You'll want to make sure the spices have bloomed and the vegetables are cooked down first.
His years in the American South show up, too, in the flaky biscuits standing in for pancakes in his Peking duck.Tien has devised a highly personal, individualized style of cooking that's as hard to categorize as it is to forget.
But then again, why would you want to?.Katianna Hong—The Charter Oak, St. Helena, California."We share our garden with Meadowood, and we have that same mentality of trying to highlight seasonal ingredients.
We want to have technique in there, but in a subtle way that allows for a really fun, celebratory, shared dining experience.".Katianna Hong is intense.
She was a competitive gymnast until the age of 15, so the discipline of professional kitchens held a certain familiar allure.
Nineteen years later, she still hasn't lost her game face.He served the delicate, sticky oxtails over curry-spiced Carolina rice grits, conjuring flavors of West Africa, the Caribbean, and the American South while also paying homage to Milan..
In my eight years of guest judging on., I’ve tasted many exceptional dishes, including Melissa King’s plum sauce-lacquered quail and Buddha Lo’s blue lobster with squash and curry bisque.
However, I can’t remember another dish that combined such skillful mastery of technique as Epps’, which layered flavor, texture, and storytelling.With the cameras and lights trained on him, he transformed humble oxtail and rice, symbolic foods of struggle and uplift, into a regal dish.. Tristen Epps..
(Editor: Popular Doorbells)