Well, that concludes our epic Lick My Spoon Maui Edition â€” hope it satisfied your island fever!
SPQR's Matt Accarino shares his recipe for fresh Squid Ink Pasta with Dungeness Crab, sweet peppers and basil.
The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining; my guide to eating your way through paradise.
Highlights from SF Chef's Sunday Grand Tasting Tent: Tomatoes, Corn, Dungeness crab, Vanilla and Salmon...paired with novel flavors in unusual forms and consistencies.
Gary Danko and Joanne Weir cook with "Raspberry Shrub"
Sugar and Spice and everything nice...
Charles Phan, Cindy Pawlcyn, Michael Mina, Perry Hoffman, and Sally Schmitt share the secrets to their success.
Play-by-play from Anolon Chef Challenge: As Seen On TV, with Team Tyler Florence/Elizabeth Falkner vs. Team Jennifer Biesty/Chris Cosentino. Secret Ingredient: Lamb
See what happens when you round up SF's best chefs & mixologists for a bunch of adventurous people primed and ready for feast and merriment on a Saturday night. And start doing Abba covers.