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FEATURES

 

Dashi: The Heart of Japanese Cuisine

 

Spring Lamb: Unusual Cuts for a Traditional Meal

 

Simplicity of Sustainability: Green Restaurant Design Made Easy

 

Environmentalism Meets Luxury: An Interview with Roger Young of Bardessono

  Spring Medicinals from Apothéke’s Chemist-Mixologists
  Easter Brunch Wines
     

PHOTO GALLERIES

Whistler, Canada

Chef James Walt and Pastry Chef Aaron Heath of Araxi
Chef Jeffery Young of Aubergine Grill at the Westin Resort and Spa
Chef Melissa Craig, Pastry Chef Dominic Fortin, and Mixologist JS of Bearfoot Bistro
Chef Randy Jones of Steeps Grill and Wine Bar
   
Seattle, WA
Chef Brian Scheehser of Trellis
Chef John Sundstrom of Lark
Chef Jordan Mackey of Six Seven at the Edgewater Hotel
Chef Kevin Davis of Steelhead Diner
   

New York, NY

Apotheker Albert Trummer, Mixologist Jack Judson, Mixologist Orson Salicetti, and Mixologist Miguel Aranda of Apothéke
Chef Alfred Portale, Chef de Cuisine Adam Longworth, and Pastry Chef Deborah Racicot of Gotham Bar & Grill
   

Charleston, SC

Michelle Weaver of Charleston Grill
Charleston Food and Wine Festival Dinner at McCrady's with Chefs Wylie Dufresne, Sean Brock, and Johnny Iuzzini
   


 

Letter From the Editor Vol.39

From Lowcountry to San Diego

March 2009

Late winter to spring has been and will be filled with weeks of travel for the editorial team.

We attended the Charleston Food and Wine Festival in early March and were impressed with the depth of talent in the local culinary scene and the sheer variety of flavors in the local ingredients, especially seafood right off the South Carolina shores. The event itself was well run and had an impressive line up of over two dozen chefs from all over the country, from star chefs Bobby Flay and Wylie Dufresne from New York to Giuseppi Tentori from the Windy City to Jeremy Fox from Napa, California.

One of the most anticipated events of the three-day festival was the Wylie Dufresne, Sean Brock, and pastry chef Johnny Iuzzini dinner at McCrady’s. The three chefs teamed up and served a pretty avant-garde dinner that wowed everyone who was able to snag a ticket!

We were back in Seattle for a few days to celebrate our 2009 Seattle Rising Stars just last week; the event was a huge success with over 400 attendees. We’ll publish photos in the coming days! On the subject of Rising Stars, the hunt is on for Boston and New York candidates! Send in your nominations for chefs, pastry chefs, sommeliers, and mixologists, and don’t forget about our hotel chef, restaurateur, restaurant concept, and sustainability awards! Click here to submit your nominations.

We’ll also be checking out the culinary scene in warm and sunny So Cal, San Diego specifically. Let us know who you think we should have on our radar.

In celebration of the arrival of spring, we have several seasonally appropriate features. Check out our Spring Lamb: Unusual Cuts for a Traditional Menu with recipes for lamb’s tongue, lamb belly, and lamb spare ribs. If spring cocktails is on your to-do list, we’ve got five mixology-meets-apothecary drinks to get your mind buzzing in Spring Medicinals from Apothéke’s Chemist-Mixologists. And Earth Day is coming up on April 22nd, so start thinking green! Here are a couple features to get you in the right mind set: The Simplicity of Sustainability and Environmentalism Meets Luxury: An Interview with Roger Young of Bardessono

Cheers!
Antoinette Bruno
Editor-in-Chief

 

 


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