My folks-- chowhounds the both of them and a true oenophile in my dad-- are coming to town and we are heading up to SB for a few days. Last time I was there I ate at the Wine Cask and at La Superica....anyone have 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.
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