Many wine lists are organized by grape variety—and generally the categories are those of such major international grapes as Cabernet, Merlot and Chardonnay. Wines that are not made primarily from these varieties fall into the category of “Other...
The Presidio Social Club opened in late December just inside the busy Lombard Gate to San Francisco’s historic Presidio, a former Army post that now is a national park with views of the bay.It wasn’t easy opening a restaurant in a 100-year-old...
Executive chef-owner Chris Santos cooks a seasoned airline chicken breast on a griddle, pressed down by a brick.He makes a waffle batter using half chestnut flour and half all-purpose flour. He adds chestnut pieces and cooks it into round waffles...
After giving up the bright lights of big cities to take a job as executive chef of the isolated but luxurious Hotel Hana-Maui in Hawaii, David Patterson now finds his nights are illuminated in large part by the moon and stars.Since being lured to...
Executive chef Guillermo Pernot browns chicken thighs, garlic sausage and pork tenderloin in olive oil. He adds onion, sweats it and then adds garlic and bell pepper.He adds rice, coats it in oil, then adds chicken broth, saffron, salt and paprika...
At the fine-dining restaurant Sona in Los Angeles three out of the nine courses on the tasting menu are devoted to desserts. But the best is always saved for last—chocolate.Chocolate is a vital component of any dessert menu and...
Asian noodles don’t always come steaming in a piping hot bowl. Countries throughout East Asia, especially in the north, also have traditions of serving their noodles cold. The Japanese buckwheat noodles soba, for example, usually are...
Prairie Grass Cafe co-owners and co-chefs Sarah Stegner and George Bumbaris have made the transition smoothly from the elite fine-dining world they formerly inhabited at the Dining Room at the Ritz-Carlton Chicago on the city’s Magnificent Mile at...
Come mid-March, beer drinkers across the nation will begin to exhibit very strange behavior. For one day only, imbibers long accustomed to draining frosted mugs of sparkling, golden lager will instead fill their glasses with a roasty, pitch black...
As cooking fats go, the ones from poultry have both a rich tradition and a rich taste.From duck fat used in confit to schmaltz, rendered poultry fats are maintaining fans even in a culinary landscape populated with dietary concerns. ...