I am stumped as to a new and interesting carb side for grilled salmon. The traditional is some kind of rice dish but I would like to do something a little different. I have ideas for the veggies but not the carb. Any help would be appreciated!
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.
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.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
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.