On the Dish
We’ve grown accustomed to dining with our phones (hey, phone eats first!). Chef Fabio Vivani has concocted an original new dessert. Get your cameras ready.
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Ko Sisters Seoul Food in Portland, OR offers Korean favorites on a stick because, says chef/owner Susie Song, “Why not make everything easy to eat on the go?”
The pandemic got this James Beard award winner thinking more about priorities and a balanced life. Now pastry chef Camille Cogswell has a big mountain project up her sleeve.
A motorcycle trip from Southeast Asia to Europe to Mali led this couple to throw their energy into a wood-fired pizza business. Residents of Carrboro, NC are the beneficiaries.
Restaurateur, Top Chef contestant and judge Dale Talde partnered with Tastemade for the ultimate summer grilling show: All Up In My Grill.
When the pandemic hit, two brothers-in-law decided to stop talking about starting a business together and actually do it. The result: Aliment Pasta Co, which originates from the Latin word alere, which means to nourish.
Working two jobs didn’t leave Brenda Ledezma a lot of time to sell her homemade cheesecakes. So she left them in a cooler in her garage for sale. Trust prevailed.
Ashleigh Ferran wanted to help restaurants hurt by the pandemic. So she started In Good Company, delivering fresh frozen chef-made meals to people’s doorsteps.
Two chefs want people to think about fermented products the same way they think about other groceries. The founders of Keepwell Vinegar say check the ingredients on your pantry items and consider those sourced from farms.
Chicken parm with sauce on the bottom is just one of Chef Daniele Uditi’s playful dishes. He also likes to use his aunt’s 60-year-old starter dough for his famous pizza crust.
How many chefs (and a sommelier) does it take to make a darned fine doughnut? Try three in Denver, who turned the pandemic blues into a pop-up success.
