“After being in the restaurant business in Dayton for 35 years, all of these indicators taken as a whole tell me that there is growing confidence in our community — and the Dayton restaurant industry is beginning to feel that confidence,” Hulme said. It’s a resurgence being felt nationwide. The National Restaurant Association’s Restaurant Performance [...]
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This is part two of Lori Midson’s Chef and Tell interview with Eric Stein, chef/instructor at Johnson & Wales. Denver Westword
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Eric Stein is using his fingers to count. “Fifteen, sixteen, seventeen,” he says to himself, finally stopping when he reaches twenty. Stein is ticking off the number of jobs he’s held during his 27 years on earth, and by the time he’s finished rattling off numbers, it’s clear that he’s had nearly as many jobs [...]
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Food jar brands such as Mason and Weck aren’t just for pickling and preserving anymore. Savvy chefs across the city are using them as easy, economical ways to get food on the table, from potted meats to desserts. “We started using jars as a way to present food a few years back,” said Anne Quatrano, [...]
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Spend any time sweating through a shirt and walking slow and purposeful along Magazine Street toward a Sazerac before dinner, and you’ll hear the cry, in this bar or that one. You’ll hear it on the radio, driving the high-rise bridge over the Industrial Canal, someone spinning funk on WWOZ and talking about New Orleans [...]
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Imagine a cramped, chaotic space full of knives, flames and frantic people. OK, now imagine someone peering into this purgatory — aka your typical restaurant kitchen — and thinking, “Let’s use this same place to cook meals for a second restaurant.” Crazy, right? No rational person would devise such a crackpot scheme. But it happens. [...]
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FOR YEARS, without quite knowing why, I’d reach for the nearest bottle of soy sauce whenever my seafood stews, vegetable soups or tomato sauces lacked a little “something” and needed a bit of a lift. And every time, the dark-brown liquid worked its magic, adding not only a distinctive sort of saltiness, but an earthy [...]
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Favorite recent food find? My newfound love of green peppercorns, Giada’s [De Laurentiis] new panini press, Yoplait Greek yogurt, J. Noto’s Bakery in St. Charles, the cartoon Chowder. I should probably stop there. Most essential ingredient in your kitchen? Superlative flour. Favorite local ingredient and where you get it? Morel mushrooms, whoever’s selling. Riverfront Times
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Think of food in Alton, Illinois, and sometimes it’s hard to get past great pie and cheap meat on a stick. Jarvis Putnam of Bossanova Restaurant & Martini Lounge (112 West Third, Alton; 618-462-1175) has spent nearly five years making a place for fresh, flavorful modern fare in the river town. “Alton is such an [...]
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AB: If you could go anywhere for culinary travel, where would you go and why? JM: Well, I went to Austria and it was really great to see an Austrian patisserie. I think Spain was really influential, especially now [that I’m] using a lot of Mediterranean ingredients. Spain and Italy have a similar approach to [...]
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