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 |

How to Cook with Chicory

Kick the kale to the curb – Chicory is the new “it” vegetable gracing stock pots in kitchens around the world, and we’re here with the inside scoop to help you navigate this bittersweet and bodacious family of lettuce. What is chicory? Part of the salad family, chicories comprise those pleasantly bitter, multihued lettuces –FIND OUT MORE |

Apron Spotlight: The Galveston

The workhorse of our new collection, the heavyweight Galveston aprons were designed to last. And last and then last some more. Crafted using a vintage canvas that’s been treated with a waxed, antique-looking finish, the Galveston is one of our favorite new items for fall. For those looking for a primetime upgrade – look noFIND OUT MORE |

Fodder for Thought | Week 21

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, Tasting Table explores Austin’s all-lady Holly Roller restaurant, Eater goes inside the kitchen at Cote, and Restaurant Business dives into Hurricane Harvey’ effect on the culinary landscape of Houston. Tasting Table |FIND OUT MORE |