Subject:

Hugh Fearnley-Whittingstall

  • Blogs

    June 25, 2013

    Strawberries are at their peak -- time to make jam!

    For every kind of fruit, there's a moment of perfection. At a certain time an apple, for instance, will be bright and crisp, perfectly balanced between sweet and sour. A week or two later, those apples are still delicious -- but there's a shade less crunch and the flesh has become a touch too sweet. ... More >>

  • Blogs

    November 25, 2011

    Round two with Mike Peshek, exec chef of Lou's Food Bar

    Mike Peshek Lou's Food Bar 1851 West 38th Avenue 303-458-0336 www.lousfoodbar This is part two of my interview with Mike Peshek, exec chef of Lou's Food Bar. Part one of my chat with Peshek ran earlier this week. Favorite restaurant in America: Pizzeria Regina in Boston. The service is terrible, t ... More >>

  • Blogs

    April 6, 2010

    Fruition's Alex Seidel named a Food & Wine magazine Best New Chef

    Lori Midson​Just minutes ago, Food & Wine magazine released the names of the country's Best New Chefs for 2010, and Alex Seidel, executive chef/owner of Fruition, earned one of the ten coveted spots. Bryan Moscatello, the former exec of the long defunct Adega Restaurant and Wine Bar, was the ... More >>

  • Dining

    August 13, 2009
  • Blogs

    August 12, 2009

    Chef and Tell: John Broening

    John Broening​"We'll have head cheese at Olivéa on Friday -- I expect to see you there," summoned the e-mail. The note - short and to the point -- was from John Broening, the executive chef at Duo and Olivéa: the former a restaurant in Highland with a field-to-plate, seasonal approach to foo ... More >>

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