"There’s just so much that creates inspiration, and there are always new things to learn. Right now, I’m really drawn to home cooking: traditional, ethnic home cooking, things that restaurants [...]
Chef Andy Schumacher has steadily worked to build the crucial element of trust with his clientele in Cedar Rapids, with experimental flavors and ingredient combinations.
“Trying to make people happy seems so easy to do, whether you’re a doctor or lawyer, a cook or food writer. Your end goal is to shed light on what interests you. And in turn, you’re giving people [...]
Bob Bernstein of Nashville’s Bongo Productions remembers a customer coming to one of his restaurant/coffee shop hybrids and saying, “This place is great—you should franchise it.” Bernstein [...]
“We give customers 110 percent authentic Peruvian food,” Abdalla says. It is his belief that their commitment to authenticity has had an impact, paving the way for the Fairview Lounge’s popularity.
Chef David Kirkland, formerly of Café Osage, is putting down roots of his own in a new restaurant space, in addition to consulting at the Contemporary Art Museum St. Louis’ café and running his [...]
Scotland’s favorite son, dubbed the "Ploughman’s Poet," is remembered each year with Burns Night, which includes suppers, poetry, music, and of course, whiskey.