A short video of Piccolo Chef Doug Flicker explaining the impact that an experience can have through his own experience at the now closed El Bulli.
At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
The third installment of Above the Burner featuring Chef/owner Doug Flicker of Minneapolis’ critically acclaimed Piccolo restaurant. Listen to Chef Flicker talk about what craft is and where it comes from.
Above the Burner; Seward Co-op.
Here’s a short video of a recent #ramp hunt I went on.
Chef de Cuisine Mike DeCamp of La Belle Vie puts together a stunning and relatively simple foie gras dish.
Chef Mike DeCamp, Jourdan Gomez, and Tom Vogel talk Food/Community.
Chef Adam Vickerman walks us through boning a whole chicken. Check http://abovetheburner.com for additional recipes to use with the chicken and the carcass.