No matter how much time, effort and money you throw at a restaurant, it's nothing more than an inanimate object until you and your staff breathe life into it. If you've got no game, neither does your restaurant. But if you've got firepower, like...
The game is tied and there are three seconds left on the clock. The field goal kicker, who has stayed out of the fray for most of the game, must now deliver. In a restaurant kitchen, pastry chefs are the field goal kickers. They are the lone...
MAIN COURSE: Tailgating at a NASCAR race Many chefs still dream of opening that perfect little restaurant of their own so they can finally call all the shots. And it's a worthy goal, to be sure. But why not aim a lot higher? As their inclusion...
NEAR BEER: Mirabelle's staff occasionally does beer-themed cooking events A winning combination of energy , passion and a broad, welcoming smile, Chef Daniel Joly (pronounced "Hah lee") owns the four-star Mirabelle in Beaver Creek, CO...
No, we're not talking about the personal lives of Baby Boomers, we're referring to a whole slew of people who love sandwiches¯and for good reason. Sandwiches have all-day appeal, from breakfast wraps to lunch specialties, snacks and latenight...
More than 20 chefs and 700 guests participated in The Culinary Vegetable Institute's recent 2006 Food & Wine Celebration to raise funds to benefit Veggie U. The Culinary Vegetable Institute is a culinary education center in Milan, OH, surrounded...
JUST A BITE: Chef Matt Carpenter's mussels in coconut curry and a charcuterie sampler are popular at Bin 8945. IT NEVER SLEEPS: At NYC's La Esquina, a brasserie serves until 2 a.m., while a taqueria dishes up fare until 5:00 a.m. ...