PENN COVE MUSSELS

Wonder Food of the Sea “If you got stuck eating only one thing, mussels would be the best you could eat. They are low…

THE INNER CIRCLE

Chef Robert Wiedmaier travels the globe in the quest for perfect ingredients. Valderrama Where Olive Oil’s “Extra” is in Everything but Production Time Follow…

Santa Lucia Coffee

Picture the Origin in Every Cup Take a sip and close your eyes. You feel a rush of warm air close and damp across…

A BREED APART

Imagine a colonist adapting to life in the 21st century. Not an easy transition. While there are no 17th-century American colonists wandering the hills of…

Firsthand Knowledge

Traveling, Experiencing, and Tasting Translate Into Better Service. Paul Stearman Chef de Cuisine at Marcel’s Chef Paul Stearman has had the opportunity to taste…

Kurt Gutenbrunner

Kurt Gutenbrunner grew up in a small village on the Danube River. At age 15, he decided he wanted to become a chef. He…

Pierre Gagnaire

Pierre Gagnaire was born in Apinac, France in 1950. The son of restaurant owners, he began his career as an apprentice learning the fundamentals…

Shaun Hergatt

Shaun Hergatt is the executive chef of Juni, a boutique restaurant which celebrates the height of the season.