(03:42)
THE Spruce Omelet with Chef Anthony Strong
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.
(01:31)
DOGLAPSE
For those moments when you're pining for the ol' hot dog/ice cream sundae double whammy of your youth.
(04:11)
State Bird Provisions By the Numbers
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.
(03:09)
Started From - Umber Ahmad
Former investor banker Umber Ahmad recounts her road from Wall Street to running a bakery in the East Village.
(03:22)
Party Til You Die with Chef Matty Matheson
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.
(01:33)
"The biggest problem was the Frankenchicken."
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Kim Alter--now of Plum, formerly of Haven, in Oakland, California--stands up for how much food actually costs, yo.
4th of July