(01:23)
Quality Food Starts with Superior Ingredients
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
(00:39)
How to Tell the Age of an Egg
(00:50)
How to Make an Apple Galette with Vanilla Yogurt Drizzle
This delicious dessert is the perfect way to use those plentiful fall apples. Topped with a vanilla yogurt drizzle, this easy galette recipe is reminiscent of the perfect apple pie.
(01:34)
Hungry Yet - Trois Familia
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
(00:57)
Dinosaur Eggs Oatmeal
Because life is too short not to be a kid sometimes.
Halloween