Word: chez
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...follows a trendy trail from coast to coast. "With affluence, your palate becomes very important to you," observes Jonathan Waxman, the chef who brought California cooking to New York in his popular though wildly expensive restaurant, Jams. Chefs sought by such traveling gastronomes are likely to include Alice Waters (Chez Panisse, Berkeley), Paul Prudhomme (K-Paul's Louisiana Kitchen, New Orleans), Larry Forgione (An American Place and the new Morgans Bar, New York), Richard Irving (the Ivy, Los Angeles) and Jeremiah Tower (Stars, San Francisco, and Santa Fe Bar & Grill, Berkeley...
Alice Waters, 41, is usually credited with popularizing new American cooking with the innovative cuisine she served at Chez Panisse, opened in 1971. But two years earlier, in High Falls, N.Y., John Novi, 43, began free-associating ethnic influences for dishes at his DePuy Canal House, a restored wood-and-stone tavern dating from 1797. Now Novi, just back from an eating tour of Italy, plans to add new creations to his old favorites, such as a soup of kale, brisket and hominy, and fried troutlings with a sweet pepper and horseradish dip. Len Allison and Karen Hubert...
Koons' passion for leafy produce began when he was a boy. While he was growing up on a self-sustaining farm in Oregon, his chores included saladmaking. Not long after he turned 18, he parlayed that skill into a several-year stint as a chef at the famed Chez Panisse restaurant in Berkeley, Calif., before moving into the produce industry...
...initial forays into the culinary world, and her senior thesis on Jane Eyre certainly didn’t make kitchen doors fly open. But the intrepid Boston native is now a successfully established professional chef. She has worked in the acclaimed Boston restaurants Radius, Truc and Chez Henri, and she was named one of Food and Wine’s ten best new chefs in the country in the summer...
...addition to the occasional kitchen excitement, Lydon also found stimulation of another sort. She met her boyfriend of seven years when both worked at Chez Henri. “Meeting him definitely kept me in the business,” she admits, proving that the food of love can be just that—food...