Cooking with Cannabis

Elevating a Staple Soup to a Higher Plane

Written by: Abby Read

Nothing says fall like a good bowl of soup. This year, steer away from the tired combo of grilled cheese and tomato soup and instead dip your spoon into something a little leafier. In the recipes below, Chef Sebastian Carosi from the Pacific Northwest and the Bergin Hunt & Fish Club catering company shares his cannabis […]

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Meet the Chef with Larry Monaco

Executive Chef of Cast at the Viceroy in Santa Monica, CA

Written by: Jesse Hom-Dawson

WHEN YOU COME FROM AN ITALIAN FAMILY and grew up cooking with your grandma, it’s no surprise that you would decide being a chef was your destined career path. “I knew I wanted to be a chef from high school on, even though it wasn’t trendy back then to be one,” says Chef Larry Monaco, […]

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Meet the Chef with Sean McPaul

Chef Sean McPaul of High Street on Hudson, New York, NY

Written by: Jessie Birschbach

After graduating from college in 2014, Sean McPaul realized he missed the energy of working in restaurants as a teenager. So a few years later, he found himself earning yet another degree—this time from the prestigious Culinary Institute of America (CIA) in Hyde Park, New York. Both before and after leaving the CIA, McPaul has […]

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Meet the Chef with Ari Kolender

Chef Ari Kolender of Hayden in Culver City, CA

Written by: Mara Marski

ARI KOLENDER got his start in name drop–worthy kitchens like Los Angeles’ Providence, where he worked the line for five years before joining chef Jordan Khan’s restaurant Red Medicine as Chef de Cuisine. But after two years at the Beverly Hills powerhouse, Kolender returned to his native South Carolina. “I spent an incredible four years […]

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Hudson Valley Foie Gras

Hudson Valley Foie Gras

Ferndale, NY

Written by: Jesse Hom-Dawson

Creating a food product that is loved by millions of people and reviled by just as many can be a formidable task for some, but Hudson Valley Foie Gras gladly takes on the challenge. Back in 1982, before foie gras—specially fattened duck or goose liver—was a delicacy served in upscale restaurants across America, Izzy Yanay […]

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