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.
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential. Read more.
The Perfect Prawns
The LA Times's Russ Parsons lauds the salt-roasted spot prawns at Providence restaurant.
The Perfect Sazerac
The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.
The Perfect Salad
New York Times writer Kim Severson has chosen her perfect thing in San Francisco—drumroll please—the goat cheese salad at Chez Panisse.
The Perfect Tortilla
Evan Kleiman of KCRW's Good Food falls for flowers.
The Perfect Beer
Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.