Tam Vo

This week I have been sharing my interview with Chef John Sheely of Mockingbird Bistro. After our conversation, I committed the deadly delicious sin of gluttony. First up was his calamari, which was quick fried and presented with two dipping sauces: the basic remoulade and a sweet-and-spicy glaze. I'm not...

Today we continue our discussion with John Sheely to learn about how skiing ties into cooking, his memorable food discoveries and how he's been coping with the down economy. EOW: I understand you love to ski. Do any skiing concepts translate into what you do in the kitchen? Sheely: Sure...

This week we visited with Chef John Sheely, discussing mistakes new chefs make as well as his own mistakes. EOW: I've met with chefs who are still early in their careers that are very eager to make a name for themselves and their restaurant. You've been described as a "veteran...

This week we've been chatting with Minh Nguyen of Café TH. Today we sample some of his favorite dishes. First up with that evening's dinner special: papaya and shrimp noodle salad. This special was made with very fine vermicelli rice noodles. The noodles, papaya and shrimp are tossed in a...

Today we continue our chat with Nguyen, discussing the obstacles to running a restaurant in a dead Chinatown, and why Café TH's banh mi is so good. EOW: Since this location is in a shell of what used to be the downtown Chinatown, what obstacles are you facing due to...