Private Chefs Nicholas Chew And Leonard Cheung On The Rise Of Luxury Catering

Torri Donley

Just because restaurants were closed for dine-in last month, doesn’t mean Hong Kong’s one percenters were forced to slave over a stove for dinner. Trust the Tatler community to find a way to bring their favourite fine dining feasts into the comfort of their Peak, Repulse Bay and Stanley mansions and prevent the pandemic getting in the way of restaurant-grade gastronomy.

At-home luxury catering is on the rise—just look at Eleanor Lam, who flooded her Instagram feed with pictures of decadent meals prepared by the Ocean Park Marriott hotel team. Or Feiping Chang, who had the chefs from Sushi Saito at the Four Seasons hotel prepare an omakase dining experience in her kitchen.

When money is no object, hiring the very best in the business is easy as pie. “I cater for a lot of high-profile Hong Kong socialites, business executives and singers. Some are VIP clients from

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Solano County legalized home food pop-ups. But 6 months later, chefs still can’t sell

Torri Donley

When Solano County approved a new California law that would legalize home-based kitchen operations in April, it seemed like Cheska Kistner’s plans to open a restaurant in her Benicia home would finally come to fruition. The measure, California’s AB626, allows for what are known as microenterprise food businesses, which Alameda County also made inroads toward legalizing Monday. But no Bay Area county has yet fully implemented the 2018 law, leaving entrepreneurs like Kistner in limbo.

Under AB626, cooks can legally sell up to 30 meals a day or 60 per week from their homes when their counties opt in and they have received a permit; their annual gross sales are capped at $50,000. The law has been implemented in only one county so far, Riverside. In Alameda County, many home kitchen operations have proliferated during the pandemic without the option to get proper permitting, leading to the health department cracking

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Solano County legalized home food popups. But chefs still can’t sell

Torri Donley

When Solano County approved a new California law that would legalize home-based kitchen operations in April, it seemed like Cheska Kistner’s plans to open a restaurant in her Benicia home would finally come to fruition. The measure, California’s AB626, allows for what are known as microenterprise food businesses, which Alameda County also made inroads toward legalizing yesterday. But no Bay Area county has yet fully implemented the 2018 law, leaving entrepreneurs like Kistner in limbo.

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Restaurant collaboration ‘Chicago Let Talk’ brings together women chefs in support of each other amid COVID-19 pandemic

Torri Donley

CHICAGO (WLS) — A team of female chefs and restaurant owners have come together in support of one another during these difficult times due to the coronavirus pandemic.

The group of women are collaborating in hopes of keeping their businesses alive.

Orders will be out of the door soon for Vermilion’s part of a special tasting menu called “Global Extravaganza”

There is a lot riding on these meals as the staff prepares the blackened chili tamarind ribs and Kerala lemon rice with the restaurant’s signature Indian-Latin flavors.

“For us, this is a do or die battle. We are in the middle of the pandemic; we have the economic crisis; our restaurants have been shut down with social unrest,” said Vermilion owner Rohini Dey.

Dey created “Chicago Let’s Talk,” a collaboration of local women chefs and restaurant owners.

Available only during October, the group is highlighting their talents in “Flavor,” featuring

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A Better Way to Cook Beans: Tips From a Chef’s Playbook

Torri Donley

I OWE MY love of beans largely to Sara Kramer. Now chef/partner at Kismet, in Los Angeles, Sara was the chef at Glasserie, in Brooklyn, when I worked with her there. Before that, I had tried cooking beans every which way, from wood-fired ovens to pressure cookers, all of which failed to render them exciting. Sara taught me it only takes a couple smart moves to give beans some depth and even a dash of drama.

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Her first lesson: Char the aromatics. The recipe at right, for beans and greens served on toast, calls for laying a halved onion, garlic head and lemon into a hot skillet. Let the cut sides sit on the hot pan and sear to a deep brown before flipping. It will lend a remarkable depth and intensity of flavor to the finished dish.

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Private Lessons With Seasoned Chefs

Torri Donley

The pandemic has brought a proliferation of new virtual cooking classes. #AskChefsAnything was an early entry, auctioning off interactive sessions to benefit immigrant workers, among others. Now there is Delicious Experiences, from a company based in Israel. It connects viewers with food experts for personalized one-on-one classes. Learn about burgers from Nate Appleman, about wine from Thomas Pastuszak, about brunch from Elizabeth Blau and about spices from Lior Lev Sercarz, and more. YesChef, another start-up also originating in Israel, counts names like Nancy Silverton, Francis Mallmann and Sean Brock on its roster. Instruction involves about five hours of video content, including documentary footage about each expert and about a dozen lessons, ranging from 10 to 50 minutes, which do not have to be viewed all at once.

Delicious Experiences, $125 to $1,250 for one to three hours, deliciousexperiences.com; YesChef, $180 annual subscription, $450 all-access pass with no limitations, yeschef.me.

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Cacique Celebrates Hispanic Heritage Month by Asking Chefs and American Home Cooks to Help Determine Third Annual Mexican Food Trends Forecast

Torri Donley

LOS ANGELES, Oct. 5, 2020 /PRNewswire/ — To celebrate Hispanic Heritage Month, Cacique® Inc. – one of the country’s top authentic Mexican food brands – is shining a spotlight on the significant role Mexican food has on American culture by unveiling its third annual What’s Next in Mexican Cuisine trends forecast. The 2021 forecast predicts that Americans are ready to bring classic Mexican ingredients such dried chiles and traditional cheeses and cooking techniques like making tortillas into their kitchens as they spend more time at home than ever before.

To identify the top trends, Cacique teamed up with leading experts in Mexican cuisine – including award-winning chef and TV personality Aarón Sánchez of Johnny Sánchez in New Orleans, Chef Bricia Lopez of Guelaguetza in Los Angeles and Chef Santiago Gomez of Cantina La Veinte and Tacology in Miami – as well as surveyed home cooks across America to learn which

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The Best Way to Cook Meat, According to These Argentine Chefs

Torri Donley

I wish I had an asado gang the way I have two book groups and a hiking pod. In Argentina, this meat-centric cookout is a similar kind of social club, except with committed carnivores. Argentines eat the most beef in the world—close to 155 pounds per person per year. And when gauging serving sizes, they plan on a good pound of meat for each guest.



a man cooking hot dogs on a grill: Jane Sigal


© Provided by Food & Wine
Jane Sigal

Earlier this year I visited South America in search of this traditional culinary potlatch. I learned about its components, from the asador (or griller) and bright salads of tender greens and charred vegetables, plus roasted potatoes or papas fritas to vinegary accompaniments like chimichurri and salsa criolla.

Quantities of Argentina’s emblematic Malbec are a near necessity to fuel hours of drinking and talking and strolling back and forth to the parrilla, an open coal-fed fire, as a

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TV chefs’ best-ever cooking tips and tricks

Torri Donley


There’s a reason we love watching cooking shows. They provide us with insider knowledge and top recipe inspiration, especially useful now we have more time to spend in the kitchen. It was a hard job selecting the best but here are our favourite TV chefs’ cooking tips, from Mary Berry to Guy Fieri.



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StarPhoenix YXE Chefs at Home: Evelyn Reisner of Fresh Dish Catering

Torri Donley

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For this chef, food is love. It’s how she expresses love to friends and family, and watching guests enjoy her cooking is how she gets fed emotionally, she says. Hearing positive feedback from her clients is pure joy.

Evelyn and her catering team are currently working out of the very pretty Barn at Wind’s Edge — just a hop, skip and jump from the new Costco in Saskatoon. Evelyn is the in-house chef for the Barn, but also caters to off-site locations. She thrives on feeding people innovative and yet accessible meals.

Working the bride and groom’s personalities into menu items is something she and her team are proud of and have a lot of fun doing, she says.

Food waste is at top of mind for this chef. She’s careful to not purchase more ingredients than needed for an event, and she’s even teamed up with

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