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Celebrity Chefs: Where Are They Now?
Over the past few years, reality television shows focusing on cooking competitions have increasingly dominated the airwaves and chefs’ celebrity status has skyrocketed. We track down six former TV culinary contestants, revealing the ups and downs of stardom.
Linda Mensinga
Mini-Size Me: The Small Dessert Revolution
Restaurants are quickly adapting their dessert menus to diners’ preference towards single-portion treats, proving that bigger isn’t always better! Although cupcakes reign queen among the world of scaled-down baked goods, mini Bundt cakes, whoopie pies and two-bite crème brûlées make post-meal indulgences guilt-free for guests who crave sweet endings.
Leena Trivedi-Grenier
Haute Greens: California’s Vegetarian Cuisine Hits the Mainstream
Pasta and pizza are no longer vegetarians’ only go-to options while dining out. Gourmet, non–meat dishes are standard on menus of varying cuisines. Raw and vegan dishes rival meat-centric preparations when chefs combine creativity with sophisticated techniques in the kitchen. With produce as good as California’s, what do restaurants have to lose?
Alicia Harvie
Tap that Keg…and Let the Wine Flow Freely
Restaurants are exploring ways to sell more wine by looking outside the bottle. The time has come for beer to share the tap with free flowing wine. Find out how the “locapour” movement can benefit your wine sales by luring diners with a more approachable beverage menu.
Jeff Decker
A Day on the Ranch
Niman Ranch hosted their inaugural Culinary Conference in Sonoma County for members and friends of the Niman Ranch “family.” From shearing to grilling, the Culinary Trends team reveals what lamb ranching is all about!
Carleigh Connelly
THIS MONTH'S FAVORITE RECIPES:
FLAVOR-FORWARD SEAFOOD: STRONG FISH COMING INTO FASHION
Bartolotta Ristorante di Mare: SPAGHETTI CON LE SARDE SICILIANI
Pizzeria Delfina: MOZARELLA IN CAROZZA (recipe online)
RICOTTA STUFFED SHELLS WITH ESCAROLE, GARUM & ANCHOVY
ANCHOVY-DRESSED CHARRED GYPSY PEPPERS WITH ALBACORE TUNA
Donota Enoteca: TERRINO DI BACCALÁ
CROSTADA DI BACCALÁ (recipe online)
CELEBRITY CHEF CONTESTANTS: WHERE ARE THEY NOW?
Jeffrey Saad: SMOKED PAPRIKA OPEN FACE LASAGNA
Scala’s Bistro: CORIANDER CRUSTED TUNA CAPELINNI WITH BOTTARGA VINAIGRETTE
The Dining Room at the Langham: FOIE GRAS TERRINE WITH STRAWBERRY-YUZU, ARUGULA CAKE & MINUS 8 VINEGAR
The Yard: PAN SEARED DIVER SCALLOPS WITH ARTICHOKE PURÉE, GINGER DATE VINAIGRETTE & MANDARIN
CRISPY ALE BRAISED BEEF CHEEK W/CELERY ROOT YAM PUREE & PICKLED RAISINS
MINI-SIZE ME: THE SMALL DESSERT REVOLUTION
Alex at Wynn: TOUR OF BITE SIZED DELIGHTS: 1.) MARZIPAN VALENCIA BROWNIES
2.) COCONUT KEY LIME PIE DISK 3.) CHOCOLATE RASPBERRY WAVE 4.) BERRIES & CREAM CYLINDERS 5.) PRALINE SLICE
Boulevard: MILK CHOCOLATE PEANUT BUTTER BON BONS
Schaffer’s Genuine Foods: CHOCOLATE BANANA CREAM PIES (recipe online)
TWO-BITE CRÈME BRÛLÉE
HAUTE GREENS: CALIFORNIA’S REVOLUTIONARY VEGETARIAN CUISINE HITS THE MAINSTREAM
Cru Organic Raw Food Restaurant: CUCUMBER SPRING ROLLS WITH SWEET CHILI SAUCE
Greens Restaurant: ROSEMARY CREPES WITH GOAT CHEESE AND WILTED GREENS
M Café: THE M CHOPPED SALAD
CHICKPEA & DANDELION SALAD
CAROLINA-STYLE BBQ SEITAN SANDWICH
TAP THAT KEG AND LET THE WINE FLOW FREELY
Out the Door-Bush St.: FIVE-SPICE ROASTED LEG OF LAMB
GRAPEFRUIT & JICAMA SALAD WITH CANDIED PECANS
DUNGENESS CRAB CELLOPHANE NOODLES
Tavern at Lark Creek: LAMB DOLMAS
SOFT POACHED FARM EGG AND ASPARAGUS SALAD
LAMB RANCHERS CELEBRATE IN WINE COUNTRY
Niman Ranch: BACON & LAMB SLIDERS
Favorite Recipes
California Wild Rice: CONFETTI SHRIMP
Bar Tartine: PICKLED MONTEREY SARDINES WITH SOFT BOILED EGG, CRÈME FRAICHE & WATERMELON RADISH
M Café: THE BIG MACRO
Viola Pastry Boutique & Café: MINI BUTTERMILK WHOOPIE PIES
Stefan’s at L.A. Farm: CALI CRUDO WITH YUZU-CHAMPAGNE VINAIGRETTE
Barbacco: MARINATED SARDINES
St. Regis Resort Hotel & Spa: CHOUX CREMA CATALANA
