The smell of freshly baked bread wafts through Hannah’s Bretzel, a downtown Chicago restaurant where the ovens are lined with rows of pretzel bread loaves that are sold on their own and used to make sandwiches filled with hams, cheeses and other gourmet ingredients. “It’s just soft and salty,” says customer Stephanie Klein, who ordered [...]
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An odd culinary mini-trend in Wichita is putting the “hot” back in hot dogs. Suddenly, hot-dog-centric restaurants are opening or are about to open all over town. It started last spring with the arrival of Let’s Be Frank (now Get Franked) at 2425 E. Douglas. Inspired by late-night, post-bar-hopping hunger pangs, buddies Brad Standing and [...]
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IN 1968 — when Alice Waters had just graduated from Berkeley, when Paula Wolfert was studying couscous in Tangier, when Diana Kennedy was writing recipes after years of research in Mexico — another young woman, this one from the Irish Midlands, went to work at a peculiar new restaurant on the southern coast of County [...]
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If you haven’t heard of pastry chef Crystal Cullison, you might begin hearing more about her now. Her milk chocolate and salted caramel semifreddo and other desserts on the menu of the recently opened AltaMare are already gaining fans. Cullison, a 27-year-old Orlando native, got her start young at Emeril’s in Orlando and traveled to [...]
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restaurant menus all over Southern California are featuring pig parts that were once considered untouchable. Of course, pork belly is everywhere; it has practically replaced foie gras on upscale menus. And there are Thomas Keller’s famous trotters on the menu at Bouchon in Beverly Hills. Downtown, you can find pig ears braised and then fried [...]
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Freshly ground toasted sesame seeds are a customary condiment in Japanese cuisine; they add a burst of nutty flavor to ramen, sushi and more. But those plastic grinders located next to the soy sauce at restaurants deserve a place on your dinner table, too. Just like peppercorns, sesame seeds are best when freshly ground, which [...]
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Most embarrassing moment in the kitchen: When I first got started in the business, my chef told me to drain the stock from the stock pot that had been cooking all day. I drained the stock…by throwing it all away and saving all the bones instead. What can I say? I was naive and didn’t [...]
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