STORY OF A DISH
Last Updated May 01, 2019
Meet Chef Ruby Felix-Curtis Of The Fox & Falcon
“That’s how I fell in love with this industry—discovering all those flavors that are around me. That’s how I started with cooking.”
Meet Jen Carson of LiLLiPiES, Princeton
What’s the most memorable bread you ever had?
SOMOS: PERUVIAN CEVICHE
A lifetime spent immersed in the flavors and culture of Peruvian food has left Juan Placencia unable to single out a specific dish that transports him back to childhood.
The Diving Horse: Baked Oysters
As a chef, you don’t want to waste anything
STORY OF A DISH: Grilled Octopus & Chorizo
Ben Pollinger was handed a creative challenge—design an impromptu tasting menu for a party of two that didn’t include dishes from the regular menu.
STORY OF A DISH: Buttermilk Fried Chicken
Jill Meerpohl and Chris Davin began their married life pursuing a food-lover’s dream.
Slow Cooked Salmon
Chef Juan José Cuevas left his home in Puerto Rico to seek out a new approach to food—one based on fresh ingredients and locally grown flavor.
Kombu Mushroom Consomme’ at Laurel & Sage
A lovely winter-fall thing when it is starting to get cold.
Grilled Tuna with Charred Escarole & Tomatillos, Pickled Raisins & Salsa Macha
If you want to make Patrick Lacey cringe, describe his food as fusion
Juliette’s Moussaka
My mother is always the inspiration. I take it wherever I want to take it, but it starts with her.
American Red Snapper Crudo
As long as one starts with top quality, superfresh fish, crudo presents endless opportunities for creativity.
