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Brunch is Back
Chef's Creative Cuisine is Rising -- and Shining
Focusing on creative dishes that elevate morning fare to more than your basic omelets, French toast and bottomless mimosas; chefs challenge kitchens while satisfying diner’s sophisticated palettes. Say good-bye to sausage and egg sandwiches and good morning to pork belly with poached eggs on rosemary biscuits.
Susannah Chen
Hungry Night Owls
Late-Night Dining Caters to Chefs & Discerning Diners Alike
More and more restaurants are giving diners an
excuse to stay out into the late hours of the night by serving up gourmet bites long after most kitchens have turned off their stoves. These are the places where chefs and servers just off work mingle with hungry bar patrons, enjoying a spread of fare ranging from entrees to nibbles.
Mika Takeuchi
A Date with Dairy
Chefs' Yogurt & Creme Fraiche Love Affair
Many restaurants are using high quality milk from
boutique dairies to create exquisite sauces, dips and desserts containing yogurt and crème fraiche. Learn how these internationally beloved dairy products can transform items on your menu from unremarkable to memorable.
Jordan Karnes
Tea as an Ingredient
From Kettle to Kitchen, Chefs Push Tea Beyond the Cup onto the Plate
Everyone knows the health gains of drinking tea, but what about the taste benefits of cooking with one of the world’s most beloved beverages? From tea-smoked salmon to Chai-tea stuffing, tea on the plate is smoking!
Chris Holt
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