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.
Max's Mistake and Accidental Cocktails
Welcome to the first episode of CHOW Happy Hour! Every Friday, shoot the breeze with world-famous bartender Martin Cate, of Smuggler's Cove in San Francisco, while he mixes you up a delicious cocktail. This week: the Max's Mistake, with gin and passion fruit syrup. Cheers!
Ever heard of pepper jelly? Of course you have. If you’re from the South, the answer is almost always, “Yes, and I love it.” Pepper jelly is a Southern-favorite preserve in jelly form—somewhere between a jam and a relish.