media

Seattle...

The Saturday Supper Clubs

http://www.cocokelley.com/2015/05/saturday-super-club-7/

http://www.cocokelley.com/2014/10/supper-club-5/

http://www.cocokelley.com/2014/09/saturday-supper-club-4/

http://www.cocokelley.com/2014/08/saturday-supper-club-3/

http://www.cocokelley.com/2014/05/the-saturday-supper-club/

Seattle Met: "Next Hot Chef"

http://www.seattlemet.com/eat-and-drink/articles/seattles-next-hot-chefs-2014

Seattle Magazine: Tomorrow's Tastemakers

http://www.seattlemag.com/tomorrows-tastemakers-jonathan-proville-il-corvo

Poached Mussels in Nettle Broth

http://www.cocokelley.com/2014/04/savoir-fare-poached-cod-with-nettle-mussel-broth/

Burning Beast 2013 with Il Corvo

http://www.seriouseats.com/2013/08/how-to-cook-a-whole-calf-over-an-open-flame-with-mike-easton-il-corvo-seattle-washington.html

Two Salads with Smoked Salmon
http://www.cocokelley.com/2013/01/in-season-two-salads-one-star-ingredient/

Cauliflower Soup
http://www.cocokelley.com/2012/11/in-season-cauliflower-soup/ 
 

Back in NYC...

 

In New York, the Taste of Victory
The New York Times reports on cooking competitions in Brooklyn.
http://www.nytimes.com/2009/05/13/dining/13cook.html

A Mixologist’s Shake, And What Goes Into It
On the science behind shaking a cocktail, through the lense of 34 short shaking videos from top NYC mixologists.
http://www.starchefs.com/features/mixology/mixologist-shaking-styles/ind...

Spring Medicinal Cocktails
An investigation of the medicinal cocktails and talented team at Apotheke, a cocktail den in Chinatown.
http://www.starchefs.com/features/spring_medicinal_cocktails/index.shtml

In Cocktails, Beer Goes a Long Way
Exploring the recent trend of pairing beer and spirits in cocktails, including six recipes.
http://www.starchefs.com/features/mixology/beer-cocktails/html/index.shtml

The Vermouth Also Rises
An exploration of house- made vermouth for bar professionals, including three vermouth recipes, two cocktail
recipes, vermouth-making tips, and an interview.
http://www.starchefs.com/features/mixology/artisanal-vermouth/html/index...

Grant Achatz: A Creative Mind, In Search of Excellence
A chef feature on Chef Grant Achatz, including a biography and seminal interview.
http://www.starchefs.com/chefs/grant-achatz/html/index.shtml

The Art and Economics of Charcuterie Series

A 4-part series focusing on chefs and their in-house charcuterie programs across the country, including chefs
from Las Vegas, Seattle, and Sonoma. Nominated at the James Beard Foundation Journalism Awards.
http://www.starchefs.com/features/trends/art_and_economics_of_charcuteri...

Uni: The Taste of the Sea, On the Plate
Ingredient feature on sea urchin.
http://www.starchefs.com/features/uni/html/index.shtml

A Low n’ Slow American Summer
BBQ tips for food professionals from 4 top pitmasters.
http://www.starchefs.com/features/bbq_tips_2008/index.shtml

One Fish, Two Fish, Red Fish…Green Fish
An attempt to demystify the sourcing of sustainable seafood for restaurants.
http://www.starchefs.com/features/sustainable_seafood/html/index.shtml

Technique: Hand-Sculpted Ice Cubes
A Japanese Tribeca bartender demonstrates how to carve ice cubes into jewels and spheres.
http://www.starchefs.com/events/studio/techniques/takaaki-hashimoto/html...

Uni and Squid Ball with Quail Egg
Sushi chef and sea urchin master Sotohiro Kosugi demonstrates an amazing uni dish.
http://www.starchefs.com/acquia/content/uni-and-squid-ball-quail-egg