Acclaimed Chef Stephen Wambach Finds an Oasis in the Coachella Valley The first thing I notice about Stephen Wambach when I interview him is that he smiles. He smiles a lot. It’s not just a polite smile that chefs give during interviews to appear engaged, either. It’s the type of wide grin that, every time
A couple of years ago, I stumbled upon an anecdote from a Las Vegas chef, regarding the Pixar movie “Ratatouille.” He organized a weeknight field trip to a local cinema with 40 to 50 fellow chefs to catch the last showing of the flick on a Tuesday night, after all the serious dining patrons had
It’s about fifteen minutes to midnight on a hot August night. I’m in front of my computer screen and fading fast, despite my best efforts to stay engaged. This isn’t easy, especially since I slept like garbage the night before. Nobody’s updating their social media feed, probably because they’re all in bed like I should.
Last Friday, the 9th U.S. Circuit Court of Appeals said California was once again free to enforce a ban on foie gras. PETA rejoiced. Chefs bristled in anger. The news came so abruptly, it felt like an end-of-the-week data dump. Its swiftness caught Michelin-star chef Josiah Citrin of Santa Monica’s Melisse off-guard, and it also
There’s a problem with first posts to any content-driven website, be it a blog, online magazine, or whatever its readers call it on their end. The first paragraph, like the one you’re reading now, doesn’t tell you jack about what follows, what to expect, or anything useful that a reader may be able to glean