Mostly, our Advisory Board was positive about what they are seeing—and eating—in local restaurants. But, the panel members did have a few bones to pick. “One of the negative trends we are seeing is pricing,” said Alan Dietrich. “We are seeing prices that are exceeding what the town would really like to pay for going […]
Restaurant Guide
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Restaurant of the Year 2015
Trattoria Sbandati
Juri Sbandati did not dream about growing up to be a chef, and he really had no dreams of moving to America. He grew up in Italy, and it is that distinctly Italian childhood—and, moreover, his self-admitted stubbornness to concede to America influences—that makes Sbandati such a pure ambassador for the country’s food and lifestyle. […]
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Rookie(s) of the Year 2015
Stihl Whiskey Bar and Next Level Burger
STIHL WHISKEY BAR Call us indecisive. Or, as we prefer, say we found a yin to the yang for this year’s Rookie of the Year choice. We simply could not choose between two strong entries—each is so different and stands out for different reasons—that we are selecting both the vegan “burger” joint, Next Level Burger, […]
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Trending: Brussels Sprouts
Steven Draheim, Chef/Owner, Barrio
Brussels sprouts have gotten a bad rap over the years, evoking an image of a scornful mother standing over her tearful children as they finish their Brussels sprouts before going outside to play. It’s time to shake off this misconception and take a closer look at this fascinating little vegetable. “What I like about Brussels […]
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Trending: Figs
John Gurnee, Executive Chef, Drake
Figs are unique and versatile, with a flavor that differs widely depending on the variety. They are grown in the hot and dry climate of the Central Valley of California, and unlike most fruits and vegetables, have a small seasonal window and a very short shelf life. As for flavor, John Gurnee, executive chef at […]
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Trending: Pickled Foods
Jeff Hunt, Executive Chef & Co-owner
Jeff Hunt, Spork’s executive chef and co-owner, has a love for all things pickled. “We love pickles of all types at the restaurant,” affirms Hunt—and with a primary focus on fermented pickles, quick pickles, and vinegar pickles, that love is evident throughout the flavorful dishes on Spork’s menu. Korean-style fermented pickles, known as kimchi, commonly […]
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Trending: Smoked Meat
Ted Nakato, Co-owner, Pono Farm
From the smoky pits of Southern barbecue to gristly Montreal kosher delis, smoked meat is more than a method of preserving food, but a way of sharing a culture of flavor. “People love smoked meat because it adds great flavor to numerous dishes and allows chefs and eateries from different regions to put their own […]
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Trending: Avocado
Bethlyn Rider, Chef and Owner, Global Fusion
With minimal menus and low-overhead, food trucks live by the maxim that less is more, and a certain versatility that can respond quickly to trends, This is certainly the case with Bethlyn Rider’s Global Fusion Food Truck, which is currently making inspired use of the humble avocado. “I tend to go for ingredients that have […]