The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor.

Nasu dengaku, a classic Japanese dish of miso-glazed eggplant, reaches toward Mexico with chile-lime vinaigrette and candied pumpkin seeds.A strip steak with a dozen fried quail eggs nods to bò né, a Vietnamese breakfast staple he discovered while working in Houston.

His years in the American South show up, too, in the flaky biscuits standing in for pancakes in his Peking duck.Tien has devised a highly personal, individualized style of cooking that's as hard to categorize as it is to forget.But then again, why would you want to?.

Katianna Hong—The Charter Oak, St. Helena, California."We share our garden with Meadowood, and we have that same mentality of trying to highlight seasonal ingredients.

We want to have technique in there, but in a subtle way that allows for a really fun, celebratory, shared dining experience.".

Katianna Hong is intense.Her husband and Tristen’s father, Russell Long, had died, leaving Tristen Epps with a decision to make: continue to compete on.

His mom’s words fueled him.He wouldn’t just stay — he would win.. Epps had already decided to center his life’s work as a chef to raise the profile and perceived value of Black food around the world.

At first, competing on.was just another platform to celebrate foodways from the African and Caribbean diaspora, he says.