by Chevy Goh | Jan 4, 2018 | Chefs
Peng Looi / Chef, Noosh Nosh, Louisville, Kentucky Roasted Duck with Cumin and Honey Glaze, Duck Fat-Poached Asparagus and Tamarind Curd Roasted Lamb with Baharat and Mango Sambal Yogurt Crème Brulée (with Ginger, Mango, Blood Orange and Vietnamese Coffee) The menus...
by Chevy Goh | Oct 20, 2017 | Chefs
Annie Baker, Annie The Baker, Yountville, CA Annie Baker worked as an accountant at large corporate financial institutions in downtown Chicago when she realized she’d much rather be a baker than a bean counter. With the endorsement of co-workers...
by Heather Ross | Sep 15, 2017 | Chefs
Toni Chiappetta, Owner, Sweetie Pies Bakery, Napa, CA As a little girl, the only reason Toni Chiappetta ate dinner was to get to dessert. Today, as the owner of local darling Sweetie Pies, she’s come a long way from her early chocolate cake experiments and...
by Heather Ross | Sep 5, 2017 | Chefs
The Perfect Spotlight: Culinary Schools Coconut MousseMango MousseFrench Ice Cream Base/Créme AnglaiseFreeze-Thaw Fruit Pastry Cream Whether it’s introducing culinary students to new flavors or teaching them how to substitute purees for other ingredients to boost...
by Montia Garcia | Mar 20, 2017 | Chefs
Jonathan Pye, Nelson-Atkins Museum of Art, Kansas City, Missouri Spicy Prickly Pear-Glazed Pork Belly with SlawWhite Peach-Melon GazpachoWhen you’re the chef at a museum restaurant, finding inspiration for artistic cuisine is always close at hand. Chef Jonathan Pye...
by Montia Garcia | Feb 3, 2017 | Chefs
Toby & Alix Gadd, Co-Owners of Nuance Chocolate, Fort Collins, Colorado Not all chocolate is created alike, and at Nuance Chocolate Co. in Fort Collins, Colorado, premium cacao beans from ethical sources around the globe are gently roasted in small batches,...
