We’re proud to showcase the talented Orange County chefs who participated in the 2017 Table for Ten event, alongside a few of their menu items and wine pairings. Read More »
Chef de Cuisine Cesar Sarmiento CUCINA enoteca Newport Beach Originally hailing from Bogota, Colombia, Chef Cesar Sarmiento started his illustrious career as a line cook at Gordon Ramsey’s Cielo in Boca Raton, Florida. Falling in love with the “lexicon of the kitchen,” Sarmiento soon enrolled at Le Cordon Bleu Culinary School in Miami. After graduation, he spent several years cooking ... Read More »
Starting his career with nothing more than a dream, Chef/Owner Bruno Serato built Anaheim White House on a decades-long foundation in the industry. It started with his family’s restaurant in Verona, Italy, and continued to Old World restaurants in California, most notably La Vie en Rose in Brea. Eventually, he decided to strike out on his own, staking his claim ... Read More »
Born in the Dominican Republic, Chef Amar Santana immigrated to the United States at age 13, beginning his culinary career shortly afterwards at age 16. From his earliest days in the kitchen, he was mentored by some of the most renowned chefs in the industry—a foundation that ultimate led to celebrity at his own restaurants, Vaca and Broadway, and on ... Read More »
At Ritter's Steam Kettle Cooking
The word about Ritter’s Steam Kettle Cooking has risen like steam during the past few years. The kettles are cooking, and people are talking. Maybe it’s the authentic Cajun and Creole flavors, the secret spice combinations, and the Southern-caught seafood on the menu that’s been getting people’s attention. Maybe it’s the fact that people can watch as their food is ... Read More »
With Dan Jurafsky, author of "The Language of Food"
In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and ... Read More »
Boulder author Layne Lieberman dishes on Swiss, French, and Italian diet tips
Paleo. Gluten-free. Raw foods. Which of these dietary trends have you or someone you know tested in the recent past? Award-winning culinary nutritionist and Boulder-based author Layne Lieberman, RD, believes the key to a healthy lifestyle is simpler than these passing fads. While living in Switzerland, she discovered the eating habits that allow the Swiss to enjoy the second longest ... Read More »
If you had to abandon your restaurant job and become a farmer, where would you go and what would you grow?
Chef Dustin White, Orange Hill I would definitely move to Seychelles—a country of 155 islands in the Indian Ocean—to grow coconuts and bananas, and catch tuna. Chef Jason Mazur, Bluewater Grill If I were a farmer, I would grow wine grapes in the Santa Ynez Valley. Santa Ynez is beautiful rural wine country, a great example of what Southern California ... Read More »
Executive Chef Imran Ali of Tamarind of London
As Executive Chef of Tamarind of London, Imran Ali has painted his inimitable vision of contemporary Indian cuisine by blending cultural authenticity with modern creativity. Born in Karachi, Pakistan, Imran’s career had humble beginnings, working as a dishwasher while learning everything he could about Indian cuisine. His passion for the culinary arts drove him to work his way up the ... Read More »
Executive Chef Keith Stich of Red O Restaurant
Keith Stich has extensive experience as both a chef and restaurant manager in top restaurants throughout the Southwest. Previous roles as executive chef at several prominent seafood and steakhouses have led Stich to his current position as executive chef at Red O Restaurant in Newport Beach, an upscale Mexican-inspired steak and seafood restaurant. Realizing his passion for everything epicurean at ... Read More »