A question for those knowledgeable of German beers: among beers imported to the U.S., which are the best examples of classic German styles such as pilsner, hefeweissen, dunkel, dopplebock, or others. Thanks for your suggestions.
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.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.