| The Consummately Cool Chef: Saul Bolton | |
| By laceyb on4/15/2007 | |
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(Photo courtsey of NY times)
Recently, on a cold and rainy Sunday morning I ventured to Saul Restaurant in Boreum Hill and was greeted by the man himself with a steaming cup of coffee from his next-door Café.
Decked out in a Rasta t-shirt and a wooly ski cap, he showed none of the pomp and circumstance that might be expected from a 2 time Michelin star chef. We immediately fell into a casual and comfortable conversation about Bouley, staff meal, and smoking pot.
L: I’ve read that you grew up in Ohio, Georgia, and Massachusetts. How did your family life influence your passion for food?
S: I grew up living with my mom and one of my sisters. She was working, and my sister and I had to do a ... |  | |
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| Classicly Trained with an Edge: Q&A with Brian Ray | |
| By laceyb on2/27/2007 | |
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I adore a man with strong opinions. He’s over saffron, loves sea urchin and foie gras, and thinks truffle oil tastes like plastic. Recently, I had the distinct pleasure of chatting with Brian Ray-main sous chef to Bobby Flay(and if I have to tell you who he is, you shouldn’t be reading this). But I will let you off the hook just this one time. Bobby Flay is the superstar Iron chef with several restaurants, plenty of cookbooks and a few shows on Food Network.When I arrived I was warmly greeted by the general manager of Mesa Grill, who offered me one of their specialty margaritas. I had to be polite and accept, so I chose the bright purple (and rather potent!) Prickly Pear Margarita. I was shortly joined by Brian.Q. So Brian, you’ve been with Mesa Grill ... | | |
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