This Sunday I've got to take a coworker out to breakfast (not brunch) somewhere convenient between her hotel near University Village and SeacTac airport . . . I don't eat breakfast out, so I have no idea what's good and open by 9 am . . . Help!
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.
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