The rest of the best 2013.
Philippe Schmit's sudden departure from his eponymous restaurant, Philippe Restaurant Lounge, left many wondering: What is going to happen to a restaurant named Philippe when Philippe himself is not there? A recent media dinner to introduce executive chef Manuel Pucha and his new menu answered t ... More >>
Since the age of 18, Catherine Rodriguez has been a rockstar at making pastries and desserts. She started her culinary career at the Institut Villa Pierrefeu in Gilon, Switzerland, then traveled back to the states to improve and develop her pastry and dessert skills in California at various kitchens ... More >>
The po-boys at Zimm's Little Deck come up short.
We continue our meeting with Chef John Brand from San Antonio, discussing how he makes his brisket, what his mama taught him, and how to spot a poser. EOW: You mentioned how you cook a brisket now is different than 10 years ago. Tell me how. Brand: Well, I now brine my brisket. Brining real ... More >>