
1 head escarole, washed and torn into bite-sized pieces
1 cup Southern Italian black olives, pitted
1/4 cup golden raisins
1/4 cup pine nuts (preferable real Italian)
1/2 tsp crushed red pepper flakes
1 clove garlic, minced
1 freselle (Italian biscuit), or coarse homemade bread crumbs
Pecorino Romano cheese
Coarse Sicilian sea salt
Extra virgin olive oil
Heat a few tbsp of extra virgin olive oil in a pan on medium heat and add garlic and crushed red pepper flakes. Once it starts to sizzle, add the olives to the pan and use the back of a fork to break them up a bit in the oil. After a minute, add the escarole, stir and cover.
Check on it every few minutes, and once it's cooked down, remove the cover, stir in the pine nuts and golden raisins and turn off the heat.
In the meantime boil a large pot of water. After boiling, add a few tbsp of sea salt and once it comes back to a rolling boil add the bucatini and stir.
Once the bucatini is al dente, drain and toss in with the escarole. Add more olive oil (at least another few tbsp. and toss to coat and mix everything together. Then top with bread crumbs (or grate the freselle on top of the bowl so you get some fine and coarse pieces that fall off) and grate plenty of Pecorino Romano cheese on top. Add sea salt to taste. -
The Appalachian Awakening of Chef Andy McLeod
Chef Andy McLeodâs journey is a testament to lifeâs unexpected turns. Originally not envisioning a life in the culinary world, his pivotal moment came while hiking the Appalachian Trail in 2009. It was here he crossed paths with a chef from Blue Hill at Stone Barns, leading to a profound change in his culinary direction. This encounter not only sparked his passion for sustainable food sourcing but also set him on a path back to Charleston to pursue a career in culinary arts.
Southern Roots Influencing a Sustainable Future
Chef McLeod's South Carolinian heritage deeply influences his culinary style. His experiences growing up around traditional farming and food preservation are the foundation of his approach at Fleet Landing. Inspired by Chef Dan Barber, McLeod integrates sustainable practices into his cooking, marrying his Southern roots with a commitment to local and sustainable food sourcing. His unique perspective on traditional Southern cuisine is a direct reflection of these formative experiences.
Fleet Landing Celebrating 20 Years with Innovative Additions
Fleet Landing is set to celebrate its 20th anniversary with the exciting introduction of a raw bar. This addition is a testament to an innovative approach, offering guests fresh seafood experiences that complement the existing menu. McLeod emphasizes the importance of evolving while respecting the restaurant's history, ensuring Fleet Landing remains a culinary landmark in Charleston.
A Chef's Life Beyond the Kitchen
Outside the kitchen, Chef McLeod is a father, an outdoor enthusiast, and a lover of travel, all of which influence his culinary creations. He values the importance of bringing people together through food, a passion that extends into his personal life. His role as a father has particularly deepened his appreciation for shared culinary experiences, echoing in the dishes he creates at Fleet Landing.
Vision and Advice for Future Culinary Artisans
Looking towards the future, Chef McLeod envisions continued innovation and growth for both himself and Fleet Landing. His advice for upcoming chefs and culinary artisans is to stay focused on their individual paths and to find their unique voices in the culinary world. He emphasizes the importance of self-focus and authenticity in one's culinary journey, echoing his own experiences and philosophies.
Chef McLeodâs Personality Reflected in a Dish
In line with the tradition of Chef AF, I asked Chef McLeod my signature question: if there were a dish that represented his personality, what would it be? His response was a cheeseburger, symbolizing a blend of simplicity, depth, and universality, perfectly encapsulating his approach to both cooking and life.
Reflecting on a Culinary Trailblazerâs Journey
Chef Andy McLeod's story, from his transformative experience on the Appalachian Trail to his leadership at Fleet Landing, is a remarkable journey of passion, innovation, and dedication to the culinary arts. His commitment to sustainable practices, coupled with his deep respect for Southern culinary traditions, makes him a standout figure in Charleston's rich culinary landscape.
RECIPE: Stuffed Hush Puppies
Hush Puppies:
House Autry hush puppy mix, follow instructions. Vegetable or canola oil, for frying
Turn fryer to medium high heat. Scoop mixture Âœ cup at a time and drop into hot oil (use a 2 oz. industrial scoop to get more round shape). Fry until 75% done â about 1.5 to 2 minutes and golden brown. Shake out and release onto paper towel-lined plate. Cool in refrigerator. Make leek sauce as the puppies cool. Cut a small piece off of the top and bottom of each hush puppy to level out. Hollow out insides using a small spoon or cocktail fork. Drop them back into the fryer for 10-15 seconds.
Leek Sauce:
œ cup (one stick) butter
œ cup all-purpose flour
2 ears corn, cut off cobb
2 leek whites, cut into circles
1 tsp Old Bay
1 tsp granulated garlic
Πtsp cayenne pepper
œ tsp white pepper
Πtsp chili powder
Πtsp cumin
Πtsp paprika
2 cups heavy cream
Πcup lobster base
1 T crab base
Salt & pepper, to taste
2 cups water, use as needed
Melt butter. Saute the leeks and corn for one minute. Whisk flour in and add heavy cream and water. Stir until it has a nice saucy consistency. Add shellfish bases and seasonings, salt and pepper to taste.
Mix of seafood: Rock Shrimp (or 70/90 count white shrimp), Crawfish, and Lobster
Heat up in warm leek sauce, scoop into and around hush puppies, and serve! -
First, let me introduce you to Susan Jung. With a career as rich and varied as her recipes, Susan has journeyed from California to Hong Kong, leaving a trail of culinary delights. Her resume? Impressive! Food editor for Vogue Hong Kong, a pastry chef with stints in some of the world's top kitchens, and a 25-year tenure at the South China Morning Post. Not to mention, she's rubbed shoulders with culinary legends like Anthony Bourdain and Jamie Oliver!
The Cookbook: A Fried Chicken Diary
Susan's new cookbook, "Kung Pao & Beyond: Fried Chicken Recipes from East and Southeast Asia," is a treasure trove of fried chicken recipes. It's a compilation of her global culinary adventures, with recipes ranging from Sriracha Wings to Chicken Poppers with Instant Noodle Coating. Each dish in this book is a testament to Susan's innovative spirit and love for all things fried chicken.
My Chat with Susan: A Foodieâs Delight
In our conversation, Susan takes us on a tantalizing journey. We explore her beginnings in the culinary world, her foray into food journalism, and the creation of her cookbook. Susan's story, from her family's food obsessions to her adventurous career shifts, is as flavorful as her recipes.
The Instant Noodle Coating Epiphany
One of the episode's gems is Susan's story behind her Chicken Poppers with Instant Noodle Coating. It's a creative culinary twist that epitomizes innovation and simplicity, a theme that resonates throughout Susan's cooking philosophy.
A Deeper Dive into Culinary Trends
Susan's insights into global culinary trends, the art of fusion cooking, and her aspiration to author a book on innards offer a fascinating glimpse into her culinary mind. Her experiences taking icons like Anthony Bourdain to her favorite places to eat add an extra layer of intrigue to her stories. My conversation with Susan Jung is a vivid tapestry of stories, tips, and inspirations that any food enthusiast will find irresistible. -
As I settled in for my latest culinary adventure, the "Chef AF" podcast with the incomparable Chef Eric Brownlee of Kimpton The Forum Hotel was my guide. It wasn't just another interviewâit was a journey through the taste-laden pathways of Charlottesville, Virginia, led by a chef whose roots in sustainable cooking run as deep as the soil on his grandfather's cattle farm.
Raised with the earthy aroma of Pennsylvania farmlands, Chef Eric's culinary narrative began amidst the beef cattle of his childhood, instilling in him an ethos of sustainability long before it was a culinary catchphrase. Over 15 years ago, a pivotal moment came with Michael Pollan's "The Omnivore's Dilemma," deeply engraving his commitment to ethical sourcing.
At Birch & Bloom, the heartbeat of the hotel's dining experience, Chef Eric's menus dance to the rhythm of the seasons. "It's not just about crafting a menu," Eric shared, "it's a dedication to the narrative of every ingredient." His collaboration with local growers and butchers ensures that each dish sings with the freshest, most genuine flavors of the region. And when the climate throws a curveball? He adapts with a creativity as vibrant as the changing seasonsâlike pickling summer peaches to capture their essence.
In the hustle of The Good Sport, Eric's playfulness spills into each dish. The menu is a homage to classic comforts with a twistâthink Nashville Hot Oysters or Wagyu Brisket Sliders that harmonize with the local craft beer selection. "Here, we strip back the pretension without stripping the flavor," he says.
What resonates most about Chef Eric is his unwavering connection to the land and his inventive spirit, nurtured during his time at Johnson & Wales in Charleston. Whether itâs a health-forward, vegetable-driven plate at Birch & Bloom or a casual, yet intentional bite at The Good Sport, Ericâs culinary vision is a testament to his philosophy: food should echo the environment it comes from and the moment it's enjoyed.
His vision for the future is as fresh as his ingredients. Imagine a pop-up farmers market set amidst the hotelâs sprawling arboretum, where guests can interact with the very farmers who nurture the produce, accompanied by live cooking stations. "It's about creating a full-circle experience for our guests," Chef Eric explains, eager to bridge the gap between farm and fork.
So, whether you're a food enthusiast or a culinary novice, Chef Eric Brownlee's philosophy is a reminder of the beauty in every bite. His journeyâone of continuous evolutionâinvites us to ponder, what will be on the plate tomorrow? Only the seasons, the land, and the chef's ever-evolving creativity will tell. Stay tuned, Charlottesville; the best, it seems, is yet to come. -
Sometimes, the universe introduces you to characters that truly shape your perspective on a subject. As a devoted food enthusiast, Iâm always on the lookout for culinary wonders. One such marvel was my recent deep dive into the journey of Executive Chef Anthony Jones of Dirty Habit DC on the "Chef AF" podcast. So, let me share a tale thatâs sure to excite your inner foodie!
Hailing from Sunderland, MD, Chef Jones is an epitome of talent and dedication. Early in life, he found himself enamored by the cooking prowess displayed on the original Iron Chef. If you're like me, you might recall spending hours glued to episodes of this iconic show. For Chef Jones, it wasn't just a show, but an inspiration. In a touching revelation, he said during the podcast, "The spark was the original episode of Iron Chef. That was the one that pretty much lit the fire in me."
Fast forward a few years, and not only did he master the culinary arts, but he also took center stage, clinching the first place on an episode of Food Networkâs "Chopped". This title firmly placed him among the culinary elite. But Jonesâ journey doesnât stop there. He has been the driving force in kitchens from Miami to DC, working alongside legends like Marcus Samuelsson and earning accolades including a Michelin Bib Gourmand in 2022.
Our chat transported me back to a time where his grandmother's kitchen played a symphony of tantalizing aromas. As Chef Jones fondly reminisced, "When you come back in the house for dinner, as soon as you open the door, all those aromas just hit you in the face. The garlic, the herbsâŠâ For me, such memories make culinary adventures genuine and relatable. After all, isnât the essence of food intertwined with the memories they evoke?
Now, letâs talk about the magic happening at Dirty Habit DC. The ambiance is split between mysterious allure and atmospheric charm, a mirror to Chef Jones' own journey from humble roots to culinary acclaim. And as seasonally inspired dishes make their way to the table, one can't help but sense the influence of Jones' heritage. As he mentioned, traditional dishes like beans and cornbread, staples from his childhood, now find an elevated spot on the menu, paired with luxurious elements.
If you ever find yourself at Dirty Habit, know that youâre tasting dishes crafted by a chef whose journey is steeped in passion and grit. Whether it's his accolades like being a guest chef at the Worlds of Flavor Event or his participation in the Diaspora Kitchen Tour in Cameroon, Chef Jones brings a world of experience to his kitchen.
To sum it up, in the world of culinary arts, it's not just about the dish but the story behind it. And with Chef Jones at the helm, Dirty Habit isnât just a restaurant; itâs an odyssey of flavors, tradition, and innovation. -
A Brooklyn Childhood and a Lifelong Culinary Passion
From humble beginnings in Brooklyn, helping his ailing mother in the kitchen, Franklin Becker's culinary journey has been nothing short of extraordinary. In my recent conversation with him, Becker recounted how these early experiences ignited his passion for cooking, which later became his medium for celebrating family, friends, and cherished moments.
Navigating the Waters from Chef to Entrepreneur
Over three decades, Chef Becker has left an indelible mark on New York City's culinary landscape. His stints at iconic restaurants such as Catch and Capitale have garnered him accolades and recognition, including being named a Star Chef Rising Star. He was also a contestant on Bravo's "Top Chef Masters." Transitioning from a chef to an entrepreneur wasn't devoid of challenges, from construction hurdles to managing restaurant operations. Yet, with establishments like The Little Beet and The Manhattanville Market Food Hall under his belt, it's evident that Becker has navigated these waters with aplomb.
Point Seven: Celebrating the Earth's Aquatic Bounty
The most recent venture from Becker and Stephen Loffredoâs Hospitality Department is Point Seven. Situated in the iconic MetLife Building, this seafood-centric restaurant stands as a testament to Becker's commitment to sustainability and authentic cooking. Inspired by global coastal cuisines, the menu at Point Seven showcases diverse seafood preparations, marrying techniques with flavors from different countries. From indulgent luxuries like Live Scallop Ceviche to innovative dining experiences like "Sushi Unrolled," Point Seven promises a gastronomic journey like no other.
An Ocean of Inspiration: Behind the Point Seven Menu
Becker shared with me the philosophy behind his dishes at Point Seven. The name itself, representing the 70% of the earth covered in water, emphasizes the restaurant's theme of celebrating aquatic bounty. The dishes range from a Caribbean fish stew with Dominican flavors (but employing French techniques) to an interactive dining experience where diners can create their own sushi hand rolls. In true Becker style, the menu at Point Seven evolves based on the availability of seasonal products.
The Importance of Teamwork and Mentorship in Culinary Arts
Throughout our conversation, Becker continually emphasized the significance of collaboration, mentorship, and teamwork. From key members of his team, like Kevin Garcia and Dan Drohan, to his collaborations with industry stalwarts like Stephen Loffredo, it's evident that Becker values the power of collective effort. He believes that mentorship plays a pivotal role in the culinary world, and he takes immense pride in having mentored several chefs who've achieved notable success.
Giving Back: A Culinary Maestro with a Heart
Beyond the kitchen, Becker is passionate about giving back to the community. Inspired by his son's journey with autism, he created the charity "Autism Speaks to Wall Street, Celebrity Chef Gala." For Becker, being a chef transcends the boundaries of the kitchen. It's about being a mentor, a leader, and a beacon of hope for many.
Having delved deep into Chef Franklin Becker's world, from his childhood inspirations to his latest culinary ventures, one thing remains clear: his passion for the culinary arts is unwavering. As a host and a culinary enthusiast myself, I am continually inspired by figures like Becker, who not only redefine the culinary landscape but also remind us of the power of passion, perseverance, and giving back.
Discover more culinary stories and interviews on the Chef AF podcast. -
Unlock the culinary secrets of the East Village with the latest Chef AF podcast episode, where we sit down with the innovative Ruben Rodriguez, the celebrated chef and owner of the Nai Restaurant Group. This conversation promises an inspiring journey through Rodriguezâs early roots to his thriving restaurant empire in New York City's vibrant East Village.
A Culinary Tale Worth SavoringBorn in a small town in northern Spain, Chef Rodriguez shares the tapestry of his culinary journey, weaving a story that begins with intimate family food gatherings and his early exposure to the world of gastronomy through his mother, a skilled chef herself. With a foundation rooted deeply in the rich Spanish heritage of Galicia, Rodriguez embarked on a culinary adventure that led him to the bustling kitchens of New York City, providing him with both purpose and direction.
Crafting a Legacy in the East Village: From his first venture, Nai, to the recently inaugurated KĆbo, each restaurant under Rodriguezâs belt tells a unique story. Nai, translating to 'Mother' in Galician, pays homage to his motherâs unwavering skills and traditional recipes, offering a platform where cuisine and culture dance in a delightful, dynamic symphony. Each restaurant in the Nai Group is a testament to Rodriguez's commitment to presenting food that resonates with his heritage, mirroring his lifeâs journey and the flavors he encountered along the way.
Beyond the KitchenRodriguez's narrative is not just about opening and running restaurants; itâs a tale spun from challenges and triumphs, fearlessness, and continuous learning. Despite his lack of initial experience and financial stability, Rodriguez highlights his relentless commitment to his craft, learning the ropes of restaurant management, nurturing long-term staff, and evolving his personal style to reach creative maturity.
The Vision Behind KĆboWith KĆbo, the newest gem in the Nai Restaurant Group, Rodriguez unveils a menu that is a confluence of his travels through the Mediterranean and a nod to his Spanish roots. The restaurant, boasting a minimalist design, accentuates its offerings, celebrating simple ingredients and soulful cooking that honor Rodriguezâs Galician heritage. Whether itâs the signature FideuĂ or the homemade sourdough-topped Mortadella, each dish is a canvas painted with Rodriguez's vision and style.
Embodied PhilosophyRodriguez's philosophy goes beyond the plate, deeply ingrained in passion, effort, and a steadfast commitment to excellence and customer service. With sustainability at the forefront of his sourcing strategy, Rodriguez supports local suppliers while fostering a supportive ecosystem within the restaurant industry. As he reflects on his 23-year culinary voyage, he remains open to opportunities that align with his passion, always striving for excellence and advising aspiring chefs to be brave, patient, and surrounded by honest and supportive partners.
For those ready to embark on a culinary adventure, the Nai Restaurant Group awaits in the East Village with doors wide open and aromas inviting, ready-to-serve plates sprinkled with tales, flavors, and the magic of Chef Ruben Rodriguez. So, next time you find yourself in New York, let your senses guide you to Nai, Amigo, Emilia, or KĆbo, and let your soul feast on a culinary journey like no other. For more, visit their website and Instagram pages, and immerse yourself in a world where food is love, heritage, and an unending celebration of life. -
In the latest episode of "Chef AF", we welcomed Chef Daniel Garwood, a culinary force to be reckoned with. Currently, the Sous Chef at Atomix in New York City â the restaurant that recently made waves by ranking No. 8 in the 2023 World's 50 Best Restaurants list â Garwood is more than just a chef; he's a global storyteller.
From Tasmania to the World Stage
Born in Launceston, Tasmania, Chef Garwood started his culinary journey in local Tasmanian restaurants, where his passion for foraging, grilling, and using all-natural ingredients blossomed. His global expeditions led him to hone his skills in world-renowned kitchens from Sweden to South Korea, and all the way to the heart of New York City.It is at Atomix that Chef Garwood combines his rich tapestry of international experiences with the unique essence of New York â a city known for its diverse culinary landscape. While the foundation is Korean-inspired, the execution is globally nuanced, resulting in a menu that is distinctly "Korean but not."As we chatted about Atomix, it became clear that New York City is more than just a workplace for Daniel. The city's melange of cultures has shaped his approach at Atomix. However, Daniel humbly credits the restaurant's unique identity mostly to Chef Junghyun 'JP' Park, considering himself in a supportive role.
Mentorship and The Power of Networking
We delved deep into the pivotal role mentorship plays in shaping culinary careers. Daniel's recent U.S. Regional Winner title at The S.Pellegrino Young Chef Academy Competition is a testament to this. His relationship with mentor Chef Nina Compton, from CompĂšre Lapin in New Orleans, has been transformative. With her guidance, Chef Garwood has navigated the challenges of the competition, simultaneously staying authentic to his culinary ethos.
But mentorship wasnât the only gain from the SPYCA competition. Daniel's victory opened doors to elite culinary platforms such as the James Beard Foundation, introducing him to chefs and initiatives championing community welfare and employee well-being.
Signature Dishes and Culinary Identity
Daniel's Aged Duck and Persimmon in Tak Cheongju with Banchan Through The Eyes of a Traveler dish stands out not just for its flavor but the narrative it tells. Each element, from the choice of wood for grilling to the unique preparation techniques, traces back to a place or moment in Chef Garwood's life.For instance, during his stint at Firedoor in Sydney, Chef Garwood was introduced to grilling with various woods, each infusing the dish with a distinctive flavor profile. In the competition, his signature dish embodies this ethos, incorporating techniques inspired by countries he's graced with his culinary touch.Mental Health in the Culinary Limelight
The conversation took a poignant turn when they touched upon mental health â an issue close to Chef Garwood's heart. In collaboration with his wife, Sooky An, Daniel released "Oralis: A Conversation on Food and Mental Health," bringing awareness to the mental challenges faced by culinary professionals. By hosting dinner events, creating dialogue, and promoting practices like journaling and fitness, Chef Garwood is championing a change in the industry's perspective towards mental well-being.
Aspirations and What Lies Ahead
New York City may be home for now, but Chef Garwood has plans. He dreams of opening a large-scale bar restaurant, focusing on grilling with varied woods â an experience he feels NYC is missing.For those eager to experience Chef Garwood's culinary magic, you can find him at Atomix. However, snagging a reservation, especially at the 14-seat chef's counter, is no small feat given the high demand.
The conversation with Chef Daniel left us inspired and waiting with bated breath for the Grand Finale of the S.Pellegrino Young Chef Academy Competition in October. Chef Daniel Garwood, with his signature dish and global experiences, is undoubtedly one to watch. -
If there's one thing we're sure of here at Chef AF, it's that passion, perseverance, and a great recipe can cook up success. Today, we invite you to sink your teeth into a remarkable success story. In our latest episode, we unravel the inspiring journey of Gocha Hawkins, the creative brain behind Gochaâs Breakfast Bar and Gochaâs Tapas Bar.
Known for her iconic recipes like the âKrunch-Tasticâ French Toast, "Gochaâs Impossible Burger," and "Better Than Yo Momma" Biscuits, Gocha Hawkins is no stranger to the food industry. And that's not all! Gocha's remarkable resume also includes a successful stint as a celebrity hairstylist, where she styled stars like Beyonce, Drake, and Serena Williams. After almost three decades in the beauty industry, Gocha turned to the culinary world, leveraging her business acumen and passion for cooking to create a unique dining experience.
In this episode, Gocha takes us on a culinary journey, starting from the humble beginnings of learning to cook at 18 under her grandmother's watchful eye. Despite having no formal culinary training, Gocha's innate passion and cooking flair led to the birth of her first breakfast bar in Atlanta in 2019.
Through the conversation, Gocha unflinchingly recounts the hardships she faced, from bank loan rejections to high-interest loans taken against her salon. But with resilience and perseverance, Gocha opened her restaurant and has since expanded to a food truck and a downtown location, and even began franchising. Despite the success, Gocha doesnât shy away from expressing the challenges of managing work-life balance, candidly sharing her thoughts about the struggles of expansion.
But what sets Gocha's establishments apart? With a firm belief that customers today seek a complete experience, not just a meal, Gocha focuses on providing an upscale dining experience typically found in the city, especially aiming to bring that vibe to the south side. From incorporating dinner items into her breakfast menu to opening a tapas bar for late-night food service, Gocha continually finds ways to innovate and keep her customers' palates excited.
In a particularly engaging moment of the podcast, Gocha describes her culinary journey through the titles of three songs: "Started From The Bottom," "Everyday I'm Hustlin," and "All I Do is Win." These songs, she says, reflect her rise from humble beginnings, her relentless work ethic, and her unwavering belief in her ability to succeed.
Towards the end of the podcast, Gocha shares her plans for the future, including a cookbook expected to be published by the end of next year. With her insightful advice for newcomers in the restaurant business and her heartfelt appreciation for her customers, Gochaâs interview is a smorgasbord of wisdom, passion, and authentic culinary experience.
So, if you're ready for a hearty serving of inspiration, you won't want to miss this episode. Tune in to the Chef AF podcast and get a taste of Gocha Hawkins' compelling journey from celebrity hairstylist to culinary influencer. For more updates about Gocha's endeavors, visit Gochaâs Breakfast Bar's official website.
Hungry for more delicious stories? Stay tuned to Chef AF for more delectable insights from culinary artisans around the world. -
In the latest episode of Chef AF, I had the opportunity to sit down with culinary powerhouse, Chef Ryan Costanza. As the co-owner of Nashville's newest foodie hotspot, Present Tense, Costanza gave us a taste of his fascinating culinary journey.From his beginnings in New York, his exposure to his family's pizza restaurant at an early age, to cutting his teeth in Michelin-starred kitchens and world travels, Costanza has a story as rich as his menu offerings. He dispelled the common myth of needing formal culinary education by sharing his own experiences and passion-driven path that saw him ascend to the heights of the culinary world.In our chat, we uncovered the influence of his family's Italian roots and their resistance to his career choice. We learned about his grind in Michelin kitchens and his yearning for exploration which led him to culinary adventures in Japan, Korea, and other countries. His decade-long stay in LA, followed by stints in Singapore and San Francisco, added more layers to his culinary repertoire.Costanzaâs shift from working for others to owning his own establishment resulted from his realization of needing a space that felt like home to him, both creatively and financially. That was the genesis of Present Tense, a dream he shared with his long-time friend and now business partner, Rick Margaritov.Present Tense offers a unique blend of flavors drawing from Costanza's French, Italian, and Japanese influences. As we delved deeper into the Present Tense experience, he emphasized the importance of an inviting atmosphere complete with incredible music and a menu that caters to a wide spectrum of diners.Present Tense
Present Tense on Instagram: âThe Local Palette 6.10.23
âWedgewood-Houston welcomes a Japanese-leaning restaurant and sake bar, complete with omakase experiences. Look for shareable small plates like fluke crudo and curry-salted karaage chicken, plus yakitori and matcha soft serve to finish. While youâre there, pop into @hippobodega, the cute bodega and wine shop imminently opening next door. @presenttensenashvilleââ
June 13, 2023
Guests can indulge in the exclusive six-seat sake bar and omakase tasting, where they can relish in bespoke dishes by Costanza, paired with sake poured by Margaritov. The counter offers an intimate, festive, and educational experience, merging Costanza's rich culinary background with a deep-dive into the nuances of sake. Patrons can connect with the creators, learning the gastronomic subtleties of each course and basking in the dynamic flavors each evening presents.Right next to Present Tense resides Hippo, an upscale bodega by the same team. This avant-garde convenience store, coffee shop and wine boutique offer a refined selection of local, sustainable, and top-tier products at affordable prices. Other highlights include chef-curated grab-and-go meals, soft-serve ice cream and meats sourced from local butchers.For the latest updates and behind-the-scenes scoops on Costanza's culinary journey and Present Tense, stay tuned to our podcast and check out his Instagram handle. Get ready to embark on a gastronomic journey like no other with Present Tense, where every plate is a testament to a chefâs life lived in passion.
Chawanmushi Ingredients:Base:300 grams dashi stock40 grams shiro dashi156 grams deep yellow farm egg 20 grams tamari Mix well by hand. Wait until all air bubbles dissipate before adding 4 oz of the mix to each ceramic bowl. Heat your steamed to a medium heat but fully rolling steam. Add bowls of custard base and cook for 7-12 minutes, checking after 7 for done ness. One jelly looking but not fully set / scrambled pull and let cool. Dungeness Crab:1 Crab (whole, Fresh)1 Gallon water 1 C shiro Dashi
2 Lemons Siced Bring water to a boil in a large pot. Drop in Crab and Cook for 8 minutes. Shock in Ice water and reserve. Clean claw mean, keeping nice chunks. Take the head juice and reserve. Blend the Head juiced with 1 tsp citric acid, 2 egg yolks, 1 tsp miso. This will create an emulsion, reserve in a piping bag. Keep leg and claw meat on ice until ready to use. Cold Brew Dashi Stock: 1 piece Kombu (10 g)10 g katsuobushi960 ml waterPut the water and kombu in a large bottle and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the wintertime. You can also cold brew the kombu dashi overnight in the refrigerator.Spring Peas:30 grams fresh peas/green beans of your choice (whatever looks great at the market)Bring salted water to a boil and blanch for 50 seconds. Shock in Ice water. Tomato Dashi Jelly:
3 tomatoes, peeled and seeded
100ml dashi stock
20ml soy sauce
20ml mirin
3g agar powderLightly warm crab meat in clarified butter and place in bowl. Scatter peas and dashi jelly. Add a few drops of the crab fat mayo. Enjoy. - Mehr anzeigen
