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Tasting Notes | Hugos
[dmalbum path=”/wp-content/uploads/dm-albums/2009 Hugos/”/] The Restaurant and The Chef Originally from Mexico, Chef Hugo Ortega immigrated to the United States working as a night janitor and dishwasher in restaurants, gradually becoming a line cook in Houston in 1990. “I worked on my English skills and was able to graduate from Houston Community College Culinary Program and…
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Wine | Ceago’s Jim Fetzer on Biodynamic Wine
Jim Fetzer on the story behind the newest old tradition in wine: biodynamic wine. Q. What is biodynamic wine? A. Biodynamic wine is Wine Made from certified Biodynamic grapes fermented with wild yeast, no use of enzymes or other synthetic additives. What does the process of converting to biodynamic entail? Converting from conventional farming is…
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Newport Grill | Two’s Company
Dean and Jerry. Bonnie and Clyde. Truffles and cream. The world is full of great pairs—well matched duos that enhance each other. Self-described cooking school sweethearts turned married chefs, Chad and Heather Gould Hawke (executive chef at The Newport Grill) add a nuance to the mix—mutual admiration and a cheeky, lighthearted rivalry in the…
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Heather and Chad Gould Hawke | It Takes Two
Both Heather and Chad Gould Hawke knew almost immediately after high school what they wanted to do with their lives. Heather’s upbringing in British Columbia farmland made it natural for her to transition into cooking. The daughter of European parents, Heather’s family knew how to make everything from scratch. For chef Chad Gould Hawke, the eminent…
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CSL Interviews | Cecilia Tessieri of Amedei Chocolate
Their dream to make the best chocolate in the world, from bean to bar led the sister and brother team Alessio and Cecilia Tessieri to form exclusive contracts with producers in Venezuela, Trinidad, Grenada, Ecuador, and Jamaica and to create Amedei. Earning the golden bean award from London’s Academy of chocolate for three years,…
