Does any one remember the name of the restaurant on the top floor of the St. Francis Hotel? This is around the late 1970's-early 80's. I remember they had a dress code (men had to wear jackets) and the food was really good.
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 Kim Alter—now of Plum, formerly of Haven, in Oakland, California—stands up for how much food actually costs, yo.
This sweet snack utilizes a classic Easter candy to create a fun riff on a classic Easter appetizer. The filling for these “deviled eggs” consists of the Cadbury cream center mixed with cream cheese and freshly whipped cream.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.