Chefs on Tour, Part II

Lloyd Sampling Just Picked Apples and Pears

Returning home and to the routines of a busy restaurant, our chefs have found time to share additional photos of our trip to Nichols Farms. Visiting the farm, for several chefs, reminded many of their youth on their own family farms and was the inspiration we needed to create the Million Dollar Dinner. Enjoy the pictures and stay tuned to learn more about the Million Dollar Dinner we created using produce grown on Nichols Farms.

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Chef's Blog

What a chef wants

Braised dishes - ingredients slow cooked for a long period - are some of the most delicious foods in any culture, especially Chinese. I'm not sure if people get braised dishes, so even though I love them, you won't see them on the regular menu.

But that's the challenge for most chefs - balancing the menu with foods you love to eat versus what everyone else wants. Lucky for me, we have a way of sharing with our guests the kinds of dishes that the majority may or may not clamor for, but for the minority that do, they're truly appreciated.

Lessons in dining

As we entrench ourselves into 2012 and ring in the Year of the Dragon, I'm thinking about the best dishes of 2011, and the takeaway from each one to ensure another 12 months of great food experiences.

FAQs for the Holiday Chef

Each year I am asked many of the same questions during the holidays, so I thought I would put it out there for you all to read. Many people are surprised when I say I cook on Thanksgiving Day, but of course I do—cooking is my passion, and I enjoy indulging my family and friends during the holidays. For me, cooking is a gift to be shared with the people you care for the most.

Q: Do you do all the cooking yourself on Thanksgiving?

I sure do.

Chefs on Tour, Part II

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Chef's Blog

What a chef wants

Lessons in dining

FAQs for the Holiday Chef

What's Happening

What's hot? The upcoming red hot valentine's day specials

Celebrate the Year of the Dragon

A delicious dose of comfort