Chef

Chef Mary Sue Milliken

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What interested you about ‘America Cooks with Chefs’ and why did you join?

I love sharing my passion for food with others, and I’m very interested in how diet can contribute to a healthier body and planet. ‘America Cooks with Chefs’ was such a great opportunity to share good tips and pointers on what I’ve learned over the years with home cooks around the country.

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La Cosecha Paso Robles

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On site is La Cosecha Owner, Carole MacDonal – wife to Executive Chef + Restaurateur Santos MacDonal (acclaimed for his culinary mastery at many of Los Angeles’ finest restaurants). Carole is, much like her yellow tunic suggests, bright and full of sunshine. Her demeanor is calm and friendly and it’s clear she’s no stranger to media (a Hollywood Producer of some of the biggest shows on television). She explains that there are a few must-try items…

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Five0Four HOLLYWOOD

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The evening begins with a plethora of tastings. A throw back to the streets of New Orleans, the ostentatious melody of flavor and combination, and a wetting of ones appetite. It must be told that Five0Four is a restaurant and bar that has that open-air appeal with a subtle familiarity you’ve been there before. A testament to the environment they create and while it’s located right off of the infamous Hollywood Boulevard, you can sit outside, feast your eyes on the passersby, the tourists, the entertaining factor of life in real time.

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The Bruery Brew Dinner at The Crow Bar – Prying Flavors with Pairings

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Our plates are cleared, and the second beer arrives, Or Xata, a horchata ale—something we’ve never had or heard of—and anticipation swells in our tongues; both of us spending many nights running to 24-hour Mexican restaurants to satisfy our cravings for the milky, cinnamon drink after 2am. Upon smelling the beer, it evokes images of a creamsicle on a hot summer day, and as it touches your lips, the cinnamon and creamy body takes over, weaving to a vanilla conclusion. We discuss how you often read about eccentric billionaires who have enough money to fly out their favorite chili cheese burger from a Ma and Pa restaurant in the Midwest. This beer would be our eccentric billionaire fly-out.

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Nothing Standard About Micah

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We pause at the bar to order a glass of wine and ask to let Micah know we’re here. A Pinot Noir – easy. Out walks Micah (because he’s not a fan of being called “chef” which makes him even cooler in my book), he smiles that boyish smile, we hug because it’s been a long journey to finally get to the tasting, and we look at the space to figure out if we’re sitting inside or out. Greeted with a tranquility and easy-going appeal, a smile that lets you know he’s genuinely happy to have you sit down at his table, and the passion and curiosities he embodies in the fare he prepares – I knew this wouldn’t be a boring excursion – nor would it be predictable. I was NOT disappointed. We decide the ambiance inside is more our speed tonight. When we sit down in the beautiful, modern, opaque space at the Restaurant, one can’t help but have the desire to want to touch things…

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Absinthe Incognito with Chef Lawrence Kocurek

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The evening had arrived, the torrential downpour now washed over me after an incredible event: Rock Your Taco. I walked out onto the Austin scene, feet now bare and soaked, my dress so beautiful now basking in fresh rain water, and my hair once perfectly tailored now soaked and dangling like more of a wet mop than a tress of manicured vintage. I put my wet shoes in the grip of my fingers and see this pedi-taxi. The driver, hair in a ponytail, shorts, and a smile that I can’t ignore. He says, “I’ll take you wherever you want to go. Come on.” I smile. I tell him where and then tell him I only have $5 cash. He says, “Look at you! You were dancing in the rain! I’ll take you anywhere!” The moon glistens through the fluent beads of rainy strings pouring down from the sky.

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Oliverio at Avalon Hotel

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The Hotel is easy to pass which makes it all the more intriguing when you pull up the curved driveway, hand your keys to the valet and walk into a naturally lit entry with the flooding calm of whites and turquoises in hues of glass, smooth surfaces, and rich woods. You feel more fluid and awakened as the pieces of furniture adorning the room speak of modern simplicity by way of the subtle curves on the arm chair or the movement of the varying pieces of art strategically placed about the space.

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Andrew Zimmern

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Andrew Zimmern (born July 4, 1961) is an American television personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel series Bizarre Foods with Andrew Zimmern and Andrew Zimmern’s Bizarre World. For his work on Bizarre Foods with Andrew Zimmern he was presented the James Beard Foundation Award in 2010. He also hosts the show Dining with Death, which explains some of the foods that could cause death.

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