The chef is starting up on online cooking school, with plans for a possible pop-up.
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He designed the lunch and dinner menu, while she'll be making the sausages.
The new French-centered cafe concept will focus on take-out for busy professionals.
So far it's a visually captivating blend of French, Spanish, and Northern African influences, bound together by California's bounty.
Farid Zadi is holding a cous cous festival, while the epicerie's front will sell its prepared foods.
The restaurant will fuse French cooking with U.S. comfort dishes and serve as the new home of the chef's Ecole de Cuisine.
Could the Shore Hotel's restaurant be coming from the crew at Blue Plate?
The Taiwanese bakery brings a rush of fans for taro bun and sea salt coffee.