1. Allen & Alinea

    12:37

    from FoodieTV / Added

    662 Plays / / 1 Comment

    When Allen Hemberger dined at Grant Achatz’s pioneering Alinea restaurant in Chicago in 2008, he had no idea it would set him off on a 5 year odyssey to the heart of modernist cuisine — a journey on which he would lose and then rediscover his creative confidence. Directed by Dan Addelson: http://www.danaddelson.com

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    • Chef Ron Suhanosky Interview - Table For...

      03:29

      from The Bholdr / Added

      58 Plays / / 0 Comments

      Chef Ron Suhanosky, a James Beard Award recipient in 2010, explains to us that the art of culinary starts with the table, not recipes.

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      • Recap / The Food Event by Los Angeles Magazine

        01:07

        from Chat Chow TV / Added

        As Angeleno foodies, we've crawled all over the sprawl that is our hometown, exploring the best bites our town has to offer. Imagine our delight when we received invitations to the 8th annual "Food Event", hosted by Los Angeles Magazine, an event featuring dozens of our very favorite chefs and restaurants. It's as if we had a wish-list of all the chefs we'd love to sample in one day, and somehow still had our expectations exceeded. It was truly that grand of an event. It is of no surprise that this list of restaurants was hand-picked by Los Angeles Magazine's Lesley Suter, perhaps the top advocate L.A. has in bringing prominence to our great and varied food scene. Her articles exploring the cultures and cuisines all across the city have garnered nationwide attention, culminating in a James Beard award in 2012. And it was with this great anticipation that we and several hundred of our fellow foodies made the trek through the hills overlooking Malibu to Saddlerock Ranch, a picturesque venue with rolling vineyards and exotic animals. White tents dotted the perimeter, each housing one of forty restaurants and eateries. From the south, live music drifted in next to beer gardens serving Stella Artois and Shock Top. Also present were about 20 local vineyards and cellars touting their craft; I was pleasantly surprised by the Zinfandels offered from Santa Barbara's Cordon Winery. We tasted cocktails that played on your tongue with perfect fall flavors. But of course, at a gathering so aptly named "The Food Event", the food shone brightest. At a central tent, celebrity chefs held hourly cooking demonstrations using ingredients we usually leave to the pros; we caught Chef David LeFevre of Manhattan Beach Post as he showed the audience how to prepare sea urchin. At the tents, all hands were on deck as chefs and sous chefs churned out dozens of perfectly prepared bite-sized morsels of deliciousness. Chef Ricardo Zarate was all smiles as he presented some beautiful peruvian dishes for his restaurants, Mo-Chica and Picca. The preeminent chef himself, Wolfgang Puck, was on hand with his enduring restaurant, Spago, serving up a delicious hamachi-melon appetizer that had a fantastic texture on the tongue. Ice Cream Lab served up delicious freshly made ice cream, courtesy of a liquid-nitrogen powered cooler. Jon Shook and Vinny Dotolo's Son of a Gun took home top honors from the judging panel for their adventurous hamachi curdo dish. As the sun began to set over the vine-covered hills, you could see the joy on the faces of guests as they began to trickle out, some debating whether their stomach could handle just one more bite of LA's best eats. Others stopped to pose for pictures with camels and zebras on the way back to their cars. From the perfect weather, venue, food, and drinks, there is no doubt that Los Angeles Magazine's "The Food Event" is one of the finest foodie gatherings you'll find anywhere.

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        • CHEF

          05:06

          from Bryan Tucker / Added

          915 Plays / / 4 Comments

          A short documentary portrait of "Chef" Scott Carsberg and his wife Hyun-Joo Paek as they make the difficult decision to close their Seattle restaurant after being open for 20 years. The last night of service was 10/14/12. website: http://bisato.com

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          • The Innocents Abroad, Episode 5: State Bird Provisions

            11:30

            from Abbott & West Productions / Added

            1,094 Plays / / 0 Comments

            Today we take to you State Bird Provisions in San Francisco’s Western Addition neighborhood. Drawing on the bounty of surrounding farms and the Bay Area’s diverse immigrant population, the restaurant uses a dim-sum serving style, fusing local flavors and ingredients with spices from around the world. Chefs Stuart Brioza & Nicole Krasinski are the owners and masterminds behind the 2013 James Beard award winning restaurant. Join us as we explore the Bay Area scene and learn to make Stuart's trout with brown butter, mandarin, hazelnuts and garum, a Roman-style fermented fish sauce.

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            • A Songkran Dinner at Night + Market

              02:13

              from yourhighFIVE / Added

              177 Plays / / 0 Comments

              Music: The Generationals - When They Fight They Fight http://amzn.to/ZN7nIk

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              • Episode 4 - The Curious Adventures of Kirk Lombard - Salmon

                08:14

                from Dark Rye / Added

                See more at www.darkrye.com Follow us on Twitter www.twitter.com/darkryemag and Instagram www.instagram.com/darkryemag

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                • Takashi Yagihashi / Takashi

                  04:03

                  from Chat Chow TV / Added

                  A step inside Takashi, the brainchild of world-renowned Chef Takashi Yagihashi, and you’ll quickly realize that you’re not in Tokyo anymore, Toto. Chat Chow TV sat down with the long-standing favorite (and a Bravo TV Top Chef Masters contender) at his eponymous restaurant in Chicago’s popular Bucktown. Chef Takashi has come full circle in his career, the culmination of which has led to the creation of this untraditional Japanese eatery. The chef’s foray into cooking started as a tale of necessity, helping out in the kitchen and washing dishes to make ends meet. After a move to Tokyo, Takashi realized he didn’t want to put out his culinary flame. Gathering skills as he went, Takashi trained in Tokyo and arrived in Chicago after he jumped on an opportunity to open two Japanese restaurants. “Then somehow I stayed,” Takashi recalls. And that’s when things got interesting. “I changed my direction. I had been cooking Japanese food but I changed to French cooking. So since then, I’ve been cooking, I think, more than 20 years I’ve been cooking French food.” It was this delicious change of direction that turned industry heads. Takashi was recognized for his innovative Japanese-French inventions with a coveted James Beard Award during his tenure at Tribute in Detroit. His Chicago establishment ventures back to Takashi’s Japanese roots. Its unique appeal stems from the Japanese tasting menu, referred to as Kaiseki. Expect customary dishes with uncustomary ingredients, like the Japanese steamed egg custard with seared foie gras, Matsutake mushroom and shrimp. Watch the video above to see what makes Takashi’s succulent twist on Japanese so award winning (and why he’s just a delightful chef in general). Kampai!

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                  • A Culinary Time-Out with Chef Paul Qui

                    06:17

                    from Rightfrog Productions / Added

                    Perception plays a big part in how you eat. Top Chef and James Beard Award winning chef Paul Qui takes you inside his East Side King Grackle food truck to plate a couple dishes on their regular disposable plates and then to take that same food and put it on the fancy white plates used in restaurants. Paul cooks two dishes, the Foie Gras Sando and the Uzura Don (Hill Country Quail served over rice).

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                    • Episode 3, Off the Grid - The Curious Adventures of Kirk Lombard

                      07:22

                      from Dark Rye / Added

                      Our own forager of San Francisco, Kirk Lombard, has no luck at sea but wins with weeds. Take a wander with the fantastic Sergei Boutenko for chickweed and dandelion bounty in a glass. Bottoms up! See more at www.darkrye.com Follow us on Twitter www.twitter.com/darkryemag and Instagram www.instagram.com/darkryemag

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