by Charlotte Tyran | Jun 21, 2016 | Chefs
Christopher Heath, Corporate Chef, Torre, Pennsylvania Blood Orange Old FashionedTamarind-Glazed Mahi Mahi with Chayote Slaw and Passion Fruit VinaigrettePennsylvania Chef Christopher Heath believes understanding your audience is the key to a successful restaurant,...
by Charlotte Tyran | May 16, 2016 | Chefs
Zack Hirt / Chef, Hirt’s Nuevo Modern Mexican & Tequila Bar, Akron, Ohio Pan-Seared Sea Bass with Beet Greens and Hibiscus Rice Cake It’s not often a new restaurant racks up numerous ‘best of’ awards within months of opening, but at Chef Zack Hirt’s Nuevo Modern...
by Charlotte Tyran | Apr 4, 2016 | Chefs
Rebecca Moesinger, Pastry Chef, 45 Surfside, Nantucket, Massachusetts Pink Guava Spice Cake with Rum Simple Syrup and Swiss Buttercream Award-winning Boston pastry chef Rebecca Moesinger became her family’s dedicated cook when she was in the sixth grade and her mother...
by Montia Garcia | Mar 7, 2016 | Chefs
Adrian Day-Murchison, Lead Chef Instructor and Pastry Chef, Le Cordon Bleu, Sacramento, California Hibiscus Gastrique Hibiscus Chocolate Pot de Crème Adrian Day-Murchison believes being a good cook is the easiest way to a person’s heart and an effective way to build...
by James Ratliff | Jan 9, 2016 | Chefs
Beni Velázquez / Chef, Isabela’s, Las Vegas, Nevada Raspberry Sangria Pink Guava Butter Green Apple & Jalapeño Jelly Chef Beni Velázquez takes fusion cuisine to an entirely new level. In the spring of 2015, Beni traded his Bar+Bistro in the downtown Las Vegas Arts...
by Montia Garcia | Nov 17, 2015 | Chefs
Christian Mailloux, Chef & Owner of Red Fire Grille Pink Guava Amuse-Bouche Blood Orange Martini If Chef Christian Mailloux and his wife, Dawn, can teach etiquette to first graders and get Texans to appreciate tiny French appetizers, it’s no surprise their...
