Locals would be hard-pressed to find anyone more downright passionate about seafood. Ask executive chef/operating partner Sean Bernal from The Oceanaire Seafood Room in Mary Brickell Village about anything with scales, fins, or claws and he has an encyclopedic knowledge. And he makes sure to get the freshest, most amazing selection of seafood at his [...]
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Hong Kongers have a passion reserved just for Hong Kong food that eclipses their love for politics, shopping, gambling, and even — gasp — stocks. This city is home to some of the most food-obsessed people in the world and produces an alarming array of food items ranging from the stubbornly traditional to unself-conscious fusion [...]
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CHINESE cuisine has “eight great traditions,” including Cantonese, Sichuanese, Hunanese. Dongbei cai, or the food of the Northeast, is not among them. “People don’t write or talk about it much,” said Eileen Yin-Fei Lo, the Cantonese-born author of the authoritative “Mastering the Art of Chinese Cooking,” which reaches no farther north than Beijing. Many Southerners [...]
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by Chef Mark Hill, C.E.C All across North America, a flavor revolution is redefining restaurant menus. It began back in the ‘70s, when Mexican restaurants started appearing all over the U.S. and dishes like burritos and tacos began showing up on mainstream menus. Then came the Tex-Mex craze, with its fajitas and spicy southwest flavors, [...]
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by Mark Hill, C.E.C. In a climate where 97% of U.S. consumers are looking for “healthier foods that taste good” on restaurant menus, and 59% want more menu variety1, adding a taste of the Mediterranean can be the ideal way to rev up your current offerings. The 16 countries that surround the Mediterranean Sea are [...]
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