FOOD & WINE 30 Minute Recipe
Trummer’s toque Clayton Miller claims to be a sucker for cold soups—“tomato, watermelon, cucumber, carrot and so on!” he says of some of his favorite produce to put on ice.
Though most folks tend to love Market Salamander sandwiches just the way they are, chef Vaughn Skaggs saw fit to weave some seasonal flourish into their classic Caprese.
Evo Bistro toque Driss Zahidi fondly recalls racing home to devour his mother’s squash and lamb collaboration. “You [could] get the smell of the squash from outside,” he says of the iconic summer dish.
Crispy Rockfish with Clam and Sweet Corn Chowder
Ayrshire Farm toque Rob Townsend has no problem working with Swiss chard, but does insist on setting the record straight. “The only thing I know is that Sicily was one of the first places to grow Swiss chard,” he says of the leafy green also known as Sicilian beet.
Tallula toque Barry Koslow recalls sending out his fair share of ham-wrapped veal and chicken dishes years ago, but has always wanted to put his own stamp on the Italian specialty knows as saltimbocca.
“I usually make these … for get-togethers with friends during the cold months,” Peruvian toque Ismael Otarola says of the savory-sweet treats he dispenses with great joy
3 Bar & Grill toque Brian Robinson doesn’t mind a dip in the mercury—so long as he’s got heady beers and a warm stove at the ready. “Hearty meals and dark beer just seem right,” Robinson says.
“I was not a big fan of potatoes … but it was always there on the table,” Dishes of India general manager Gophal Bhatt admitted of his father’s—DoI executive chef Ramanand Bhatt’s…
Kyle Snyder once ambushed wife Rebecca with lunch pals. “I opened the front door to 10 Marines plus guests,” she said. One buddy was a Thai native who shared some family secrets. “I love the sweeter flavor of bison and think it goes well with most Asian dishes,” Snyder suggests.