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 […]

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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 […]

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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. […]

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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 […]

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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 […]

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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 […]

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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 […]

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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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Cheesy Romance

How Youssef Fakhouri Became L.A.'s Preeminent Vegan Cheesemaker

Written by: Jessie Birschbach

Necessity might typically be the mother of invention, but in the case of Youssef Fakhouri’s beloved vegan cheese, it’s love. Fakhouri, owner of dairy-free cheese shop Vromage in West Hollywood, began working in restaurants when he was 13, making pastries and chocolate, cooking and performing other tasks of the trade. After coming to America from […]

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