Kara Elder 7/30/22 Kara Elder 7/30/22

Foam Czech

Eric Larkin of Denver’s Cohesion Brewing Company breaks down the brewing, naming, and drinking culture of Czech-style Beer.

Team StarChefs 7/14/22 Team StarChefs 7/14/22

That Pho King Chicken Over Rice

Hainanese chicken rice and Halal-style chicken over rice collide at the Pho King Rapidos food truck in Denver.

Amelia Schwartz 6/18/22 Amelia Schwartz 6/18/22

Blueprint for a Layered Pastry

A break-down of The Catbird Seat Pastry Chef Ian Wismann-Horther’s hazelnut chocolate, raspberry, and mushroom dessert, one layer at a time.

Stephanie Gravalese 6/14/22 Stephanie Gravalese 6/14/22

Maximizing Ingredients at Audrey

Colby Rasavong and Elliot Silber work simultaneously to serve the last African runner peanuts to as many guests as possible.

Lizzie Takimoto 6/2/22 Lizzie Takimoto 6/2/22

Worth a Shot

Patrick Halloran reshapes classic cocktails into slurpable shooters at Henrietta Red in Nashville.

Kassie Porcaro 5/23/22 Kassie Porcaro 5/23/22

Un-Wined at The Catbird Seat

Beverage Director Cole Younger Just shares the hows and whys of his favorite non-alcoholic pairings.

Jackie Gutierrez-Jones 5/17/22 Jackie Gutierrez-Jones 5/17/22

The Path to Pithivier

An in-depth look at the process behind Chef Colin Shane’s squab pithivier at The Continental in Nashville.

Kassie Porcaro 5/16/22 Kassie Porcaro 5/16/22

The Produce at Hand

A stellar delivery of sweetpotatoes, winter citrus, and Ricotta Vecchio got Chef Mathew Meeker’s wheels turning.

Amelia Schwartz 5/12/22 Amelia Schwartz 5/12/22

Freshly Brewed Malabi

Pastry Chef Katie Fair transforms East Side Banh Mi’s toasted peanut rice milk coffee into a creamy coconut malabi.

Team StarChefs 5/9/22 Team StarChefs 5/9/22

Nashville Kitchen Notebook

An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Nashville.

Amelia Schwartz 5/2/22 Amelia Schwartz 5/2/22

The Incredible Squash

It’s a bird, it’s a plane, it’s… The Incredible Squash! In a world, where summer produce reigns supreme—one winter gourd is determined to cross the boundary between savory and sweet, be the star of the plate, and (maybe one day) save the universe!

Will Blunt 4/28/22 Will Blunt 4/28/22

The Presentation Playbook

Six restaurant professionals in Washington, D.C. share how they developed their distinct presentation styles.

Amelia Schwartz 4/25/22 Amelia Schwartz 4/25/22

Perfect Pairings

DMV sommeliers are pairing Malvasía Volcánica with kataifi and Cidrerie du Vulcain with daikon fritters. Check out some of our favorite pairings while on the ground in D.C., Maryland, and Virginia.