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 Cook Basic Beans with Steve Sando
Steve Sando, bean impresario behind Rancho Gordo, outlines the steps from beans in a bag to glorious pot o’ beans. Dried beans may not be fresh, per se, but the ones you're using shouldn’t be more than two years old. Soak them first, and then use the soaking water to cook them. A quick, hard boil followed by a long, slow simmer will get them cooked up right. (Click here for Steve's bean-cooking recipe.)
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.