Najnovejši recepti

Mary Sue Milliken in Susan Feniger iz tovornjakov za hrano v Los Angelesu

Mary Sue Milliken in Susan Feniger iz tovornjakov za hrano v Los Angelesu



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

S kuharji Border Grill se pogovarjamo o njihovem tovornjaku in kakovosti hrane za tovornjake

Ali Rosen

Mary Sue Milliken kuha

Los Angeles je bil vedno mesto za vožnjo, zdaj pa gredo na pot tudi restavracije! Tovornjaki s hrano so že dolgo v LA -ju, vendar se je kakovost tovornjakov s hrano v zadnjih letih povečala zaradi majhnih tovornjakov za zagon in večjih restavracij, ki so se vključile v trend mobilnosti. Pogovarjali smo se z Mary Sue Milliken in Susan Feniger iz Border Grill o tem, kako sta prišli dodati tovornjak s hrano v svoje tri restavracije Border Grill.

Fenigerjeva trdi, da je "hrana, ki nas je vedno najbolj navdihovala, na ulici ... Toda v zadnjih štirih letih se je zgodilo, da je prišlo do ogromnega priliva vrhunskih tovornjakov, kar je dvignilo raven tovornjakov navzgor. vseeno, "pravi. Milliken se strinja in ugotavlja, da se je za tovornjake spremenila dostopnost do kakovostnejše hrane. "Po vsem mestu so žepi, kjer so ljudje ujeti," pravi. "Niso blizu restavracij in ne morejo pobegniti iz službe ... Tako lahko pridejo tovornjaki in dejansko pripeljejo fantastične ročno izdelane tortilje, naše meso pa je vse vzgojeno brez antibiotikov ali hormonov. Veste, res fantastična hrana, kjer drugače bi se lahko zataknil in pojedel nekaj, česar si nisi želel. "

Za več si oglejte zgornji videoposnetek ali pojdite na spletno stran Border Grill, da poiščete tovornjak in lokale restavracij. Ogledate si lahko tudi najnovejšo Fenigerjevo točko STREET.


Deliti Vse možnosti skupne rabe za: Susan Feniger razkrije skrivnost ustvarjanja 36-letnega kulinaričnega partnerstva

Susan Feniger in dolgoletna poslovna partnerica Mary Sue Milliken sta se združili, da bi leta 1981. v Los Angelesu odprli svojo prvo restavracijo-City Cafe-v treh desetletjih od takrat je dvojec odprl znamenitosti Los Angelesa Border Grill in Ciudad ter igral na Preveč vroče Tamales, oddaja Food Network, ki je potekala od 1995-1999. Feniger se je ustavila pri nedavni epizodi Eater Upsell in gostitelju Gregu Morabitu pojasnila, kako se ji zdi, da sta se uspela držati skupaj skozi odpiranje in zapiranje restavracij, posebnosti PBS in Vrhunski kuhar nastopi.

Ko sta se prvič srečala v čikaški francoski restavraciji Le Perroquet, sta se Feniger in Milliken hitro povezala, ker sta dve edini ženski v kuhinji - poleg tega sta bila oba kuharja s srednjega zahoda, pravi Feniger za Morabito. Toda tudi v prvih letih sta imela Feniger in Milliken razlike, zaradi katerih sta lahko dobro sodelovala. “[Milliken] je nemški in zelo podroben. Nisem Nemec in sem precej bolj ohlapen, "pravi Feniger. "Bolj sem se nagibala k kaosu vroče kuhinje, ona se je bolj osredotočala na hladno kuhinjo in pecivo, a oba sva naredila oboje."

Medtem ko sta sprva Feniger in Milliken storila vse, od sodelovanja pri jedeh do skupnega obiska ribje tržnice, Feniger pravi, da sta njuna različna zanimanja, skupaj z rojstvom Millikenovega prvega otroka, tiho pripeljala do tega, da sta kuharja prevzela različni vlogi v restavracijah, ki sta jih delila. »Ponoči ni bila tam, podnevi pa več. Posledično jo je to nekoliko bolj potisnilo v pisarno, stvari iz zakulisja. Na koncu sem postal bolj operativen, "pravi Feniger.

Feniger meni, da sta ti ločeni vlogi ključni za dolgotrajno zvezo. "Mislim, da oba prevzemava lastno odgovornost za stvari, ki jih prinašamo na sliko, in za stvari, s katerimi se moramo spoprijeti, in mislim, da je to del tega, zakaj smo si lahko dali prostora za dihanje, da naredimo kaj želimo delati in začeti delati stvari, ki nas bolj navdušujejo, «pojasnjuje.

Zaradi tega razumevanja sta po mnenju Fenigerja tako ona kot Milliken lahko podprla različne vzroke: Feniger je v upravnem odboru LGBT centra v Los Angelesu, raziskovalne fundacije Scleroderma in odbora za konvencijo in turizem v Los Angelesu, medtem ko Milliken dela z Delimo našo moč in Fundacijo Jamesa Bearda. Svoboda, ki sta si jo dovolila, je privedla tudi do Fenigerjevih lastnih restavracijskih projektov, kot je Street, ki se je leta 2009 odprl v Los Angelesu.

Odprtje ulice, Fenigerjeve restavracije, osredotočene na ulično hrano, je bilo prvič, ko so se kuharji dogovorili, da bodo novinarjem predstavili ločene obraze. "Ko sem odprl ulico, smo nekako rekli:" V redu. Jaz bom začel delati stvari, ti pa boš začel, 'in zdaj smo nekako ugotovili, kako vsak narediti ločene stvari in še vedno delati skupaj, «pravi Feniger.

Feniger je Street leta 2013 spremenil v gostilno Mud Hen, preden je restavracijo lani zaprl, vendar odločitev, da delata ločeno in skupaj, ostaja. "Mislim, da se odločimo, kdaj dati in vzeti, ko eden od nas odneha in eden trdno stoji," pravi Feniger. "Vsekakor z leti včasih mislim, Bi morali ostati partnerji? Ali ne? Ampak mislim, da tega še nikoli nismo res raziskali na mestu, kjer je imel eden od nas interes, da ne ostanemo povezani. "

Poslušajte celoten intervju s Susan Feniger, ko razpravlja o učenju kuhanja mehiške kuhinje Vrhunski mojstri kuharskih mojstrovin kaj ji je všeč na restavracijski sceni LA. Naročite se na storitev Eater Upsell v iTunesu ali poslušajte na Soundcloudu. Celoten arhiv epizod lahko dobite tudi tukaj na Eaterju.


Ekskluziven prvi pogled na novo restavracijo Socalo, Mary Sue Milliken in Susan Feniger v Santa Monici

Susan Feniger se od srca nasmehne, ko je nedavno jutro z rokami, polnimi vrečk salsa macha, prihitela v banketno sobo v hotelu Gateway. Izkazalo se je, da je Mary Sue Milliken, s katero je lastnica in vodi restavracije Border Grill, s seboj prinesla skodelico, polno iste zarjavele rdeče salse.

Nekaj ​​tednov je pred odprtjem v Socalu, novi restavraciji para v hotelu Santa Monica, kuharji pa degustirajo upodobitve salse, omamne mešanice praženih čilijev in začimb, ki jih bodo tam postregli.

Minilo je 38 let, odkar sta Milliken in Feniger odprla svojo prvo restavracijo City Cafe na aveniji Melrose. Toda Border Grill, ki sta ga odprla v Hollywoodu leta 1985 (na enem mestu je bilo pet lokacij), medijska prisotnost, ki sta jo izločila (vključno z zgodnjo oddajo Food Network, imenovano "Too Hot Tamales"), je vzpostavila oba kot kuharji na državnem odru.

"Raziskovali so regionalno mehiško kulinariko desetletje, preden je ideja postala modna," je dejal Jonathan Gold pisal lani ko je napovedal, da bosta Milliken in Feniger prejemnika druge letne Zlate nagrade. "Marsikdo, ki si tega trenutno ne bi upal priznati, je morda na Border Grilu najprej poskusil panuchos, tingo, sveže narejene tortilje in pescado Veracruzana."

Čeprav so v 80. letih prejšnjega stoletja pred praznovanjem regionalne mehiške kuhinje kuhali pred mediji in številnimi ameriškimi kuharji in restavratorji, se je od takrat marsikaj spremenilo. Los Angeles je zdaj dom številnih izjemnih regionalnih mehiških restavracij-v Holboxu in Chichén Itzá, Oaxacanu v Guelaguetzi, v obalnem Nayaritu v Coni'Seafoodu-in v novi generaciji mehiško-ameriških kuharjev, vključno z Carlosom Salgadom, Wesom Avilijo, se pripravlja izjemna kuhinja Yucatan. in Ray Garcia, ki sta ustvarila brezmejni, progresivni slog mehiške hrane Angeleno.

Milliken in Feniger sta prva, ki sta rekla, da se ne identificirata kot veleposlanika mehiške kuhinje. Namesto tega se opisujejo kot sodelavci svojega kuharja Giovannija Lopeza in kot cenilci kuhinje, na kateri so gradili svojo kariero.

"Nikoli nismo bili dobri pri tem, da bi bili vključeni v določeno stvar," je dejal Milliken. "Razvijamo se skupaj z mestom. Ni vse 100 -odstotno mehiško. To je naš pogled na leto 2020, kjer se mehiška hrana sreča s Kalifornijo. "

Zato Socalo imenujejo kalifornijska menza in mehiški pub, ki bo tako kot Border Grill služil duojevi mehiški kuhinji. Odprla naj bi se sredi decembra.

Restavracija naj bi bila neke vrste užitna pripoved, ki beleži njihova potovanja v različne regije Mehike in zlasti v Tijuano.

Pričakujete lahko, da boste na jedilniku našli veliko ostrig, ceviche in trajnostnih morskih sadežev. Na krožniku crudité bodo sveža zelenjava in piščančje čičarone. Milliken je ustvaril tudi slano granolo, ki jo je navdihnila jed iz Brazilije, in jo namerava postreči za zajtrk s sesekljanim paradižnikom in kumarami z jogurtom in ekstra deviškim oljčnim oljem.

Začetni meni odraža tudi številne jedi, ki trenutno prevladujejo v pogovorih okoli mehiške hrane v Los Angelesu, vključno z birrijo in vampirosom.

"Delamo najbolj okusne tacose," je dejal Milliken. »Sir skuhamo na comalu in nanj prilepimo tortiljo. To tehniko uporabljamo na več različnih načinov in jo predelamo v burito, tako da ustvari tisti hrustljavi sir, preden ga napolnite in zložite. "

Feniger je dejala, da je "jazzirana" o jagnječji birriji, navdihnjena tudi z nedavnim potovanjem v Mehiko. Oba svojo različico postrežeta z juho za namakanje in vloženo zelenjavo. Za sladico so zreli praženi in pire trpotci z ovseno mlečno kremo in chia semeni.

Vhod v Socalo se odpira v velik bar z dolgimi skupnimi mizami in garažnimi okni, ki se zvijejo in ustvarjajo razširjeno teraso, jedilnico pa uokvirjajo velika okna, ki gledajo na bulvar Santa Monica.

V baru bo na pivu 12 piv - eno lokalno pivo in 11 uvoženih iz Mehike - ter velika izbira tekile, mezcal, pox, sotol, raicilla in bacanora. Tako kot degustacije ruma v eni od njihovih nekdanjih restavracij, Ciudad, bo tudi Socalo ponujal degustacije ruma, tekile in mezcal.

Socalo bo odprt vsak dan od 7. do 22. ure, za zajtrk in kosilo bo na voljo pult, pri večerji pa polna postrežba. Kar zadeva ime, kuharji pravijo, da je nanje vplivala živahnost osrednjih plaz, ki služijo kot zbirališča po vsej Mehiki.

"Skoraj vsa mesta, ki smo jih obiskali, so imela te trge v središču in tam bi po 22. uri končali po celodnevnem prehranjevanju," pravi Feniger o imenu, ki je kombinacija SoCal in zócalo, oz. "Mestni trg" v španščini.

Pridobite naše tedensko glasilo Tasting Notes za preglede, novice in drugo.

Občasno lahko od Los Angeles Timesa prejmete promocijsko vsebino.

Jenn Harris je kolumnistka oddelka Hrana in voditeljica oddaje ocvrtega piščanca "The Bucket List". Diplomirala je iz literarnega novinarstva na UC Irvine in magistrirala iz novinarstva na USC. Sledite ji @Jenn_Harris_.

Več iz Los Angeles Timesa

RE: Njena, neprofitna organizacija, ki so jo ustanovile ženske, ima nov program nepovratnih sredstev za lastnice žensk. Rok je 23. maj.

Kitajsko kuhanje, objavljeno v treh novih kuharskih knjigah, od katerih ima vsaka drugačen pogled na mejo med tradicionalnimi kulturami in asimilacijo na zahodu.

Posoda z žiti je nekaj tihega, lepega predaha.

Restavracije in bari LA se nahajajo v rumenem slogu in razkrivajo nove menije in prenove.

Ta potovanja vas bodo popeljala na neprecenljive kraje, naši profesionalni nasveti pa vam bodo pomagali poglobiti.

Napetosti naraščajo v okrožju Shasta, kjer skrajna desničarska skupina želi odpoklicati nadzornike, grozila sovražnikom in se hvalila s povezavami z organi pregona.

Ko se COVID-19 umiri, se kalifornijski delavci pokličejo nazaj v pisarno. Pisarna? Kdo se spomni tega kraja? In kakšna bo vrnitev?

Stečajni upravitelji so resničnostni zvezdnici očitali, da je prikrila premoženje za svojega moža in pošiljajo preiskovalce, da prečesajo njene stvari in račune.

Imate radi delo na daljavo? Tukaj so strokovni nasveti, kako se s šefom dogovoriti za stalno delo od kjer koli.

Gostje v Seasonsu lahko vidijo žuželke v metamorfozi in naročijo hrano, pijačo po navdihu metuljev

V Bistrou 1759 bodo gostje večerjali na dvonadstropnem vozičku Grove z menijem s štirimi hodi ter vinom in koktajli.

Richard Montañez že desetletja trdi, da je izumil Flamin 'Hot Cheetos. Je govoril resnico?

Ta teden nas Jenn popelje, da poskusimo cvetačno šavarmo v restavraciji Mayfield v San Juanu Capistranu.

Phenakite je ambiciozen projekt dobre hrane z najbolj srčnim kuhanjem v Los Angelesu.


DOBRODOŠLI!

Border Grill Las Vegas je odprt za kosilo. Naredite rezervacijo in se nam pridružite na Border Brunchu, kosilu ali večerji. Tukaj si oglejte menije.

Border Grill Catering je popolna možnost za praznovanje katere koli posebne priložnosti na vaši lokaciji. Pridobite več informacij.

Mejni tovornjak za žar je na poti. Tukaj poiščite naše aktualne dogodke.

Socalo, naša mlajša sestrska restavracija v Santa Monici, je odprta za večerjo, prevzem, dostavo in družinske obroke od torka do sobote. Obiščite Socalo.

BBQ Mexicana, naša mlajša sestra v Las Vegasu, je zdaj odprta v Las Vegas Ballpark in se ponovno odpira v zalivu Mandalay! Pridobite več informacij.

Border Grill Downtown LA je začasno zaprta.

Pridružite se našemu e -poštnemu seznamu. Bodite prvi, ki boste izvedeli za posodobitve, posebne dogodke in drugo.


Mary Sue Milliken

Mary Sue Milliken je so-kuharica/lastnica priljubljenega, med kritiki priznanega mejnega žara, ki streže sodobno mehiško hrano v središču Los Angelesa in Santa Monici v Kaliforniji, Las Vegasu v Mandalay Bay Resortu & amp Casino ter v tovornjaku Border Grill Truck. Pionir svetovne kuhinje od ustanovitve City Caféja in restavracije CITY v Los Angelesu v osemdesetih letih prejšnjega stoletja je Milliken znan tudi kot polovica dinamičnega "Too Hot Tamales" z dolgoletnim poslovnim partnerjem chefom Susan Feniger. Milliken je pomemben ambasador pristne mehiške kuhinje, ki že več kot dve desetletji postavlja standard za gurmanske mehiške jedi in je soavtor pet kuharskih knjig, med drugim Kuhanje s preveč vročimi tamalesi, Mesa Mexicana, in Mestna kuhinja. Milliken, ki je bil vedno prvi potnik, je v poznih sedemdesetih letih prejšnjega stoletja delal v prestižnem čikaškem restavraciji Le Perroquet, nato pa se je šolal v restavraciji Michelin z dvema zvezdicama v lasti ženskega kuharja v Parizu, kasneje pa se je pridružil peščici naprednih kuharjev. do ustanovljenih žensk kuharjev in restavratorjev. Aktivni član skupnosti, Milliken, je v nacionalnem odboru Share Our Strength, ki se je zavezal, da bo do leta 2015 z ameriško kampanjo No Kid Hungry odpravil lakoto v Ameriki. Poleg tega je Milliken strasten do okolja in vodi kulinarično industrijo z okolju prijaznimi politikami v svojih restavracijah Border Grill in Truck.

Curtis Stone

Curtis Stone

Curtis Stone (curtisstone.com) je mednarodno znan kuhar, televizijski voditelj, podjetnik in New York Times avtor uspešnic. Njegova filozofija kuhanja, kot ga je nameravala mati narava, navdihuje Curtisa, da ohrani preproste recepte z uporabo lokalnih, sezonskih in ekoloških sestavin ter dovoli, da hrana govori sama zase. Curtis je po vsem svetu priznan po svoji sposobnosti, da domačim kuharjem pomaga pri zaupanju v kuhinjo z okusnimi, izvedljivimi recepti in enostavnimi kuharskimi tehnikami.

Curtis, rojen v Melbournu v Avstraliji, je prvič našel strast do hrane, medtem ko je gledal, kako njegova babica pripravlja njeno legendarno pecivo, njegova mama pa peče njen popoln prašičji ocvirk. Hitro se je naučil ceniti lepoto ustvarjanja - in prehranjevanja - domače hrane ter cenil način, kako je ljudi združeval. Ta zgodnja lekcija bi na koncu postala Curtisov etos in temelj njegove kulinarične kariere.

Po končani kulinarični šoli se je zaposlil kot kuhar v hotelu Savoy v Melbournu, preden se je odpravil v London, kjer je svoje znanje izpopolnjeval pod legendarnim Michelinovim genijem s tremi zvezdicami, Marcom Pierrom Whiteom, v Café Royal, Mirabelle. in zelo cenjeni Quo Vadis.

Curtis je januarja 2014 odprl večnamenski kulinarični sedež na Beverly Hillsu s preizkusno kuhinjo in svojo sanjsko restavracijo Maude (mauderestaurant.com).

Curtis je med bivanjem v Londonu nastopil v več kuharskih oddajah v Veliki Britaniji, preden je pritegnil pozornost televizijskih producentov v Avstraliji. Pri 27 letih je postal zvezda nove kuharske serije, imenovane Brskanje po meniju. To je bil mednarodni hit, ki je pripeljal do njegove prve ameriške oddaje, TLC's Vzemite domačega kuharja leta 2006-istega leta je bila modrooka mlada pištola imenovana ena od Ljudje revije Najbolj seksi moški živi. Curtis je vstopil na ameriško televizijsko postajo v prvem času z nastopi na NBC Vajenec slavnih, naslednja odlična restavracija Amerike in T.on največji zguba. Leta 2012 je Curtis gostil Bravo's Po vsem svetu na 80 ploščah in ponovil svojo vlogo gostitelja priljubljenega kulinaričnega tekmovanja mreže Vrhunski mojstri kuharskih mojstrov, ki se je leta 2013 vrnil v peto sezono. Poleg tega je Curtis gostitelj nove izdaje franšize Top Chef, Vrhunski dvoboji kuharjev, ki naj bi se predvajal to poletje. Kot pogost gost od ABC -ja The Chew's septembra 2011 se je Curtis uradno pridružil igralski zasedbi kot redni gost gostitelj novembra 2013.

Kot avtor petih kuharskih knjig je Curtis svoje kulinarično znanje delil z bralci po vsem svetu. Brskanje po meniju in Ponovno brskanje po meniju (ABC Books 2004, 2005), pisala s svojim prijateljem in kolegom avstralskim kuharjem Benom O'Donoghueom Kuhanje s Curtisom (Pavilion 2005), samostojno delo, ki je slavilo sezonske jedi in prineslo izkušnje njegovega kuharja za domačega kuharja. Curtis je nato izpustil, da bi dokazal, da dobra hrana ni potrebna Sproščeno kuhanje s Curtis Stoneom: recepti, ki vas bodo spravili v moje najljubše razpoloženje (Clarkson Potter 2009).

Curtis je predstavil svojo peto kuharsko knjigo, a New York Times najboljši prodajalec: Kaj je za večerjo?: Recepti za zaposleno življenje aprila 2013 (Ballantine). Njegova šesta kuharska knjiga naj bi izšla aprila 2015. Curtis prispeva tudi k različnim revijam o hrani in življenjskem slogu. Je kolumnist hrane za izjemno priljubljenega O revija, prispevajo dvomesečno. Njegov prvenec je bil objavljen v oktobrski številki 2013.

Curtis je leta 2007 razvil Kitchen Solutions, linijo elegantne in funkcionalne kuhinjske posode, potem ko je več tisoč ur preživel z domačimi kuharji v svojih kuhinjah. Cilj je v kuhinjo vnesti zaupanje z orodji, ki pripomorejo k temu, da je kuhanje navdihnjeno in brez napora. Kot prvi kuhar, ki je predstavil istoimensko linijo izdelkov v Williams-Sonoma, je Curtis razširil paleto na skoraj 250 izdelkov, ki so poleg Williams-Sonoma na voljo v HSN, Bloomingdales, Dillard's, Chef's Catalog, Belk in finih specializiranih prodajalcih. po vsej ZDA, Kanadi, Mehiki, Avstraliji, Singapurju in Belgiji.

Curtisova restavracija Maude (mauderestaurant.com) je vrhunec vseh njegovih življenjskih in kariernih izkušenj, ujetih v intimno okolje. Curtis je vedno sanjal o odprtju lastne restavracije, zato je, ko je na voljo popoln prostor na Beverly Hillsu, izkoristil priložnost, da jo naredi svojo. Curtisov strastni projekt Maude, poimenovan po svoji babici, ponuja tržno usmerjen, prix-fixe mesečni meni, namenjen ustvarjanju intimne kuharske mize za celotno jedilnico, kjer je vsak sedež na udobni razdalji do odprte kuhinje. Vsak mesec ena sestavina navdihuje meni z devetimi degustacijskimi krožniki in ta slavna sestavina je v različnih stopnjah ustvarjalno tkana skozi vsak tečaj.

Curtis je spodbujal dolgoročne odnose z dobrodelnimi organizacijami po vsem svetu, vključno s Feeding America v ZDA in Cottage by the Sea ter Make-A-Wish v Avstraliji. Trenutno živi v Los Angelesu z ženo, igralko Lindsay Price, dveletnim sinom Hudsonom in zlatim prinašalcem Sullyjem. V prostem času uživa v pohodništvu, vrtnarjenju, deskanju in kuhanju. Curtisu kuhanje vedno prinaša zabavo. "Res ni lepšega darila kot domač obrok in uživanje v dobrem smehu za mizo."

Gail Simmons

Gail Simmons

Gail Simmons je usposobljena kulinarična strokovnjakinja, pisateljica hrane in dinamična televizijska osebnost. Od začetka predstave leta 2006 je svoje dolgoletno strokovno znanje posodila kot stalna sodnica v Bravovi nagrajeni seriji Emmy Vrhunski kuhar, trenutno v svoji 18. sezoni. Je tudi voditeljica prihajajoče serije Vrhunski kuharski amaterji, ki daje nadarjenim domačim kuharjem vse življenje priložnost, da preizkusijo svoje sposobnosti v slavni kuhinji Top Chef. Znan obraz franšize Top Chef je bila glavna kritičarka Vrhunski mojstri kuharskih mojstrov, gostil Vrhunski kuhar samo sladice in bil sodnik pri Universal Kids Vrhunski kuhar mlajši. Gail gostitelji Iron Chef Canada in bil sogostitelj Vir na FYI.

Njena prva kuharska knjiga, Prinesite ga domov: Najljubši recepti iz pustolovskega življenja, je izdala Grand Central Publishing oktobra 2017. Nominirana za nagrado IACP za najboljšo splošno kuharsko knjigo, vsebuje dostopne recepte in pametne tehnike, ki jih navdihujejo Gailina svetovna potovanja. Gailina prva knjiga, spomin z naslovom Pogovor z mojimi usti poln, je februarja 2012 objavil Hyperion.

Od leta 2004 do 2019 je bila Gail direktorica posebnih projektov pri reviji Food & amp Wine. V svojem mandatu je pisala mesečno kolumno, pomagala pri ustvarjanju video serije #FWCooks in tesno sodelovala z vrhunskimi kulinaričnimi talenti v državi pri dogodkih in pobudah, povezanih s kuharji, vključno z nadzorom vsakoletne F & ampW Classic v Aspenu, premiernem ameriškem kulinaričnem dogodku. Preden je delala v Food & amp Wine, je bila Gail vodja posebnih dogodkov v restavracijskem imperiju kuharja Daniela Bouluda.

Rojena in odrasla v Torontu v Kanadi, se je Gail leta 1999 preselila v New York, da bi obiskovala kulinarično šolo na današnjem Inštitutu za kulinarično izobraževanje. Nato se je usposabljala v kuhinjah legendarnih restavracij Le Cirque 2000 in revolucionarnih restavracij Vong ter delala kot asistentka cenjenega kritika hrane Voffa Jeffreyja Steingartena.

Leta 2014 sta Gail in njena poslovna partnerica Samantha Hanks ustanovili Bumble Pie Productions, izvirno vsebinsko podjetje, namenjeno odkrivanju in promoviranju novih ženskih glasov v prostoru hrane in življenjskega sloga. Njihova prva serija, Zvezdne plošče—Sodelovanje z Flower Films in Authentic Entertainment Drew Barrymore - premierno predstavljeno jeseni 2016 na Food Network.

Poleg tega je Gail tedensko sodelovala pri Jed na Ozu in se pogosto pojavlja na NBC -jih DANES, ABC -jev Dobro jutro Amerika, in Rachael Ray Show, med ostalimi. Bila je predstavljena v publikacijah, kot so People, New York Magazine, Travel + Leisure, Conde Nast Traveler, GQ, Entertainment Weekly, US Weekly, Los Angeles Times, New York Post pa jo je razglasila za prvo sodnico resničnostne televizije v Ameriki. .

Februarja 2013 je bila Gail imenovana za podjetnico-rezidenco na Babson College, mentorsko vlogo, kjer sodeluje s študenti podjetniki in jim pomaga pri razvoju socialnih podjetij, povezanih s hrano. Aprila 2016 je prejela nagrado odličnosti podjetja Spoons Across America, neprofitne organizacije, namenjene izobraževanju otrok o koristih zdrave prehrane. Je aktivna članica odbora in podpornica City Harvest, Hot Bread Kitchen, Common Threads in Inštituta za kulinarično izobraževanje.

Gail trenutno živi v New Yorku z možem Jeremyjem in njunima otrokoma Dahlijo in Kolejem.

Francis Lam

Francis Lam

Francis Lam se za peto sezono vrača za mizo kritikov Vrhunski mojstri kuharskih mojstrov. Je glavni urednik pri Clarksonu Potterju, prej pa je bil urednik funkcij pri podjetju Gilt Taste, ki je v prvih dveh letih prejel šest nagrad IACP in štiri nominacije za nagrado James Beard. Njegovo lastno pisanje je bilo nominirano za nagrado Jamesa Bearda in tri nagrade IACP, pri čemer je osvojil eno, vendar ve, da je ves ta govor o nagradah nekoliko neumen. V preteklih življenjih je bil višji pisatelj pri Salon.com, sodelujoči urednik pri Gurmanski revija (RIP), njegovo delo pa je izšlo v izdajah za obdobje 2006–2012 Najboljše pisanje hrane. Verjame, da bi v profesionalnem nogometu to v starodavni Kitajski štelo za dinastijo, ne toliko. Lam prebiva v New Yorku.

James Oseland

James Oseland

James Oseland je navdušen nad vrnitvijo v peto sezono Vrhunski mojstri kuharskih mojstrov. Je glavni urednik Saveur, Ameriška najbolj kritikovana revija o hrani. Pod njegovim uredništvom je revija osvojila več kot 40 nagrad, vključno s številnimi novinarskimi nagradami Jamesa Bearda in tremi iz Ameriškega združenja urednikov revij. Njegova knjiga iz leta 2006, Zibelka okusa, spomin z recepti o njegovem času bivanja v jugovzhodni Aziji je bil po mnenju ene najboljših knjig tega leta Time Asia, The New York Times, in Dobro jutro Amerika nadaljeval z osvajanjem nagrad fundacije James Beard in Mednarodnega združenja kulinaričnih strokovnjakov. Je tudi urednik Saveurjevega kuharske knjige, vključno Saveur: nova udobna hrana, objavljeno leta 2011 in Način, kako kuhamo. Je član upravnega odbora Ameriškega združenja urednikov revij in je urednik prihajajoče antologije Lonely Planet Razcep na cesti. On piše Nevroza Jimmyja, spomin na njegovo punk rock mladost v sedemdesetih letih za Ecco Press, odtis Harperja Collinsa. Poleg tega je predaval na Azijskem društvu, Slow Food Nation in konferenci Kulinarični inštitut Amerike Worlds of Flavor. Pred tem je bil urednik pri Vogue, Organic Style, Sassy, Vaški glas, in Mademoiselle, in ima diplomo iz fotografije in filmskih študij na Inštitutu za umetnost v San Franciscu. James, rojen leta 1963 v Mountain Viewu v Kaliforniji, je živel v Indiji in Indoneziji, zdaj pa z možem Danielom živi v New Yorku. Njegova najljubša hrana sta char kuey teow (malezijski ocvrt rižev rezanci s kozicami in čilsko pasto) in čokoladne ploščice. Čeprav je zelo izbirčen glede hrane, ki jo poje, bo zaužil karkoli in običajno pri tem zelo užival.

Lesley Suter

Lesley Suter

Pridružitev tabeli kritikov za Vrhunski mojstri kuharskih mojstrov V peti sezoni Lesley Suter nadzoruje vso jedilnico in pokritost hrane Los Angeles revija. Maja 2012 je Suter odnesel nagrado James Beard, prvo nagrado za pokrivanje hrane v publikaciji splošnega interesa. Svoje kulinarično znanje je posodila tudi nacionalnim publikacijam Saveur in Conde Nast Traveler in se je pojavil v številnih televizijskih in radijskih programih, vključno s ponavljajočim se gostom na KCRW Dobra hrana. Svojo kariero je začela kot pridružena urednica pri glasbeni reviji Filter kasneje pa je bil glavni urednik alternativnega tednika L.A. Alternativa. Suterjeva pokritost s hrano je prejela nacionalno priznanje v obliki več nominacij za National Magazine in James Beard. Trenutno prebiva v hriboviti Los Angeles soseski Glassell Park, kjer si z možem Michaelom deli hišo, dve težavni mački in vrt s sadjem in zelenjavo na dvorišču - kar bi, če ne bi bila njena soseda, verjetno do zdaj ubili.

Ruth Reichl

Ruth Reichl

Ruth Reichl, avtorica Okusno !, roman, ki ga bo Random House izdal jeseni, se vrača kot kritik 5. sezone Vrhunski mojstri kuharskih mojstrov. Bila je glavna urednica Gurmanski reviji od leta 1999 do 2009. Pred tem je bila restavracijska kritika obeh New York Times in Los Angeles Times, kjer je bila imenovana tudi urednica hrane. Kot kuharica in solastnica restavracije The Swallow od leta 1974 do 1977 je igrala vlogo v kulinarični revoluciji, ki se je zgodila v Berkeleyju v Kaliforniji.

Gospa Reichl je začela pisati o hrani leta 1972, ko je izdala Mmmmm: Feastiary. Od takrat je avtor najbolj prodajanih spominov Nežen pri kosti, potolaži me z jabolki, česnom in safirji, in Zate mama, končno ki so prevedene v 20 jezikov in Gurmanska kuharica. Je tudi izvršna producentka Česen in safirji, film Fox 2000 po njenih spominih, ki ga bo režiral Paul Feig in voditelj Gurmanske dogodivščine z Ruth, 10-epizodna javna televizijska serija, ki se je začela predvajati oktobra 2009.

Gospa Reichl je bila nagrajena s šestimi nagradami James Beard. Ima diplomo B.A. in magistrica zgodovine umetnosti na Univerzi v Michiganu in živi v New Yorku z možem Michaelom Singerjem, producentom televizijskih novic.

Bryan Voltaggio

Bryan Voltaggio

Trenutno prebivališče: Frederick, dr. Med
Poklic: Izvršni kuhar/partner VOLT, Family Meal, STRFSH, Voltaggio Bros. Steak House, ESTUARY

Dvakratni podprvak Bryan Voltaggio je edini kuhar, ki je tekmoval Vrhunski kuhar (Šesta sezona: Las Vegas) in Vrhunski mojstri kuharskih mojstrov (5. sezona). Vrnil se je v 17. sezono All Stars LA, da bi dokazal, da ima vse, kar je potrebno, da domov prinese naslov. Bryan, rojen v Marylandu in finalist nagrade James Beard Foundation, je izvršni kuhar in lastnik družine VOLT Family Meal ter ima skupaj z bratom Michaelom tri dodatne restavracije, med drugim Estuary, Voltaggio Brothers Steak House in STRFSH. Po diplomi na ameriškem kulinaričnem inštitutu je bil Bryan kuhar v Aureoleju, kjer je spoznal svojega mentorja kuharja Charlieja Palmerja. Pozneje je bil boljši v Pic-u, restavraciji Michelin s tremi zvezdicami v francoskem mestu Valence, preden se je ponovno združil kot izvršni kuhar v Charlieju Palmerju Steak v Washingtonu, DC. leta 2008, nato družinski obrok leta 2012. Njegov zadnji projekt, Estuary, se je odprl marca 2019 in je tretja restavracija, ki jo je odprl s svojim bratom Michaelom. Izdal je tudi dve kuharski knjigi Home: Recipes to Cook with Family and Friends in VOLT.Ink, zadnjo, ki jo je napisal skupaj s svojim bratom Michaelom. Kot oče in kuhar je Bryan strasten človekoljub in je pomagal zbrati več kot milijon dolarjev v sodelovanju s kuharji Cycle in No Kid Hungry, da bi odpravil lakoto v otroštvu. Živi z ženo Jennifer in tremi otroki v svojem rodnem mestu Frederick, MD.

David Burke

David Burke

David Burke, ki briše meje med kuharjem, umetnikom, podjetnikom in izumiteljem, je danes eden vodilnih pionirjev v ameriški kuhinji. Njegovo navdušenje nad sestavinami in umetnostjo obroka je spodbudilo tridesetletno kariero, ki so jo zaznamovali ustvarjalnost, priznanje kritikov in uvedba revolucionarnih izdelkov in kuharskih tehnik. Njegova strast do hrane in restavracij ne kaže znakov upočasnitve.

Burke je diplomiral na ameriškem kulinaričnem inštitutu in kmalu zatem odpotoval v Francijo, kjer je opravil več stopenj pri pomembnih kuharjih, kot so Pierre Troisgros, Georges Blanc in Gaston Lenôtre. Burkovo obvladovanje francoske kulinarične tehnike je bilo potrjeno, ko je pri 26 letih osvojil francosko nagrado Meilleurs Ouvriers de France Diplome d'Honneur za neprimerljivo spretnost in ustvarjalnost s svojo domačo kuhinjo. Burke se je vrnil v ZDA kot kuhar sous za Waldyja Maloufa v La Cremaillereju in nato za Charlieja Palmerja v kavarni The River, kjer se je povzpel na mesto kuharja in si prislužil tri zvezdice New York Times.

Leta 1992 je Burke odprl kavarno Park Avenue z generalnim direktorjem podjetja Smith & amp Wollensky Alanom Stillmanom, nato pa je leta 1996 postal podpredsednik kulinaričnega razvoja skupine Smith & amp Wollensky Restaurant Group. Burke je bil nagrajen z japonsko nagrado odličnosti Nippon, nagrado odličnosti Roberta Mondavija in nagrado CIA August Escoffier. Nation's Restaurant News je Burkea uvrstil med 50 najboljših kulinarikov R & ampD Time Out New York ga je leta 2003 odlikoval kot "najboljšega kulinaričnega potegavca". Maja 2009 je Fundacija James Beard uvrstila Burkea v organizacijo Who's Who of Food & amp and Beverage in America v Ameriki. Istega meseca je prejel tudi posebno nagrado mojstrov menija pri Nation's Restaurant News in ga imenoval za enega najbolj znanih kulinaričnih inovatorjev v državi.

Februarja 2012 je kulinarična šola Univerze Johnson & amp Wales podelila Burkeu nagrado za uglednega gostujočega kuharja, ki jo podeljujejo najvplivnejšim in slavnim kuharjem na svetu. Novembra 2012 ga je združenje restavracij New Jersey razglasilo za restavratorja leta. Istega meseca je bil nagrajen z nagrado Concierge Choice Award, s katero je slavil najboljšega gostoljubja v New Yorku in prejel nagrado za najboljšega kuharja. Leta 2013 je bil Burke nominiran za "Best Chefs America", novo merilo v ameriški kuhinji, kjer kuharji imenujejo vrstnike, ki so najbolj navdihujoči in impresivni v poslu. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the "Coolest Multiconcept Companies in the Land." The article highlights restaurant corporations with an enviable business concept that others can't wait to replicate. In addition, it cites the numerous incarnations of Chef Burke's creative vision, from David Burke Townhouse to David Burke Fishtail, from Burke in the Box to David Burke's Primehouse.

Chef Burke's vast talents have been showcased recently on television, including season two of Vrhunski mojstri kuharskih mojstrov, a guest spot on the Every Day with Rachael Ray show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg's small-business television series The Mentor. In 2013, he returned to season five of Vrhunski mojstri kuharskih mojstrov.

Burke's visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line's culinary initiatives, including the Culinary Arts Center enrichment program, and provide signature recipes which will be featured on all 15 ships. In 2003, Burke teamed up with Donatella Arpaia to open davidburke & donatella (now known as David Burke Townhouse, of which he has sole ownership). In 2005 came David Burke at Bloomingdale's, a dual-concept restaurant offering both a full service Burke Bar Café on one side and a Burke in the Box eat-in concept on the other.

In 2006 Burke opened up David Burke’s Primehouse in The James Hotel Chicago. His restaurant collection continued to grow that same year when he purchased culinary career began under founders Markus and Hubert Peter. His next ventures included David Burke Prime at Foxwoods Resort Casino in Connecticut and David Burke Fishtail in Manhattan, both of which opened in 2008. In February 2011, he opened David Burke Kitchen at The James Hotel New York in SoHo, bringing his signature whimsical style to downtown Manhattan.

In 2013, Burke made great strides in expanding his restaurant empire and enhancing his partnerships with other reputable companies. In the summer of 2013, he opened Burke's Bacon Bar in the James Hotel Chicago, a high-end sandwich and "to-go" concept featuring artisan and top-notch bacons from around the country. BBB features Burke's signature "Handwiches" -- palm-sized sandwiches packed with creative combinations of fresh ingredients -- as well as salads and sweets, all featuring bacon, in some form, as an ingredient. In 2014, Burke will bring his SoHo concept, David Burke Kitchen, which features modern takes on farmhouse cuisine, to the ski resort town of Aspen, Colorado.

During his tenure at The River Café, Burke began experimenting with interesting ingredients and cooking techniques. His first culinary innovations, including Pastrami Salmon (now available through Acme Smoked Fist), flavored oils and tuna tartare, revolutionized gastronomic technique. During his 12-year period at the Park Avenue Café, Burke created GourmetPops, ready-to-serve cheesecake lollipops. His Can o' Cake concept, where cake is mixed, baked and eaten from a portable tin, is used throughout his restaurants. Most recently, he teamed with 12NtM to create two non-alcoholic sparkling beverages, available in gourmet retailers such as Whole Foods and at his New York locations. Additionally, Burke is actively involved with culinology, an approach to food that blends the culinary arts and food technology. To that end, he is the chief culinary advisor to the Skinny Eats line of flavor-enhancing produtts.

In 2011, Burke received the ultimate honor presented to inventors: a United States patent. It was awarded to him for the unique process by which he uses pink Himalayan salt to dry-age his steaks. Burke lines the walls of his dry-aging room with brickes of the alt, which imparts a subtle flavor to the beef and renders it incredibly tender. Burke's steaks can be dry-aged for anywhere from 28 to 55, 75, or even as long as 100 days using this process.

Burke's first cookbook, Cooking with David Burke, and his second, David Burke's New American Classics launched in April 2006. He is currently working on his third book, due out in 2015.


Behind the Food

Restaurateur Profile: Mary Sue Milliken

Interview Date: Wednesday, October 6, 2010

Mary Sue Milliken, co-owner of Border Grill with partner Susan Feniger, grew up in Michigan in a family that celebrated with food. “My mom was a good cook, and food was very important to our family,” she says. “She was a single mom from the time I was 12, and so we didn’t have a lot of money to go out to eat – instead we would buy great food and cook it together – we celebrated with home-cooked food.”

A home economics class during high school was the inspiration for Mary Sue to pursue a career in food. “I hated high school, and was determined to finish it as quickly as possible,” she says. “That home economics class made a big impression though and my sister said it was stupid to get a college education and that I should take up a trade. She introduced me to a chef, Greg, and as soon as I graduated high school (at 16 years old), I moved to Chicago and started working in kitchens.”

At 17 ½ Mary Sue gained entry to chef school. “I was immersed in food 24/7 and loved what I was doing,” she says. In addition to school, she also worked in restaurants and bakeries. Her sister’s friend Greg hired her, and she soon fell in love with his partner Rob. “We lived upstairs from the bakery and when we had any time off we would eat at the best restaurants in town. One of the best was Le Perroquet, and I decided that I wanted to work there.”

Mary Sue approached the owner, Jovan, and he said “I would love to hire you, but I could never have you in my kitchen – the guys couldn’t handle it.” Mary Sue says that she he offered her a job as a hat check girl. Not one to be discouraged, “I started a letter writing campaign,” she says. “He finally got back to me and let me work in the kitchen. I ended up overachieving pretty spectacularly and then one day Susan walked in and he offered her a job on the spot – I think he figured that if I was such a hard worker, she must be, too!”

Jovan became an important mentor to Mary Sue. “He was a dear friend and guided me,” she says. “Susan and I worked there together and did a great job. We learned more in that kitchen than anywhere else. Then Susan moved to California and I decided that I needed to get away too. Jovan was going to France and offered to take me along and help me get a job. I went to France without a job and I couldn’t speak French … nobody would hire me.” On their last night out before Mary Sue would have to return to the U.S. Jovan took her to a restaurant run by a woman chef. “She hired me on the spot,” she says. Mary Sue quickly assimilated, renting an apartment and taking intense French classes for four hours every morning. She worked there for about a year, all the while keeping in touch with Susan, who during that year moved to the South of France for an apprenticeship.

Susan came up to Paris for a visit and “over a few bottles of wine we decided that we should go into business together,” says Mary Sue. “We left Paris with almost no money – Susan went to California and I went back to Chicago. Six months later, Susan called and said I should move to California. I said ‘no way,’ but she’s very persuasive!” Susan had been running City Café – there was no kitchen, just two hot plates, but a lot of freedom and opportunity. “I agreed to move out as long as we got a stove, which we did,” says Mary Sue. “I did not leave Los Angeles for three years after initially coming – I was completely immersed in the café. You know, you go to chef school, you apprentice in France, and then you end up working in a tiny café with one stove, but we were having the time of our lives – going to the market, finding cool things.”

The owners of the café quickly recognized Mary Sue and Susan’s potential and made them partners in the business. “After working in all those fancy restaurants, it felt very free and lovely to be calling our own shots,” says Mary Sue. “We were able to really be our own bosses for the first time, and we started getting a lot of attention while cooking from our hearts – cooking food we love.” Soon they needed more space, and opened City Restaurant, which was 500 square feet, and turned the original café into a taco joint. “We weren’t sure whether we would do tacos or Japanese noodles or a really good hamburger stand,” says Mary Sue. “We went on a 3-week research trip to Mexico and drove around to get inspired. We discovered that we loved the street food, not the restaurants, and that’s what we decided to bring back.” Their concept – the Border Grill – was a hit, and they quickly outgrew their space and moved to the Santa Monica location in 1990.

Meanwhile, the partners had written two cookbooks together and got a show on the Food Network, Cooking With Too Hot Tamales (Note: this was the first cooking show that I ever watched religiously, and I still use many of the recipes!). They sold the City Café in the early 1990s and opened Ciudad in 1998. (Note: The week that I met with Mary Sue, they were in the process of converting Ciudad into a Border Grill the process is now complete.) In 1999 they opened the Border Grill in Las Vegas and added a kiosk in downtown Los Angeles and two food trucks. “The food trucks are really fun,” says Mary Sue. “We’re able to feed customers where they are and do so many things that we love to do.”

Mary Sue’s favorite part of being a restaurant entrepreneur is the opportunity to constantly surprise and delight people. “When you are in the restaurant you get to cook the same thing every day, so you can constantly tweak and refine every part of every recipe,” she says. “When you’re obsessed with food like I am, you notice how small changes impact a dish and enjoy constantly improving it.”


Behind the Food

Restaurateur Profile: Susan Feniger

Co-Owner: Susan Feniger’s Street

Interview Date: Thursday, November 4, 2010

“My mom was a fantastic cook,” says Susan Feniger, co-owner of Susan Feniger’s Street restaurant. “We always had people at our house, and there were always great things in the freezer, ready to go when we had guests. Everything she did went in the freezer – cheese dreams, peanut butter chutney, bacon toast, and lady finger icebox cakes. Everything was ready so that if people just walked in there was something to serve them. I definitely picked up a lot of Mom’s traits – some people just get it – they know how to season and cook.”

“My first job was at Smith’s Cafeteria in Toledo, Ohio,” says Susan. “I fell in love with the idea of service, and was drawn to the pressure and flow of working in a food service environment. I never really thought that I would cook for a living though!” Susan went to Goddard College in Vermont to study psychology, but dropped out to live in a teepee. “I was rebellious as a kid – I wore Salvation Army clothes. My dad was not happy when I dropped out of college.”

Susan decided to try a second time, this time at Pitzer College. “I was on a tight budget, so I would figure out how many meals I could make out of one spaghetti squash,” she says. “I worked for a cabinet maker and in the cafeteria at Pitzer while I studied Psychology, Economics and Business. I was always very focused and driven.” The cafeteria manager had been a cook in the army, and after two years of having Susan in the kitchen asked why she wasn’t studying to become a chef. “It had never crossed my mind,” she says. “But I talked to my advisors and set up an independent study program with the Culinary Institute.” Susan fell in love immediately. “I was always trying to figure out what I was going to do with my life, but once I went to CIA it was a no-brainer. I never looked at my watch when I was cooking. It was just the right fit.”

Susan describes being a chef as requiring a lot of right and left brain. “It’s also very physical work and requires focus, business knowledge and a little bit of therapy,” she says. “The restaurant business is all about the people, the community, the relationships with customers, with employees. That is the most important part – how you treat people. The vibe of the restaurant comes from the people who own the restaurant. It’s very natural for me – I like people, I like learning about how they are. I like the physical aspect of being in the kitchen. I like the pressure, the coordination.”

After working in numerous kitchens and building Border Grill with Mary Sue Miliken, Susan was looking for a fresh opportunity to build a new restaurant. “I love Border Grill and everything that we have built,” says Susan. “With Street I was just looking to do something small and on my own.” She partnered with Executive Chef Kajsa Alger and the two got to work on building all of the elements of Street. “Kajsa worked at Border Grill for 20 years, and now she’s a powerhouse. I love seeing people develop and grow. When you’re building a restaurant, everything is important – we wanted the food to be right, but also the aesthetics. The tables are made from recycled paper, and the soap in the bathroom is recycled from our cooking oil. We had the muralist from Border Grill create a different style here, and we create customized music mixes with music from everywhere – Ethiopia, New Orleans, France.” The restaurant opened in March 2009.

In balancing her time, Susan says that she goes wherever there is the greatest need. “We have an extremely strong team at Border Grill that keeps things running really smoothly. Of course, when you open a new restaurant it takes more time, but I’m involved in both businesses.”

“I work a ton – at least 14 hours per day five days per week and one eight-hour day per week. I try to take one day per week off, but it’s hard,” says Susan. “I haven’t taken a vacation for about three years, but this is how I like to spend my time. I want to see it all grow, and I absolutely love what I do. Sometimes I struggle with the idea of ‘do I have enough free time?’, but I’m also sure that I’m doing exactly what I want to be doing.”

Mary Sue Milliken – Border Grill

Restaurateur Profile: Mary Sue Milliken

Interview Date: Wednesday, October 6, 2010

Mary Sue Milliken, co-owner of Border Grill with partner Susan Feniger, grew up in Michigan in a family that celebrated with food. “My mom was a good cook, and food was very important to our family,” she says. “She was a single mom from the time I was 12, and so we didn’t have a lot of money to go out to eat – instead we would buy great food and cook it together – we celebrated with home-cooked food.”

A home economics class during high school was the inspiration for Mary Sue to pursue a career in food. “I hated high school, and was determined to finish it as quickly as possible,” she says. “That home economics class made a big impression though and my sister said it was stupid to get a college education and that I should take up a trade. She introduced me to a chef, Greg, and as soon as I graduated high school (at 16 years old), I moved to Chicago and started working in kitchens.”

At 17 ½ Mary Sue gained entry to chef school. “I was immersed in food 24/7 and loved what I was doing,” she says. In addition to school, she also worked in restaurants and bakeries. Her sister’s friend Greg hired her, and she soon fell in love with his partner Rob. “We lived upstairs from the bakery and when we had any time off we would eat at the best restaurants in town. One of the best was Le Perroquet, and I decided that I wanted to work there.”

Mary Sue approached the owner, Jovan, and he said “I would love to hire you, but I could never have you in my kitchen – the guys couldn’t handle it.” Mary Sue says that she he offered her a job as a hat check girl. Not one to be discouraged, “I started a letter writing campaign,” she says. “He finally got back to me and let me work in the kitchen. I ended up overachieving pretty spectacularly and then one day Susan walked in and he offered her a job on the spot – I think he figured that if I was such a hard worker, she must be, too!”

Jovan became an important mentor to Mary Sue. “He was a dear friend and guided me,” she says. “Susan and I worked there together and did a great job. We learned more in that kitchen than anywhere else. Then Susan moved to California and I decided that I needed to get away too. Jovan was going to France and offered to take me along and help me get a job. I went to France without a job and I couldn’t speak French … nobody would hire me.” On their last night out before Mary Sue would have to return to the U.S. Jovan took her to a restaurant run by a woman chef. “She hired me on the spot,” she says. Mary Sue quickly assimilated, renting an apartment and taking intense French classes for four hours every morning. She worked there for about a year, all the while keeping in touch with Susan, who during that year moved to the South of France for an apprenticeship.

Susan came up to Paris for a visit and “over a few bottles of wine we decided that we should go into business together,” says Mary Sue. “We left Paris with almost no money – Susan went to California and I went back to Chicago. Six months later, Susan called and said I should move to California. I said ‘no way,’ but she’s very persuasive!” Susan had been running City Café – there was no kitchen, just two hot plates, but a lot of freedom and opportunity. “I agreed to move out as long as we got a stove, which we did,” says Mary Sue. “I did not leave Los Angeles for three years after initially coming – I was completely immersed in the café. You know, you go to chef school, you apprentice in France, and then you end up working in a tiny café with one stove, but we were having the time of our lives – going to the market, finding cool things.”

The owners of the café quickly recognized Mary Sue and Susan’s potential and made them partners in the business. “After working in all those fancy restaurants, it felt very free and lovely to be calling our own shots,” says Mary Sue. “We were able to really be our own bosses for the first time, and we started getting a lot of attention while cooking from our hearts – cooking food we love.” Soon they needed more space, and opened City Restaurant, which was 500 square feet, and turned the original café into a taco joint. “We weren’t sure whether we would do tacos or Japanese noodles or a really good hamburger stand,” says Mary Sue. “We went on a 3-week research trip to Mexico and drove around to get inspired. We discovered that we loved the street food, not the restaurants, and that’s what we decided to bring back.” Their concept – the Border Grill – was a hit, and they quickly outgrew their space and moved to the Santa Monica location in 1990.

Meanwhile, the partners had written two cookbooks together and got a show on the Food Network, Cooking With Too Hot Tamales (Note: this was the first cooking show that I ever watched religiously, and I still use many of the recipes!). They sold the City Café in the early 1990s and opened Ciudad in 1998. (Note: The week that I met with Mary Sue, they were in the process of converting Ciudad into a Border Grill the process is now complete.) In 1999 they opened the Border Grill in Las Vegas and added a kiosk in downtown Los Angeles and two food trucks. “The food trucks are really fun,” says Mary Sue. “We’re able to feed customers where they are and do so many things that we love to do.”

Mary Sue’s favorite part of being a restaurant entrepreneur is the opportunity to constantly surprise and delight people. “When you are in the restaurant you get to cook the same thing every day, so you can constantly tweak and refine every part of every recipe,” she says. “When you’re obsessed with food like I am, you notice how small changes impact a dish and enjoy constantly improving it.”


Border Grill Owners Return to Santa Monica With a New Mexican Restaurant

Veteran chefs and owners Susan Feniger in Mary Sue Milliken closed the Santa Monica Obmejni žar back in 2016 after 26 years in business. They will make a triumphant return to the Westside with a new, unnamed Mexican barbecue restavracija. The new all day eatery will open on the corner of Santa Monica Boulevard and 20th Street by fall if all goes according to plan.

“When we closed Border Grill on Fourth Street in 2016, we knew that we’d always open another concept again in Santa Monica,” says Feniger. Milliken adds, “We love the community here, the leisurely attitude and creative vibe is exactly why we returned.”

The new restaurant is moving into an area that is transitioning from mostly medical-buildings to one with three forthcoming food businesses this year. Micro-batch roaster 10 Speed Coffee will be directly across the street, and Bruce Marder’s Red Rooster will be only a block away.

Feniger and Milliken ran Border Grill Santa Monica for 26 years, and still run a fleet of Border Grill food trucks and full locations across Los Angeles and Las Vegas. Susan Feniger also continues to run other restaurants inside the Huntington Library. Designer Alexis Readinger of Preen, Inc. (Tesse, Punta Cabras, Odys + Penelope) will put together the new restaurant’s interior.

Nadgradnja: the original version of this article stated that the restaurant would be a Mexican barbecue place. The restaurant is still Mexican but won’t focus on a barbecue component.


Wrap Stars

&ldquoAt that time, it was L&rsquoOrangerie, L&rsquoErmitage, La Toque and Ma Maison, then at some point Trumps,&rdquo Susan Feniger lists over a mess of burritos at Lupe&rsquos #2 in East L.A. To be specific, the burrito spread includes the hot chicharron the special, which comes stuffed with chorizo and the California, which contains a thick layer of guac and french fries.

&ldquoAh, Michael Roberts,&rdquo Mary Sue Milliken says without skipping a beat, leaning over the blue picnic table and remembering the whimsical chef behind the Melrose Avenue institution.

&ldquoI remember Michael Roberts having a green pea guacamole on the menu,&rdquo Feniger adds.

&ldquoIsn&rsquot that funny?&rdquo Milliken chuckles.

That pea guacamole dates back to the early 80s (long before Obama slammed the infamous New York Times&rsquo recipe on Twitter last year), that golden era in California dining when the legendary chefs behind 1981&rsquos genre-bending City Cafe (RIP) and 1985&rsquos Border Grill shook up L.A.&rsquos restaurant scene with food like som tum-esque mango salad and vegetarian cuisine before veg-forward was a buzzword. It was a time before the Santa Monica Farmers Market&mdashmilitary vets grew mizuna and chrysanthemum greens as horticultural therapy&mdashand before Kalifornija became an adjective for food, used to define sushi rolls, pizza kitchens and even this lovely hulking burrito at Lupe&rsquos. It made me, a born and bred Californian, wonder: What is &lsquoCalifornia&rsquo food anyway?

&ldquoWhen you say &lsquoCalifornia,&rsquo what part of California?&rdquo Milliken asks. &ldquoIf you&rsquore down in San Diego as opposed to Sacramento, I do think it&rsquos probably weird, but to the customer, it means vegetable forward.&rdquo

But for the French-trained chefs who traded their steel-toed shoes and tall toques back home for tennis shoes and Champagne-fueled smoke breaks on the California coast, it&rsquos much more.

&ldquoSo our menu then was like this . . . ,&rdquo Feniger begins, giving the City Cafe rundown, making Milliken laugh, &ldquo . . . cassoulet, pickled veal tongue with lobster sauce and sautéed pears, and potato bhujia. & rdquo

&ldquoWe changed the menu every day, and it would evolve just as to whatever we were feeling,&rdquo Milliken adds. &ldquoI would say it was a time of exploration, getting outside the normal. The customers and the chefs were all really pushing themselves. It was like someone cut loose the idea that the restaurant had to be fancy French or a hamburger joint. We could mix this all up.&rdquo

Which leads us to the leap from a period of experimentation to the modern response to the California burrito: the machaca-stuffed foldie at LocoL, Roy Choi and Daniel Patterson&rsquos mindful take on fast food, set right in Watts. Hip-hop is blasting, mod white cube seats double as tables on the menu, there&rsquos everything from chile-laced glass noodles, green goddess-drizzled bulgur salads, &ldquocheeseburgs&rdquo brushed with scallion relish, coffee roasted in-house, $1 collard greens and fresh-pressed juices.

&ldquoVery pastry cheffy,&rdquo Feniger muses over the burg&rsquos bun, which is, in fact, engineered by Tartine&rsquos Chad Robertson.

&ldquoI wonder what the veggie nuggets are. Should I go order those?&rdquo Milliken asks, as she goes for round two of eating through LocoL&rsquos menu. &ldquoWhat else do you want to try?&rdquo

Though they may not be the ones glazing a tandoor oven with mustard oil and raw sugar like the man who sold it to them or learning the ropes of making flavorful El Salvadorian beans in Mexico like one favorite street vendor, the exploration continues for the Border Grill chefs. Yes, California food means a lot of green things, we muse together, but after eating a lot of tortillas stuffed with meat, remembering the good ole days and ravenously diving into these new ones, it seems like California is more than token ingredients.

&ldquoI love the mix, which is so California,&rdquo Feniger gushes.

&ldquoLook at a guy like Ludo [Lefebvre] who came to work at L&rsquoErmitage and what he&rsquos opened now,&rdquo Milliken says of the very French chef behind both a French-Mex brunch spot and a fried chicken joint. &ldquoThat is really part of the charm and the amazing power of L.A.&rdquo

&ldquoIt allows you to open up and do things that you didn&rsquot think you were going to do growing up,&rdquo Feniger adds. &ldquoI mean Roy is a perfect example of that with his background and his training.&rdquo

And so it turns out a pile of avocados doesn&rsquot make your food Californian, but rather that obsessive pursuit of flavor and technique, and the spirit of screwing it all and going with your gut.


Poglej si posnetek: Реакция на Мери сью с голосом . (Avgust 2022).