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.
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.
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?
While the weather may keep us wondering whether it's truly winter, one thing's for sure at Big Bowl. Executive Chef Marc Bernard's specials are big on taste and comfort.
