Haute Plates - November 2009

We* here at the Haute Plates blog hope that you have a happy Thanksgiving. We* also hope that you are not, at this late hour, attempting to figure out what to cook. If you are, you might find the following…

French cuisine is ingrained in modern restaurant cooking. There are French techniques in just about every restaurant worth its salt, and French recipes are standards. Even the title “chef” is of French origin. But the kind of French cooking that…

Chris DeBarr is a food evangelist. During his time at the Delachaise, he helmed one of the city’s most eclectic and interesting kitchens. When the owners of the wine bar decided to scale back the food, DeBarr moved on. After…

Sept. 25 was chef Bob Iacovone's last day in the kitchen at Restaurant Cuvee, where he’d been executive chef for the past seven years. Bob’s wife, Julianna, recently gave birth to the couple’s first child –– a son named Witt…