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.
Fancy Hefeweizen Pouring
An upside-down bottle helps with the perfect pour.
How to Pour a Black and Tan
In this video, Lisa Lavery of CHOW.com shows you how to pour a velvety, perfectly layered Black and Tan.
How to Pour Even Servings of Wine
Wine writer Anthony Giglio explains a simple counting trick to make sure all of your dinner guests get their fair share.