Penn Cove Mussels
by– Wonder Food of the Sea “If you got stuck eating only one thing, mussels would be the best you could eat. They are…
News
Chappel Hills Farms
by– When What Happens on a Farm Shouldn’t Stay on the Farm Joe henderson raises heritage breed cows on a small farm in the…
Fine Dining
by– It Means More Than the Price Chef Robert Wiedmaier has opened a restaurant for almost every level—from the haute cuisine of Marcel’s to…
MOEZ BEN ACHOUR GM AND WINE DIRECTOR AT MARCEL’S
byMoez Ben Achour started at Marcel’s in 1999 as a food runner and worked his way up to become head of its wine program eight…
RAMON NAVAREZ GM at BRASSERIE BECK
byWhen Ramon Narvaez first started at Marcel’s more than 12 years ago, Chef Wiedmaier sent him to vineyards all over Europe to learn and taste, and…
Travel: South of The Border
byDavid Burke’s recent Trip to Oaxaca, Mexico, provided a great opportunity to taste its indigenous flavors, from streeT fare—including grasshoppers—To handcrafted local spirits like…
Wine: Château Peyrabon
byWhere good grapes come first An example of easier said than done, Château Peyrabon Wines begin with a simple pHilosophy: Good Wines cannot be…
Real Housewives of New York’S: Jill Zarin
byOn Food, Family, and Chef Burke Do you enjoy cooking? I love to cook, especially with my professional friends like Chef David Burke to…
Billy King
byOn Basketball, hot pastrami, and lots of chicken! Billy King started his career as an outstanding defensive player at Duke University. He joined the…
Bringing Home The Bacon
byWith Primehouse Executive Chef Rick Gresh and Thomas Schlesser from Design Bureaux A spot dedicated to bacon—it’s a carnivore’s dream come true, and the…