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Modern Fine Dining

Cutting-Edge Cuisine

Michael Cimarusti 2

Inside the Kitchen: Eight Questions with Michael Cimarusti of Providence

Providence Food 3

Twenty Years of Providence: Michael Cimarusti on Legacy and the Work Ahead

Challenge

5H 30MIN

“Fair of the Flowers” (Feria de las Flores)

“Fair of the Flowers”

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Challenge

1H 35MIN

Shima Aji Ceviche with Variety of Limes and Lemons in Different Textures

Shima Aji Ceviche

Juan Manuel Barrientos 4

Inside the Kitchen: Seven Questions with Juan Manuel Barrientos of elcielo Washington

Juan Manuel Barrientos 3

At elcielo Washington, Dinner Is Theater, and Colombia Is Center Stage

Tyler Akin 2

Inside the Kitchen: Seven Questions with Tyler Akin of Bastia

Stracciatella

Philadelphia, United States

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Stracciatella

Bastia

Philadelphia, United States

Carlos Wills 1

How To: Break Down a Bluefin Tuna Like a Sushi Master

Chef Eric Bost 2

Inside the Kitchen: Seven Questions with Eric Bost of Jeune et Jolie, Lilo, Wildland, and Campfire

Lilo Spot Prawn

Lilo

Carlsbad, United States

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Lilo Spot Prawn

Lilo

Carlsbad, United States

Hollywood Bowl

How Suzanne Goin and Caroline Styne Turned the Hollywood Bowl Into a Dining Destination

Aaron Brooks 2

Inside the Kitchen: Seven Questions with Chef Aaron Brooks of Sunny’s Steakhouse

Elcielo Tree of Life

How Michelin-Starred Chefs Are Reinventing the Bread Course

Daniel Humm chef

Daniel Humm Is Serving Meat Again, Which Somehow Is My Fault

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