Darren Underway, a sous chef at Somerset restaurant in Chicago, Illinois, has put his quarantine time to productive use and published The Stay-Put Cookbook: A Chef’s Guide to Cooking Under Quarantine, to help those with limited ingredients and budgets actually make the most of their time on lockdown.
In this, the 30th episode of his excellent quarantine special report series of podcasts, Andrew Friedman talks to Underway about his quarantine dishes, how they were mostly made up on a whim, and how his wife was chief taste-tester.
A portion of the proceeds of the book, purchased for $13 (as opposed to the basic $10 price), will go to the Boka Restaurant Group Employee Relief Fund.
Slovenia received its first Michelin Guide in June, with Hiša Franko winning two stars. Beyond Ana Roš' famous restaurant, here are some of the talented young chefs making their mark in this tiny central European country.