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Tonight's the night that the results of a gingerbread house baking and design contest orchestrated by VOICE Restaurant Executive Chef Michael Kramer will be revealed to the world.
In keeping with the season, Kramer challenged the city's best pastry chefs to put together the perfect gingerbread house - but one with a twist from the traditional offering.
When I first heard the Chronicle was doing a story on the building I live in, Isabella Court, I thought, "Oh great, is rent going up now?"Yesterday, after the story appeared, I was accosted by a nice family on my way to run an errand. "We read about this place in the Chronicle," the mom told me as I was walking to my car. "We were wondering, could you let us in?"In the article's comments section online, carolathome2 writes, "My daughter is about to start college at the Art Institute of Houst
Chef David LunaDavid Luna helms the kitchen as executive chef at Shade (250 W. 19th St., in the Heights), which was named top New American restaurant in Texas by the Zagat survey.
Who were your cooking inspirations?Funny you should start with that question. My grandmother's funeral was today and she was definitely a great influence. She lived on a farm in the Valley. She usually had cabbage on the stove. Poached chicken was common. She always made a caldo with whatever ingredients were
Former chef for Max's Wine Dive and head honcho at Beaver's (2310 Decatur Street), Jonathan Jones is a gastropub's irreverent dream and tweet-a-holic who wants you to "get your tails to the Beaver."
How do you feel about being associated with comfort food?
I'm fine with being known for grass roots cooking. It's whimsical, culinary comedy.
What do you mean by culinary comedy?
I mean food that touches the kid in people. Calling a dish a "bad ass po-boy" makes people giggle, and they order it
