You Have Our Ear

We’ve spotted some amazing dishes using Barilla orecchiette pasta from Chef's Roll ambassador chefs on Instagram lately, and it inspired us to dig a little more into the story behind the pasta shape. Orecchi...

The 365 Day Dry Aged Beef Project – Episode 3

In episode three of the 365 Day Dry Aged Beef Project, Chef Daniel Barron gets the beef ready! Go back and watch Episode 1 & Episode 2 now if you missed it. About the Project: Chef's Roll has team...

Octopus Al Pastor by Matthew Broussard

Octopus Al Pastor • Pickled Jicama • Guajillo Crema • Cilantro Tortilla • Chorizo Oil• Plated on a Front of the House® 10.5" Harmony Plate "Growing up in south Texas, tacos were a necessity. Al pastor was ...

THE 365 DRY AGE BEEF PROJECT: 2

In episode two of the 365 Day Dry Aged Beef Project, Daniel Barron has installed all the components and walks us through his setup. Go back and watch episode one now if you missed it. About the Projec...

Featured Chef Steven Satterfield

There's no stopping James Beard "Best Chef: Southeast" 2017, Steven Satterfield, when it comes to his modern approach to Southern/Atlanta food.  His restaurant  Miller Union in the West Midtown of Atlanta is a ...

Featured Chef Rob McDaniel

Rob McDaniel's passion and respect for Southern cuisine was inspired by the food his grandmothers prepared while growing up in Haleyville, Alabama. Before SpringHouse McDaniel has held positions under presti...

Eat Lionfish, Save The Ocean, Featuring Rob Ruiz

In April 2017, 6 top chefs from around the world descended on the picturesque island of Bermuda. Bermuda is a storybook vacation spot, but like many places in the Atlantic, its underwater ecosystem is being thr...

Tequila to Table

Tequila at the Table Tequila Cazadores Explores the Crossroads between Cocktails and Gastronomy by Michelle Ball / photos by Jeremy Ball Fields of rust-colored soil stretch as far as the eye can see in the...

Keith Lord

Chef Keith Lord's thirty-year career has taken him from Roy's Kahana Bar & Grill in Maui, HI to working with Chef Mark Franz of Farallon in San Francisco, CA. He moved towards catering when working at 20th ...