Tag: Restaurant

B. Smith, famed model, author and restaurateur dies at 70

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Buffalo Chicken Dip – The Cooking Show

-Welcome, new year, new you, 2020, “Cooking Show.” How much fun is this? [ Crickets ] [ Laughs ] Silence. Peter here has an award-winning Buffalo chicken dip. We had a party here last year at work. It was like a competition where everyone made, like, a different side for, you know, football. Peter won….

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Colorado Ganja Tour: BONG APPÉTIT

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How a Janitor Became a James Beard Award Winning Chef Through Oaxacan Cuisine — Cooking in America

– [Sheldon Simeon] Chef Hugo Ortega began his journey as a goat herder in Mexico, only to end up winning a Southwest Best Chef James Beard award. After he immigrated to the US at the age of 16, his dish washing career led him to meet the woman that would change his career, and would…

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How Jungsik’s Executive Pastry Chef Makes a Black Truffle Dessert — Sugar Coated

(upbeat music) – I want to make something sexy. Can I say that? Can I say that? So if it’s not good let me know. – Today we’re at two Michelin star Jungsik and we’re going to hang out with chef Eunji and she’s gonna show us the whole process of her famous dessert the…

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30 Days Without Sugar • LIFE/CHANGE

– [Voiceover] We all know added sugar isn’t healthy, but is avoiding it worth it? We wanted to find out, so we asked three sugar addicts to change their diets for a month to see what happens when you give up sugar. (“Allure Amour”) – For breakfast I usually have like a Starburst. I’m interested…

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Flatbread Pizza A la Carte @ Bakery & Pickle Modern Farm to Table Speakeasy

Flatbreads are essentially the same format that we use at Anju Above for the pizza, just stretching it out into a flatbread. In the single digit options, the flatbreads are always changing always have a vegetarian option, as well as a chicken and a pork Epiphany Farms: we’re raising all of the chicken and pork…

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Crossfaded on Cannabis Cocktails: BONG APPÉTIT

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Egg Yolk Raviolo with Truffles – How To

-We’re making uovo raviolo today. My father’s from Italia. I’ve been making pasta with him and with my nonna since I was 2, 3 years old. Pasta all’uovo’s been cooked for the king of Italia at one point. It’s gonna blow your mind. ♪♪ ♪♪ Hiya. Stefano Secchi from… Pasta all’uovo is egg-based pasta. First,…

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Diving for World Class Butter Clams Off the Coast of Oregon — Deep Dive

– I grew up on the coast. We lived all over Oregon. But I’ve just been around wild product my whole life. Growing up on salmon, trout, a lot of ocean fish as well. When I started working in restaurants, even high level ones, I was kind of disappointed in the quality of certain products….

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