Tyson Greenwood
How to Make Pizza Crust and Other Pizza Ideas
We’ve been on a pizza kick all weekend. There’s no such thing as Neapolitan style thin crust pizza here in Las Vegas so Katie and I spent the weekend toying with recipes. At this point we’ve tried recipes from Mark Bittman, Giuliano Bugialli and god knows how many online recipes. I finally checked out Heston [...]
It’s BLT Season
Finally. BLT season is here! Easily one of my favorite food seasons (along with stone fruit season, green garlic season, etc…). I freely admit that for the last four days I have eaten a BLT at least twice a day. Now obviously, most people can figure out how to make a BLT. I thought I [...]
An Eleven Dollar Chicken – Classic Roast Chicken Method
This post is by our chef author Tyson Greenwood, who has cooked at such fabulous restaurants as Manresa in Los Gatos, CA and Plumpjack Cafe in San Francisco. Tyson is currently a chef at Boulevard Restaurant on the Embarcadero in San Francisco. It’s a real treat to have him write on TFD, please enjoy! For [...]
Cooking Well
The longer I have cooked professionally, the more frequently I have come to ask, what does it mean to cook well? It’s somewhat of a loaded question. Plenty of people cook well at home every day, with nothing more glorious than ingredients from a local chain store. To the professional chef it means a host [...]
Friends in the Industry
Last week I stopped by to say hi to my friend Chris Cosentino over at his restaurant Incanto. You may have seen Chris; he’s been on the Food Network quite a bit in the last year or so. If you don’t recognize the name, you should check out his website so you know what you [...]
Spoiled in San Francisco
Why say that? I think the pictures should explain. Late September, temperature in the low seventies, Happy Hour at Hog Island, it’s hard to find fault with anything on a day like this. For those of you that aren’t from the Bay Area, Hog Island is an Oyster Farm based north of San Francisco in [...]
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