There used to be a place in little Tokyo that served kamameshi, sort of a steamed box of rice with oysters, or vegetables or meat. The place closed down after the '94 earthquake. Any suggestions downtown or anywhere else for that matter?
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.
9 Chef-Approved Thanksgiving Shortcuts That Will Save You Time