Liz Grossman
Editor at Plate
Writer, storyteller, Editor of @PlateMagazine and co-founder of @Between_Bites; https://t.co/YNtebaKcXR
Articles
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1 week ago |
plateonline.com | Liz Grossman
Chefs and Restaurants As operators brace for worsening supply chain issues and rising food costs this spring, utilizing the contents of your walk-in and dry storage is more important than ever before. James Beard Award-winning chef/author Rick Martínez created one of his best salsas by blending half-used avocado, soft poblanos, leftover peppers, and cilantro. “I crossed my fingers—and it was incredible.
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2 weeks ago |
plateonline.com | Liz Grossman |Matt Kirouac
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2 weeks ago |
plateonline.com | Liz Grossman
Chefs and Restaurants When we want to get really nerdy, get really tech-y, and tap into a technique we’ve never seen before, we ask 2018 Chef to Watch Jeremy Umansky what he’s working on (past projects have included foraging for wild truffles in Ohio, repurposing frying dredge, and finding new uses for leftover mirepoix). For our Salty issue, we asked him about his latest discoveries with what he considers the universal ingredient (next to koji, of course).
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4 weeks ago |
plateonline.com | Liz Grossman
A flower glow-up, a new and improved server station, eye-catching ’70s-style audio speakers in the dining room. These are just a few upgrades Atlanta chef/owner Ford Fry added to his 13-year-old oyster restaurant, The Optimist, while temporarily closing it for a month last fall. At a time when it’s hard enough to manage... Join for free to continue reading.
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1 month ago |
plateonline.com | Liz Grossman
When Oquirrh’s Chef/Owner Andrew Fuller announced he’d be taking the milk-braised potatoes off the menu at his Salt Lake City restaurant, let’s just say the social media response was not great. The post announcing the retirement of the dish two years ago elicited comments like, “I will take 30 orders to go please,” “my heart is semi-broken, I love those curdly lil potato bowls,” and just simply, “nooooooooooooooo.” ... Join for free to continue reading.
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