Uni, or sea urchin, has typically been a staple on fine sushi menus, but it is fast becoming ubiquitous at restaurants serving all types of cuisines. Its rise in popularity, however, doesn’t mean it is beloved by all. In fact, uni can be downright divisive. Go ahead and ask your friends if they like uni. [...]
sushi
10 Things You Need to Know About Top Chef Seattle Episode 12
The world has been righted — at least in one way. But, outside of that, we all observed how hard it is to make good fried chicken. That’s not entirely true, actually. Maybe if more of the cheftestants had actually attempted to make traditional fried chicken instead of, say, chicken cordon bleu? Anyway, here are [...]
Chef Watch: Bauer and Co.’s Rising Star Chefs 2010; How Wolfgang Became a Brand; Nobu’s Rise to the Top; Ed Brown’s Loves; Susur Lee’s Chicken Feet; David Myers on Sona’s Shuttering, and More
Chefs making food and news… * San Francisco Chronicle executive food and wine editor Michael Bauer and his colleagues select the Bay Area’s Rising Star Chefs for 2010. Included are John Paul Carmona (Manresa), Perry Hoffman (étoile), Timothy Hollingsworth (The French Laundry), and Charlie Kleinman (Wexler’s). [San Francisco Chronicle] * Wolfgang Puck, whose restaurants include [...]