Sugar and Spice and Everything Pumpkin

‘Tis the season for pumpkin spice, whether you like it or not. Taking over restaurant menus and grocery aisles, there’s no hiding from this ubiquitous flavor, a cultural phenomenon that has come to signal that fall has arrived. We think it best to face the incoming pumpkin spice invasion head-on – so we rounded upFIND OUT MORE |

Fodder for Thought | Week 25

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Eater tracks the decline of mid-level restaurant chains, Food Republic covers the best things you’ll learn in Restaurant School, and Bon Appetit explores Puerto Rican cuisine post-Maria. Bon Appetit | What WillFIND OUT MORE |

Chef of Chef Works: Luke Johnson

A fine dining extraordinaire, Chef Luke Johnson has made his mark in some of the most storied kitchens around the world, including mega-respected Alinea in Chicago and Los Angeles’ Melisse. Returning to San Diego, Chef Luke has a devoted fan base of foodie friends, so it was all the more exciting when craft distillery CutwaterFIND OUT MORE |

Fodder for Thought | Week 24

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Munchies makes the case for eating bird feathers, Olmsted traces its rise to the top of the NYC dining scene, and LA Time’s restaurant critic Johnathan Gold lists his top 101 eateriesFIND OUT MORE |

Chef of the Month: Chip Miller

Leaving the hoops to Jordan, Culinary Director Chip Miller spends his time searing up some epic meats at Chicago’s famed Michael Jordan’s Steakhouse. A pioneer in “steakmanship,” Chip’s kitchen ethos focuses on creating a personalized experience for each guest, while utilizing seasonal ingredients, pure bold flavors, and authentic hospitality that elevates the classic steakhouse experience,FIND OUT MORE |

Chef Works Mad Libs: Chef Massimo Capra

During our busy 2017 Catalog Shoot, we had a little extra time to sit down with celebrity chef and restaurant consultant, Chef Massimo Capra! Chalked full of wisdom and “food for thought”, Chef Capra has all the answers. Check out the October installment of your newest favorite series, Chef Mad Libs!

Fodder for Thought | Week 22

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, Plate Magazine explores the tools of the trade behind open-flame cooking, Bon Appetit breakdown shift drinks, and Anthony Bourdain sits down with Eater to chat about the magic that is Parts Unknown.FIND OUT MORE |

Chef of Chef Works: Fred Piehl

Inspired by his European Farm-to-Table upbringing and culinary training at Le Cordon Bleu Paris, Executive Chef and Owner Fred Piehl marries French cuisine with the bounty of San Diego in a way that is rustic, yet refined. Helming two restaurants next door to each other, Chef Piehl spends his nights jumping from his award-winning FrenchFIND OUT MORE |