Jon Shook and Vinny Dotolo’s Chicken Larb recipe is inspired by a popular Thai dish served at their first restaurant, animal in LA. In this episode of the "Makers Series," the chefs give the inside scoop on how to make the shockingly simple dish. What takes their chicken larb beyond ordinary is all of the boldly flavored yet perfectly balanced ingredients. And don’t let the complex textures of the larb fool you: This dish is easier to make than a burger—and after one bite, you might say it even tastes better too!
Do What's Right: DTLA Cheese's Maker Philosophy
There are many ways to characterize what it means to be a "Maker," and in this episode, Executive Chef Reed Herrick of DTLA Cheese in Los Angeles shares his philosophy behind turning passion into professional and personal satisfaction. To be a successful maker, he believes that a person has to have a certain level of focus, intensity, follow through, and finesse. Reed's dedication to being true to the ingredients featured in each of his dishes is proof that he embodies the CHOW Maker philosophy. Want to make Reed's Mushroom Melt and Raclette at home? Check out DTLA Cheese's recipes on CHOW.
Tips for Making Simple Pasta with Standout Flavor
This episode of the "Makers Series" features Lexus Culinary Ambassadors Jon Shook and Vinny Dotolo of LA’s famed animal, Son of a Gun, Trois Mec, and Petit Trois restaurants. They've partnered with Plated to share their tips for making an incredibly straightforward yet deeply flavorful pasta dish. What’s amazing about this dish is that it doesn’t have a lot of ingredients but still packs a punch. This recipe is just as easy as boiling a pot of water and opening a jar of sauce, but Jon and Vinny’s Orecchiette with Sausage, Brown Butter, and Sage goes beyond the ordinary and will impress even the most picky dinner guests.
This episode of the "Makers Series" features Lexus Culinary Ambassadors Jon Shook and Vinny Dotolo of LA’s famed animal, Son of a Gun, Trois Mec, and Petit Trois. Jon and Vinny have partnered with Plated to bring you a super-simple recipe that offers surprisingly complex flavors. Their tomato-braised Tunisian chicken thighs may taste like a dish that required a lot of heavy lifting, but the reality is, the spice combinations make an everyday dish exceptional by incorporating nuanced flavors into a straightforward recipe.
How Fresh Is Your Coffee?
We visit Café Devoción in Williamsburg, Brooklyn (NY) to learn about their unique sourcing model -
One that led them to be the first (and possibly still the only) farm-to-cup roaster, and coffee shop in the country.
This Chocolate Factory Will Make All Your Holiday Dreams Come True
Li-Lac is New York's oldest chocolate house, founded in 1923. Their production is still as artisanal as it was almost a century ago. During the holidays they create all kinds of custom molds and installations, beyond our Christmas dreams.
Learn the Art of Perfectly Scrambled Eggs with Eggslut
In this episode, we get a behind-the-scenes look at one of the most beloved (not to mention most Instagrammed) newcomers to LA’s dining scene. Eggslut co-owner and chef Alvin Cailan shares his secrets to making the silkiest scrambled eggs and building a perfectly balanced breakfast sandwich. He also credits the slew of purveyors whose artisanal products help elevate a simple sandwich to a dish that diners are willing to wait in line for day after day. Want to make Eggslut’s Fairfax egg sandwich at home? Check out Alvin’s recipe now.
The Makers video series for Chowhound is an up-close-and-personal look at some of the innovators in the craft-food revolution as they share techniques and tips for elevating food to the extraordinary. We’ll see their dishes, hear their stories, and glimpse their struggles. Then we'll take you into their kitchens, and show you how to re-create a handful of their dishes at home.