In last week’s two-part interview with Philippe Ruiz, executive chef of the Biltmore’s Palme d’Or and all around nice guy, the James Beard Award nominee described his food as “simple, classic/modern, ...
Poached fish fillets are elevated with a bold puttanesca sauce made from anchovies, olives, and capers, perfect for serving ...
In this week’s Chef and Tell interview, Mark Monette, the executive chef/partner of the Flagstaff House, sounds off on sharing kitchen space with Thomas Keller, turning fifty and doing double duty at ...
Despite distribution hurdles and an expensive retail price, halibut remains the star of a fish sandwich offered at one particular Utah fast food chain.
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