DRAGON BOAT FESTIVAL RICE DUMPLINGS

DRAGON BOAT FESTIVAL RICE DUMPLINGS

EXECUTIVE CHEF Doron Wong MAKES 9 DUMPLINGS 18 large, dried bamboo leaves2 pounds Thai long-grain sticky rice3 Chinese sausages, cut into 3 pieces4 1/2 ounce slab pork belly, sliced 2 x 1/4 -inch thick41/2 ounces dried shrimp9 chestnuts, roasted and peeled*9 salted...
Lachlan Mackinnon-Patterson Will Not Be Ordering The Eel Tonight

Lachlan Mackinnon-Patterson Will Not Be Ordering The Eel Tonight

  “I was so scared of snakes, and we had to kill eel at culinary school, in France. I don’t think I’d ever even seen an eel, and I had no idea what I was in for. And I was like, ‘I can’t do this.’ And you know how they do it, right? You nail...
Chef Bill Telepan: The Interview

Chef Bill Telepan: The Interview

Bill is an icon in the industry. He’s been around since 1990. After working in France he came back to New York and worked at Gotham Bar & Grill, worked his way other New York restaurants until he opened his own place, Telepan. Now he is the Executive Chef at...
Sous Chef Ryan Hayes is Thrifty with his Tattoos

Sous Chef Ryan Hayes is Thrifty with his Tattoos

Ryan Hayes is the Sous Chef at the Empire Diner.  Except for the 718 on his fingers, which is the area code for Brooklyn where he lives, Ryan had no preconceived plan for his tats. Usually he has the tattoo artist try one of their new designs at a discounted...

Mike Anthony of Gramercy Tavern

Mike Anthony has been the Executive Chef at Gramercy Tavern for 14 years. If you want to know what’s in the mind of a chef that has kept a restaurant at the highest level during his tenure, listen to his interview with Battman. “He is one of the most down to...