Anyone with the faintest idea how Greenglass smokes his sturgeon to get that moist, I would love to hear from You. I catch sturgeon in Oregon, but can not get even close to the moist stuff Greenglass sells. Please reply to email@example.com.
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.