Ever wondered what's cooking in the brains of your favorite chefs and food personalities? Wonder no more. Our Tastemakers live blog (see below) follows our favorite minds in the food world. Keep coming back as we post updates!
12/12/2012 2:42 PM EST
When you source locally, meat looks this beautiful. From the kitchen of Craig Deihl at Cypress in Charleston, SC.
@ cdeihl :
Pineywoods veal. Southern Heritage meat from LJ Woods Farm http://t.co/5PX41m2W
12/12/2012 2:22 PM EST
Brie For 80
This would probably feed our HuffPost Taste team of 4. Maybe. From the kitchen of Alain Allegretti:
12/12/2012 1:42 PM EST
Dream Deviled Eggs: They're Fried
Introducing our newest Tastemakers!
Joe Clarke and Darlene Mann-Clarke: A husband-wife team who run American Grocery Restaurant in Greenville, SC. Joe runs the kitchen with an approach to food based on fresh ingredients from a network of local farmers, and Darlene runs the restaurant's wine program.
And they're starting with a bang -- with FRIED deviled eggs, which is basically HuffPost Taste's dream hors d'oeuvre. Read below to see how they make them:
12/11/2012 5:10 PM EST
Butternut Squash Ready For The Oven
From the kitchen of Bistro La Promenade:
@ AlainAllegretti :
Butternut squash on the line butter and salt at the ready #tastemakers http://t.co/BlguxvIf
12/11/2012 1:22 PM EST
The Crown Jewel In The Salad
The finishing touch of a gorgeous salad at Alain Allegretti's Bistro La Promenade:
@ AlainAllegretti :
For our duck prosciutto, kale and red cabbage salad. One of my favorite ingredients http://t.co/Ecrxz4Zg
12/11/2012 1:16 PM EST
Ottolenghi's Cold-Weather Fix
From Yotam Ottolenghi's London kitchen:
@ ottolenghi :
Camden: it's bone-freezin cold so we made turkey balls in apples, prunes, potato, courgette. #tastemakers http://t.co/qlaLgy6T
12/11/2012 12:31 PM EST
Charleston-Style Holiday Hams and Dry-Aged Rib
Introducing our newest Tastemaker, Craig Deihl! The two-time James Beard-nominated chef leads the team at Cypress (Charleston, SC) using Lowcountry ingredients to reinvent classics as well as prepare dynamic and innovative dishes showcasing his signature style.
Check out what he's got cooking right now:
"50 day dry aged rib. Salami mold grafts to it. Amazing flavor."
12/10/2012 3:42 PM EST
The Perfect Place For Your Parmigiano Rind
From the kitchen of Joe Campanale's Dell'Anima, a brilliant use for your Parmigiano rinds. Next time you're braising some short ribs, try wedging a few rinds in between.
@ joecampanale :
12/10/2012 3:37 PM EST
Cold Storage Perfection
A shot of the cold storage at Bistro La Promenade today. Don't you wish your refrigerator looked so good? (And so big?)
12/10/2012 3:34 PM EST
Who needs men when you can have pigs? From the kitchen of Yotam Ottolenghi, we present a great use for your creatively shaped cookie cutters: