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 Brian Fernando of San Francisco's 1601 Bar & Kitchen, discusses whether his food is "authentic enough," defends his use of kale at his restaurant, and talks pricing.
There’s no better feeling than having dinner done by the time you get home. While the chicken becomes fall-apart tender, briny capers, crushed red pepper, and garlic infuse the tomatoes for a robust marinara sauce.