Scoop Local

Tyler Malek, Head Ice Cream Maker of Salt & Straw, Shares the Backstory Behind the Company's Unique Flavor Creation Process

Written by: Madelyn Gagnon

Like many great chefs hailing the virtues of farm-to-table cuisine, Tyler Malek, Head Ice Cream Maker at Portland-based ice cream company Salt & Straw, constrains his flavor palette to utilize artisanal ingredients local to each of its 15 locations—so much so that you’ll never see more than three of the same flavors from one shop […]

Read

Pintxos Please

Spain's Marqués de Riscal Winery Collaborates with Donostia in NYC on a Basque-Inspired Tasting Menu

Written by: Madelyn Gagnon

The cuisine at New York’s Donostia brings España to the Big Apple: By specializing in pintxos, which hail from Basque region, the restaurant seeks to highlight traditional flavors and cooking techniques from northern Spain. Often categorized with tapas, pintxos follow a different serving process: According to José Luís Muguiro Jr., Brand Ambassador for Spanish winery […]

Read

A New Cherry Heyday

Wisconsin's Stalwart Growers Reinvent the Fruit as a Form of Craft Agriculture

Written by: Elyse Glickman

The evolution of cottage industries into large-scale commercial movements has defined the American economy since its inception, yet the emergence of craft beers, craft spirits, and farmers markets from coast to coast underscores exactly why the former seem to be back in full force. With the uniformity that comes from mass production, is it surprising […]

Read

The Truth Behind True Salmon

Matt Stein of King's Seafood Gives a Crash Course on Our Country's Favorite Fish

Written by: Madelyn Gagnon

Salmon may reign supreme in American seafood cuisine, yet many of its professed fans are unaware not every catch can actually be classified as a “true salmon.” This unexpected fact was among the revelations shared at a recent L.A. salmon tasting led by Matt Stein, Chief Seafood Officer of California-based King’s Seafood Company. In addition […]

Read

Meet the Chef with Michael Reed

Chef Michael Reed of Viviane in Beverly Hills, CA

Written by: Madelyn Gagnon

Like many chefs, Michael Reed’s passion for cooking stems from eating home-cooked meals nightly with his family. Considering he spent his formative years in a farming community in Ventura County, California, it’s fitting he now channels his appreciation for local produce into his dishes at his restaurant, Viviane, at The Avalon Hotel in Beverly Hills. […]

Read

Noshing Through Napa Valley

A Gourmand's Guide to the Best Bites in Wine Country

Written by: Melissa Marrapese

Napa Valley is home to world-class wines, breathtaking vineyards, and a host of talented chefs and restaurateurs. Dining experiences range from Michelin-starred restaurants to casual, less-pricey venues in what has become one of the most sought-after food hotspots in the country. The culinary landscape in Napa Valley is exploding, with top-notch chefs using locally sourced […]

Read

Meet the Chef with Jill Vedaa

Chef Jill Vedaa of Salt+, Lakewood, OH

Written by: Kate Newton

Good things came in threes this year for Jill Vedaa, Co-Owner/Executive Chef at Salt+ in Lakewood, Ohio: In addition to seeing her acclaimed bistro make the cut for Cleveland Magazine’s “25 Best Restaurants” list in May, Vedaa was named a semifinalist for Best Chef: Great Lakes by the James Beard Foundation and emerged victorious on […]

Read

Taking Root with Lou Preston

Owner of Preston Farm and Winery, Dry Creek Valley, Sonoma County, CA

Written by: Chelsea Kurnick

AFTER FOUR DECADES OF FARMING, raising livestock and making wine, Lou Preston can barely remember his former life as an accountant. He blends into the field, with his un-groomed beard, weathered sun hat and vegetable oil–powered Mercedes (license plate: Vedgy). As a teenager, his father invested in a farm near Healdsburg, CA, but it was […]

Read

From Sicily to Naples, Florida

Chef Vincenzo Betulia of Osteria Tulia Leads a Farm-to-Table Revolution in the Sunshine State

Written by: Madelyn Gagnon

Move over, Florida oranges: There’s a new crop in town. The state harbors nearly 32,000 acres of tomato fields, yet many are unaware Florida also grows the largest amount of fresh-market tomatoes in the U.S. The largest tomato producer across the pond in Europe, naturally, is Italy, so it makes sense that Sicilian-born chef Vincenzo […]

Read