I am looking for a place in SF to bring a vegetarian friend who is very much into the brown liquor (whiskey, scotch, rye, etc.). Any thoughts on restaurants with good liquor selections as well as vegetarian options?
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.
Aquafaba, which is Latin for "water bean," is made from the cooking liquid of chickpeas. Who exactly decided to start whipping this stuff is unknown, but several bloggers and their attempts at using it made the internet sit up and take notice.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.