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Daniel Patterson's Seasonal Dishes Sing Spring at Coi
Letter from the Editor: Eating and Drinking in the City by the Bay
Wine Director Sean Diggins Makes the Case for Sherry at Gitane
Sommelier Sarah Valor Showcases Creative Dessert Pairings at Commis
Where and What: Washington State's Well-Structured Merlot
Cooking with Beer in DC at Birch & Barley and ChurchKey
Technique: Extracting Flavors from Ingredients with Ultrasonic Technology
Photo Galleries: A Whole New Photo Gallery Experience...
The 2nd edition of Chefs to Know features over 600 chefs and pastry chefs, plus more than 100 mixologists, sommeliers, and international chefs.
Save the dates for next year’s StarChefs.com International Chefs Congress in New York City, September 20 -22, 2010!
We’ve just announced our 2010 Los Angeles-San Diego Rising Stars Award winners: check out the 2010 Class!
Ana Sortun
With a degree from La Varenne Ecole de Cuisine in Paris, the Seattle-born Ana Sortun opened
Moncef Medeb's Aigo Bistro
in Concord,...
MON
Halibut with Toasted Pita and Tahini Sauce
TUE
Migas Chorizo and Golden Raisin Crumbs
WED
Moroccan Fish Stew
THU
Quinoa and Black Bean Salad
FRI
free
Halibut with Roasted Grapes and Sorrel Butter
Avocados from Mexico:
Cooking Tips, Recipes and More
Hobart 3000 Slicer:
Check Out Our New Slicer Videos
The Institute of Culinary Education:
Launch Your Culinary Career
Irinox Blast Chillers and Shock Freezers:
How do You Lock in Taste, Texture and Flavor? Find Out Here
iSi Whippers:
Espumas, Desserts, Cocktails and Soups: Endless Possibilities
Jade:
Check Out the New Lines from Jade
Koerner: Featuring Texturas & Cold Smoking
Spherical Mango Ravioli, Liquid Olives and more
Le Cordon Bleu Schools:
Explore 13 Campuses Plus 3 Kitchen Academy Programs
Meiko Commercial Dishwashers:
Green & Clean Like No Other
Nordaq FRESH Water Filtration System:
Diners Enhance Their Plates with Filtered Water
Stella Artois, Leffe, Hoegaarden:
Beer & Food Pairings
Vita-Prep Professional Blender:
Vita-Prep Professional Blender: Check Out Our New Videos
Winston Cook & Hold Oven:
It’s Not the Stainless, It’s What’s Inside
Wisconsin Cheese:
Recipes, Where to Buy, Chef Ambassadors
brought to you by
Which Belgian beer is the product of spontaneous wild-yeast fermentation?
Saison (Farmhouse) Ale
Blonde Ale
Lambic
Flemish Red
Dubbel
Submit your culinary questions to the experts
Green Tea Cake and Rhubarb Consomm? with a whipper? New innovations with the iSi whipper...
Join us in March for the Los Angeles Rising Stars Awards!
Check out our brand new cookbook section!
Bar Bouchon is now open in Beverly Hills. Thomas Keller's take on a classic French wine bar features an extensive wine and beer list and serves small plates.
2009 Salary Survey
StarChefs.com is conducting its sixth annual salary survey. Help us shed light on these valuable statistics which will empower you when hiring your next employee or searching for your next job. Fill out the survey for a chace to win a prize.
StarChefs.com International Chefs Congress 2010 Only 20 days left to purchase your Early Bird Pass!
Purchase your passes here or call 212-966-7575.
3-Day Early Bird Working Restaurant Pass: $199. Please use the following invitation code: HP0110
Interview with Wine Director Sean Diggins of Gitane, New York
Chef Srijith Gopinathan and Sommelier Richard Dean of Campton Place Restaurant - San Francisco, CA
DishRag:
Chef recipes, food, wine and travel...
Employer:
Tips for recruiting and retaining...
JobSeeker:
Top 10 Jobs, Job Tips, and more...
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