THE INNER CIRCLE
byChef Robert Wiedmaier travels the globe in the quest for perfect ingredients. Valderrama Where Olive Oil’s “Extra” is in Everything but Production Time Follow…
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Santa Lucia Coffee
byPicture 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
byImagine 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
byTraveling, Experiencing, and Tasting Translate Into Better Service. Paul Stearman Chef de Cuisine at Marcel’s Chef Paul Stearman has had the opportunity to taste…
The Value of Experience Chef Robert Wiedmaier
byWhen I was working in Brussels for Chef Eddie Van Maele, he once taught me a very valuable lesson. It was a small kitchen, just…
Marc Forgione on Fire
byHe’s a Michelin-starred Iron Chef, so it could have been easy to create a menu that would intimidate people with its bold flavors and…
Greenmarket to Gotham
byTen years Gotham’s senior, the Union Square Greenmarket has been a natural part of our R&D every day since we opened our doors. For…
HAUTEVineyard
byFrom the publisher, HauteNotes is about the discovery of all things innovative and exciting in food and wine, art and design, and style and…
Social Calendar
byYoko Ono and Swarovski together In September, Swarovski celebrated the launch of Yoko Ono’s limited-edition crystal key cuts at Café Kristall, with Chef Kurt…