Curtis Stone goes abroad for some R&D in his new PBS show. Not to be outdone, Besha Rodell visited six continents in search of the world’s best restaurants. Meanwhile, Houston chef Chris Shepherd says exploring your own city and community can transform the way you cook and live. Plus: a local food symposium comes to Southern California.
Eat globally, cook locally
From this Episode:
Chef Curtis Stone goes abroad for inspiration in new PBS show
Los Angeles chef Curtis Stone is a native Australian who’s traveled the world in search of new ingredients and exceptional wine. His global worldview is evident at his...
A globetrotting quest to find the world's best restaurants
Over four months, New York Times columnist Besha Rodell traveled more than 100,000 miles, visited six continents, and spent nearly 300 hours in the air.
Bill Addison’s excellent adventure in Lebanon
LA Times restaurant critic Bill Addison will tell you that he has a particularly soft spot for Lebanese food. Recently, he was able to indulge his cravings on a nine-day...
Houston chef Chris Shepherd says "cooking local" means meeting your neighbors
If you’ve never visited Houston, you might be surprised at its similarities to LA. A sprawling city of 2.3 million, it’s been called the most diverse city in the U.S.
A new symposium exploring Southern California Foodways
On October 11, 2019, the Southern California Foodways Project will host its first symposium at the Autry Museum of the American West.