Bret Anthony Johnston’s outward appearance oozes fiction writer. You see his thick-rimmed glasses and often solemn photos and you think, Yup, this is what they’re all like. But Johnston (whose name sounds a little like a member of a boy band, doesn’t it?) is so much more than the scarf-wearing stereotype you might associate with the typical writer.
Tag: john besh
Chefs Steven McHugh and Michael Gulotta on Cured, MOPHO, and life in the kitchen with Chef John Besh
The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
And, here it is, folks. The last week of the year. A time for introspection. A time of reflection. A time to open that bottle of wine you’ve been coveting all year. It’s been a long year – for many – both personally and professionally, and I’m feeling all hopeful that the new year will […]
All week long, Tales of the Cocktail is an unending parade of events, seminars, tasting rooms, and competitions. What does it take to pull it all off? A small army of volunteers, TOTC Cocktail Apprentices, bartenders, brand reps, and ambassadors put in the hard work to get scheduled coordinated, drinks slung, and the messy aftermath […]
Amid the hustle and bustle of New York’s already hopping food scene, chefs, restaurateurs, and media descended on the Upper East Side last night to celebrate the announcement of Food & Wine’s annual Best New Chefs. Hosted at the beautiful Bohemian National Hall, Best New Chef alumni, including Tom Colicchio, Missy Robbins, and Jonathan Benno, […]
It is always my privilege to speak with the chefs I interview for Daily Blender. Men and women of all ages who have fallen in love with the kitchen, worked hard to hone their craft, worked tirelessly behind the knife through injury, defeat, hardship, on the path to success. It is an industry of trial, […]
On Saturday, after a day of snowboarding instruction (peppered with a few beginner tumbles), it was time for the weekend’s pièce de résistance, the Grand Tasting. Joining my fellow press mates, as well as the hotel’s management staff and members of the Bon Appetit team, we made our way the ballroom of the spectacular Ritz-Carlton […]
After my first visit to the Vail/Beaver Creek area last August to cover the Beaver Creek Wine & Spirits Festival, I was thrilled to be invited by the fantastic folks at Vail Resorts and the Ritz-Carlton Bachelor Gulch to cover the 2011 Beaver Creek Master Chef Classic, presented by Bon Appetit Magazine. Often choosing sun […]
Part of the fun each year on Daily Blender is the chance to check out new food and wine happenings around the country. Here in 2011, in addition to my yearly musts, like Aspen and New York, I’ll be venturing to a few events I have yet to visit, starting with next week’s Beaver Creek […]
The official first day of the Food & Wine Classic in Aspen started a bit different for me than many of the other food and wine festivals I’ve attended. Uniquely, Aspen offers opportunities for restaurateurs, chefs, managers, and owners to attend sessions dedicated to furthering business operations through their American Express Restaurant Trade Program. Now […]
When I arrived in Aspen this year, the weather greeted me with a big smile and a warm hug, with sun shining across the flourishing green mountains. In what I consider to be icing on a year of cake, I was thrilled to be invited back to the picturesque Colorado town to cover the 2010 […]
During my visit to San Antonio, I had a chance to talk with Chef Steven McHugh while hitting the booths at the New World Wine & Food Festival Grand Tasting. McHugh, the executive chef at John Besh’s New Orleans restaurant Lüke, recently relocated to the San Antonio area to begin the development of a new […]