Chris McAdams, Author at Culinary Culture

29.05

NRA 2017 – Top Trends

Top Trends in Food from the 2017 NRA Show Wednesday wrapped up a great week of learning and exploration at the 2017 National Restaurant Association show in Chicago, Il. There was so much to see, touch, taste, and learn, but I’ll try to pick a few really popular trends to highlight for those of you

15.05

Official Guide to Sous Vide Cooking

It seems everywhere I go lately I’m looking at sous vide cooking in some form or another. Whether I’m talking with fast casual restaurants or fine dining, sous vide is pushing in as a mainstream option for cooking. And as sous vide technology becomes more accessible, why wouldn’t it? Sous vide offers an excellent opportunity

24.04

Restaurant Review: Kemuri Tatsu-Ya

Kemuri Tatsu-Ya Review IRASSHAIMASE! Or, “Welcome to our place,” (roughly translated at best) is how every diner is enthusiastically greeted at Chefs Aikawa and Matsumoto’s new restaurant, Kemuri Tatsu-YA. Originated from the Japanese word for smoke, Kemuri is a thoughtful blend of Texas fare and traditional Japanese izakaya plates. I was particularly excited to dine

10.04

Chef Tip: Saving Wilted Vegetables

Chef Tip How To Save Wilted Vegetables It’s happened to all of us. As we rummage through the crisper we find that bunch of wilted vegetables or herbs we forgot all about. As enlightened culinarians, we are swept by an initial feeling of regret over the neglect of these cruciferous crusaders and the resentment of

27.03

Food Trend Series: Free the Fire

Food Trend: The Flavors of Fire Reign Supreme Today’s introduction of the food trend series looks at fire and smoke. It would seem that the love of smoke and fire have finally been accepted by the mainstream. Need proof? Check out Little Caesars latest release of the Smokehouse Pizza, topped with brisket, pulled pork, and