Chef Phillip Foss & Andrew Brochu share their ideas on cuisine, check out his new menu items too, via The Pickled Tongue.
Posts Categorized: chefs
Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.
David Padberg of Park Kitchen in Portland, Oregon shares his thoughts on food, culture and more in his personal blog, via Nourishing Ideas.
One of Ohio’s treasures is a farm called Chef’s Garden, run by the Jones family. Long-time commercial farmers, their crops were obliterated by hail in 1980. They had to decide to try to rebuild or find another line of work. They would keep farming but had to start small. They began selling at farmers’ markets in Cleveland and often got special requests from chefs. Within four years they took a gamble and decided to grow only for chefs, with a focus on special edible plants. Good at growing and uncanny promoters of their produce, they soon enticed some of the best known chefs in America. Charlie Trotter was one of their first and biggest promoters, Alain Ducasse another. Amanda Hesser wrote about them in The New York Times in 2000. They continue to sell great Read On »
Restaurants have flourished in Cleveland over the past decade. Michael Symon’s places are nationally know; Donna and I had a great summer meal al fresco at Doug Katz’s Fire Food and Drink on Friday (does the best brunch in Cleveland, too), finally got to eat some great food truck food last night from Chris Hodgon, and the place that makes me so happy these days: The Greenhouse Tavern. They hand grind beef to order for tartare, roast chickens en croute, serve humble clams with snooty foie gras, and roast whole hogs heads and serve them on the bone. Defiant cuisine in a meat-and-potatoes I-want-my-burger-well-done town. Or used to be. No longer. Thanks to everyone mentioned here, and the too many others to even list. We ate one here one night last spring and Donna was Read On »