Q & A with Danny Bowien of Mission Chinese Food

by Anna Mowry on May 01, 2012

 

Now that the original Mission Chinese Food seems destined to endure as one of San Francisco's most popular spots, its chef and Rising Star award nominee, Danny Bowien, is about to introduce New Yorkers to his progressive Chinese-American cooking at a soon-to-open Lower East Side outpost. We phoned Bowien to talk about what he's putting on his new menu, his favorite Chinese restaurants in the city, and more.

 

JBF: We read the recent Bon Appétit piece about your trip to Chengdu, in China’s Sichuan province. Did you find any dishes there that you’re now adapting for your menu?

 

DB: There will be six or seven new dishes on our New York menu, and those things are definitely based on a lot of the flavor profiles that we... Read more >

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Q & A with Joanne Chang of Flour Bakery

by Elena North-Kelly on April 30, 2012

 

At her three Flour Bakery locations, Joanne Chang gives Boston-area dwellers their sugar fix with her menu of wholesome, like-you're-a-kid-again cookies, tarts, cakes, and other baked goods. Chang took a break from her packed schedule to answer our questions about her favorite pastry, where she likes to eat in Beantown, and the childhood treat she misses most. 

 

JBF: What’s your favorite item on the menu at Flour right now?

 

JC: We just introduced our kouign-amann, which is my favorite pastry ever.

 

JBF: Your sticky buns famously won in an episode of Throwdown with Bobby Flay. Any other baked goods in your arsenal that you would confidently take into battle?

 

JC: Many things: our banana bread, our midnight chocolate cake, our carrot cake, pop tarts, blueberry... Read more >

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Awards Watch: Matt Jennings, where were you when…?

by jbfauthor on May 09, 2011

Matt Jennings of La Laiterie in Providence was headed back from a sourcing trip to Vermont with his staff when they got the news that he was nominated for Best Chef: Northeast: “So there we were, in northern New Hampshire, in a big rented van that smelled like wet farm animal, with glass bottles of maple syrup clanking around in the back and the crew singing along to “Bennie and the Jets,” when all of a sudden, we came within cell phone range and all of our phones started bleeping and blinging. Text messages arrived from other staff, friends, and family, and we logged onto Twitter to discover it was true—we had made the final cut! We were temped to pull over to the nearest bar for a quick shot, but we were still about a three-hour drive from home!”

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Awards Watch: Craig Deihl, where were you when…?

by jbfauthor on May 09, 2011

“I got the good word while I was elbow deep in ice receiving a shipment from a local fishmonger. Ice went flying everywhere when I threw my hands in air. I think I scared my new stage a bit.” –Craig Deihl of Cypress in Charleston, S.C., on what he was doing when he found out he was nominated for Best Chef: Southeast.

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