Chef's Blog

January 14, 2016

A Molecular Marriage Made in Heaven

from Chef Brian Dragos

I first heard the term ‘sous vide’ back in the late 1970’s; some kind of European boil in the bag technology that was going to change cooking as we knew it. As a classically trained chef, I waited and waited here in Arizona but nothing happened. I locked the term in my brain until just a few years ago as similar news started coming around. However, this time around I heard it being discussed by Chefs I knew.

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July 21, 2015

Holland Days (part 2)

from Minor's

Before I left New Orleans I asked the valet at my hotel where the locals go for a good breakfast. Without a minute’s hesitation he gave me the name of what turned out to be my favorite restaurant of the whole trip, The Ruby Slipper Cafe.

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July 7, 2015

Holland Days (part 1)

from Minor's

Recently I had the opportunity to travel to New Orleans to compete in a culinary event. Like any chef visiting New Orleans I was looking forward to trying out some of the local restaurants— perhaps one of those hidden gems that the locals all know about but never seem to make it onto the main travel guides. I was fortunate in that I had other foodies along who knew the local haunts and had made reservations in advance with some of the well-known chefs in the area. When I looked back on this trip, there was one common thread throughout the competition and my restaurant excursions: Hollandaise Sauce is hot and on everyone’s menu as much today as it ever was.

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