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Michelin's Magic Wand Strikes Again

The Michelin Guide, synonymous with culinary excellence, has once again sprinkled its starry dust across California. In 2023, the state welcomed fresh faces with ten new Bib Gourmands, six new One Stars, and a sprinkle of Green Stars. Fast forward to 2024, and the delicious drama continues with fifteen more establishments joining the coveted list. From the bustling streets of Los Angeles to the quaint corners of Newbury Park, this year's lineup is a gastronomical map to culinary treasures.

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LA's Latest and Greatest

In the sprawling county of Los Angeles, the flavors are as diverse as the population. The city's culinary canvas boasts everything from the aromatic North Indian cuisine at Manohar’s Delhi Palace to the charred Mediterranean delights at Elf Cafe. For those with a penchant for the playful, Lustig offers a whimsical twist on Austrian dishes. And let’s not forget Cedro Italian Restaurant in Newbury Park, where handmade pastas tell tales of Italy with every bite. Meanwhile, taco enthusiasts have a new haunt in Lola Gaspar, a place where happy hour never seemed so appealing.

Cedro: A Slice of Italy in Newbury Park

Don't be fooled by its modest strip mall facade—Cedro Italian Restaurant is a slice of Italian heaven. The passion of three Italian amigos shines through in dishes like tagliatelle with rich ragu and saffron-kissed ossobuco. Finish with a swoon-worthy tiramisu and let the flavors transport you straight to the streets of Rome.

Elf Cafe: A Mediterranean Midsummer Night’s Dream

Tucked away in LA, Elf Cafe could easily be mistaken for a Mediterranean mirage. This cozy wine bar offers a menu that's recently welcomed meat alongside its celebrated veggies. Savor the lamb skewers or dive into a wood-fired maitake mushroom, but save room for the warm date cake—it's pure enchantment.

Lola Gaspar: The Art of the Taco

In downtown Santa Ana, Lola Gaspar serves up a compact but mighty menu. Post-pandemic inspiration brought Chef Luis Perez a renewed vision, which now includes tacos and quekas that sing with authenticity and flavor. Don't miss the handmade tortillas or the chance to add just a bit of cheese to the vegan mushroom queka.

Lustig: Austria with a Twist

Austrian cuisine gets a global remix at Lustig, where traditional dishes meet modern flair. Share a plate of steak tartare "paprikash" or indulge in a crispy wiener schnitzel amped up with shishito peppers. It’s a culinary waltz that’s both delightful and daring.

Manohar’s Delhi Palace: A North Indian Nirvana

At Manohar’s Delhi Palace, the vibe is as warm as the samosas are crispy. Dive into a tandoori dinner or a chicken tikka masala that promises tenderness with every bite. And for dessert? Gulab jamun that's practically a hug in a bowl.

Join the culinary caravan as Michelin continues to guide us through California’s most exceptional dining experiences. From handmade pastas to perfect pastries, these new additions are not just meals; they're memories waiting to be made. Don’t just take our word for it—taste the magic for yourself!

A Culinary Renaissance

Martha's Vineyard, traditionally known for its quaint charm and seaside elegance, is setting the stage for what's billed as its most extensive food and wine festival ever. The annual event, running from June 6 to 9, aims to blend its picturesque settings with an explosion of culinary flavors and expertise.

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Opening Night Splendor

The festival opens with a flair at the Harbor View Hotel. Here, guests can look forward to a seafood-focused reception that promises both a taste of local delicacies and sweeping views of Edgartown Harbor. This year, the reception is particularly special, featuring pairings that spotlight the island's seafood prowess against the backdrop of a setting sun.

Grand Tastings Turn Grandiose

Over the weekend, three themed Grand Tastings will showcase the culinary versatility of the island's chefs alongside visiting culinary stars. Each event is crafted to reflect different elements of summer dining, from casual backyard barbecues to elegant surf and turf combinations, culminating in a sophisticated mix of beachside snacks and vineyard elegance. These gatherings are not just about food; they're a celebration of seasonal flavors and the joy of community gatherings.

Dinners with a Dash of Stardom

The festival's private dining experiences are particularly noteworthy this year, featuring collaborations that read like a who's who of the culinary world. Island chefs will team up with gastronomic giants like Amanda Freitag and Jenner Tomaska to create unique meals at venues across the island. These dinners, often paired with exceptional wines, offer intimate settings for enjoying high-caliber culinary artistry.

Masterclasses Add a Learning Layer

New to the festival this year are various masterclasses that allow attendees to get hands-on experience from industry experts. From pasta-making with Joe Sasto to cocktail crafting with Jonathan Pogash, these sessions offer a deeper dive into specific culinary arts, providing both education and enjoyment.

Supporting Culinary Arts and Community

Beyond the feasts and tastings, the festival plays a vital role in supporting the culinary community through its partnership with the James Beard Foundation. A portion of the proceeds from the festival goes towards the Foundation's efforts to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable.

A Festival with Impact

The importance of the Martha’s Vineyard Food & Wine Festival extends beyond its immediate pleasures. It's a significant event that not only highlights the island's growing status as a culinary destination but also boosts local businesses and fosters a sense of community through shared experiences of food and culture.

As summer approaches, this festival stands out not just for its scale and scope but for its commitment to blending enjoyment with education and philanthropy, making it a landmark event in the culinary calendar.

Why Dine Out This Mother's Day?

Mother's Day isn't just another holiday; it's the culinary event of the year! According to OpenTable, more families dined out last Mother's Day than any other day in 2023. And this year? The trend only grows, with moms planning to hit their favorite spots multiple times throughout the weekend—sometimes even solo! So, why not skip the kitchen chaos and treat mom to some of the best eats around?

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The Brunch Phenomenon: Mother's Day's Hottest Meal

It's official: Brunch is the champion of Mother's Day meals. Nearly half of all dining out last Mother's Day happened between the clinking of morning mimosas and the last bites of brunch. OpenTable has made choosing the perfect spot easier with their Top 100 Brunch Restaurants list. From the cozy English Rose Tea Room in Arizona to the chic Élephante in Santa Monica, these spots are sure to dazzle mom with delectable dishes and splendid settings.

Across Generations: How Everyone Celebrates Differently

Did you know Mother's Day dining habits vary widely across generations? Millennials and Gen Z lead the charge, likely to spend more and opt for phone-free dining, seeking quality time over scrolling time. Meanwhile, Baby Boomers and Gen X prefer a more subdued celebration, although they're not far behind in the dining spree. This generational twist adds a unique flavor to each family's festivities.

Special Surprises: P.F. Chang's and Paris Baguette Steal the Show

This year, P.F. Chang's rolls out a delightful twist with their Fortune Cookie Flower Bouquet—imagine mom cracking open a cookie to find a note saying, "You're my favorite—don't tell Dad!" They're also throwing in a free dinner on mom's next visit. Not to be outdone, Paris Baguette serves up decadence with their Mother's Day cakes like the Double Strawberry Soft Cream Cake—a sweet treat that's as beautiful as it is delicious.

Celebrate All Month: Deals and Delights Extend Beyond Mother's Day

Why limit the celebration to just one day? With extended promotions and special deals, places like P.F. Chang's and Paris Baguette let the festivities linger all month long. From $5 drink specials to buy-one-get-one-free entrees, there are plenty of reasons to keep the party going. Plus, joining the Paris Baguette Rewards can snag you even more sweet deals, like double points on Mother's Day cake purchases.

Make This Mother's Day Unforgettable

With all these options, Mother's Day is set to be an unforgettable blend of flavor, fun, and family. Whether it's a brunch that stretches into the afternoon or a sweet end to the day with a special cake, this Mother's Day is about more than just dining—it's about making memories that mom will cherish all year long. So, pick a spot, raise a toast, and let the dining delights commence!

In the heart of New York City, where the culinary scene is as diverse as its population, Chef Dan Kluger stands out as a beacon of innovation and sustainability. His journey, marked by a commitment to local, seasonal ingredients, continues to redefine dining in the city, influencing both aspiring and established restaurateurs.

A Culinary Philosophy Rooted in Localism

Dan Kluger’s approach to cooking is deeply intertwined with New York’s seasonal rhythms. At his flagship restaurant, Loring Place, and his latest venture, Greywind, Kluger showcases how simplicity paired with high-quality, local ingredients can elevate a dining experience. This philosophy not only resonates with patrons but also serves as a case study for restaurateurs aiming to integrate sustainability into their business models.

Mentorship and Growth

Having honed his skills under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, Kluger understands the value of mentorship in the culinary world. His career trajectory from a budding chef to a James Beard Award-winning restaurateur exemplifies the importance of learning and evolving within the industry. For those looking to make their mark, Kluger’s journey underscores the impact of robust training and the courage to innovate.

Innovation Amid Adversity

The story of Washington Squares, Kluger’s pivot during the pandemic to a to-go only pizza concept, illustrates adaptability in crisis. This venture not only kept his business afloat during uncertain times but also expanded his culinary repertoire, adding a casual yet beloved dimension to his otherwise upscale offerings. Entrepreneurs can draw lessons on resilience and innovation from Kluger’s adaptive strategies during economic downturns.

Creating Experiences Beyond the Plate

With Greywind and its subsidiaries like Spygold and The Bakery, Kluger continues to push the boundaries of the dining experience. These establishments do not just serve food; they create an atmosphere that complements the culinary offerings with aesthetic and sensory details. This holistic approach to dining—considering not just the taste but also the ambiance—is something every restaurateur should consider when designing their spaces.

Looking Ahead: The Chef’s Counter at Greywind

The upcoming Chef’s Counter at Greywind promises an intimate tasting menu experience, showcasing Kluger’s culinary philosophy in a personal setting. This initiative is a reminder of the importance of continuous evolution and staying connected with diners through unique and memorable culinary experiences.

Dan Kluger’s influence on New York’s culinary scene is a narrative of passion, dedication, and a deep respect for the ingredients and the people who grow them. His success story offers numerous lessons for those in the restaurant industry, from the significance of local sourcing and mentorship to the necessity of innovation and resilience. As the city’s dining landscape continues to evolve, Kluger’s impact provides a blueprint for success in the competitive world of gastronomy.

Engaging the Elite: A Michelin Star Retained

In the plush settings of Carillon Miami Wellness Resort, the Tambourine Room by Tristan Brandt isn't just serving meals; it's crafting masterpieces. Securing a Michelin star for the second consecutive year in 2024, Chef Tristan Brandt continues to dazzle with a new 10-course tasting menu that's as inventive as it is exquisite. This culinary haven, accommodating just 18 diners per session, promises an intimate gastronomic journey melding classic French techniques with vibrant Asian essences.

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A Symphony of Flavors: The New Spring Menu

Spring at the Tambourine Room is a season of renewal and remarkable flavors. The latest menu, a symphony of innovation, includes standout dishes like Hamachi with daikon and ginger, enveloped in a delicate dance of dashi and sesame oil. Each course is designed not just to tantalize the tastebuds but to transport diners to a world where each bite tells a story of culinary excellence and creativity.

Culinary Excellence from Across Continents

Chef Brandt, renowned for his leadership in European kitchens and his flair for integrating multi-continental influences, brings a world of experience to Miami. From leading a two-star Michelin kitchen in Germany to his star-studded stint in Switzerland, Brandt’s global journey enriches the Tambourine Room’s offerings, making every dish a testament to his seasoned expertise and adventurous spirit.

A Commitment to Culinary Craft and Community

At the heart of Tambourine Room’s philosophy is a commitment to community—from local farmers to global guests. This ethos not only enhances the dining experience but also fortifies the restaurant's mission to serve dishes that are as sustainably sourced as they are spectacularly conceived. Here, every meal is a celebration of both place and produce, underscored by a team whose dedication shines as brightly as the stars they earn.

Future Forward: The Path Ahead for Tambourine Room

As the Tambourine Room continues to redefine luxury dining in Miami, its eyes are set firmly on the future—with plans to keep pushing the boundaries of culinary innovation. For connoisseurs and casual diners alike, the Tambourine Room remains not just a place to eat, but a destination to experience the pinnacle of fine dining enveloped in the serene luxury of the Carillon Miami Wellness Resort.

A Culinary Awakening in Palm City

Born and raised in Palm City, Florida—Dallas Wynne's journey into the gastronomic world began in her childhood kitchen, alongside her mother. This early introduction to cooking sparked a passion that led her to recognize her culinary calling during her senior year of high school, ultimately steering her towards a professional career in the kitchen.

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From High School to Culinary School

Dallas’s culinary ambitions took a more concrete shape when she opted to attend Johnson & Wales University in North Miami, where she earned an Associate's degree in Culinary Arts followed by a Bachelor's in Food Service Management. Fresh out of high school and new to Miami, Wynne quickly seized an opportunity that set the course for her future—a chance to work under the celebrated chef Michael Schwartz at Harry’s Pizzeria and later, Michael's Genuine Food & Drink.

Early Career and Mentorship

During her formative years under Schwartz, Wynne was deeply influenced by the rigorous standards and creative environment she found herself in. Her move to Michael’s Genuine marked a significant turning point, where she worked under the tutelage of pastry chef Hedy Goldsmith. It was here that Wynne developed a keen interest in pastry, despite initial reservations about the specialization. Goldsmith's guidance was pivotal, helping Wynne hone a craft that would define much of her career.

Rising Through the Ranks

By the age of 21, Wynne had already ascended to the role of Executive Pastry Chef at Ariete, a new venture by chef Michael Beltran. This role was not just a job but a test of her ability to lead a team and manage a high-pressure kitchen environment. Her success here paved the way to her next big challenge at Stubborn Seed, where she opened the restaurant as the Executive Pastry Chef alongside Jeremy Ford, a recent 'Top Chef' winner. The collaboration was fruitful, pushing the boundaries of culinary arts in Miami and earning Wynne critical acclaim, including the title of Best Pastry Chef from Miami New Times in 2019.

A Culinary Philosophy Rooted in Passion and Innovation

Throughout the podcast, Wynne's philosophy towards food and kitchen management comes across clearly—she values creativity, teamwork, and a relentless pursuit of quality. These principles were evident as she discussed her approach to creating signature dishes, like her famous snickerdoodle cookies, and her focus on ensuring every dish meets the high standards expected at PGA National Resort’s The Butcher’s Club.

Navigating Changes and New Opportunities

Despite her success, Wynne’s journey wasn’t without its challenges. The culinary landscape is as much about change as it is about tradition, and Wynne navigated these changes by transitioning through various esteemed kitchens. Her return to work with Jeremy Ford at The Butcher’s Club was a testament to the lasting professional relationships she's cultivated—relationships based on mutual respect and shared culinary passion.

Looking Ahead: Future Aspirations and Culinary Projects

Looking forward, Wynne is excited about the opportunities to continue growing and evolving. Her plans involve not only refining her craft but also participating in new projects that push the envelope of traditional dining experiences, including potential farm-to-table initiatives mentioned by Jeremy Ford.

A Source of Inspiration

Dallas Wynne's story is not just about her accolades or the prestigious kitchens she's helmed—it's about her relentless pursuit of culinary excellence and her commitment to inspiring the next generation of chefs. Her advice to young culinarians is heartfelt and pragmatic—embrace every opportunity, learn continuously, and don’t fear making mistakes, for they are often the best teachers.

A Culinary Force to Reckon With

In her interview on Chef AF, Dallas Wynne presented herself as more than just a chef; she's a visionary who respects her roots while eagerly anticipating the future of cooking. Her journey from a small-town girl to a culinary innovator continues to inspire and resonate with everyone who dreams of a life in the culinary world. As she crafts her next chapter, the culinary community watches, ready to savor every flavor she brings to the table.

Wrapping up the conversation with Dallas, I’m struck by the resilience and passion she embodies—a testament to the spirit that defines the culinary greats. Her journey from a quiet town in Florida to the kitchens of Miami’s top restaurants showcases a powerful blend of talent, tenacity, and the willingness to leap into new challenges. Her story underscores the importance of mentorship, a love for the craft, and the continuous pursuit of excellence. Her progression from a young cook to a celebrated chef reminds us all that with passion and hard work, the boundaries of culinary arts are limitless. Dallas’s narrative is not just inspiring for those in the culinary field but for anyone aspiring to master their craft and make their mark.

The Butcher’s Club | Coconut Prawns with Green Papaya Salad

Green Papaya Salad Dressing

• ¾ cup Palm Sugar

• ¾ cup Fish Sauce

• ½ cup Lime Juice

• 1 tsp Tamarind Pulp

Combine all ingredients in mixing bowl and whisk until palm sugar has dissolved.

Papaya Salad

• 1 cup Julienned Green Papaya

• ½ cup Julienned Carrot

• ¼ cup Julienned Red Onion

• ¼ cup Julienned Red Bell Pepper

• 1/8 cup Chopped Cilantro

Mix together all ingredients for papaya salad and shock in ice water. Strain from ice water and combine along with ¼ cup of the Green Papaya Dressing right before serving. 

Coconut Prawns

• 1 cup Panko Bread Crumbs

• 1 cup Shredded Unsweetened Coconut

• ½ tsp Kosher Salt

• 1 tsp Microplaned Lime Zest

• 3 whole eggs

• 1 tbsp Coco Lopez (optional)

Marinade

• 1 13oz can Coconut Milk

• ½ cup Lime Juice

• 2 tbsp Light Brown Sugar

• 12 Large Shrimp Or Prawns

Dredge:

• 1 cup AP Flour

• 1 tbsp Smoked Paprika

• 1 tsp Kosher Salt

• 1 tsp Ground Black Pepper

Combine coconut milk, lime juice, light brown sugar and mix until sugar is dissolved. Clean and butterfly shrimp or prawns and then marinate in coconut mixture overnight or for at least 4 hours. After marinating remove from mixture and pat dry. In a bowl combine AP Flour, smoked paprika, kosher salt and black pepper and whisk to evenly distribute spices. In a separate bowl whisk three eggs and add 1 tbsp of water to thin. In a third bowl combine shredded coconut, panko, salt, and lime zest. Start by evenly coating shrimp in flour mixture, then egg and ending in panko mixture. 

After breading fry shrimp in canola oil mixture at @350F for 6-8 minutes or until golden brown. Season right out of fryer with kosher salt and lime zest Optional toss with 1 tbsp Coco Lopez. Garnish with cilantro, mint basil and serve with a lime cheek and orange marmalade. 

Serve over green papaya salad. 

How Chef Franklin Becker's Brooklyn Roots Shaped His Culinary Empire

From his childhood in Brooklyn, where he first fell in love with cooking while helping his ailing mother, to his remarkable transformation into a culinary giant, Chef Franklin Becker's journey is a testament to the power of passion and perseverance. Starting in the modest confines of his family kitchen, Becker's culinary path has led him to the pinnacle of New York City's dining scene. His story is not just about food, but about how culinary skills can forge connections and evoke memories.

The Evolution of a Chef to an Entrepreneur

Chef Becker’s transition from a chef to a seasoned entrepreneur showcases his adaptability and dedication. With successful stints at prestigious venues like Catch and Capitale, and accolades such as being a Star Chef Rising Star, Becker's career trajectory highlights his culinary prowess and business acumen. His ventures, including The Little Beet and The Manhattanville Market Food Hall, illustrate his capability to overcome the myriad challenges that come with managing and expanding a culinary business.

Point Seven: A Culinary Ode to the Ocean's Splendors

At Point Seven, located in the iconic MetLife Building, Becker continues to innovate with a menu that celebrates the planet’s aquatic treasures. This venture, a collaboration with Stephen Loffredo, offers a menu inspired by global coastal cuisines, featuring dishes like Live Scallop Ceviche and the unique "Sushi Unrolled" experience. Point Seven not only highlights Becker's commitment to sustainability but also his skill in creating a diverse and dynamic dining experience.

Inspiration Behind the Menus at Point Seven

The creativity at Point Seven is driven by an ethos that honors the 70% of our planet covered by water. Here, diners can explore a myriad of flavors, from a Caribbean fish stew infused with Dominican fervor to the hands-on delight of crafting sushi hand rolls. Becker’s approach to the menu, which adapts with the seasons, ensures that each visit can offer a new and exciting experience to his guests.

The Role of Mentorship in Culinary Excellence

Throughout his career, Franklin Becker has placed immense value on teamwork, mentorship, and the collective spirit of the culinary community. His partnerships and the nurturing of upcoming talent are as integral to his work as his ventures. By fostering a supportive environment, Becker not only enhances the culinary skills of his team but also strengthens the broader food industry.

A Chef’s Mission Extends Beyond the Kitchen

Beyond his professional achievements, Becker’s personal story is profoundly inspiring. His dedication to charitable endeavors, especially those inspired by his son's journey with autism, exemplifies how his culinary career is intertwined with a deeper commitment to societal contribution. Initiatives like "Autism Speaks to Wall Street, Celebrity Chef Gala" highlight how Becker uses his culinary influence for philanthropy.

Chef Franklin Becker's saga is one of culinary brilliance mingled with a profound sense of community and sustainability. His journey from a Brooklyn kitchen to the heights of New York City's gastronomy scene is a stirring reminder of how food can be a powerful medium for change and personal expression. As a food journalist and culinary enthusiast, witnessing and sharing Becker’s story is not only inspiring but a delightful gastronomic adventure.

Culinary Genius: Inside Massimo Bottura's Osteria Francescana

In the heart of Italy, Chef Massimo Bottura, a culinary virtuoso, crafts dishes that blur the lines between food and art at his Michelin-starred restaurant, Osteria Francescana. Known for his audacious approach to Italian cuisine, Bottura has not only accumulated top accolades but has also redefined what it means to dine finely.

From Modena to Michelin: The Culinary Ascension of Massimo Bottura

Humble Beginnings Spark Gourmet Innovations

Massimo Bottura's journey from a curious child hiding under his grandmother’s kitchen table in Modena to becoming a global culinary pioneer is nothing short of inspiring. Influenced deeply by his Italian roots and a staunch commitment to sustainability, Bottura's approach to zero-waste cooking has transformed how chefs worldwide think about food and its preparation.

Edible Masterpieces: Bottura's Blend of Creativity and Cuisine

When Ingredients Become Art: Bottura's Visionary Dishes

For Chef Bottura, the kitchen is his canvas and ingredients, his paint. Each dish at Osteria Francescana is a testament to his belief that food should be a form of artistic expression. Signature creations, like his deconstructed lasagna, not only tantalize the palate but also provoke thought, embodying stories and emotions in each bite.

A Muse in Every Morsel: The Inspirations Fueling Bottura's Fire

Art, Literature, and Tradition—Bottura’s Recipe for Innovation

Whether drawing from contemporary art, classical literature, or the rebellious spirit of culinary iconoclasm, Bottura's passion is fueled by a diverse array of inspirations. His relentless pursuit to push culinary boundaries is driven by a desire to merge tradition with revolution, crafting experiences that are as intellectually engaging as they are delectable.

Teamwork in the Test Kitchen: Crafting the Culinary Conceptions

The Secret Ingredient is Collaboration: Bottura's Creative Sanctuary

Behind the scenes, Bottura’s kitchen operates like a well-oiled machine, where precision meets creativity. By fostering a collaborative atmosphere, he ensures that every team member contributes to the innovation process, making Osteria Francescana not just a restaurant, but a laboratory for gastronomic exploration.

Culinary Ambassador: Bottura's Global Impact on Italian Cuisine

Explore the Artistry Behind Bottura’s Gastronomic Genius

Chef Massimo Bottura has not only elevated Italian cuisine on the world stage but has also acted as a cultural ambassador, promoting a deeper appreciation for the intricacies and artistry behind culinary creations. His commitment to innovation and excellence invites us all to reimagine what we eat, how we eat, and the stories we tell through our food.

Engaging with Bottura's culinary art offers a window into the soul of a chef who sees the world with the wonder of a child and the mind of a maestro. His journey invites food lovers and cultural aficionados alike to explore the deeper narrative woven into the fabric of modern gastronomy.

West Hollywood Welcomes Amour with Open Arms and Hungry Stomachs

French Flair Meets Asian Zest: Step into Amour, where the dilemma of choosing between indoor charm and outdoor allure mirrors Los Angeles' perpetual sunshine quandary. Beyond its library entrance, Amour unfolds a culinary narrative blending French contemporary with Asian influences, where chawanmushi meets Perigord truffles and trout roe. Their New Caledonia blue prawn carpaccio and an exquisite French-style omelet adorned with caviar echo the meticulous craft behind each dish, culminating in a dulce de leche millefeuille that ties the gastronomic journey together.

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Little Fish Casts a Big Net in Los Angeles

Seafood and Beyond: Echo Park's Little Fish, spearheaded by the dynamic duo Anna Sonenshein and Niki Vahle, transitions from itinerant to permanent, promising breakfast and lunch that defy expectations. With a menu that skews towards the aquatic but welcomes all, their beer-battered Pacific striped bass sandwich emerges as a testament to culinary ingenuity, while the broccoli rabe melt offers a vegetal counterpoint, proving that seafood mastery and vegetable virtuosity can coexist.

Liu's Cafe: A Chinese Gem in the Heart of LA

Culinary Comfort with a Side of Tea: Liu's Cafe captures the essence of a neighborhood haunt destined for repeat visits. Its casual charm, complemented by an array of tender pork wontons and chili oil-drenched egg noodles, encapsulates the warmth of Chinese comfort food. Amidst the bustling kitchen view, a citrus curd tart with fennel salad stands as a beacon of sweet innovation, offering a perfect closure to the savory feast.

Pollo a la Brasa: A Peruvian Sensation in Koreatown

Smoky Delights on the Streets of LA: For over thirty years, Pollo a la Brasa has been staking its claim in Koreatown with its secret-marinated, wood-fired chicken. A sensory delight, the smoky flavors and crispy skin of their signature dish are enhanced by spicy green aji sauce and twice-fried French fries, making the wait for this family-run institution a rite of passage for culinary adventurers.

Quarter Sheets Strikes Gold in Pizza Pantheon

Haute Hipster Pizzeria Perfection: Aaron Lindell and Hannah Ziskin's Quarter Sheets redefines the pizza experience in Echo Park with pan-style masterpieces that justify any wait. Beyond the classic pepperoni, the pimento grove pizza emerges as a bold statement, while the unexpected delight of pastries, especially the Princess cake, showcases Ziskin's dual prowess in baking and pizza crafting.

Sawa: Japanese Edomae Elegance Unveiled

A Hidden Downtown Delight: Nestled in a basement in Downtown LA, Sawa offers an edomae-style omakase that combines traditional simplicity with playful innovation. From the precision of its nigiri to the unexpected charm of its shredded sous vide scallop roll, each dish serves as a testament to the restaurant's commitment to excellence, rounded off with a memorable soy sauce cheesecake.

UKA: Japanese Contemporary Cuisine Reimagined

A Sleek Escape within Japan House: At UKA, the blend of traditional kaiseki and French influences creates an exquisite dining experience. With fish flown in from Japan and a dedication to homemade bonito and locally sourced ingredients, dishes like grilled abalone and wagyu with red wine jus showcase a harmonious blend of cultures, inviting guests on a culinary journey marked by meticulous attention to detail.

7 Adams: Californian Cuisine's New Benchmark in San Francisco

Understated Elegance, Unmatched Flavor: Serena and David Fisher's 7 Adams stands as a testament to Californian simplicity, offering a five-course menu that's as affordable as it is divine. The sweet and nutty flavors of caramelle pasta, alongside the crisp-skinned black cod, embody the chefs' ability to elevate seasonal ingredients into an art form, with desserts that linger in memory long after the meal concludes.

Funke: Italian Mastery in Beverly Hills

Evan Funke's Triumphant Trio: Housed in an art deco gem, Funke pays homage to the art of Italian cooking with handmade pasta and a menu that draws inspiration from its sister restaurants while carving out its own identity. From focaccia to agnolotti, each dish is a love letter to Italian culinary traditions, culminating in a torta di cioccolato that's as rich in flavor as the restaurant is in ambiance.

Sushi Sonagi: An Exclusive Omakase Experience in Gardena

Weekend Wonders at an Eight-Seat Enclave: Sushi Sonagi offers a rarefied omakase experience, where Chef Daniel Son's mastery and the signature dolsot sekogani highlight a menu rich with tradition and innovation. The anticipation built by limited seatings and the finale of charcoal-roasted sweet potato with sesame ice cream underscore the exclusivity and excellence that define this culinary gem.

In the ever-evolving tapestry of California's dining scene, the MICHELIN Guide's latest additions remind us that the pursuit of culinary excellence is alive and well. From West Hollywood to San Francisco, these establishments not only redefine dining but also celebrate the diverse cultures and flavors that make the Golden State a gastronomic haven. So, pull up a chair, tuck in your napkin, and prepare for a journey that's as rich in humor as it is in flavor—California's culinary stars await.

In an era where food transcends mere sustenance to become a tapestry of culture, innovation, and community, the James Beard Foundation's announcement of the nominees for 2024 Outstanding Chef, presented by Hilton, serves as a beacon of culinary excellence. Let's embark on a savory journey through the lives and kitchens of these remarkable chefs, each a storyteller and innovator in their own right.

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Portland's Pie Virtuoso: Sarah Minnick’s Lovely’s Fifty Fifty

Nestled in the heart of Portland, Oregon, Lovely’s Fifty Fifty is more than just a restaurant; it’s a testament to the power of fresh, locally-sourced produce and the magic of whole-grain sourdough. Sarah Minnick, the visionary behind this family-owned gem, has elevated pizza to an art form. Each pie is a canvas, adorned with foraged flowers, wild mushrooms, and the freshest greens Oregon farms have to offer. It's a culinary symphony that celebrates the West Coast's farmers' market tradition with a twist.

Dean Neff’s Coastal Charm: Seabird’s Seaside Symphony

Journey with us to Wilmington, North Carolina, where Dean Neff and Lydia Clopton have woven their culinary tales into the fabric of the seaside community at Seabird. This dynamic duo, with roots in some of the South’s most celebrated kitchens, has crafted a menu that sings of the seasons and the unique seaside food culture of Wilmington. With Southern Living’s nod to their previous venture and a bakery that charmed the locals, Neff and Clopton are no strangers to acclaim, and their latest venture, Seabird, is a love letter to the coast that called them home.

Michael Rafidi’s Albi: A Michelin-Starred Middle Eastern Marvel

In the heart of Washington D.C.’s Navy Yard, Albi emerges as a beacon of Middle Eastern cuisine, reimagined through the culinary genius of Michael Rafidi. A Michelin star, Eater DC’s Chef of the Year, and multiple RAMMY Awards nominations are just the tip of the iceberg for Rafidi, whose menus are a homage to his Palestinian roots and the Mid-Atlantic’s bounty. At Albi, tradition meets innovation, inviting diners on a gastronomic journey that’s as rich in flavor as it is in story.

Renee Touponce: Mystic’s Culinary Maverick at The Port of Call

Renee Touponce, the force behind Oyster Club and The Port of Call in Mystic, CT, is redefining New England cuisine with a blend of innovation, sustainability, and a deep respect for local ingredients. Her multicultural background infuses her dishes with a soulful richness, while her commitment to whole animal and fish butchery showcases a philosophy of zero waste and profound appreciation for the region's heritage. As a queer woman in the culinary world, Touponce is not just crafting some of the most innovative dishes in New England; she's also shaping a more inclusive and equal kitchen culture.

David Uygur: Dallas’ Artisanal Alchemist at Lucia

Finally, we head to Dallas, where David Uygur of Lucia has been captivating the culinary scene with his house-cured salumi, handmade pasta, and freshly baked bread. A multiple James Beard Award nominee, Uygur’s craft is a love affair with Italian cuisine, executed with Texan flair. At Lucia, every meal is a testament to Uygur’s dedication to artisanal techniques and ingredients, inviting diners to a table where every bite tells a story of passion and precision.

In the vibrant tapestry of the culinary world, these chefs stand out not just for their exceptional skills and creativity, but for their profound impact on their communities and the industry at large. The James Beard Foundation's recognition serves as a reminder of the power of food to bring us together, challenge our perceptions, and celebrate the diversity of our world. As we applaud the nominees, Sarah Minnick, Dean Neff, Michael Rafidi, Renee Touponce, and David Uygur, let's raise our forks to the art of cooking, the joy of eating, and the stories that are served up along the way.

Exploring the Fusion of Flavors at THesis Hotel's The Collab

On Chef AF, we have the privilege of chatting with the culinary scene's brightest talents, guaranteeing an insightful feast. In our latest episode, the spotlight shines brightly on Executive Chef Nicolas Mazier from THesis Hotel's new jewel, The Collab. With a rich tapestry of global culinary adventures behind him, Chef Mazier infuses his creations with a dynamic mix of Mediterranean zest and Asian flair, serving up a dining experience in Miami that's as unforgettable as it is transformative.

A Journey From French Countryside to Global Sensations

Mazier’s tale begins in the picturesque south of France, amidst family feasts and uncles with secret recipes. This intimate setting, bursting with culinary passion, set the stage for his future endeavors. Fast forward through a whirlwind of global kitchens—from the French countryside to the buzz of Las Vegas—Mazier's culinary journey is as rich and varied as the dishes he crafts.

The Birth of The Collab: Where Cultures and Flavors Intertwine

At the heart of Coral Gables, The Collab emerges as a vibrant meeting point for culinary enthusiasts. Mazier, with his seasoned expertise, promises an experience where tradition meets innovation. Imagine a dish where Mediterranean fish swims with Japanese ingredients, or where local produce brings to life new American flavors. The Collab isn't just a restaurant; it's Mazier's canvas, where each plate tells a story.

Signature Dishes That Dazzle

Diving into the menu, Mazier teases a beef tartare that's bound to make waves. This isn't your ordinary tartare; it's a symphony of American wagyu, red onion jam, and pickled mustard seeds, promising an explosion of flavors with each bite. It's clear Mazier is not just serving food; he's crafting experiences.

Sustainability at Its Core

Mazier is keen on sustainability, a principle that guides The Collab's menu. By emphasizing seasonal produce and supporting local vendors, he ensures that each dish not only tastes good but feels good too. This commitment to the environment and local community adds a layer of depth to the dining experience, making each meal at The Collab both delicious and meaningful.

Beyond the Plate: A Total Dining Experience

But The Collab offers more than just exceptional food. Mazier and his team are dedicated to creating a holistic dining experience. From the warm welcome at the door to the carefully curated live music setting the evening's tone, every detail is crafted to enhance the communal and sensory experience of dining.

Mixology Meets Gastronomy

No meal is complete without the perfect drink, and The Collab's craft cocktail menu is designed to complement Mazier's culinary creations. From a sweet and salty take on a Negroni to the fresh zest of a vegetable dish paired with an innovative cocktail, the bar at The Collab is as much a part of the culinary adventure as the kitchen.

A Chef's Advice: Travel, Learn, Innovate

Reflecting on his journey, Mazier offers a nugget of wisdom to aspiring chefs: travel, learn, and stay humble. His path, marked by constant learning and adaptation, showcases the importance of experience in shaping a chef's craft. Mazier's story is a testament to the power of culinary exploration and the endless possibilities it brings.

The Collab: A Culinary Hub for Coral Gables

With its doors now open, The Collab invites diners to embark on a gastronomic journey unlike any other. Mazier’s vision for a space where food, art, and community come together is now a reality, promising an unforgettable experience for all who enter. From its sustainable practices to its fusion of global flavors, The Collab is more than a restaurant—it's a destination.

Reflecting on my conversation with Executive Chef Nicolas Mazier, it's clear that The Collab is not just a restaurant; it's a beacon of culinary innovation in Coral Gables. Chef Mazier's journey from the lush countryside of France to the vibrant corners of the global culinary scene has culminated in a dining experience that's as rich in story as it is in flavor. What struck me most was not just the mouthwatering descriptions of dishes like the wagyu beef tartare but Mazier's commitment to sustainability, his passion for blending diverse culinary traditions, and his vision for creating a communal space where every meal is an event. The Collab, under Mazier's guidance, promises to be a place where food lovers can gather to not just eat, but experience the joy of discovery, the warmth of shared stories, and the excitement of culinary excellence. As I look forward to seeing how The Collab evolves and enriches the Coral Gables dining scene, I'm reminded of the power of food to bring us together, to inspire creativity, and to make every meal a journey worth taking.

The Collab: Oven Roasted Leek Recipe 

MISO AIOLI: 

● Ingredients: 

○ 100 g homemade mayo 

○ 20 g white miso paste 

● Method: 

○ Mix the miso paste into the mayo and whisk until smooth. 

OLIVE VINAIGRETTE: 

● Ingredients: 

○ 100 g Sundried tomatoes 

○ 70 g Kalamata olives 

○ 50 g Lemon juice 

○ 12 g Oregano 

○ 85 g Olive oil 

○ 1 tsp Salt 

● Method: 

○ Brunoise the tomatoes and the olives. 

○ Chop the oregano. 

○ Mix all together and add the lemon juice, olive oil and salt. Mix well with a spoon. 

PREPARATION: 

1. Cut the green part from the leek and keep for stocks. 

2. Rub the white part with some olive oil and place in the wood oven at 500 degrees. (if you don’t have a wood oven, then place it in a regular oven at 450 degrees). a. Let the whole leek roast completely until it turns black. Depending on the size, around 20 minutes. The leek should be soft to the touch but not completely mushy. 

3. Cut the end of the leek and open the black part to expose the “heart” of the leek. 4. Place some miso aioli on each side of the leek. 

5. Add the Olive Vinaigrette to the Leek and finish with dill. 

6. Complete the dish with extra virgin olive oil and Maldon salt.

A Hidden Italian Gem Reemerges on Miami Beach

The Alley: Where Italian Flavors Meet Miami Chic

Nestled within the quaint alleyway of the iconic The Betsy - South Beach, The Alley is making a grand return, promising a delightful fusion of Italian classics with a Miami twist. Imagine savoring artisanal pizzas beneath eccentric pendant lights, or enjoying velvety soft serve ice cream while surrounded by bamboo and raffia - all in a space that exudes warmth and invites connection. With a comeback slated for late March 2024, this 66-seat culinary haven, led by the esteemed Chef Laurent Tourondel, is set to redefine Italian dining in Miami Beach.

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STK and Friends Spice Up Esplanade at Aventura

A Summer of Culinary Firsts Awaits in South Florida

STK is gearing up to blend the modern steakhouse with a chic lounge vibe in Aventura, marking a “vibe-driven” expansion that's sure to tantalize taste buds. But the steakhouse isn't coming alone; it's bringing friends. The Salty, a nationally acclaimed donut shop, and Chip City, with its 48 rotating cookie flavors, are also setting up shop in Esplanade at Aventura. These openings signal a sweet and savory revolution, promising a summer filled with delectable first bites and Instagram-worthy moments.

Velvet Taco Brings Worldly Flavors to Wynwood

A Taco Revolution in Miami's Art District

Imagine a place where tacos aren’t just tacos but a canvas for global culinary exploration. Velvet Taco is bringing just that to Wynwood, Miami’s vibrant art district, this summer. With accolades like the “Hot Concept” designation and the MenuMasters Award under its belt, Velvet Taco is not just opening a restaurant; it’s unleashing a world of flavors, from Spicy Chicken Tikka to Red Curry Coconut Queso, in a setting that’s as funky and eclectic as Wynwood itself.

Signora: A Toast to Italian Elegance in Miami Beach

Coastal Italian Dining with a Feminine Touch

June 2024 marks the arrival of Signora, a restaurant that celebrates the grace and charm of Italian women through exquisite coastal cuisine. Inspired by Italy's seaside towns, Signora promises an immersive dining experience that blends fresh seafood, locally-sourced ingredients, and timeless Italian cooking techniques. With a sneak peek offered at the South Beach Food & Wine Festival, anticipation is already building for this elegant addition to Miami Beach’s dining scene.

The Collab: Where Gastronomy Meets Community in Coral Gables

A Fusion of Cultures and Creativity

The Collab, now open in Coral Gables, is more than a restaurant; it’s a testament to the power of culinary creativity and community. With a menu that draws from Mediterranean-Asian influences and an atmosphere buzzing with live music, The Collab is a place where food, art, and music converge to create unforgettable experiences. Whether you’re there for the global cuisine or the sultry lounge vibes, The Collab promises an evening of enchantment.

Café Bastille: Brunching in Style in Miami Beach

Where French Flair Meets Miami's Vibrance

Café Bastille, now open in Miami Beach, offers an all-day French café experience that’s both chic and inviting. From brunch favorites to bottomless mimosas, this café brings a taste of Parisian sophistication to the heart of Miami Beach. With a décor that whispers of sage and basil, Café Bastille is a serene escape where every meal feels like a mini vacation.

Sweetgreen Adds a Fresh Twist to Aventura’s Dining Scene

Healthy Eats Find a New Home

Sweetgreen has arrived at Esplanade at Aventura, bringing with it a breath of fresh, plant-forward dining options. Known for its commitment to sustainability and fresh ingredients, Sweetgreen’s expansion into South Florida is a boon for health-conscious foodies looking for quick yet nutritious meals.

As South Florida’s culinary landscape continues to evolve, these new and upcoming restaurants offer a taste of what’s to come: a diverse, vibrant, and deliciously innovative dining scene that caters to every palate. From hidden Italian trattorias to chic steakhouses, and from global taco experiences to coastal Italian elegance, there’s something new and exciting at every corner, ready to welcome food enthusiasts and casual diners alike. Get ready, South Florida, because the summer of 2024 is looking deliciously bright.

Journeying Through The Ikaria Way with Diane Kochilas: A Heartfelt Revelry

I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself.

Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utterly irresistible to food enthusiasts everywhere.

In our chat, Diane's wit and wisdom shone through as she shared anecdotes from her life, insights into Ikarian culture, and, of course, tantalizing glimpses into "The Ikaria Way." This cookbook is a love letter to plant-based eating, infused with the simplicity and vibrancy of Ikarian cuisine. Diane expertly navigates through the tapestry of Greek culinary traditions, adding her contemporary twists to create dishes that are not only mouthwateringly delicious but also a boon for longevity.

From the get-go, Diane emphasizes the importance of quality ingredients, the cornerstone of Ikarian cooking. Her tales of smoked eggplant dips, rainbow chard tzatziki, and vegan versions of Greek classics like moussaka are not just recipes; they're invitations to experience the communal joy of Ikarian meals. It's evident that for Diane, food is more than sustenance; it's a medium for storytelling, a catalyst for community, and a pathway to a healthier life.

Throughout our conversation, Diane offers pearls of wisdom on living the Ikarian way, no matter where in the world you might be. It's a lifestyle that cherishes the slow, the natural, and the joyful. As she shares her insights on incorporating more plants into our diets, stocking an Ikarian pantry, and embracing the holistic approach to food and life that Ikarians embody, it's hard not to be captivated by the simplicity and richness of her philosophy.

"The Ikaria Way" is not just a cookbook; it's an invitation to slow down, to savor each moment, and to nourish not just the body, but also the soul. As Diane Kochilas guides us through her homeland's culinary landscape, she also leads us on a journey to discover the true essence of longevity: a life well-lived, enriched by the flavors of the earth, the warmth of community, and the joy of sharing.

I'm thrilled to have had the opportunity to bring Diane's story and the essence of Ikarian cooking to you. "The Ikaria Way" is a testament to the power of food to connect us, to heal us, and to celebrate the beauty of life.

RECIPE | Chickpea Stew With Honey-Roasted Cauliflower & Root Vegetables

MAKES 6 SERVINGS

INGREDIENTS FOR THE SHEET-PAN VEGETABLES:

Fresh strained juice of 1 orange

½ cup extra-virgin Greek olive oil

2 teaspoons Dijon mustard

1 tablespoon Greek pine honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

½ teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground black pepper to taste

1 medium head cauliflower, trimmed and cut into small florets

2 carrots, pared, halved lengthwise, and cut into 2-inch pieces

2 large red onions, peeled and quartered

INGREDIENTS FOR THE CHICKPEAS:

2 tablespoons extra-virgin Greek olive oil, plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves, chopped

4 cups cooked chickpeas (good-quality canned are fine), rinsed and drained

1 heaping tablespoon tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, or more as needed 

1 tablespoon balsamic vinegar

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.

In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.

In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about

15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.

Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.

In the bustling heart of West New York, NJ, where the cocktail shakers hum in harmony with the city's rhythm, sits Son Cubano—a haven for those with a penchant for meticulously crafted libations. Meet Byron Raudales, the alchemist of the spirited arts at Son Cubano, whose ascension from humble salad prep to the venerated Mixologist and Bar Manager is nothing short of a cocktail fairytale. With a shaker in hand and a twist of wit, Raudales is blending more than just spirits; he's stirring a narrative of relentless passion garnished with a zest of hard-won triumph.

Introduction to Byron's Journey

Q. Byron, your journey from a salad prep to a renowned mixologist is truly inspiring. Could you share with us a defining moment in your career that you believe was pivotal in setting you on this path?

My journey in the restaurant industry began approximately 16 years ago at Hudson Tavern, where I started as a salad prep with no prior experience. Over the course of seven years, I immersed myself in various front-of-house roles, including two years as a bartender. This diverse experience exposed me to different restaurant environments and laid the foundation for my career.

However, it was my time at Son Cubano that truly shaped my path as a mixologist. The opportunity to work at Son Cubano was a turning point for me, as it allowed me to explore and develop my skills in mixology. I'm immensely grateful to the ownership and management teams for entrusting me with this role and providing the environment for my growth.

During my tenure at Son Cubano, I had the privilege of collaborating with other talented mixologists who inspired me to pursue this career path further. Their mentorship and the vibrant atmosphere of Son Cubano fueled my passion for mixology.

Creative Process in Mixology

Q. The art of mixology requires a balance of creativity and precision. What is your process when developing new cocktails, and how do you decide which flavors will complement each other?

When developing new cocktails, I start by selecting seasonal fruits that harmonize with corresponding seasonal spirits. For me, creatively crafting a cocktail is like conducting experiments in a laboratory. I explore various measurements and recipes, continuously experimenting until I achieve a perfectly balanced and uniquely flavorful cocktail.

Signature Cocktails

Q. Your cocktail list at Son Cubano features some unique and bold choices. Can you walk us through the inspiration behind one of your favorite creations on the menu?

Our seasonal cocktail menu at Son Cubano draws inspiration from seasonal fruits and spirits. Among our offerings, you'll discover unique and creative aperitif cocktails, such as the Just Peachy Cocktail crafted with Bourbon, or the indulgent Chocolate Bliss, designed as a digestif. We take great care to ensure that each cocktail complements our delightful food menu.

Next-Generation Consumer Trends:

Q. How do you stay ahead of the curve in anticipating the cocktail trends that will resonate with the next generation of consumers?

As a modern Cuban restaurant, we strive to innovate traditional Cuban cocktails. Our approach involves incorporating uncommon fruits that capture guests' attention and pique their curiosity, enticing them to indulge in the drink. This method allows us to remain at the forefront of evolving cocktail trends and meet the preferences of the next generation of consumers.

Advice for Aspiring Mixologists

Q. Drawing from your own experiences, what advice would you give to young mixologists just starting out in the industry?

My advice for young mixologists is to stay humble, stay inspired and always stay open minded. Believe in yourself and be willing to share your knowledge with others as you continue to grow and evolve in this dynamic field.

Food and Cocktail Pairing

Q. Son Cubano boasts a vibrant menu of modern Cuban dishes. In your opinion, which of your signature cocktails pairs best with a classic dish from the restaurant, and why?

In my opinion, the Old Havana cocktail is an excellent complement to many of our dishes, particularly the Pernil Pork Shank.  This cocktail boasts aromatic, citrusy notes, along with a crisp and bubbly texture. It’s refreshing qualities serve to balance and enhance the richness of the Pernil, harmonizing beautifully with the diverse flavors of the dish.

The Role of Heritage

Q. How does the Afro-Cuban heritage of Son Cubano influence your approach to mixology and the overall cocktail menu?

The Afro-Cuban heritage deeply influences our mixology philosophy at Son Cubano. Our cocktail creations predominantly feature a rich array of spices, herbs, and Afro fruits, which are central to the essence of our heritage. By incorporating these authentic ingredients, we ensure that our cocktail menu authentically reflects the Afro-Cuban tradition and delivers an immersive experience for our guests.

As the last droplet from a perfectly shaken Old Havana drips off the cocktail spoon, one can't help but savor the taste of Byron Raudales' creative genius. His story, a blend of heritage, hustle, and heart, lingers on the lips like the minty whisper of his signature cocktail. Raudales doesn't just mix drinks; he pours his soul into every glass, crafting an experience that resonates with the vibrant rhythm of Son Cubano. His advice rings as clear as the clink of ice against glass: stay humble, inspired, and ever-curious. Whether it's the zesty tang of the Detox Water or the smoky serenade of the Tour of Oaxaca, each cocktail tells a tale of innovation and tradition, a testament to Byron's craft. Here's to the magic in the mix, to the stories in the spirits, and to the maestro behind the bar who reminds us that the essence of a great cocktail, much like life, lies in its balance. Cheers, to Byron Raudales—may your story continue to inspire and your cocktails continue to enchant.

Old Havana Cocktail Recipe | Son Cubano

The Old Havana is a unique and delightful combination of a Modern Mojito and a French 75 cocktail.

Ingredients:

1.5 oz Spiced Dark Rum 

1 oz House-made Guava Pure

0.75 oz House-made Mint Syrup

0.5 oz Fresh Squeezed Lime Juice 

4 dashes of Aromatic Bitters

1.5 oz Champagne brut

Preparation:

Combine all the ingredients (except the Champagne brut) into a cocktail shaker, start with juices and

syrups then add the rum and ice. Shake vigorously for 7 seconds. Strain into a coupe glass. Top off with

Champagne brut. 

Garnish:

6 drops of mint oil and a dried blood orange

The Chef Global Restaurant and Chef Sentiment Ratings plus Critic Reviews from our industry-leading Restaurant Critic - Paul Barron.

When you think of Super Bowl champions Patrick Mahomes and Travis Kelce, you probably imagine touchdowns and trophy lifts. But what about tantalizing tastes and top-tier steaks? In a play that might just redefine Kansas City's culinary playbook, these gridiron giants are huddling up with the renowned Noble 33 to launch 1587 Prime, a steakhouse that promises to blend finesse and flavor in a way that's never been seen before.

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Bringing a New Flavor to the Field

Imagine this: the thrill of a fourth-quarter comeback, but for your taste buds. That's what Mahomes and Kelce are plotting with 1587 Prime, set to open its grand doors in early 2025. Located in the heart of Kansas City within the iconic Loews Hotel, this isn't just any steakhouse. We're talking about a nearly 10,000-square-foot culinary coliseum, promising an immersive dining experience crafted by the visionary minds behind Noble 33. If you've ever thought dining out had become too predictable, this place is ready to call an audible.

A Dream Team Beyond the Gridiron

It's not just about the who's who; it's about the what's what in steakhouses. Mahomes and Kelce, having been self-confessed fans of Noble 33's establishments, are not just slapping their names on the venture. They're bringing the creativity and passion that have made them football legends to the world of fine dining. "Bringing something special to our community in Kansas City," as Mahomes puts it, isn't just PR speak; it's about crafting a space where excellence in every bite is as expected as a touchdown in every game.

A Menu That's More Than Just Meat

At 1587 Prime, the menu promises to be as diverse as Mahomes' playbook. With private dining rooms, a world-class chef's kitchen, and a meat display that might just need its own highlight reel, this place is setting up to be a culinary touchdown. And let's talk about the wine collection - it's not just big; it's MVP big. Whether you're here for the steaks or the stories behind each dish, 1587 Prime is looking to serve it all.

More Than Just a Meal

1587 Prime isn't just aiming to be a place where you eat; it wants to be where you experience. With nods to Mahomes and Kelce's on-field heroics subtly integrated into the decor, every visit promises to be an adventure, a story, and a celebration of Kansas City's spirit. It's a bold move, merging the worlds of sports and culinary arts, but if anyone can pull it off, it's this team.

In a city known for its hearty flavors and vibrant culinary scene, 1587 Prime is gearing up to be more than just another restaurant; it's looking to be a landmark. So, foodies, sports enthusiasts, and everyone in between, get ready. The game is about to change, and it's Mahomes and Kelce leading the charge, with Noble 33 crafting the playbook. Kansas City, are you ready for what's next?

From the anticipation building up to its grand opening to the promise of a dining experience curated by some of the most innovative minds in the business, 1587 Prime is not just a restaurant; it's a statement. A statement that says, "Here, we celebrate excellence, community, and the sheer joy of a great meal." Get your palates ready, Kansas City; the game is about to get deliciously interesting.

Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture.

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Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty.

Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience.

Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs.

Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story.

As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys.

For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of Tía Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire.

Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically.

As a food journalist and avid foodie, my conversation with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world.

RECIPE | Lamb Spring Roll | Kembara

Lamb Spring Roll | Kembara

Origin: India

Ingredients:

• 3 oz. grapeseed oil

• 30 gr. palm sugar

• 10 oz. white onion, diced

• 1/2 oz. fresh ginger, minced

• 1 oz. garlic, minced

• 11 gr. coriander seed, toasted ground

• 2 gr. turmeric

• 1.5 gr. cayenne pepper

• 1.5 gr. cumin seeds

• 5 oz. roma tomatoes, diced

• 1 oz. tamarind water

• 2-4 Thai green chili, minced fine

• 16 oz. lamb, 80/20 ground

• 13 gr. kosher salt (diamond crystal)

• 20 gr. cilantro, med chiffonade

Method:

1. In a sauté pan, cook the onion, ginger, and garlic in oil until translucent.

2. Add in coriander seed, turmeric, cayenne, cumin, and salt to bloom the spices.

3. Add in tomatoes and tamarind water; cook until tomatoes soften.

4. Add palm sugar to dissolve. Incorporate lamb into mixture and cook over medium heat, ensuring not to brown the lamb or over-reduce the liquid. The mixture should be soft and moist.

5. Remove from heat and fold in palm sugar and cilantro.

6. Chill completely before assembling.

Cilantro Yogurt:

• 4 oz. cilantro, rough chopped

• 6 gr. Thai green chili, chopped

• 14 oz. Greek yogurt, hung for 48 hours

• 10 gr. kosher salt (diamond crystal)

• 120 gr. palm sugar

• 4 oz. lime juice

Method:

1. Hang yogurt for 24 hours. Yogurt should be just over half the weight it was prior to hanging (32 oz. to hang = 18 oz. after hanging).

2. Blanch and shock cilantro, ring out until very dry.

3. Blend cilantro with lime juice and Thai chili until smooth.

4. Fold cilantro/lime juice/Thai chili puree into hung yogurt.

5. Chill immediately.

Curry Salt:

• 25 gr. curry leaves, dried microwave in 20-second increments until dry. Microwave will lock in the green color and preserve essential oils.

• 25 gr. kosher salt (diamond crystal)

Method:

Blend salt and curry leaves on high until it becomes a powder. Store in a dry container.

Plating:

• 2 pc. spring roll, golden brown

• Curry leaf salt powder, dust spring roll

• 2 oz. yogurt, on the side

• 1 pc. banana leaf, for garnish

Allergies: Gluten, tree nuts, allium, peanuts, wheat, dairy, sesame, egg, shellfish, fish, soy

Critical Control Point: Curry leaves must be dried in the microwave! Egg wash for spring rolls is egg yolks + a tiny amount of cold water. Egg wash is essential to creating a barrier between the filling and the TYJ wrapper, creating an extra crisp spring roll without leaks.

MARC179: A Culinary Ode to Italian and French Traditions by Marc Murphy

As the calendar flipped to Thursday, March 7th, the streets of Tribeca buzzed with anticipation for the grand unveiling of MARC179 at 179 West Broadway, snugly situated between Leonard and Worth Streets. This latest venture by the esteemed Chef Marc Murphy isn't merely a new spot on the map for food enthusiasts; it represents a heartfelt return to his culinary roots and the vibrant restaurant scene. Having carved out a stellar path through the echelons of Michelin-starred eateries and the dynamic world of food television, Murphy's MARC179 emerges as a celebration of his rich culinary heritage and an innovative twist on the traditional dining experience.

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From TV Screens to Kitchen Dreams: Marc Murphy's Culinary Journey

Long before he became a familiar face on food television, Marc Murphy cut his culinary teeth in some of the world's most demanding kitchens. His journey from a young cook in Michelin-starred establishments to a celebrated chef and TV personality is a tale of passion, persistence, and pasta. With MARC179, Murphy brings everything full circle, offering a dining experience that reflects both his heritage and his evolution as a chef. This venture also signals a bold departure from conventional dining models, with the restaurant opening its doors for just three days each month, transforming into MM Kitchen Studio, an event space, for the rest of the time.

A Menu That Marries Tradition with Innovation

At the heart of MARC179's allure is its pre-fixe four-course menu, a testament to Murphy's culinary philosophy of embracing seasonal freshness while paying homage to his Italian and French upbringing. Diners can expect a symphony of flavors, with dishes ranging from a zesty Arugula Salad with pan-fried artichoke to a decadent Chocolate Mousse with bourbon whipped cream. This menu is designed to evolve monthly, ensuring a new experience with every visit. Complementing the culinary offerings is a meticulously curated wine program that challenges traditional pricing models and champions the joy of sharing good wine with good friends.

Designing a Space Where Culinary Magic Happens

MARC179 is not just about exceptional food and wine; it's also about creating a space where these elements come together in perfect harmony. Occupying the former location of Landmarc, the restaurant retains some of its iconic features, such as the bi-level layout and the 30-seat bar, while introducing new elements like an expansive skylight and a modern design aesthetic. The dining area, with its floor-to-ceiling glass facade, offers an intimate view of West Broadway, providing a backdrop that's as dynamic as the menu itself.

A Globetrotter's Influence on Every Plate

Chef Marc Murphy's biography reads like an adventurer's diary, with stints in cities like Milan, Paris, and Villefranche marking the early chapters of his life. This exposure to diverse cultures and culinary traditions has profoundly influenced his approach to food, allowing him to blend the precision of French cooking with the warmth of Italian flavors effortlessly. MARC179 is more than just a restaurant; it's a reflection of Murphy's journey, his culinary influences, and his desire to create memorable dining experiences that resonate with foodies and casual diners alike.

In essence, MARC179 is Marc Murphy's culinary love letter to the flavors of Italy and France, crafted with the skill of a seasoned chef and the heart of a world traveler. It stands as a testament to his journey from the kitchens of Europe to the bustling streets of Tribeca, offering a dining experience that's as rich in history as it is in flavor. Whether you're a long-time fan of Murphy's culinary exploits or a newcomer to his gastronomic world, MARC179 promises an adventure worth savoring.

In the realm of cocktails, few have journeyed as fascinatingly as the Martini. With origins shrouded in mystery and a legacy of evolution, the Martini has made its mark on the cultural fabric of society, culminating in a day dedicated to its most energizing iteration: National Espresso Martini Day. From the gin and vermouth classics adorned with olives or lemon twists to the robust and invigorating Espresso Martini, this cocktail has seamlessly blended the worlds of coffee and spirits, carving out a niche that celebrates both innovation and tradition.

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The Birth of a Classic: A Tale of Two Cities

The Martini's tale is as complex as its flavor profile, with stories of its inception stretching from a San Francisco bar, catering to a gold miner's victorious celebration, to the skilled hands of a bartender named Martini di Arma di Taggia in early 1900s New York. Over decades, its evolution from equal parts gin and vermouth to the drier, gin-heavy concoctions of today mirrors the changing tastes and social mores of society itself.

Waking Up the Cocktail World: The Espresso Martini

Enter the Espresso Martini, a brainchild of the '80s London nightlife, crafted by bartender Dick Bradsell. Legend has it, a request from a model for something to "wake her up and mess her up" led to the birth of this now-iconic drink. Combining vodka, espresso, coffee liqueur, and sugar, the Espresso Martini quickly ascended to stardom, symbolizing the vibrant energy of the era and spearheading a new wave in the craft cocktail movement.

Espresso Martini: A Global Sensation

As we approach National Espresso Martini Day 2024, we're reminded of the drink's unique position at the crossroads of coffee culture and cocktail innovation. This day is not just a toast to a drink but a celebration of how far the art of mixology has come, with bartenders worldwide experimenting with new spirits, syrups, and techniques to elevate the Espresso Martini experience.

Spotlight on Innovations

Rock and Roll Espresso Martini at Casa Sensei: A Fort Lauderdale Favorite

Imagine a cocktail that not only wakes you up but also rocks your taste buds. Casa Sensei, Fort Lauderdale's triple crown winner for "Best Asian Restaurant," introduces the Rock and Roll Espresso Martini in partnership with Rock N Roll Tequila. This concoction, a symphony of Cristalino Anejo, walnut bitters, and freshly brewed espresso, garnished with fresh coffee beans, is a headliner for National Espresso Martini Day. Priced at $18, it's the encore you didn't know you needed.

Japanese Hazelnut Espresso Martini at G Bar: A Miami Marvel

Step into G Bar at The Gabriel Miami for a pre-event boost that's sure to keep you energized. The Japanese Hazelnut Espresso Martini, a delightful mix of cocoa, espresso, Frangelico, vodka, and Kahlua, is your ticket to a night of excitement. At $14, it’s garnished with three espresso beans, promising an Instagrammable moment before heading to the Kaseya Center for evening festivities.

Harbour Martini at The Deck at Island Gardens: A Spiced Tropical Twist

The Deck at Island Gardens serves up a Harbour Martini that's as unique as its waterfront view. This $21 spiced, tropical take on the espresso martini features Mr. Black Cold Brew Coffee Liqueur, Zacapa 23 Rum, Zucca Rabarbaro Amaro, and a hint of chili flakes. It's the perfect after-dinner drink to enjoy while soaking in the vistas of Biscayne Bay and Downtown Miami.

Classic and Chocolate Martini at Quarterdeck Restaurants: Comfort in a Cup

Quarterdeck's Classic and Chocolate Espresso Martinis Quarterdeck Restaurants, with locations across South Florida, presents a neighborhood spin on the Espresso Martini. Choose between the classic espresso martini, blending Mr. Black Coffee Liqueur with Disaronno and Casamigos Tequila, or indulge in a Chocolate Martini, a decadent mix of Bailey’s, Kahlúa, and premium vanilla vodka. Either choice is a testament to American comfort fare at its finest.

Teatro at the Adrienne Arsht Center: Drama in Every Sip

At Teatro, located in the Adrienne Arsht Center, the Espresso Martini steals the spotlight. This $20 masterpiece, featuring Grey Goose Vodka, fresh espresso, Casadores Café, and a pinch of sea salt, is a performance in itself. No tickets required—just a taste for the dramatic and a love for finely crafted cocktails.

Espresso Martini at The Balfour Hotel: Elegance Redefined

The Balfour Hotel's lobby bar, led by mixologist Alberto Montesino, presents an Espresso Martini that encapsulates Miami Beach's vibrant nightlife. This elegant blend of espresso, vodka, and sweet coffee liqueur, garnished with coffee beans, invites guests into a world of sophistication and modern flair.

Cafe Bastille Miami Beach: A French Twist on the Espresso Martini

Cafe Bastille brings a slice of Paris to Miami Beach with its unique Espresso Martini. Swapping vodka for tequila, this cocktail embodies the French-inspired cafe's flair for combining the classic with the unexpected. It's a brunch necessity that pairs perfectly with the cafe's fresh, flavorful dishes.

Verde at PAMM: Artistic Views, Artisanal Brews

Celebrate Espresso Martini Day with a view at Verde, nestled in the Pérez Art Museum Miami. Enjoy their $17 Espresso Martini, a blend of Grey Goose Vodka, Kahlua, and fresh espresso, on the expansive terrace. It's an invitation to relax amid the beauty of Biscayne Bay and the museum's sculpture garden.

The Pensacola Beach Resort: A Beachside Espresso Martini Escape

The Pensacola Beach Resort's Chocolate Coconut Espresso Martini is a vacation in a glass. Made with SelvaRey Coconut & Chocolate Rum and Borghetti Cafe, this cocktail is your poolside or beachside companion for a day of relaxation on Florida's Emerald Coast.

Hotel Effie Sandestin: A Toast to the Gulf Coast

Hotel Effie Sandestin blends luxury with local charm, offering a classic espresso martini that's as smooth as the Gulf's white sands. Crafted by award-winning mixologists, this cocktail is a highlight at the hotel's lobby bar, Ovide, or Ara Rooftop, making any moment special.

Torali Bar at the Ritz-Carlton Chicago: Reinventing Tradition

Torali, housed within the Ritz-Carlton Chicago, shakes up tradition by offering an espresso martini with a twist—Casa Azul Tequila Reposado instead of vodka. This innovative choice reflects the bar's commitment to elevating classic cocktails to new heights.

Espresso Martini at Arlo Williamsburg: Brooklyn's Best Happy Hour

Arlo Williamsburg introduces "Lucky Hour," a concept that pairs an espresso martini with fries and an Arlo fortune cookie for just $15. Available Monday - Friday from 5pm-6pm, it's Brooklyn's answer to a happy hour that's both delicious and unique.

As National Espresso Martini Day 2024 approaches, it's clear that this cocktail is more than just a drink—it's a symbol of creativity, a bridge between cultures, and a testament to the ever-evolving world of mixology. So here's to the Espresso Martini: may it continue to inspire and invigorate us, one sip at a time. Cheers!

A Culinary Revolution in Brooklyn

In the heart of Brooklyn, a culinary revolution is brewing, led by the dynamic duo of Julie Kim and Chef Scott Koshnoodi. Together, they’ve embarked on a deliciously daring venture at Parklife Taqueria, serving up a menu that’s as bold and eclectic as the city itself. Just in time for International Women's Day, Kim's journey from a secure engineering job to the vibrant world of food and music sets the stage for this innovative food and beverage program.

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Tacos with a Global Twist

Imagine sinking your teeth into a taco that defies expectation, where Persian spices dance with Texan smoke and Mexican zest. This isn't just food; it's a narrative of flavors, meticulously crafted by Michelin-trained Chef Scott Koshnoodi, whose culinary roots span the globe from Iran to Texas, and whose technique has been honed in some of NYC's finest kitchens.

An Outdoor Culinary Oasis

Parklife Taqueria, nestled beside the beloved music and comedy club Littlefield, has been a sanctuary for Brooklyn's night owls and culture vultures. It's a place where laughter spills out into the streets, and now, thanks to Chef Scott's vision, where the food will stop you in your tracks. The outdoor oasis that Parklife provides is not just a dining venue; it's an experience, inviting patrons to indulge under the stars from twilight till the early hours.

Innovative Flavors and Techniques

Diving into the menu, one finds a story in every dish. The tortillas, for instance, undergo a two-day process involving Mexican Cal and lava rocks to achieve their perfect texture and taste. And the guacamole? It's not just any guacamole. This one's infused with umami, thanks to innovative techniques and a homemade poblano paste that elevates it to new heights.

Reimagined Comfort Food

But it's not just about the traditional dishes. Chef Scott's menu features creations like the Beriyani Taco, a masterpiece nearly three days in the making, and the Frito Pie, a nod to his Texas upbringing, reimagined with beef and potato chili, frito adobo, escabeche, and queso chip. It's comfort food, but not as you know it.

Michelin Quality in a Relaxed Setting

For those pondering whether Parklife's offerings could earn Michelin recognition, Chef Scott offers a thoughtful perspective. While the setting might eschew the formalities associated with Michelin-starred venues, the quality, technique, and presentation of the food certainly merit acclaim. In his words, if flavor, technique, and presentation are what you seek, Parklife stands tall.

A Unique Culinary Blend

Why Persian, Texan, and Mexican, you might ask? According to Chef Scott, it's about the harmony of flavors—sour notes from Iran, the heat from Mexican chilies, and the smokiness of Texan BBQ. It's a culinary trifecta that might seem unexpected but works wonderfully well.

More Than Just a Meal

Parklife isn't just a restaurant; it's a testament to creativity, innovation, and the power of following one's passion. Julie Kim, with her engineering background and a love for music and hospitality, alongside Chef Scott, with his fine dining pedigree and culinary ingenuity, have created more than just a place to eat. They've crafted an experience that feeds the soul, delights the senses, and brings people together in celebration of food, music, and community.

A Journey Through Flavors

So, if you're in Brooklyn and looking for an adventure, let your taste buds lead the way to Parklife Taqueria. It's more than just a meal; it's a journey through flavors, cultures, and stories, all served up under the Brooklyn sky.