Although Think Tasty has ventured into only two different regions of the country, I have found the benefits to be numerous already. First, based on the feedback I have received, our visitors are enjoying learning about the myriad of great restaurants across the country. Second, loyal patrons love praising their favorite dining establishments on this site. Third, I have been able to meet (via email or phone) an assortment of engaging and interesting restaurant managers and chefs.
One of these aforementioned people is Chef Nick Yanes, who is Executive Chef at H50 Bistro in Portland, Oregon, which was
Chef Mike Pagliarini
by TT March 22nd, 2010 | Chef News
Attending the kick-off for Restaurant Week Boston, I was able to meet several local chefs. One of the chefs was Mike Pagliarini, executive chef at Via Matta. Having enjoyed the Tuscan Ribs he served, I decided to learn more about this talented chef.
TT: How long have you been working in the restaurant industry? For how long have you been working as a chef?
MP: I’ve been cooking for about 10 years, in both Boston and Chicaco. My first sous-chef positions was at Radius in September of 2004, and I’ve been the executive chef at Via Matta since June of 2007.
TT: What
TT: How long have you been working in the restaurant industry? For how long have you been working as a chef?
MP: I’ve been cooking for about 10 years, in both Boston and Chicaco. My first sous-chef positions was at Radius in September of 2004, and I’ve been the executive chef at Via Matta since June of 2007.
TT: What
Boston Wine Expo Cooking Demonstrations
by TT February 16th, 2010 | Chef News
When you're a member of the media, you are allowed to enter the expo at 11:00 am. You are able to visit more wineries and sample more wines in those first two hours before the general public enters. As the expo becomes filled, you still can sample and chat, but it's louder and pretty crowded. So, this year we tried a different strategy.
First, we visited all of the wineries that were of interest to us. Second, we visited food vendors of interest to us. Third, we went to the cooking demonstrations at the Boston Globe stage. Fourth, we stayed
First, we visited all of the wineries that were of interest to us. Second, we visited food vendors of interest to us. Third, we went to the cooking demonstrations at the Boston Globe stage. Fourth, we stayed
Frank McClelland
by TT November 3rd, 2009 | Chef News
When you already are an accomplished chef, author, and restaurant owner, what should you do next? If you are Frank McClelland, you become a farmer and promote sustainable agriculture.
Chef McClelland is the owner of L'Espalier, the trio of Sel de la Terres, and Au Soleil Bakery & Catering. All of these businesses are successes in their own right. L'Espalier is a AAA Five-Diamond restaurant that is filled with a well-renowned staff. Sel de la Terre is a regular on the Best of Boston list and has been praised by major publications, such as Esquire and Wine Spectator. Au Soleil is
Chef McClelland is the owner of L'Espalier, the trio of Sel de la Terres, and Au Soleil Bakery & Catering. All of these businesses are successes in their own right. L'Espalier is a AAA Five-Diamond restaurant that is filled with a well-renowned staff. Sel de la Terre is a regular on the Best of Boston list and has been praised by major publications, such as Esquire and Wine Spectator. Au Soleil is