by Landy Tang
Mamma would be proud of this dish, mom couldn't be bothered-- but we know you'll try it!
Baby backs, barbecue sauce, coleslaw: heaven.
by Landy Tang
Claire Legas is now helping teach the next generation of chefs. Prior to that she opened the scharffenberger chocolate cafe, Café Cacao, was Pastry chef at Palio d’Asti, and the intial pastry chef at Absinthe where she ignighted the lavender crème brulee craze.
by Landy Tang
James Syhabout is the 27 year old wunderkind of Plumpjacks who was named one of the rising new chefs by the San Francisco Chronicle. Originally from Thailand, James worked at Manresa with David Kinch, at the Fat Duck in London and did a five month stint at the mecca of molecular gastronomy, El Bulli with Adria Ferran.
Delicious! Dive in while the meyers are still ripe and lovely.
by Landy Tang
ChefWatch gets a candid interview with the charming and disarming Michelle Polzine. She tells us about the dangers of culinary school, and the horrors of boredom and repetition.
Scott Youkilis realized at a very young age that he had a passion for the restaurant business. Growing up in Cincinnati in a restaurant family, he developed a real zest for the fast-paced business and the lifestyle that went along with it.
by Landy Tang
The chef-owner of one of the newest and hottest Italian restaurants in San Francisco is from Sweden! Chef Terje discovered a love of food at an early age and worked for several years in Sweden and Europe before coming to America. In 1986 he moved to Napa where he became part of the original Piatti where he learned of the treasure trove of fresh produce and meats available to him.
by Landy Tang
This exciting mix of crisp sweetbreads, spicy curry, tart pomelo and a flavor that can only be described as "green" is found on the current Plumpjack menu in San Francisco.
