(01:51)
VIP
Helllllloooo, red carpet. When you’re a special person, you get a super slick, international spy code-name from the kitchen. (Note: this message will self-destruct immediately after viewing.)
(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.
(00:57)
Tequila-Spiked Watermelon
Have a shot of tequila with your watermelon this summer and kill two birds with one stone.
(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.
(07:42)
Chef Jason Stratton of Spinasse, Artusi, Aragona
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
4th of July