We look at the skill it takes to be a great hibachi chef, and what happens when the performance becomes problematic.
For David Chang, every restaurant he opens feels like life or death. That mentality is a major reason why he’s one of the biggest figures in the restaurant world today. He combines highbrow and lowbrow, mashing cuisines together to create dishes that aren’t fusions — they’re collisions. If you know him from TV, you probably think of him as an
See the full gallery on Posterous (Before we talk about Japan's food, here's a list of organizations accepting donations for disaster relief.) My recent trip to Japan was a work trip, but I made time to explore and support the excellent culinary community there. It wasn't hard to find deliciousness, especially with all the great suggestions you left in the blog
Here's an email from Patrick in Okinawa, Japan... My girlfriend and I were catching up on the last few shows this morning while making pancakes. She was intently listening to the "Beer Serving Techniques" episode while whipping up the batter. I went into the bathroom to shave and heard the sound of a carbonated beverage can opening up. I live in Okinawa,