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.
How to Pit Olives
This method for removing the pits from olives is an exercise in relativity: It wouldn't work with a peach. CHOW contributor Stephanie V.W. Lucianovic demonstrates.
Grilling with Lump Versus Briquette Charcoal
Which one's better?
How Much Charcoal to Use When Grilling
More burgers don't mean more charcoal.
How to Pit a Cherry with a Paper Clip
Have to pit a bunch of cherries, but don't own a cherry pitter? CHOW.com's Roxanne Webber shows you how to use a common household item to do the trick. For more info on alternate ways to pit a cherry, see these Chowhound discussions.
Chef Chris DiMinno - Clyde Common - Portland, Oregon
Chris DiMinno runs the kitchen at Clyde Common in Portland, Oregon. No small task considering that the “European style tavern” is packed during dinner and lunch, every day of the week. Focusing on farm-to-table dishes created with ingredients sourced as locally as possible, Chris and his team consistently serve up delicious dishes like pappardelle, sausage and leg of rabbit, baby carrots, tarragon, scapes, ricotta salata and off the charts snacks like truffled popcorn. No wonder people keep coming back. Chris was Hanging with Harris.
How to Pit a Plum in Under 10 Seconds
This technique for pitting plums from Spring Warren, author of The Quarter-Acre Farm, will come in handy when you need plums for pies, chutneys, tarts, or just eating!