“The Dish” is a new, quick-hit monthly Palm Springs Life spotlight where we chat with chefs are restaurateurs across the ...

Many moons ago, when Jacob Hammer was cooking at Brasserie 529, he came in on a day off and taught himself how to make a ballotine. “I’ve got a book. I’ve got a bird. I’ve got headphones on. I’m ...

There can be a self-congratulatory smugness to the whole farm-to-table movement, as if serving fresh food from local farms is somehow a novel concept. Today many uninspired chefs believe that merely ...