Scott Brandon is no stranger to the restaurant scene, but he will be making his Old Towne Orange debut next month, as LinX is ready to rock and roll. Scott made time to answer our burning questionnaire, and well, you've been warned. This chef interview is rated PG-13 for adult language.Your earliest ... More >>
When interviewing a chef at their establishment, there's always the possibility that we'll be interrupted by one of their staff and our meeting will be cut short. In the case of Ryan Adams, it was quite the contrary. He assured us that interruptions wouldn't occur in their private dining room (a.k.a ... More >>
Photo by Meranda CarterWe spend a little more time with the dynamic duo of Jon Blackford and Tony Motakef discussing the history behind A Restaurant. In addition, Jon throws us a curve ball with what he'd be doing for a living in an alternate universe. Stay tuned for tomorrow's recipe, and check ... More >>
Photo by Meranda CarterIt's been said we're our own toughest critics. We were reminded of this when we spent time with both chef Jon Blackford and Tony Motakef, director of operations, of A Restaurant for this week's On the Line. Originally from Pittsburgh, Blackford's current stomping ground is ... More >>
Photo by Meranda CarterFact: Andrew and Jethro decided on Tax Day to create Slapfish. Also a fact: Their food is truly sustainable and fresh, since they double as wholesale importers (triple if you factor in their future "Test Kitchen" endeavor). Did we reel you in yet? Follow our interview with ... More >>
Phot by Kevin LaraCan a name for our featured chef be more appropriate than Jared Cook? Nah. The man in the kitchen at St. Roy Chef's Pub offers us his thoughts on foodies and how he likes to spend his free time. On the Line, Part One, begins below.What are six words to describe your food?Real, c ... More >>
Photo by Christopher VictorioDaniel Shemtob and Jason QuinnToday we conclude our Q&A with Chef Jason Quinn. If you missed the first part, read it here.
Stay tuned tomorrow for our final installment: a recipe from the chef.
What would you'd like to see more of in Orange County from a culinary ... More >>
The culinary world is in mourning today for Keith Floyd. "Keith who?," you may ask. Floyd was a legend across the pond, a true "bon viveur", and an inspiration to many of today's chefs. The TV presenter and food personality (in the true sense of the word) died of a heart attack yesterday aged 65, ... More >>