Ian Anderson 3 p.m., April 23
What the Chef Eats
Vodka penne from Coronado's Rhinoceros, spicy chicken from Fifth and Hawthorn, tortilla soup from Johnny Mac's, jambalaya from Jamroc, orrecchiette from Arrividerci, cilantro tuna from Onami
Penne a la Vodka We created this recipe here in the restaurant a long time ago and it is our most popular dish. We get calls from people who want this recipe to serve at ...
Recipe by executive chef/owner, Khan’s Cave
Mark Sun opened Khan’s Cave after he realized he couldn’t stay out of the kitchen on a Friday night.
Stephanie O’Mary-Berwald’s halibut ceviche recipe speaks for itself.
Recipe by Cliff Pleau, culinary director, Seasons 52 My earliest memory of wanting to be a chef was when I was about four years old. I was still sucking my thumb and my dad was ...
Recipe by Jack Fisher, Executive Pastry Chef, Urban Kitchen Group
Cucina Urbana pastry chef Jack Fisher used to work on the savory side.
Joe Burns of Waters Fine Foods offers up a red velvet cheesecake with chocolate ganache.
Recipe by Donald Lockhart, Executive Chef, Cusp Dining & Drinks
Chef Donald Lockhart’s recipe for caramelized pear salad.
Recipe by Ryan Studebaker, Executive Chef, Gingham
Interview with Chef Ryan Studebaker, at the intersection of Southern and French.