Michael Mina’s story is one of two decades of influence, passion and achievement. He has enjoyed accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005. Chef Mina continues to dazzle the food world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country. Read More →
Chewing The Fat With Chef Ted Allen: Dining Out For Life, Zuni Café Roast Chicken and His Birthday Meal
One of my favorite Julia Child quotes: “Find something you are passionate about and keep tremendously interested in it.” That’s me and cooking. (I also consider tinkering with cocktails to be cooking…) People who are passionate about what they do really excite me. They inspire me. One such person? Ted Allen. And, recently, I had the chance to talk with him about something he is extremely passionate about – the fight against hunger. Read More →
Hugh Acheson is my favorite Instagrammer. Okay, I love @f*ckjerry (a lot) but Hugh is my favorite food person. See, I didn’t call him “famous person” or “foodie” (I still can’t handle that word…) Certainly, in the food world, he’s pretty well known. As many Top Chef fans know, he has often been a judge on the show and his comments are the best comments. They’re usually entertaining, super dry and best of all, on point. And even when he’s giving a critique, he’s not a jerk. Read More →
Winston Blick taught me how to make bacon. Well, okay, Michael Ruhlman did in the New York Times, but whatever. Even though at the time we had never met, Winston sold me the pork, spent a few minutes with me giving me tips and made me feel like I was ready to tackle yet another home cooking project. And I was so thankful for it. I had heard about Winston, eaten at his restaurants, but it wasn’t until the day I bought pork belly at the Green Onion on Harford Road did I actually meet the guy. What a nice guy. Read More →
Every once in a while, I meet a Baltimore chef who’s actually from Baltimore. That’s nice. They already know the city, understand the vibe. It has to be hard to come into a city you’re not from and really understand your audience…that takes some time. Chris Scanga of Petit Louis had a leg up. He grew up here and went to Calvert Hall College (you know, that “Where’d you go to school question…) and then onto CIA. He knew he wanted to be a chef.
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"This was a MAN? Not a kid? C'mon people!
"Great point, Hilary. A regrettable error. Thanks.
"I think you mean "de-stress." The inauguration is the "distressing" thing.
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"I HOPE RAWLING/BLAKE DOES A BETTER JOB ON HER T.V. GIG THEN SHE DID AS MAYOR