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

Electric Bacon on Good Morning America
After winning the Bacon Takedown, Good Morning America features the recipe.
http://abcnews.go.com/GMA/Recipes/Story?id=7207632&page=2

Selected Articles Written for StarChefs.com

Mixology

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.
Submitted to the James Beard Foundation Awards.
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...

Winter Drinks
A standard StarChefs seasonal cocktail piece, featuring brief descriptions and recipes.
http://www.starchefs.com/features/drinks_party/volume_08/html/index.shtml

Interviews

Grant Achatz: A Creative Mind, In Search of Excellence
A chef feature on Chef Grant Achatz, including an edited biography and seminal interview. Nominated for submission
to the James Beard Foundation Awards.
http://www.starchefs.com/chefs/grant-achatz/html/index.shtml

A Champion for Sustainable Seafood, Without a Doubt: Rick Moonen
A chef feature on one of sustainable seafood’s most active proponents.
http://www.starchefs.com/chefs/rick_moonen/html/index.shtml

Ingredients

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. Submitted to the James Beard Foundation Awards.
http://www.starchefs.com/features/trends/art_and_economics_of_charcuteri...

PORTFOLIO:

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

Video

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...

Vita-Mix Vita-Prep Video Series
An index of blender sponsor videos.
http://www.starchefs.com/vita_mix/html/videos.shtml

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

Newsletters

Sample Newsletter: The Mixology Dishrag
Features linked from Grub Street, Eater, and the Village Voice.
http://www.starchefs.com/news/newsletter/starchefs/html/issue_174.html

StarChefs.com Newsletter Archive
Responsible for copy since issue #139.
http://www.starchefs.com/news/newsletter/starchefs/html/index.shtml