“I love the Hatch and want to extend to your readers a free iPhone or iPad edition of my of my book, “How to Cook Everything,” writes author and NYTimes recipe authority Mark Bittman in a message to Hatch HQ. Well, ...
Tiffanee Ellman sends word to the Hatch that she and her partners at Oak have hired a new chef to replace Jason Maddy, who decamped last month. “Oak is pleased to announce the arrival of its new Executive Chef, Richard Gras,” writes ...
Pecan Lodge queen Diane Fourton, Linda Natera and chef Andre Natera Pecan Lodge brought Lurlene and smoked some of their awesome beef ribs Jennifer Cheninis (Culture Map editor) is a tireless supporter of Cafe Momentum — and of Jack Perkins, ...
Jonathan Rivera’s peach chimichurri salsa over prime steaks We have a lot of peaches at Hatch HQ. And steak. Really good peaches and really good steak. But how to combine the two into a George Castanza dish of bliss? Jonathan Rivera, the chef ...
slow roasted achiote pork shoulder, avocado crema, grilled pineapple, queso fresco, fresh cilantro and pickled red onions John Franke, the top taco at Velvet Taco, sends word that Velvet Taco will be honoring the memory and contributions of ...
Gambino Acosta (source: frugeseafood.com) When the Old Parkland site reopens as an ultraluxe collection of office spaces on July 1, the rehabbed compound will have a restaurant run by a chef with an equally luxe resume: Gabino Acosta. An insider ...
Dean Fearing apparently doesn’t sleep much, but then neither does Eric Dreyer, his executive chef. The two top toques at Fearing’s at the Ritz-Carlton in Dallas has been busy writing yet another cookbook, “Dean ...