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I’m a Chef and I Cured My Sister’s Dog With Gourmet Food

I’m a Chef and I Cured My Sister’s Dog With Gourmet Food


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Anyone who is a pet owner knows that it’s not always sunshine and rainbows with our furry pals. Once in a while they get sick, and most of the time it’s at a very inconvenient time — as was the case for me a couple of weeks ago. My sister asked me to house-sit for her, and seeing as I have had a longstanding love affair with her little sausage-sized nugget, Freddie, I happily agreed. As the hours passed, he didn’t seem to move much and had a terrible case of diarrhea. I figured he would sleep it off and it would be fine in the morning.

But instead, it got worse. I woke up not only to a dog with diarrhea — he seemed to be heaving too! At this point I had to call out of work and rush to the vet. No way was anything going to happen to this little critter under my watch!

The vet gave Freddie some pills, and I called my sister to tell her the news. She seemed unsurprised, and told me they had been through this song and dance before with the vet and usually the pills help a little but his stomach problems have been going on for a while now. As I brought him back home, I began to think of him like a little human. And what do I need when I’m feeling sick like that? Liquids! Aha!

Freddie isn’t the biggest water drinker, so I figured I’d make him some simple chicken soup with a tiiiny bit of ginger in hopes that it would soothe his little stomach. At this point he wasn’t eating any of his dry food so I figured if I made it soft and tasty in the chicken broth it ought to do the trick! That puppy slurped it up in no time, and I was thrilled.

In the morning he seemed to have perked up a bit, but the poor little guy still had diarrhea. I spent a good amount of that day researching which human foods dogs could eat — I figured I was going to treat him as a nutritionist would a client and curate his meals! As I went deeper down the internet rabbit hole of dog-friendly foods, I came up with a nutritional plan: I would take him off his dog food and meds, incorporate white organic meat chicken for protein, rice for fiber, the ginger-chicken broth of course, and organic carrot for its minerals and more fiber. And here was the big win: cilantro. Eating cilantro, for both humans and dogs (in small amounts, obviously), is an excellent method for detoxifying and removing heavy metals and other neurotoxins.

That night I went into full kitchen action as Freddie’s beady little eyes watched and nose twitched at all the exciting sights and smells swirled around him. He must have known it was all for him, because he didn’t even beg.

The results were miraculous: Within 2 days the little guy was looking much happier — and pooping much more appropriately! I don’t think it’s the best idea (for time’s sake, mainly!) to have your dog on this sort of a diet forever, but incorporating it every now and then when things get a little hairy could be a really useful card to have up your sleeve. Regardless of whether your dog has Michelin-star taste or not, here are the top 12 human foods you shouldn’t feed to your dog!

Natalie Lobel is a Recipe Editor at The Daily Meal who enjoys navigating the food space with a compass and a wooden spoon. You can follow her food andventures and diet experiments on her Instagram @natlobel.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


The People's Best New Chef: New England Contenders

At F&W, we name America&rsquos 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

At F&W, we name America’s 10 most brilliant up-and-coming chefs every year. Now we want to know who you think is the most talented new chef in America.

Alex Crabb

Location: Boston

Why He&aposs Amazing: Because at Asta, guests choose their own mismatched vintage silverware, then devour inventive dishes—scallops with beets, farro and pickled blueberries, say𠅏rom Crabb’s frequently changing tasting menus.

Background: L𠆞spalier (Boston)

Quintessential Dish: Seared foie gras with sweet potato, cilantro, coffee and malt oil

On the Restaurant’s Name: “It comes from two places: It’s the name of the dog from The Thin Man movie series. It also evolved into an acronym with my partner, Shish: Alex & Shish’s Taste Adventure.”

Christopher Gould

Location: Portland, ME

Why He&aposs Amazing: Because his ever-evolving list of small plates never ceases to excite and delight diners, and his crudos alone (picture lime-accented, paper-thin fluke with spicy piri-piri sauce) are making his small coastal city an exciting food destination.

Background: Uni, Coppa, Clio (Boston)

Quintessential Dish: Hay-smoked carrots with goat cheese and pistachio vinaigrette

Extracurricular Activity: Carpentry. “I do a lot of building on the side, whenever I have a day off. I’m still working on building my house.”

Chad Hoffer & Tyler Burnley

Location: Newport, RI

Why They&aposre Amazing: Because, after becoming friends cooking in New York City, they married twin sisters, moved to their wives’ hometown and opened two instantly booming restaurants: TSK (Thames Street Kitchen), a rustic-modern neighborhood BYOB with a tiny menu inspired by local ingredients and Mission, a deluxe burger-and-hot-dog spot.

Background: Hoffer: Dovetail, Gordon Ramsay at The London (New York City) Burnley: Clarke Cooke House (Newport, RI), BLT Prime (New York City)

Quintessential Dish: Beef carpaccio with celeriac three ways: salt-roasted, in a celery root soup and in a crumble

Hunter Instincts: Both chefs are avid spearfishers.

Carolyn Johnson

Location: Concord, MA

Why She&aposs Amazing: Because her French-inspired, farm-driven cooking is simple yet extraordinarily delicious.

Background: Icarus (Boston) Arrows Restaurant (Ogunquit, ME) Rialto (Cambridge, MA)

Quintessential Dish: Saffron tagliatelle with braised local rabbit, peppers and sweet-and-sour sultanas

What She Does When She Isn’t Cooking: Travels, hikes, brews beer

Matt Louis

Location: Portsmouth, NH

Why He&aposs Amazing: Because he makes incredible Spanish-style tapas using seasonal New England ingredients.

Background: Bouchon, the French Laundry (Yountville, CA) Per Se (New York City)

Quintessential Dish: Johnny Cake Community: cornmeal pancakes, brown-sugared pork shoulder, crispy onion, pickled cucumbers

What Drives the Food at Moxy: "One: the history and culture of our area two: our own twists on iconic tapas dishes three: what the local farmers are growing. Everything fits into at least one of these categories, if not more than one."

Matthew MacCartney

Location: Jamestown, RI

Why He&aposs Amazing: Because his fish-centric dishes take cues from classic French, Italian and American-immigrant cooking but they taste innovative and modern.

Background: Craft, Gramercy Tavern, Daniel (New York City)

Quintessential Dish: Jamestown Fish Cookpot: lobster, clams, mussels, scallops, monkfish, leeks, tomatoes, saffron, garlic, hot pepper, Pernod, potatoes and chouriço

His Sommelier Side: MacCartney spent 10 years in the wine business, working on the beverage programs at Gramercy Tavern and Craft. "I&aposm always thinking about wines that will go with [my food]." MacCartney&aposs vast list at Jamestown Fish includes bottles from the US and Western Europe, as well as countries like Lebanon and Hungary.


Watch the video: EXTREME FOOD Επεισόδιο 3. Νίκος Λιογγάρης (May 2022).