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Rusconi’s American Kitchen – Absolutely Delicious

Last Sunday, I was fortunate to join my friend Doug MacKenzie for brunch at Rusconi’s American Kitchen in Phoenix. Chef Rusconi says, “Buy the best ingredients and treat them with love and respect then apply proper technique. Only by doing that will you be able to deliver the best quality possible.” This...

One Year Ago: Team USA Wins Silver at the Bocuse d’Or

ON JANUARY 28 2015, WE MADE HISTORY One year ago, Team USA won Silver at the 2015 Bocuse d’Or. Congratulations to Chef Phil Tessier and Commis Skylar Stovar on the anniversary of this tremendous achievement. Team USA 2017, Chef Matthew Peters and Commis Harrison Turone, are already hard at work. Help us...

Sun Lakes Country Club Sunset Grill

Maralyn and I were thrilled to meet a Cordon Bleu trained chef, Blake Weisenbach, in her new village of Sun Lakes. This was our first evening at the Sunset Grill at Sun Lakes Country Club near Chandler, Arizona. We chose the perfect place to celebrate Maralyn’s partial and limited freedom from her cervical...

Feed your creativity with Havarti

Recipe courtesy of Chef Michael Symon and tips courtesy of Castello cheese. (BPT) – To add flavor and impact to a cheese plate, entree or even dessert, look no further than Havarti cheese. This semi-soft cheese with a buttery, creamy taste and mellow aroma delivers a delicious lift to foods. Havarti...

Team USA makes history at the Bocuse d’Or 2015

  Since Sherrie Wilkolaski and I representing Luxe Beat Magazine were both at Bocuse d’Or with French Master Chef Herve Laurent from SCARTS, we were excited to see Team USA win the Silver. Both my husband Norm and I support Ment’or and this made it extra special. We encourage more or you to check  out...

Support Team USA at Bocuse d’Or 2015

I belong to this Meant’Or group in support of Team USA at Bocuse d’Or 2015. I hope some of you foodies will chime in with contributions for our team. You may want to check out my article on the upcoming event. http://luxebeatmag.com/art-food/  ~MDH The Bocuse d’Or Culinary Competition is Around the Corner...

Ment’or Help support the Culinary Arts in America!

I received this letter. Because I believe so strongly in the organization, I wanted to pass it on and share with those that follow my writing. Fortunately, I will be in Lyon late January to watch much of this wonderful talent. ~MDH     Dear Supporter, As the holiday season is here, perhaps you, like most of...

What’s Been Happening?

Many of our regular followers have wondered why I’ve not personally been as active as usual on Where and What in the World?  It certainly has not been intentional, but rather a lack of having too many projects at one time. Rather than make excuses, I’m going to share the projects as they cover food, wine,...

Jim Alexander and Zebra’s Champagne/Martini Floating Sorbet As Well As Catering

Frequently, I am drawn in by Jim Alexander, Certified Executive Chef and Owner of Zebra Restaurant in Charlotte, North Carolina. Jim opened Zebra in 2001 and it has continued to grow. I first met him while interviewing him for Time-Warner Cable in 2003. He is talented and surrounds himself with a talented...

Chef Interview with Deborah Scarborough and Black Cat Bistro Rare Seared Yellowfin Ahi

It’s always exciting to meet a new chef full of passion, inspiration and successful. That is what happened with Deborah Scarborough, owner/chef of The Black Cat in Cambria, California. How did you get started?   “Like many other chefs, I started cooking with my grandmother, mother, and father. Each had...

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