Considered one of the few American sushi “masters,” Tyson Cole is passionate about the Japanese tradition. He began training in Austin in his early twenties and then moved to Tokyo and New York to train under two different sushi masters before opening the original Uchi in Austin in 2003. Cole was awarded the James Beard…
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The smell of the turkey roasting for hours in the oven. The baked ham with that sweet honey glaze. The Christmas Eve feast of the seven fishes. That delectable Christmas Day bone-in prime rib – perfectly medium-rare – or the crown pork roast stuffed with chestnut stuffing – the Chestnuts were roasted on an open…
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Born and raised in Washington, Chef Blaine Wetzel’s career began in the kitchen at the young age of 14. After working at the acclaimed NOMA restaurant in Copenhagen, Chef Wetzel knew that he wanted to return to the Puget Sound area where he grew up. The Willows Inn caught his eye due to its small…
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Depending on the household, many people grew up drinking tea. However, if you asked for a cup of tea, you’d likely be offered English Breakfast or Earl Grey or whatever tea was popular in the family’s culture. For others, “Tea Time” was associated with scones, cucumber sandwiches with the crust cut off, and blue-haired ladies…
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Starting his adventure in cooking at age 21, Chef Frank has been a pioneer in French cuisine in Northern California since 1979. This self-taught chef was influenced while working as a dishwasher in France at just 16 years old. Chef Frank consistently shows his commitment to not only fine dining but his community as well.…
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