An Interview with Wine Renaissance Man Rajat Parr
Chris Struck
Par on the evolution of California Wines, Climate Change, and MentorsChris Struck: What are your impressions of new winemakers in California...
Fatty and Pampered: Ōra Salmon Gets Special Treatment at The Musket Room
Mary Choi Aliza Eliazarov
The best techniques are sometimes the simplest, but they can make all the difference—as with the perfectly cooked soft egg or sear on a steak. Native...
Aji Amarillo: A Hottie with Body
Joe Sevier
The stirring color of a tequila sunrise, ají amarillo is arguably the single most important ingredient in the Peruvian pantry. This chile pepper—...
Chefs and Champagne 2014
Elana Berk and Evan Leventhal Mark VonHolden/Invision for James Beard Foundation/AP Images
School’s out! (At least for a few more weeks) and the pool is open—thank god for summer. Time for tomatoes, cucumbers and melons. For Chef...
Hold the Caul Fat, We Got a Trotter!
Mary Choi Antoinette Bruno
Casings are a hot topic in the charcuterie world. From bungs to bladders, the options can be daunting. Beef, hog, or sheep? Which casings should be...
Everything Old Is Brew Again
Rebecca Cohen Antoinette Bruno
Discerning coffee drinkers cringe at the thought of a shot of espresso pulled more than two minutes ago, and a pot of drip coffee left sitting on the...
Keeping Liquids Local in Baltimore
Emily Bell Antoinette Bruno
After splitting the invasive species appetizer and polishing off local pork belly on a bed of sustainable greens, a conscientious, modern day...
Off-Nights to On All the Time: Gettin’ Bodies in Seats with Somms
Sean Kenniff Antoinette Bruno, Héctor Lozano, and Jorge Llaguno
Off nights offer endless opportunities. A quirky or experimental idea executed well on a slow night can transform not only that evening’s service,...
Baltimore, a Butcher Shop, and Bologna: Bringing Back Local Whole-Animal Charcuterie
Sean Kenniff Antoinette Bruno
Bologna has a new first name, it’s l-e-b-a-n-o-n. In the Charm City: Baltimore, Maryland, Chef-Butcher George Marsh of Parts & Labor is blowing...

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