So, I often get a craving for that sweet, rich, strongly anise broth that Golden Flower on Jackson in SF Chinatown has. I've tried quite a number of the pho places in Oakland/Berkeley, but have been disappointed. Any recommendations?
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.