for Best Chefs America Chris Hall's Atlanta-area restaurant Local Three has few culinary boundaries. As long as a dish is delicious, his team can cook it — from bacon enchiladas to trumpet mushroom bibimbap to lamb shawarma. “I wanted to open a place where I could ..
11 Jun 2017 Author:: Alison Sher
for Best Chefs America A group of Best Chefs united in the kitchen in Asheville, NC as part of the James Beard Foundation’s Celebrity Chef Tour. Each crafted two dishes showcasing a variety of cuisines, techniques, and artisan ingredients with an emphasis on cooking southern in a haute styl..
21 May 2017 Author:: Alison Sher
for Best Chefs America Pop ups are one of the few dining trends to truly take over the nation in the past decade. These temporary restaurants allow chefs an opportunity to create menus that break all the typical rules of the restaurant industry. Today, pop ups are growing at a rate ..
03 May 2017 Author:: Alison Sher
for Best Chefs America Brian Clevenger of Seattle’s Vendemmia, East Anchor Seafood Market, and Raccolto is known for preparing Italian-inspired food that accents the already perfect natural flavors in every local product he sources. Clevenger keeps..
30 Mar 2017 Author:: Alison Sher
for Best Chefs America Clint Jolly calls himself a culinary storyteller. Every plate of food tells a tale, and when Jolly cooks, he gets to write the narrative. People naturally recall past experiences when they taste familiar flavors. Our tongues take us to a different time and pla..
04 Mar 2017 Author:: Alison Sher
for Best Chefs America To be a chef is a dirty job, though you wouldn't know this by the way Lisa Dahl of Mariposa, Cucina Rustica, Dahl Ristorante Italiana, and Pisa Lisa carries herself. The Sedona, AZ Best Chef has her hands on every aspect of her restaur..
30 Jan 2017 Author:: Alison Sher
for Best Chefs America Chef Allen Hess of Mai Grille with today's fresh catch “We have so much potential,” says Chef Allen Hess of Mai Grille. “I get sick of the stereotypical Hawaiian resort cuisine — the wasabi mashed potatoes. Fruit relish doesn’t make a dish local.” ..
22 Jan 2017 Author:: Alison Sher
for Best Chefs America Allan Russo, head chef and owner of Sette, grew up apprenticing inside his father’s restaurant, Da Filippo's Autentica Cuisina Italian. “It was a home away from home,” Russo says. “I was excited to be there. It was natural to me.” His parents told ..
29 Nov 2016 Author:: Alison Sher
For Best Chefs America (photos by Johnny Autry) It's no longer a novelty for chefs to use localism as a niche. People now expect that local food will be served in every high-profile, high-end establishment that advertises quality. Sourcing local requires networking. It takes..
19 Oct 2016 Author:: Alison Sher