FILED IN: Chef + Plate
Filed In: Chef + Plate
Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the August/September 18 Issue. ...
Filed In: Chef + Plate
Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the August/September 18 Issue. ...
Filed In: Chef + Plate
Recipe by Chef Angela Highsmith. Featured in the June/July 18 Issue. ...
Filed In: Chef + Plate
Recipe by Chef Ruthie Landelius. Featured in the June/July 18 Issue....
Filed In: Chef + Plate
“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for t...
Filed In: Chef + Plate
When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a shotgun, rifle, or bow in hand, enjoying the outdoors. “I grew up in a family that was very avid in...
Filed In: Chef + Plate
We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, and of course the food and drinks. The menu included everything from Nduja Agnolotti to Sausage-Stuf...
Filed In: Chef + Plate
“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for t...
Filed In: Chef + Plate
Recently, we got to spend time with Gianni Gallucci, owner and chef of Zero Ottantuno—a mobile catering service in Chicago, at Roberts Shooting Preserve in Eygyt, Georgia. Gianni spent the afternoon...
Filed In: Chef + Plate
Gianni Gallucci, owner of mobile catering service, Zero Ottantuno says, “My parents made a lot of sacrifices early on to ensure that their Italian culture stayed with us.” He continues, “When we...
