In this edition of "Grilled", we're talking burgers with Mark Estee of Burger Me! (Reno, Nevada and Truckee, CA).
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In this edition of "Grilled", Joshua Spiegelman and Lynn Gorfinkle of Roam Artisan Burgers in San Francisco talk about their burger preferences, share some burger-making tips, and more.
This time on "Grilled", we're talking burgers with J. Dean Loring, CEO & Co-Founder of Burger Lounge, a fast-causal chain with a dozen locations (eight in San Diego, four in LA).
Chef Abby Swain created an intentional dessert menu for New York's CraftBar in 2011, and took over the kitchen at Craft last summer. Her desserts are both homey and adventurous, and she shared how that's all come about.
Pastry Chef Ghaya Oliveira is truly a result of the old guard of professional chefs; she worked her way from a dishwasher to the Executive Pastry Chef of Daniel Boulud's acclaimed namesake French restaurant. We caught up on what that took from her, and what's most important with how she composes her stunning desserts.
Tracy Obolsky recently took over the pastry position at New York's North End Grill, dazzling diners with her love for ice cream and her modern take on classic American desserts. We got the scoop (pun intended) on what makes this young chef tick, and how that translates into the restaurant's revised menu.
Chika Tillman of ChikaLicious owns a Dessert Bar and Dessert Club in New York City and teaches chefs internationally how to carry our her "ChikaLicious way" of treating incredibly seasonal ingredients with a light hand and much care. Ten years on she's still running strong, and we caught up with her to hear about her unchanging philosophies, unique space, and the one dessert that changed her life.
Pastry chef Jennifer Yee has a full plated dessert menu in the dining room of Andrew Carmellini's Lafayette, as well as an overflowing cafe bakery. We sat down to discuss how she keeps it all together, where her inspiration comes from, and what she hopes for the future of pastry in New York.
Pastry Chef Megan Ketover was trained at the Midwest Culinary Institute and was a contestant on season two of Top Chef: Just Desserts. We chatted about what makes her most excited about working in her hometown of Cincinnati and how she psyched herself up to represent it on television.
Emilia's Pizza: Keith Freilich Opens Up on Ovens, Bad Accountants, and Pizza Miracles in Berkeley, CA
For the last five years, we've been hearing a lot about the Bay Area pizza scene. That's mostly due to a large swath of legitimately great pizzerias, but the noise has definitely been amplified by big names like Mangieri and Gemignani. Nonetheless, one of my favorite pizzas in Berkeley is made by someone who consciously flies below the radar. Keith Freilich is the owner of one of the more impressive resumes in recent memory...and he agreed to share some of his experience with us.
Chef Elizabeth Faulkner of San Francisco's wildly popular Citizen Cake moved out to open Krescendo in Brooklyn and then left in in less than a year, which floored some people in the serious eating and food media worlds. Now, at the newly opened Corvo Bianco in what was once the Upper West Side's iconic Endicott Hotel lobby, she's serving up plates both ambitious and comforting, and logging in long days to develop her menu just right for the extremely wanting neighborhood.
Ron Ben-Israel changed the course of celebration cakes when he threw out plastic columns and satin ribbons and starting molding sugar in unconventional ways. We caught up with him on where creation comes from and what it takes to make it in New York.
In the few short months since I gleefully took on the role of Slice editor (aka Lady Slice), I've been lucky enough to add Associate Editor of Serious Eats to my honorific. And while juggling both roles has been a delightful exercise in time management, I am extraordinarily pleased to welcome Kate Andersen to the team as Slice's new Contributing Editor. What better way to get to know her than a good old-fashioned round of Pizza Obsessives?
Chef Chris Cheung is a born and bred New Yorker with some serious roots in Chinese cuisine, both here and abroad. We caught up on how that comes together with the classic French technique he's worked with at Jean-Georges and other fine-dining establishments, the changing landscape of Chinese cuisine now, and how he hopes that will all manifest for him in the future.
Last week, we ran Part 1 of our in-depth interview with Paul Giannone, pizzaiolo extraordinaire and owner of the acclaimed Brooklyn pizzeria Paulie Gee's. As he readies himself to open a new branch in Baltimore, Paulie agreed to sit down with us and talk about his whirlwind journey from IT desk jockey to pizza legend. Today, we pick up with Part 2!
Chef Vanessa Miller was part of the team that opened The Dalloway in Soho in only one month, despite that fact that she's never worked in New York before and had a lot of catching up to do. Her small plates won over patrons and bits of press but, at only 25, she's well aware that her palate and preferences are still nowhere near set. We chatted with Chef Vanessa about what that experience was like and how being young sometimes gives the advantage.
Master distiller Lance Winters produces delicious small-batch gin, absinthe, whiskey, rum, and more at St. George Spirits in Alameda, CA. We recently chatted with Winters about what he's drinking, how he got started in the distilling business, where craft distilling is going in the US, and a few fun projects he's releasing soon.
We've now interviewed around 100 of New York's most prominent chefs and shakers, and sometimes the depth of our conversation even surprises us. This week we share a collection of the answers to a question we ask outside of what we've printed before: "What has cooking taught you about yourself that you've had to overcome?"
We chatted with Peter Kim, Executive Director of the currently developing Museum of Food and Drink, about their first exhibit, what it's like to work with culinary genius Dave Arnold, and more.