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WNY CHEFS
Gone are the days when chefs were hidden in the background, toiling away in the kitchen while diners took their skills for granted. Now, we choose a restaurant because of its chef. This month Spree talks to some of the greats of Buffalo food, the purveyors of splendid sushi and sumptuous steaks, the geniuses behind Daniel’s, Hutch’s, Torches, and other local cathedrals of cuisine. Where do they like to eat? What do they love to cook? And just how does one go about becoming a top chef, anyway? These answers and more have been prepared and served for your reading pleasure.
By Michelle A. Blackley, Mark Ciemcioch, Rick Criden, Bruce Eaton, Jana Eisenberg, Donna Evans-Deyermond, Sandra Firmin, Joe George, Donna Hoke Kahwaty, Jeffrey Levine, Elizabeth Licata, Vicki G. Marshall, Ronald S. Montesano, Lauren Newkirk Maynard, Terri Parsell Hilmey, Kevin Purdy, Maria Scrivani, Joe Sweeney, Margaret M. Toohey, and Jennifer Wettlaufer.
Speaking French in Hamburg:
Daniel Johengen
By Sandra Firmin
Locally grown,
locally marketed, locally eaten:
A roundtable discussion
By Lauren Newkirk Maynard
Cutting edge minus the attitude:
Mike Andrzejewski
By Kevin Purdy
Through the ranks with spice:
Mark Hutchinson
By Joe Sweeney
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