FILED IN: Chef + Plate
Filed In: Chef, Chef + Plate, Culinary, Experience, Quail, Recipe, Toasting the Hunt
Chef Dean Fearing, owner and chef of Fearing’s says of his Dallas restaurant, “Texas cuisine without borders. Our mainstay is definitely a strong Texas cuisine with bold flavors, but I love Asian,...
Filed In: Chef, Chef + Plate, Culinary, Experience, Toasting the Hunt
Chef Dean Fearing of Fearing’s Restaurant in the Dallas Ritz Carlton describes his menu as “Texas cuisine without borders,” as the many fantastic selections and flavors surprise and delight gues...
Filed In: Chef + Plate, People
Known as The Sporting Chef, Leysath has traveled the world with a gun in one hand and a carving knife in the other. His culinary ascension has been remarkable. His early work managing and owning resta...
Filed In: Chef + Plate
Chef Sean Finley says: “I’m fortunate to have several very talented sous chefs who work with me in our kitchens. ...
Filed In: Chef + Plate, Quail, Recipe, Toasting the Hunt
Gamebird breasts can be prepared by gently pounding them with a meat mallet to make cutlets. With a cutlet, you make an even piece of meat. Anytime you cook a game bird, think about the shape of what ...
Filed In: Chef + Plate, Experience, Food, Recipe, Restaurant, Toasting the Hunt
Says Chef Sean Brock: “Quail graces many a table in the South....
Filed In: Chef + Plate, Experience, Food, Recipe, Restaurant, Toasting the Hunt
When it comes to his cooking values and principles, Rob McDaniel is a chef one could consider a modernist and a traditionalist. ...
Filed In: Chef + Plate, Food, Restaurant, Toasting the Hunt
On the door leading into the kitchen of California’s The Restaurant at Meadowood are the words, “He that would eat the Fruit must climb the Tree,” an adage that could......
Filed In: Chef + Plate, Food, Restaurant, Toasting the Hunt
Chef Joseph Lenn grew up with a love of home-cooked meals served at the tables of his mom and granny in the foothills of East Tennessee’s Great Smoky Mountains. He’s......
