by | Jul 12, 2013 1:29 pm | Comments (1)
Huang Xin Yu scooped up a sea bass – head, tail, and all. Its flesh bore deep cuts, marked in the skin to absorb the chef’s signature red soybean sauce. A wok flared with bubbles as Huang placed the fish into its new sea of oil.
by | May 13, 2013 12:00 pm | Comments (2)
Jose Luis Palacios pulled a breaded chicken breast filet out of the refrigerator and slipped it into bubbling hot oil to start a “chicken parmesan” sandwich. But he didn’t reach next for the parmesan, or the mozzerella, or even the marinara sauce. He pulled out queso fresco, avocado, and homemade chipotle salsa.
by | Jan 14, 2013 12:21 pm | Comments (0)
A SWAT truck pulled up outside a downtown courthouse. Donald Henick pulled out the heavy artillery — beets and alfalfa sprouts for a foodie invasion.
Continue reading ‘Outside Court, Extrovert Cooks Up A Slider’
by | Sep 5, 2012 12:02 pm | Comments (3)
Allan Appel Photo
Hardy & Spruill prepare New Haven’s newest invention.
Corey Spruill quickly seared both sides of an all-beef dog, then waited five minutes for sweat to begin beading the flanks. The final act of creation: ladling on creamy macaroni and cheese.
by | Jul 16, 2012 12:23 pm | Comments (8)
Nicolás Medina Mora Pérez Photo
Steven Ross rolled a piece of salmon on a mixture of spices he inherited from his grandmother. He then placed the fish on a red-hot skillet filled with molten butter and sizzling vegetable oil.
The smell of the South filled his Congress Avenue kitchen. The end result wouldn’t have been out of place in a high-end downtown restaurant, including the one where he got his chops.
by | Jun 25, 2012 4:04 pm | Comments (1)
Nicolás Medina Mora Photo
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While the corn tortillas cooled off by the frier, Facundo Xicohtencatl stirred the thick green salsa in the saucepan. He was keeping alive a revolutionary tradition from south of the border.
by | Mar 16, 2012 12:02 pm | Comments (0)
Steam curled upward from a vat of boiling broth and the scent of spicy meats filled the air while Kim Apiwat rummaged through a cooler of ingredients nearby.
by | Mar 2, 2012 11:56 am | Comments (2)
Edgar Cova pressed several golden patties onto the griddle and pointed with his spatula to the center of one, slightly melted and sizzling.
“That’s the cheese. This,” he said, waving his spatula around the rest of the patty, “all this is the fresh corn.”
by | Feb 15, 2012 12:58 pm | Comments (0)
The 5‑year-old cook’s helper grabbed a small ramekin of salt and prodded the slab of raw, pink-skinned meat.
“This is the rabbit,” said Massimo Lopez-Sincavage. “But don’t worry, it’s not a real rabbit,” he said. Meaning: It wasn’t anybody’s pet.
Continue reading ‘“What Are We Going To Do With The Rabbit?”’
by | Feb 9, 2012 1:13 pm | Comments (0)
Tadahiro Hayasaka was behind the grill juggling thick-cut, sizzling plantains, simmering black beans and a savory grilled flank steak with ease. Not noodles.
by | Aug 15, 2011 11:34 am | Comments (1)
“The dish is supposed to be from Spain,” Benito Vidal said. “But we changed it a little bit.”
by | Jul 27, 2011 11:44 am | Comments (7)
He began with butternut squash. He ended with a squirt of sunflower cilantro pesto and a maple balsamic flourish. In between, Pankaj Pradhan built a polenta that can startle even an Italian-American-cuisine hotspot like New Haven.
Continue reading ‘Fusion Wizard Concocts Cornmeal Masterpiece’
by | Jul 14, 2011 11:06 am | Comments (13)
The rainbow Swiss chard was grown nearby. Master chef Denise Appel found it at a farmers market by the Green — and by the next night had it stemmed, cooked, squeezed of water, chopped fine, and added to a distinctive lasagna served at a restaurant two blocks away.
Continue reading ‘Farmers Market Find Leads To Ultimate Lasgna’
by | Dec 4, 2009 8:46 am | Comments (7)
Just over a week after opening a new restaurant on High Street, Chef Franco Gonzalez served Penelope Curtis her first ever arepa.
Continue reading ‘Ay Salsa!: Ex-Roomba Chef Makes Arepa To Go’