Haute Plates - December 2011

Vegetarians are People Too

I am not a vegetarian. I love meat. I love the smell of cochon de lait roasting on a spit. I love the way my kitchen smells when I make stock. I love a good steak, and tacos de lengua…

Loaves and Fishes

Tenney Flynn is a native of Georgia and a graduate of the Culinary Institute of America in Hyde Park, New York. He started cooking professionally in Atlanta before being hired by the Ruth's Chris Steakhouse chain as their director of…

Everything's Turning Up Dominique

Chef Dominique Macquet is all over the place these days. Next Friday he will be serving hors d'oeuvres at a grand opening party for the Hotel Modern, in which his new restaurant Tamarind (opening the next day, Saturday the 17th)…

The Root of the Issue

I probably use the word “ambitious” too often when writing about chefs. Hopefully from the context of what I've written, you understand what I mean when I use that adjective; it's meant to convey that the chef pushes boundaries and…