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Search Results for: "john foster"
Chef John Foster: As market comes alive
with local ingredients, so will wonderment
Sullivan University students took another trip with me to the Lexington Farmers Market this past Saturday. Cold, rainy weather kept the crowds small and in a hurry but did nothing to diminish the quality and diversity of the food …
Chef John Foster: Local food scene is often
a shell game, but we still fight the good fight
My wife and I had the pleasure of attending the annual Good Foods Co-op dinner and, as always, were not disappointed by the food or the drama. You may remember that last year I wrote about becoming more …
Chef John Foster: How hard can it be to find new way to mix classic mint julep? Hmmm …
The time has come once again to roll out the simple syrup, mint leaves, crushed ice and bourbon. Hail to the Mint Julep as a bastion of the halcyon days of Thoroughbreds and the “greatest two minutes in sports.” …
Chef John Foster: ‘Tis always the season
for garlic’s unfailing consistency, surprises
Mother Nature threw me a curveball this week, dropping a 60-year-old tree from my yard into my neighbor’s yard (sorry Terri!) and dropping the balmy 70-degree temperatures down into the 30s by the end of the week. I was …
Chef John Foster: Despite negatives, fat has practical, critical roles in kitchen mechanics
Fat … it has such a negative connotation. Although it provides flavor, texture, luster and what we call “mouth feel” when used in moderation, too little or too much fat has its issues. Too little fat, as in …
Chef John Foster: Make farmers market more than a place to shop; make it a destination
The 2013 Lexington Farmers Market opens tomorrow. With temperatures expected to be in the mid-70s and the promised rain as elusive as a ghost, we seem to have once again shifted the jag into high gear, blown past the …
Chef John Foster: Think outside the frozen food aisle, rediscover the freshness of peas
No one writes about peas anymore. No mention of the English, snow or string variety in most mainstream trade magazines. In fact, unless you subscribe to whole foods, co-op or vegan press, you probably didn’t know there was a …
Chef John Foster: With a little time, money, creativity you can expand pork repertoire
Pork has come to my attention yet again. Pork in many forms seems to be the delight and the bane of my chef’s existence as more and more people clamor for new and different ways to utilize every inch …
Chef John Foster: Mileposts in life fill pages
of my ‘Chef’s Bible,’ others’ recipe collections
I remember my mother having an old box the size of an index card in which she placed any recipe that seemed to work with our family of seven. Any dish that went over well could then be used …
Chef John Foster: Risotto cooking method brings the most out of every type of grain
Ideas, concepts, trends all seem to come to me in multiples. Like a stubborn old mule that has to have the proverbial stick applied, I need several of the same things to occur before my brainstorm comes. The …
Chef John Foster: What can we expect at
the first farmers market of the year? Plenty!
In a little over a month and a half we will be getting ready to open up the Lexington Farmers Market with a Sullivan University cooking demonstration. In case you missed it last year, students and chefs of the …
Chef John Foster: What’s the key to success in restaurant business? Cooking food you love
“What does it take to start a restaurant?” The question hangs in the air of my culinary classroom at Sullivan University here in Lexington, and I cannot make it dissipate. I urge the student to get back to …
Chef John Foster: Just in time for Valentine’s Day, a meal for romance and trip to the past
As January slides out on a soggy note, you can almost smell spring right around the corner. Right? Wishful thinking I’m afraid. While we dream of what may soon come, it appears that some of my students’ imaginations …
Chef John Foster: To be a successful cook
or chef, you have to crawl before you can walk
When the question of what makes a cook or chef successful comes up in one of my classes, it always sparks immediate and sometimes vociferous debate. What separates the wheat from the chaff? Who or what decides and defines …
Chef John Foster: Give chicken, pork and
beef a break and dive into fish and seafood
Several people have asked recently why I never write about fish and seafood. I explore lots of different protein choices and delve into various methods of cooking protein in general, but most of it revolves around the popular choices …
Chef John Foster: Even when you’re ‘crazy busy,’ you can put good food on the table
I’m not sure where I’m going with this column; I’ve got a lot going on, both inside and outside my head. Rather than winter being down time for me (like it used to be in restaurants), it has become …
Chef John Foster: With the prospect of a new year comes the prospect of creating new diet
As we spiral away from Christmas and careen toward New Year’s, I am reminded of the long tradition of making resolutions. I am not a resolution man – too much guilt associated with the annual failure to live up …
Chef John Foster: Basic knives, utensils, pots and pans are great gifts for chefs of all levels
We are down to the final days to finish holiday shopping, and some people may be scrambling to get those last few gifts. People who know me often start to poll me about the latest culinary trends in food …
Chef John Foster: Gingerbread is a cold-weather treat, warming to body and soul alike
Does anyone have a good gingerbread recipe? The type of recipe that yields a thick, dense, moist mass of sweetness mixed with floral bite? This is the time of year for it, warm and steaming from the oven …
Chef John Foster: Chocolate is worth weight in gold during the holidays and every day
Consider a natural ingredient that at one time was nearly worth its weight in gold, that in its purest state is far too rich for anyone to consume, and in the form of a potent beverage brought a vast …
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