“We’ll have head cheese at Olivéa on Friday — I expect to see you there,” summoned the e-mail. The note, short and to the point, was from John Broening, executive chef at Duo and Olivéa — the former a ...

A perfect gathering at Bungalow 626. (Creative Services Catering & Bungalow 626 photo) After John Savage graduated from the culinary arts program at Santa Barbara City College in 1995, he didn’t take ...

Roasted carrot hummus is a sweet and creamy dip made from roasted carrots, chickpeas, tahini, garlic, lemon juice, and olive oil. It pairs well with pita bread and a variety of vegetables. You can add ...

Here’s one way you can tell that the Michelin Guide, of those famous Michelin Star ratings, is finally in New Orleans: restaurants that have always been ambitious are upping the ante, and polishing ...

The Burnt Chef Project is a not-for-profit social enterprise operating with hospitality to challenge mental health stigma while creating a healthier, happier, hospitality profession.

Chef John Thomas, or JT as he is known to his friends, appears to be a happy-go-lucky type of guy. The former executive chef at Tryst, he replaced his mentor, Nick Morforgen, who stepped down as ...