Interview: chef Ilan Hall (The Gorbals + Knife Fight)
Ilan Hall graduated from the Culinary Institute of America, worked for some of the best chefs in New York City, and won Top Chef Season 2 before opening The Gorbals in 2009, delivering a...
Interview: chef Daniel Boulud
Lyon native Daniel Boulud has grown to become a culinary titan ever since migrating from France to New York in 1982. FOOD & WINE named him to their inaugural Best New Chef class in...
Murray’s Bagels Egg Sandwich (Dose of Vitamin P)
The Pomerantz brothers, two of New York’s leading bagel practitioners, both worked as Merrill Lynch executives before starting Murray’s Bagels in 1996. Adam Pomerantz continues to lead the charge in the West Village, and...
Interview: chef Thomas Keller
Thomas Keller, the iconic chef who helped redefine fine dining when he took over The French Laundry in downtown Yountville in 1994, is a busy man. His Thomas Keller Restaurant Group operates Bouchon Bistro...
Interview: Southern Tier Brewing co-founder Phin DeMink
Phin DeMink co-founded Southern Tier Brewing with Allen “Skip” Yahn in 2002 in upstate New York. On June 9, I met DeMink at the inaugural Firestone Walker Invitational Brew Fest, and he helped to...
Interview: Pastry chef Johnny Iuzzini (Part 1)
In many ways, Johnny Iuzzini has become the quintessential 21st Century pastry chef. He’s spent the past decade leading top tier departments for internationally renowned chefs Daniel Boulud and Jean Georges. The native (upstate)...
