Dishing

The ceremonial burning of a log on winter solstice (the year’s darkest day) or, for Christians, on Christmas Eve, is an ancient French tradition purported to date back to Vik... Read More

Dishing

Akiko’s Ray Lee takes artisan sushi to spectacular heights

By Susan Dyer Reynolds

A $6,000 super freezer; sous-vide monk fish liver; removing salmon eggs one by one — it might sound obsessive or even compulsive, but to Ray Lee, owner of Akiko’s Restauran... Read More

Dishing

Dishing with Chef Michael Rotondo

By Susan Dyer Reynolds

Like Kinch, who combines respect for ingredients with an unmatched innate culinary creativity at Manresa, Scott, who pioneered today's gourmet sandwich craze at Myth Café, and Huff, who blended his laid-back surfer style and strong Japanese influences to coax incredible depths of flavors from deceptively simple dishes, Michael Rotondo, the new chef at Parallel 37 in the Ritz-Carlton San Francisco, is a gifted cook with unique talent and style — something that, in a town known for its restaurants, is surprisingly rare.... Read More

Dishing

Dishing with Kelsey Nixon

By Susan Dyer Reynolds

How did you go from “final four” and “fan favorite” on The Next Food Network Star (Season 4) to your own show? I have no idea! I think it was a lot of hard ... Read More

Dishing

Bûche de Noël: 19th century French holiday cake makes a comeback

Akiko’s Ray Lee takes artisan sushi to spectacular heights

Dishing with Chef Michael Rotondo

Dishing with Kelsey Nixon

Download the Current Issue: December 2024