barbecue sauces.
In an age of gilded lilies, de Boer and Shadbolt offer a radical reminder that before food dazzles, it needs to do something much more human: It needs to nourish.. 02. of 10.Kevin Tien—Himitsu, Washington D.C.. Landon Nordeman.
"Our restaurant isn't Japanese; it's not Vietnamese; it's not Southern.It's all of those things—everything I love on a plate.As long as I continue to grow, my food is going to grow with me.".
Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.For Tien, the family-owned restaurant Tsunami was a lifeline, his first introduction to cooking—and more importantly, a glimpse into the way a restaurant can feel like home.
He stayed with Tsunami through high school and college, and the job kept him afloat when he was displaced by Hurricane Katrina.
He eventually landed a gig at.Serve immediately.. Cook Mode.
, peeled and finely chopped (about.(preferably San Marzano).
unoaked dry white wine.3. slices day-old rustic country.