Word: chefs
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...something a little more sophisticated, there's Restaurant Bobby Chinn (www.bobbychinn.com). The star of Hanoi's growing foodie set, owner-chef Bobby Chinn offers first-class food at developing-world prices, with entrees like aromatic green tea-smoked duck and braised pigeon wrapped in rice paper. The eclectic and lavish setting - including a red-silk hookah lounge with suspended white roses - reflects Chinn's Egyptian-Chinese-Kiwi roots. The origin of the popular codeine-tablet cocktail is less clear...
...chefs are interested less in the purported health benefits than in the deeper flavor profiles and the wow factor that dark foods offer. "Black is just fun to work with," says Tim Love of the Lonesome Dove Western Bistro in Fort Worth, Texas, where he just started serving a fig-and-black-lime margarita and surrounds his mango-sautéed salmon with an intense puree of earthy black trumpet mushrooms. "It's unexpected. It looks great on a plate," he says. The visual élan also appeals to the chefs at DavidBurke & Donatella in New York City. "We focus...
Fandango (Artisan) Oak Savanna Vineyard owner Sandy Hill and chef Stephanie Valentine team up for a look at 18 theme-inspired dining celebrations...
Dolce Italiano: Desserts from the Babbo Kitchen (Norton) Gina DePalma, pastry chef at Mario Batali's restaurant Babbo, shares her dessert recipes, as well as her expertise on Italian culture...
...live and breathe it. One of my first encounters with this kind of innate flair occurred in Milan more than a decade ago. I was invited to a dinner at Fulvia Ferragamo's home, a sumptuous apartment filled with tapestries and paintings. The food cooked by the family's chef was delicious. The wine was from the Ferragamos' Tuscan vineyard, Il Borro. Every detail, down to the hostess's warm greeting, spoke to the family's generosity and enthusiasm for life, qualities they inherited from Salvatore himself. I often think of that evening as a barometer of luxury, a measure...